The constant developments in the field of nutritional science are coupled with an increasing emphasis on healthy diet. The elements of long and wholesome life include regular physical activity, healthy diet and refusal of harmful pleasures. Fats are indispensable for the body as they represent the second most important source of energy after carbohydrates. However, we must pay attention to the type and share of consumed fats.
The main components of fats are fatty acids. Based on their structure, fatty acids may be saturated, monounsaturated or polyunsaturated. Occurring mostly in foodstuffs of animal origin, saturated fatty acids are often referred to as “bad fats”. When consumed in excess volumes, these fats represent an elevated risk of cardiovascular diseases as they build up in the arteries, causing them to narrow, and increase blood cholesterol levels. Unfortunately, these fats represent the largest share in the diet of Hungarians. “Good fats” include monounsaturated and polyunsaturated fats occurring in large volumes in juicy fruits, oil seeds and fish.
Being one of the healthiest foods, eggs contain an excellent share of valuable fats for the human body. The fat composition of eggs may be greatly influenced through the feeding regime of laying hens. The share of “good fats” in the egg may be considerably increased if the feed is supplemented with the right volume of seeds rich in unsaturated fatty acids.
Omega-3 is one of the most important essential polyunsaturated fatty acids needed for neural efficiency and hormone production. Most importantly, by regulating blood cholesterol levels, it reduces the risk of heart diseases which currently represent the most common cause of death in Hungary. Furthermore, thanks to its anti-inflammatory and anti-haemorrhagic effects, it also reduces the risk of colon and breast cancer.
As a result of our special hen feeding regime, when compared to average eggs, Farm Eggs with Omega-3 contain some 5-6 times more omega-3 fatty acids. The regular consumption of this product (2-3 eggs per day) provides the human body with the required level of indispensable omega-3 fatty acid. The fat composition of eggs enriched with omega-3 fatty acid is optimal and beneficial for the human body. Its main advantage is that, by reducing blood cholesterol levels, it prevents the formation of fatty plaques inside artery walls. As a result, the arteries will not narrow and the blood pressure will not increase. This fact significantly contributes to reducing the risk of cardiovascular diseases. When mixed with the right volume of omega-6 fatty acids, it efficiently controls migraine, reduces the risk of Alzheimer’s disease and other psychotic disorders (depression, schizophrenia), alleviates rheumatic pain and supplies energy for intense sporting activities. It is also used in the treatment of diabetes as it has a beneficial impact on carbohydrate metabolism.