No. This is a very common question because years ago some hatcheries claimed that these eggs were reported to be lower in cholesterol and higher in nutritional value than other chicken eggs. William O. Cawley, Extension Poultry Specialist at Texas A&M University, wrote a paper, POULTRYDOM'S MYSTERY CHICKEN - THE ARAUCANA, 10/79, that sets the record straight.

No. Eggs are eggs, however brown eggs are often better in flavor than white eggs. It is not the eggs but how they are raised that makes the difference. Commercial growers usually have White Leghorn chickens which are superb egg layers with good feed conversion/body weight. Leghorns lay white eggs. The chickens are kept in a highly controlled environment and usually never see the light of day.

Maintain a healthy weight. If you are overweight, losing weight can help lower your total cholesterol and LDL ("bad cholesterol") levels. Calculate your Body Mass Index (BMI) to see if you are at a healthy weight. If not, try making small changes like eating an apple instead of potato chips, taking the stairs instead of the elevator, or parking farther away from the entrance to your office, the grocery store, or the mall. (But be sure to park in a safe, well-lit spot.

These are meat spots which are pieces of tissue from the hen’s reproductive tract. Meat spots do not harm the egg. Eggs with large meat spots are removed during the grading process.

far as can be determined no tufted-rumpless fowl were used to create any of the eight recognized varieties of Ameraucanas. Ameraucana bantams and Ameraucana large fowl are standard breeds. They have specific requirements with regard to shape, weights, coloring, comb, earlobes, and so on. While it is true that commercial hatcheries continue to cash in on crossbred mongrels by advertising them as Araucanas or Ameraucanas, it takes much more than eggshell color to make a true breed.

No. The color of the shell is determined by the breed of hen. Both brown and white eggs are equally as nutritious.

In a number of carefully controlled clinical studies, ChoLESStolife® has been shown to lower LDL-cholesterol by 14%. This reduction can be achieved after only two weeks of administration.

In the past 10 years, clinical trials have conclusively demonstrated that lowering LDL cholesterol reduces heart attacks and saves lives. The benefits of lowering LDL cholesterol include:

When a company makes an agent with the intent to change the structure or functioning of the human body, in this case, to lower cholesterol, then the agent that does that job is defined as a drug by the federal government. We did not want to create another cholesterol lowering supplement because we didn’t want to add to the confusion that is already present in the industry.

Most people are in some way at risk for heart disease and everyone can benefit from lowering their high cholesterol. By lowering your cholesterol you are reducing your chances of heart disease and stroke. Everyone should know by now that you can...

Cholesterol in the body comes from two sources - most of it is made by the liver from various nutrients and especially from saturated fats and the rest of it comes directly from eating animal products such as meats, egg yolks, organ meats, whole milk and milk products. Scientific research has shown that a diet high in saturated fat seems to increase cholesterol production in the body.

The FDA has determined that a diet low in saturated fat and cholesterol and high in soy protein can lower cholesterol levels and reduce the risk of heart disease. Soy protein has been found to lower low-density lipoproteins (LDL) with no change or an increase in the levels of high-density lipoproteins (HDL). LDLs have been shown to increase the risk of cardiovascular disease, while HDLs have been found to decrease the risk of cardiovascular disease.

Yes, in most individuals. Remember, cholesterol is a form of fat. Research has substantiated that consumed animal fats tend to cause cholesterol to settle in the arteries and cause atherosclerosis. However, it has also been found that the crystal clear "purified" vegetable oils (not heated) do not raise the blood cholesterol level. One answer for this might lie with the fact that lipase is found in these unheated vegetable oils.

From what I have read, there is claim that they are lower in cholesterol than other eggs. I cannot verify that claim.

Sometimes. Many preparations (including Metamucil) contain soluble fiber, which can lower cholesterol up to 10%. Garlic products can help, but usually not by very much. Niacin is very effective, but only in very high doses (usually more than 1000 mg per day). In those doses, it tends to have more side effects than prescription drugs. Of course, no drug, prescription or herbal, is a substitute for a proper diet!

Reducing your LDL (bad) cholesterol and total blood cholesterol levels can greatly lessen the chances of getting heart disease. Most people can lower their blood cholesterol by changing their diet, losing excess weight, and exercising more. These changes can also help reduce your risk for diabetes and lower your blood pressure. Change your diet. Choose a diet that is low in saturated fat and cholesterol to help reduce LDL levels.

Brown rice actually has some advantages over white rice and we prefer for people to have brown rice on most occasions, unless white rice is the only option. White rice starts out as brown rice, but after the husk, bran and germ are removed, then the starchy core, or endosperm is left. Brown rice has had just the outer husk removed, which is inedible, and because the bran and germ remain, the brown rice has 3.5 grams of fiber per cup of cooked rice, vs. 0.74 grams left in the white rice.