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Eggs and Easter

March 10, 2017

Eggs, the Perfect food

Eggs contain significant levels of vitamin A, B-complex vitamins, vitamin D, vitamin E, and vitamin K, as well as phosphorous, selenium, calcium, and zinc.  Pasture raised organic eggs also have various key compounds, such as omega-3s, antioxidants, and essentail amino acids.

A little History of eggs and Easter:

Eggs have always had a primary place in mythologies, religions, and cultural practices worldwide, and have typically been regarded as symbols of rebirth, renewal, beginnings, and fertility. One of the most widely held food and holiday associations is that of the Easter egg. How the egg became associated with this holiday seems to have roots that are both biological and cultural. Before the more modern techniques of poultry raising, hens laid few eggs during the winter. This meant that Easter, occurring with the advent of spring, coincided with the hen’s renewed cycle of laying numerous eggs. Additionally, since eggs were traditionally considered a food of luxury, they were forbidden during Lent, so Christians had to wait until Easter to eat them—another reason eggs became associated with the Easter holiday. Interestingly, the custom of painting eggshells has an extensive history and was a popular custom among many ancient civilizations, like the Egyptians, Chinese, Greeks, and Persians.

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