Benefits of using vEGGs
vEGGs vs chicken eggs:
- ALLERGEN FREE
- SHELF STABLE - NO NEED FOR REFRIGERATION!
- LONG SHELF LIFE
- COST EFFICIENT – cheaper than chicken eggs
- KINDER TO THE ENVIRONMENT
- NO CRUELTY TO CHICKENS
vEGGs vs other egg substitutes:
- 100% NATURAL
- GLUTEN, SOY & OTHER ALLERGENS FREE
- SHELF STABLE - NO NEED FOR REFRIGERATION
- LONG SHELF LIFE
- MAKES WHOLE EGG OR YOLK
- COST EFFICIENT
- BIODEGRADABLE PACKAGING (vEGGs binder 102g)
Vegans are thinner, healthier and live longer!
Vegan = fewer health problems
Studies have shown that vegans tend to weigh less, are less likely to suffer from common chronic illnesses. The vegan diet is linked to a range of health benefits, including a lower risk of type 2 diabetes, certain cancers, and heart disease.
Did you know that plant-based diet can prevent or even cure type 2 diabetes? Dr James Anderson, a brilliant physician, recommended a 100% plant-based diet to his 25 patients and the experiment took place under controlled hospital conditions. Only after 3 weeks 24 out of 25 patients were able to stop taking insulin!1
Multiple studies show that vegans have a lower risk of dying from heart disease or cancer.
Why is that? Vegan foods are cholesterol-free, low in saturated fat and high in fiber. They contain cancer-fighting phytochemicals and all the essential nutrients that the human body needs. Vegans have the most antioxidants and other biomarkers in their bodies
Vegan = lower death rates
A research undertaken by scientists at Massachusetts General Hospital, who monitored health and diet records of more than 130,000 people over the course of thirty years, has shown that vegans have substantially lower death rates than non-vegans.2 They found every three per cent increase in calories from plant protein was found to reduce risk of death by 10 per cent. Substituting eggs for plant protein led to a 19 per cent reduction in death risk.
Another large review of vegans and vegetarians in the United Kingdom, Germany, the United States, and Japan suggests that they have a 9% lower risk of death from all causes, compared with omnivores.3 Still another study of more than 70,000 Japanese adults found that people who ate the most plant protein had a 13% lower all-cause mortality rate than those who ate the least4
Although caution should be exercised when interpreting the results, as other more complex social and environment factors could affect the results rather than being solely related to diet, there is a good chance that giving up meat and eggs will allow you to enjoy a healthier and longer life!
Food safety and public health
Most eggs in the world are produced in large-scale factory egg farms. Producing eggs at such a mass scale makes any disease outbreak more difficult to trace and contain. Cartons of contaminated eggs from one facility may rapidly end up in thousands of grocery stores or restaurant, so that by the time a problem is discovered, a large number of people may have already consumed them.
The conditions inside confined hen houses lead to increased salmonella risk. Battery cage systems, in particular, have highly elevated levels of the bacteria. Salmonella sickens millions of people each year, leading to an estimated death toll of 3 million.5 Many different foods can cause salmonella illness outbreaks, but the bacteria is most commonly associated with poultry and eggs.
Overcrowded conditions in industrial egg farms promote the transmission of diseases and mutations of dangerous pathogens. These diseases can also be harmful to human health. For example, some strains of avian influenza, or bird flu, can spread to humans and can be deadly.
- J. W. Anderson, „Dietary Fiber in Nutrition Management of Diabetes,” in „Dietary Fiber: Basic and Clinical Aspects”, ed. G. V. Vahouny and D. Kritchevsky (New York: Plenum Press, 1986), 343-60.
Be kind to the Earth - cook and bake with vEGGs
The egg industry
Over the past twenty years, global egg production has witnessed impressive growth. According to data from the FAO, total egg production has grown from 51.1 million tons in 2000 to 82.17 million tons in 2019 – a notable increase of 60% in twenty years. Since 1990, the global egg production volume has increased by over 100 percent.
An estimated 60% of the world’s eggs are produced in industrialized systems, on large-scale factory farms. Only a small percentage of eggs come from small traditional or modern certified organic pasture farms.
Negative impact on the environment
The global mass production of eggs, like other intensive produce, generates negative effects on the environment, including the emission of air pollutants and greenhouse gases or the contamination of soil and water.
Ammonia, a harmful, sharp-smelling gas, is the most prevalent air pollutant in and around hen houses. Ammonia is formed when uric acid in chicken manure breaks down - therefore, a lot of manure means a lot of ammonia. Ammonia emissions have a harmful effect on human and animal health while also damaging ecosystems. High levels of the greenhouse gasses which negatively impact climate change - carbon dioxide, methane and nitrous oxide - are also associated with industrial egg production.
Manure can be a rich source of soil nutrients. When applied in appropriate amounts, manure returns nitrogen and phosphorous to the soil. However, large-scale egg facilities produce more manure than the surrounding land can absorb. There are many environmental and community consequences resulting from excessive animal waste. Manure which runs off into groundwater or surface water carries excess nitrogen and phosphorous, which can contaminate drinking water. Harmful gasses are blown out of the hen houses, along with litter dust and dried fecal matter, which may contain salmonella or other bacteria, causing health problems. Overwhelming odors can reduce lower property values in surrounding communities and depress tourism.
Hens' natural behaviours
Chickens are naturally social birds: they live in flocks and roost overnight in high protected places to sleep, often nestling together for warmth. The term “pecking order” derives from the hierarchy that the birds establish among themselves within a flock. Hens have a strong instinct to forage, scratching the ground and pecking for food. They clean themselves by preening and with dust baths.
The vast majority of all eggs produced globally come from hens raised in unhealthy and inhumane conditions with little or no access to fresh air, sunlight and grass. Hens kept in cages and overcrowded buildings - commonly housing tens of thousands of birds - are prone to diseases and hence treated prophylactically with drugs. The cages are barely large enough for the birds to turn around in and too small for them to walk in, spread their wings in or engage in any natural behaviors like pecking or preening. In fact, the reality of cage-free systems is nearly as bad as the battery cages.
The lack of movement and excessive egg laying can cause bone weakness and breakage. The lack of freedom to indulge in natural activities and to fulfill emotional needs causes tremendous stress and leads to aggresive behaviours among hens. Egg-laying hens have their beaks regularly trimmed and sometimes even debeaked to keep them from pecking and injuring one another. Due to exhaustion, numerous diseases, body interference like drugs, hormones or growth stimulants, stress and stress-induced mutual aggression, laying hens are completely worn out at the end of their production cycle - sick, deformed, wounded and without feathers.
Hens raised on pasture...
New egg companies are demonstrating that thousands of laying hens can be raised on pasture and that millions of eggs can be sold from one facility. Nearly all egg producers, including those who are certified organic and the smallest pastured farms, get their chicks from hatcheries that kill the male chicks. Also, very few farmers keep their hens past their prime laying year...
Decide for yourself. The welfare of hens is in your hands as a consumer. Buy eggs from small farms which use better standards... or buy zero-cruelty vEGGs