The truth about eggs


First and foremost, when you eat an egg you are participating in the abortion of a creature.

The purpose of an egg is to provide all the materials necessary to develop one cell into a complete chick with feathers, beak, legs and tail. This 1 -1/2 package is loaded with proteins, fats, cholesterol and minerals to create a living being.

Unfortunately, the American Egg Board’s mission is to convince the American public that the egg is “one of nature’s most perfect foods.” In 2017, US egg production was 102 billion table eggs, equating to the consumption of 350 eggs a year for all individual consumers in the US.

A cooked egg is absorbed through the intestines and its high concentration of “nutrients” provides too much cholesterol, fat and protein for our body to process safely. Some of the adversities to us are weight gain/obesity, heart disease, type-2 diabetes and more.

A whole egg is 32% protein and the white of the egg is 100% protein. Infants and growing children only need 5% of their calories from protein. So, eggs and egg products are 6 to 20 times more concentrated in protein than needed. Excess protein burdens the organs of metabolism like the liver and kidneys.

Animal proteins, particularly from egg whites, are “rich” in troublesome sulfur-containing amino acids like methionine. This “sulfur” is what you find in lava flows from volcanos. It is sickening and deadly. Why?

1. They break down into sulfuric acid, which is a primary cause of bone loss leading to osteoporosis and kidney stones.
2. The methionine metabolized into homocysteine, which is associated with heart attacks, strokes, peripheral vascular disease, thrombosis, dementia, Alzheimer’s and depression.
3. The sulfur feeds cancerous tumors because they are dependent on methionine in the diet.
4. The sulfur from the amino acids is toxic to the tissues of the intestines, which creates horrific effects on the colon, even at low levels, and leads to ulcerative colitis.
5. Halitosis, body odor, and farts that smell like rotten eggs are a direct result of the sulfur-containing amino acids that should be avoided.
6. Restriction of methionine prolongs life.

A significant amount of the $16 million collected each year by the American Egg Board is allocated for research to try and prove that eating eggs will not contribute to your risk of dying of heart disease. Good luck!

What they do, in their studies, is to saturate their subjects with cholesterol from other sources like beef, chicken, and fish and then add eggs to their diet. Once a person has consumed 400 to 800 mg of cholesterol in a day, adding more from an egg causes little rise because the bowl cannot absorb much more cholesterol. Then, the poor-quality studies funded by the egg industry add to the false information they use to convince the public that eggs are “safe” to eat.
The actual impact of egg eating is seen when people who eat little cholesterol are fed eggs. When 17 lacto-vegetarian college students, consuming 97 mg of cholesterol a day were fed one large egg daily for 3 weeks, their “bad” LDL-cholesterol increased by 12%.

A 50-year study of nearly 2,000 middle-aged men, the Western Electric Study, found that dietary reduction and cholesterol intake of 430 mg (2 eggs daily), was associated with a 43% reduction in long-term risk of coronary heart disease, a 25% reduction of risk of death of all causes, and three years longer life expectancy.

In addition to heart disease, higher cholesterol intake is also associated with more risks of strokes, blood clots, high blood pressure and cancers of the breast, prostate, colon, lung, and brain. Cholesterol is the most damaging to our arteries when it is present in an oxidized form, as free radicals. Eggs and egg-derived products are the main source of oxidized cholesterol in the diet.

Other high-quality studies show that adding one egg to the daily diet of the average “healthy” person, already eating 200 mg of cholesterol will increase their serum cholesterol by about 4%, which translates into an 8% increase in their risk of heart disease. Two eggs daily will mean a 6% increase in cholesterol and 12% more heart disease over the next 5 to 10 years. Young men who consume two of these aborted chicks daily, means a 30% higher risk of coronary heart disease over their lifetime.

Eggs are filled with too much protein, cholesterol, calories, fat, bacteria, and environmental chemical contamination, to be consumed with any frequency with any expectation of health. Egg protein is a common source of allergy in infants, children and adults, producing problems from hives to asthma. Besides being high in fat, which promotes obesity and type-2 diabetes, the fats and the cholesterol in the aborted chick promotes the formation of cholesterol gallstones and gallbladder attacks.

To add insult to injury, egg-borne infections caused by salmonella bacteria can give rise to cramps, diarrhea, nausea, vomiting, chills, fever, and/or headache and food poisoning, aka salmonellosis.

Eggs are a main contributor to human exposure to dioxin and other environmental chemicals that are known to cause birth defects, neurological damage and, last but not least, CANCER!

Many of the alleged nutritional qualities of eggs are similar to the nutritional qualities of pasteurized and homogenized cow’s milk, hardened liquid fat, aka cheese, feces covered chicken, dead rotting, chemical induced beef, and PCB, toxic waste and mercury filled fish. These alleged healthy food sources are known to cause major health problems when consumed in the typical amounts by people adhering to the SAD (Standard American Diet).

Forty years ago, based on the concerns of the American Heart Association, the FTC carried out legal action upheld by the U.S. Supreme Court, to compel the egg industry from bullshitting the public eggs had no harmful effects on health. Today, with roughly an $18 million advertising budget, we are hearing lies like:

“There is no need to avoid eggs on a heart-healthy diet”
“Even cholesterol-lowering diets allow moderate amounts of whole eggs”
“An egg a day may keep heart disease away”
“Eat your eggs, they’re good for you”

Unfortunately, we live in a “give me your money, honey” world. In order to pay big salaries, they “lie like a rug.” The only way you can protect yourself from them is to take control of your health. Take a walk on the wild-side. Go vegan for 6 months and see the difference. I went vegetarian in 1975 and vegan in 1990. At almost 80, no meds, no illnesses, no vaccines, athletic and energetic. One day, like you, I will die. If not, no one gets a parking space!


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Hesh Goldstein
When I was a kid, if I were told that I'd be writing a book about diet and nutrition when I was older, let alone having been doing a health related radio show for over 36 years, I would've thought that whoever told me that was out of their mind. Living in Newark, New Jersey, my parents and I consumed anything and everything that had a face or a mother except for dead, rotting, pig bodies, although we did eat bacon (as if all the other decomposing flesh bodies were somehow miraculously clean). Going through high school and college it was no different. In fact, my dietary change did not come until I was in my 30's.

Just to put things in perspective, after I graduated from Weequahic High School and before going to Seton Hall University, I had a part-time job working for a butcher. I was the delivery guy and occasionally had to go to the slaughterhouse to pick up products for the store. Needless to say, I had no consciousness nor awareness, as change never came then despite the horrors I witnessed on an almost daily basis.

After graduating with a degree in accounting from Seton Hall, I eventually got married and moved to a town called Livingston. Livingston was basically a yuppie community where everyone was judged by the neighborhood they lived in and their income. To say it was a "plastic" community would be an understatement.

Livingston and the shallowness finally got to me. I told my wife I was fed up and wanted to move. She made it clear she had to be near her friends and New York City. I finally got my act together and split for Colorado.

I was living with a lady in Aspen at the end of 1974, when one day she said, " let's become vegetarians". I have no idea what possessed me to say it, but I said, "okay"! At that point I went to the freezer and took out about $100 worth of frozen, dead body parts and gave them to a welfare mother who lived behind us. Well, everything was great for about a week or so, and then the chick split with another guy.

So here I was, a vegetarian for a couple weeks, not really knowing what to do, how to cook, or basically how to prepare anything. For about a month, I was getting by on carrot sticks, celery sticks, and yogurt. Fortunately, when I went vegan in 1990, it was a simple and natural progression. Anyway, as I walked around Aspen town, I noticed a little vegetarian restaurant called, "The Little Kitchen".

Let me back up just a little bit. It was April of 1975, the snow was melting and the runoff of Ajax Mountain filled the streets full of knee-deep mud. Now, Aspen was great to ski in, but was a bummer to walk in when the snow was melting.

I was ready to call it quits and I needed a warmer place. I'll elaborate on that in a minute.

But right now, back to "The Little Kitchen". Knowing that I was going to leave Aspen and basically a new vegetarian, I needed help. So, I cruised into the restaurant and told them my plight and asked them if they would teach me how to cook. I told them in return I would wash dishes and empty their trash. They then asked me what I did for a living and I told them I was an accountant.

The owner said to me, "Let's make a deal. You do our tax return and we'll feed you as well". So for the next couple of weeks I was doing their tax return, washing their dishes, emptying the trash, and learning as much as I could.

But, like I said, the mud was getting to me. So I picked up a travel book written by a guy named Foder. The name of the book was, "Hawaii". Looking through the book I noticed that in Lahaina, on Maui, there was a little vegetarian restaurant called," Mr. Natural's". I decided right then and there that I would go to Lahaina and work at "Mr. Natural's." To make a long story short, that's exactly what happened.

So, I'm working at "Mr. Natural's" and learning everything I can about my new dietary lifestyle - it was great. Every afternoon we would close for lunch at about 1 PM and go to the Sheraton Hotel in Ka'anapali and play volleyball, while somebody stayed behind to prepare dinner.

Since I was the new guy, and didn't really know how to cook, I never thought that I would be asked to stay behind to cook dinner. Well, one afternoon, that's exactly what happened; it was my turn. That posed a problem for me because I was at the point where I finally knew how to boil water.

I was desperate, clueless and basically up the creek without a paddle. Fortunately, there was a friend of mine sitting in the gazebo at the restaurant and I asked him if he knew how to cook. He said the only thing he knew how to cook was enchiladas. He said that his enchiladas were bean-less and dairy-less. I told him that I had no idea what an enchilada was or what he was talking about, but I needed him to show me because it was my turn to do the evening meal.

Well, the guys came back from playing volleyball and I'm asked what was for dinner. I told them enchiladas; the owner wasn't thrilled. I told him that mine were bean-less and dairy-less. When he tried the enchilada he said it was incredible. Being the humble guy that I was, I smiled and said, "You expected anything less"? It apparently was so good that it was the only item on the menu that we served twice a week. In fact, after about a week, we were selling five dozen every night we had them on the menu and people would walk around Lahaina broadcasting, 'enchilada's at "Natural's" tonight'. I never had to cook anything else.

A year later the restaurant closed, and somehow I gravitated to a little health food store in Wailuku. I never told anyone I was an accountant and basically relegated myself to being the truck driver. The guys who were running the health food store had friends in similar businesses and farms on many of the islands. I told them that if they could organize and form one company they could probably lock in the State. That's when they found out I was an accountant and "Down to Earth" was born. "Down to Earth" became the largest natural food store chain in the islands, and I was their Chief Financial Officer and co-manager of their biggest store for 13 years.

In 1981, I started to do a weekly radio show to try and expose people to a vegetarian diet and get them away from killing innocent creatures. I still do that show today. I pay for my own airtime and have no sponsors to not compromise my honesty. One bit of a hassle was the fact that I was forced to get a Masters Degree in Nutrition to shut up all the MD's that would call in asking for my credentials.

My doing this radio show enabled me, through endless research, to see the corruption that existed within the big food industries, the big pharmaceutical companies, the biotech industries and the government agencies. This information, unconscionable as it is, enabled me to realize how broken our health system is. This will be covered more in depth in the Introduction and throughout the book and when you finish the book you will see this clearly and it will hopefully inspire you to make changes.

I left Down to Earth in 1989, got nationally certified as a sports injury massage therapist and started traveling the world with a bunch of guys that were making a martial arts movie. After doing that for about four years I finally made it back to Honolulu and got a job as a massage therapist at the Honolulu Club, one of Hawaii's premier fitness clubs. It was there I met the love of my life who I have been with since 1998. She made me an offer I couldn't refuse. She said," If you want to be with me you've got to stop working on naked women". So, I went back into accounting and was the Chief Financial Officer of a large construction company for many years.

Going back to my Newark days when I was an infant, I had no idea what a "chicken" or "egg" or "fish" or "pig" or "cow" was. My dietary blueprint was thrust upon me by my parents as theirs was thrust upon them by their parents. It was by the grace of God that I was able to put things in their proper perspective and improve my health and elevate my consciousness.

The road that I started walking down in 1975 has finally led me to the point of writing my book, “A Sane Diet For An Insane World”. Hopefully, the information contained herein will be enlightening, motivating, and inspiring to encourage you to make different choices. Doing what we do out of conditioning is not always the best course to follow. I am hoping that by the grace of the many friends and personalities I have encountered along my path, you will have a better perspective of what road is the best road for you to travel on, not only for your health but your consciousness as well.

Last but not least: after being vaccinated as a kid I developed asthma, which plagued me all of my life. In 2007 I got exposed to the organic sulfur crystals, which got rid of my asthma in 3 days and has not come back in over 10 years. That, being the tip of the iceberg, has helped people reverse stage 4 cancers, autism, joint pain, blood pressure problems, migraine headaches, erectile dysfunction, gingivitis, and more. Also, because of the detoxification effects by the release of oxygen that permeates and heals all the cells in the body, it removes parasites, radiation, fluoride, free radicals, and all the other crap that is thrust upon us in the environment by Big Business.

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