Resources and References

1. “Tate & Lyle identifies top food trends for 2009,” Foodnavigator-usa.com, Feb. 17, 2009.
2. University of Michigan Integrative Medicine, Healing Foods Pyramid. www.med.umich.edu/UMIM/food-pyramid/eggs.htm
3. “Choline, Betaine May Reduce Inflammation,” Environmental Nutrition newsletter, April, 2008, cited: American Journal of Clinical Nutrition, February 8, 2008.
4. “Egg Nutrition and Heart Disease: Eggs aren’t the dietary demons they’re cracked up to be,” Harvard Heart Letter, July 2006.
5. Barraj, et al. “A comparison of egg consumption with other modifiable coronary heart disease lifestyle risk factors: A relative risk apportionment study.” Risk Analysis. Published online November 4, 2008.
www.eurekalert.org/pub_releases/2008-12/epr-ns121508.php
6. Cheryl Long and Tabitha Alterman, “Meet Real Free-Range Eggs,” Mother Earth News: www.motherearthnews.com
7. The Truth About Eggs, Farm Sanctuary, www.farmsanctuary.org
8. Union of Concerned Scientists, “Greentips,” March 2008.
http://ucsusa.org/publications/greentips/do-you-like-green-eggs.html

9. Pew Commission on Industrial Farm Animal Production.  http://www.ncifap.org
10. “Short-Term Effect of Eggs on Satiety in Overweight and Obese Subjects.” Vander Wal, J.S., et al., Journal of the American College of Nutrition. Vol. 24, No. 6, 2005.

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