(originally posted at Not Dabbling in Normal)

I heard the new commercial for Kashi cereal the other day that claimed “More protein than an egg” and I thought to myself “why wouldn’t you just eat an egg?”. After all you’d be eating REAL food, in it’s simplest and most natural form instead of a product made who knows how long ago, in a factory from GMO ingredients (Soy & Canola) and loads of sugar (a bowl of Kashi contains a little over 3 teaspoons of sugar). An egg would be cheaper, healthier, produce less waste, use less energy and if you purchase it locally or keep your own chickens, it’s much better for your local economy.

Here are the ingredients for Kashi Seven Whole Grains & Sesame Cereal: (Whole: Oats, Long Grain Brown Rice, Rye, Hard Red Winter Wheat, Triticale, Buckwheat, Barley, Sesame Seeds), Textured Soy Protein Concentrate, Evaporated Cane Juice, Brown Rice Syrup, Chicory Root Fiber (Inulin), Whole Grain Oats, Kashi Seven Whole Grains & Sesame Flour (Whole: Oats, Long Grain Brown Rice, Rye, Hard Red Winter Wheat, Triticale, Buckwheat, Barley, Sesame Seeds), Expeller Pressed Canola Oil, Honey, Salt, Cinnamon, Mixed Tocopherols (Natural Vitamin E) for freshness.

Ingredients in an egg: hopefully grass, insects, organic grains, and lots of sunshine. It’s worthwhile to seek out a local source of free range eggs because they’re much healthier that regular battery cage hen eggs (here’s a great article from Mother Earth News about free-range eggs). If you think about what an egg is, you’ll realize it’s really a perfect complete food. An egg contains everything needed to nourish a chick. For more in-depth information on the health of an egg, read this great article at World’s Healthiest Foods.

Eggs contain: tryptophan, selenium, iodine, vitamin B2, B5, B12, mylobdenum, phosphorus, Vitamin D, lutein and they’re a great source for choline – something 90% of Americans are deficient in. Eggs also contain vitamins and minerals that help reduce the risk of macular degeneration and cataracts, those that help prevent blood clots, many that are good for your heart.

Eggs are also fantastic because they are so quick to make and they can be cooked up in a variety of ways. Mr Chiots and I eat eggs every morning for breakfast and never get sick of them. Sometimes we have the traditional eggs with bacon and potatoes. Other times we enjoy them scrambled. Eggs also pair perfectly with vegetables, making it a great way to work more vegetables into your diet (something most of us should be trying to do). We paritcuarly enjoy eggs poached on: a bed of kale, other sauteed vegetables, or a savory tomato sauce. Eggs can also be made sweet by being baked up into a classic plain custard or mix in some pumpkin to add even more vitamins and nutrition. These little bowls of goodness are perfect for a quick breakfast or a snack on the go!

Not only are eggs much healthier, at roughly 15-25 cents each for local pastured eggs here in my area, they’re also much cheaper than a bowl of cereal – especially if you pair them with homegrown vegetables. When you figure in the quality and freshness of the product you’re getting, it blows cereal out of the water!

Food is generally most healthy when it’s the least processed, with the exception of fermentation, which usually increases the availability of vitamins – think sauerkraut, yogurt, sourdough bread, etc. By “processing” I’m referring to big factory processing here, not cooking at home (which is technically a form of processing). The protein in textured vegetable protein does not equal the protein in an egg. Maybe it does on paper, but it doesn’t take a chemist to see the nutritional superiority of an egg.

Would you rather get you protein from an egg laid by a chicken running around on a farm in the sunshine, or from soy that’s been turned into Textured Vegetable Protein: TVP is made from high (50%) soy protein soy flour or concentrate, but can also be made from cotton seeds, wheat and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so. The defatted thermoplastic proteins are heated to 150-200°C, which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids. As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried. As much as 50% protein when dry, TVP can be rehydrated at a 2:1 ratio, which drops the percentage of protein to an approximation of ground meat at 16%. High quality TVP can be mixed with ground meat to a ratio of up to 1:3 (rehydrated TVP to meat) without reducing the quality of the final product, sometimes improving it if the meat used is poor. TVP is primarily used as a meat substitute due to its very low cost at less than a third the price of ground beef, and when cooked together will help retain more weight from the meat by absorbing juices normally lost. (source: Wikipedia)

I bet you can tell which one I’d rather have on my plate for breakfast!

What’s your favorite way to enjoy an egg?

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9 Responses to Why Wouldn’t You Just Eat An Egg?

  1. Songbirdtiff says:

    I asked my husband the same thing when that commercial came out.

  2. Teresa Anderson says:

    Almost every morning I fry up an egg with some onions and peppers, stuff it in a tortilla with some cheese and salsa and I have the perfect to-go food that I can eat while I take the kids to the bus stop.

  3. Sarah says:

    I’m wondering what kind of oil you use in the kitchen for baking, if canola isn’t an option? I’ve heard that it’s fallen out of favor lately, but I’m wondering what’s better for things like muffins, quick breads, granola and things like that. What do you use? What are some other (hopefully affordable) alternatives?

    • Susy says:

      Coconut oil or butter is what I use in baking. For baking I like the fragrant coconut oil or butter. If you gently warm either oil in a skillet it will replace oil beautifully in baking recipes and give them a much better flavor than canola oil.

  4. KimH says:

    I do eat an egg, usually 2 every day. 😉 I dont eat cereal with the exception of oatmeal maybe once or twice a month. The only other grain I eat is rice.. and I definitely dont eat soy.. it gives me the heebie-geebies, more-so now after reading that.. 😉

    Yum, that egg custard looks heavenly. My grandma & I used to make a pan to share.. I love egg in any form, except raw.. 😛

  5. Rebecca says:

    Egg custards! Those look divine. I will be making some ASAP. Thanks for the inspiration.

  6. Liz J says:

    Generally due to time constraints, cooked eggs are for the weekend. I get up at 4:30 every morning and pack lunch, so don’t really want to be cooking at that hour. I like to have some hard boiled eggs in the fridge for salads or snack. We don’t have a local farmer for eggs, so I purchase “organic” at the store. My dream is a “movable coop” and some chickens so we will then know exactly what they have been eating,and how fresh they really are.

  7. I realized yesterday that we have three dozen eggs in the refrigerator (all from our chickens) because I had gotten out of the habit of cooking them in the morning. Actually, I always kind of lose my taste for them when I’m pregnant, but in the nursing phase after the baby is born? Then I must–MUST–eat at least two eggs for breakfast, preferably with bacon or sausage, or there will be no getting through the morning. My body knows what it needs to keep both me and a small baby alive and thriving, and believe me, it ain’t Kashi.

    So I guess I should start my stockpiling right around June, then. Good thing this next kid is going to be born during the prime laying time.

  8. Stonesoup says:

    I make scrambled eggs every morning for my 14 yr old son. Perfect protein for a growing athletic boy! I love that our neighbor has a variety of chickens and they lay both green and blue eggs as well as speckled brown, they are just lovely to look at and my kids get a kick out of them! Why wouldn’t you just have an egg, besides Kashi just gives you gas!

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