Re: Diet With Low Glycemic Index Slows AMD Progression

This post not CC'd by email
On Fri, 18 May 2007 18:07:36 -0700, BettyB <bettyb1656@xxxxxxxxx>
wrote:

On Fri, 18 May 2007 15:56:55 +1200, Quentin Grady
<quentin@xxxxxxxxxxxxxxx> wrote:

G'day G'day Alan,

When it comes to blind taste tests with chickens people almost
always prefer the free range chickens. This is not always the case
with the eggs. Sadly some people have grown so accustomed to the
anemic pale yolks of the battery hens they find the free range eggs
rich for their taste.

Best wishes,

My DH and I used to raise chickens (hens with at least one rooster)
for the eggs. They weren't caged but their range was fairly small. We
fed them all the stuph we were told that they needed plus vegetable
scraps. The tougher veggies (like carrots) we ran through an old
hand-crank meat grinder that we bought at a flea market for $2.00. Man
those eggs were good! The yolks were orange. The first time I eat eggs
at a restaurant I almost emptied the salt shaker on them trying to get
some taste out of the pale yellow things.

I'd go back to raising chickens but they don't do real well in our
motorhome. :)

G'day G'day Betty,

I love it when I can get free range eggs from a friend living in the
country. These hens have the run of a citrus orchard as well as being
fed home garden vegetables and kitchen scraps. Their eggs always have
deep orange yolks and taste delightful.

I appreciated your comment about reaching for the salt shaker in the
restaurant. It is not something I've done but is made me wonder how
often modern tastes are perverted into adding excess salt to
compensate for loss of flavour in factory raised staples like eggs and
chickens. It could be one of those chain reaction things where
commercialization has led to unhealthy practices.

Best wishes,

--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin
.

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