On January 4th, 2010, North Carolina’s

Star News resported:

“…millions of salmonella-infected eggs
reach American supermarkets every year.”

Eggs are sold in the supermarket dairy
section. People who keep Kosher consider
eggs to belong to the dairy food group.
Unless a food first comes out of a cow’s
udder, it’s not dairy. In case you were
wondering, I consider pus to be dairy.

I do not personally eat eggs because of
both health and ethical considerations.

I will not discuss the ethical issues here.
If you seek more information in that regard,
visit Karen Davis’s website:

http://www.upc-online.org

My first concern is your body’s health.

When rotten eggs begin to stink, there is
no greater offensive stench. That’s because
eggs naturally contain so much sulfur.

Animal proteins contain an excess of the
amino acid, methionine (which converts to
homocysteine). The center atom of methionine
is sulfur.

When you eat animal proteins, they create
an acid condition in your blood. Imagine
the essence of rotten eggs infusing into
your bloodstream. We cannot afford to lose
bone density, but this is how the human
body compensates, by leaching calcium from
the bones of egg eaters to neutralize the
acid.

So, that is why I avoid eggs, even though
I once loved to eat them. Combined with the
way they are produced, and the concentrated
chemicals within, I’ve eliminated them from
my diet.

If you were eliminating one food group at a
time on the path to adopting a plant-based
(vegan) diet here is the order that I would
advise:

FIRST: Eliminate all milk and dairy
SECOND: Eliminate all poultry and eggs
THIRD: Eliminate all seafood
FOURTH: Eliminate all pork
FIFTH: Eliminate all beef

As a rule, the higher up one goes on the
food chain, the more concentrated are the
toxins, heavy metals, pesticides, dioxins,
and PCBs in their flesh and body fluids.

Robert Cohen
http://www.notmilk.com