LET'S GET TECHNICAL

These eggs are ideal for the whole family, and will particularly appeal to the health conscious consumer. VEGGS® eggs taste delicious. They are laid by healthy hens fed on a specially formulated fat modified, vegetarian diet. This diet contains only the best quality natural ingredients such as wheat, alfalfa, sunflower seeds, marigold, corn and milo.

Soya bean protein replaces animal protein, and along with linseed and canola, contributes to the presence of beneficial omega-3 fatty acids in the egg yolk. No hormones or artificial yolk colours are added to the feed.

A breakfast containing VEGGS®; eggs is a good start to the day for young and old - from toddlers to older folk. Just add fruit juice and toast for an economical, well balanced and easily digested meal.

Omega-3 fatty acids are essential for the development of brain, eyesight, and nervous systems of babies and infants.

Studies indicate that deficiencies of omega-3 fats are associated with a number of diseases, involving skin, bones and lungs.

Nutritionist agrees that the average Australian diet is deficient in Omega-3 fats.

The benefits of a fish diet can now be found in OMEGGA® eggs. Using these eggs is a delicious and easy way to include omega-3s in your diet. They are part of a nutritious easily digested whole food containing natural anti- oxidants.

Omegga eggs are produced from high quality feed containing flaxseed and fish oil. The ration contains no hormones or artificial yolk colouring.
 

An understanding of some terminology is helpful in becoming familiar with the role of fat in the diet. Saturated, polyunsaturated, and monounsaturated are all chemical terms. They refer to the structure and orientation of the molecules of carbon, hydrogen, and oxygen.

Saturated refers to a molecule which is filled with hydrogen atoms. It is saturated like a household sponge and will not accept any more hydrogen.

Below is a diagram of a saturated fat, note that there are no empty spaces:

When openings are created by a double bond between two carbons, the fat is not saturated. If one double bond (indicated by =) is present, the fat molecule is said to be monounsaturated. A monounsaturated fat is pictured below:

A fat with two or more double bonds is called polyunsaturated. This means there are four or more vacant spots that are not filled with hydrogen atoms.

A polyunsaturated fat looks like this:

Omega-3
Polyunsaturated Fatty Acids

Omega-3 fatty acids are a group of polyunsaturated fats derived from oily fish and some plants.

Research into the health benefits of omega-3 polyunsaturated fatty acids (PUFAs) continues to confirm their role in controlling a number of important and prevalent Western diseases. Research indicates Australians should be incorporating more essential omega-3 fatty acids into their regular diet for healthy body functioning including neurological development of the unborn and newly born child, reducing the risk of sudden cardiac death and stroke as well as thrombosis tendency.

Consumption of omega-3 and omega-6 fatty acids is recommended at twice the rate current in Australia.

The importance of including more omega-3 fatty acids in the diet has been promoted by Professor Michael Crawford, Director of the Institute of Brain Chemistry and Human Nutrition at the Queen Elizabeth Hospital for Children in London, and by Professor Andrew Sinclair from the Royal Melbourne Institute of Technology.

According to Professor Sinclair, there is a need to address the consumption ratio of the essential fatty acids and promote the benefits of including more naturally occurring omega-3s in the diet.

The National Health and Medical Research Council currently recommend that omega-3 fatty acids should be consumed from both fish and plant sources.

Omega-3 from plant sources is in VEGGS® and from fish oil sources and plant sources in OMEGGA® products of Veggs Australia.

(a) Refers to the position of the first double bond in the chain.
(b) Refers to the number of carbons in the chain.
(c) Refers to the number of double bonds (degree of unsaturation) in the chain.

Essential Fatty Acids
Essential fatty acids must be included in the diet as the body can not manufacture them. They are needed for good health.

The omega-3 essential fatty acid is Alpha Linolenic acid
The omega-6 essential fatty acid is Linoleic acid
Omega-3 and omega-6 fatty acids are not interchangeable, i.e. can not be inter-converted.

Sources of Fatty Acids:

Omega-3	Alpha Linolenic Acid EPA and DHA	Linseed Oil, Canola Oil, Fish Oils (Cold Water Species)
Omega-6	Linoleic Acid Gamma Linolenic Acid	Sunflower Oil, Safflower Primrose Oil, Black Currant oil Oil

Fatty Acid Balance
The balance of Omega-6 and omega-3 in the diet must be optimal (about 4:1 for omega-6 : omega-3, e.g. a high level of omega-6 can interfere with conversion (up to 40% reduction reported) of Alpha Linolenic acid to EPA and DHA as they share the same metabolic process (i.e. enzyme reaction).

The Body
In the body, the essential fatty acids are metabolised to their derivatives as follows:-

Omega-3

Omega-3 Alpha Linolenic Acid
converts		inefficiently
Omega-3 EPA	and	Omega-3 DHA

"Good" prostaglandins which control blood clotting. eg Prostdglandin E3 makes blood platelets less sticky leading to easier blood flow.

Essential component of brain tissue and retinal tissue (infants) ahd also transmission of nerve Impulses in the nervous system.

Omega-3 nutrients lessen the amount of pro-inflammatory prostoglandins which limits the painful inflammatory response in rheumatoid arthritis. EPA and DHA reduce the level of Prostoglandin E2 which interferes with immune functions.

Omega-3 Alpha Linolenic Acid inhibits the conversion of Linoleic Acid to omega-6 Arachidonic Acid as they share the same enzymatic metabolic process.

The omega-6 Arachidonic Acid is converted to eicosanoids, which promote vaso-constriction and platelet aggregation. This has been proposed as the pathway for Alpha Linolenic Acid to help prevent heart and stroke problems.

Omega-6

Omega-6 Linoleic Acid
converts		to
Omega-6 Gamma Linolenic Acid

Is involved in energy metabolism and is a structural component of the brain, bone marrow, muscles and cell membranes. It also reduces production of pro-inflammatory pro-stoglandins, ie reduces swelling and pain in joints. Pro-stoglandins from Gamma Linolenic Acid are non-inflammatory and tend to lower blood pressure.

Diabetes
The conversion of omega-6 Linolenic Acid to omega-6 Gamma Linolenic Acid is much less efficient in diabetes cases. Hence, dietary supplementation with omega-6 Gamma Linolenic Acid (from evening primrose oil) can help alleviate some problems caused by diabetes.

Osteoporosis
Condition can be improved by both omega-6 and omega-3 nutrients.

Omega-6 Gamma Linolenic Acid improves calcium absorption from the gastrointestinal tract into the bloodstream.

Omega-3 Alpha Linolenic Acid, EPA, DHA are antagonistic to Arachidonic Acid and its metabolites. As Arachidonic Acid speeds up calcium urinary excretion, the omega-3 nutrients can decrease calcium excretion, thus helping to ensure stronger bones.

Trans Fatty Acids
Trans Fatty Acids (as found in some margarines) are produced by hydrogenation of unsaturated oils and are then similar to saturated fats. Trans fatty acids are a problem as apart from being saturated; they can take the place of unsaturated fats in membranes and enzymes. However, they can’t perform the essential functions of the unsaturated fats.

Folate is a B vitamin complex which is needed for the development of new body cells.

Because of its role in the production of DNA it is especially important in the diet of women who are planning a pregnancy or are already pregnant.

The risk of babies being born with certain birth defects such as Spina Bifida has been found to be significantly reduced when mothers have consumed adequate amounts of folate in the months before and in the first trimester of pregnancy.

Folate rich foods include green leafy vegetables, some fruits, nuts and legumes. Some breakfast cereals such as Weet Bix, and yeast spreads like Marmite.

OMEGGA®, and VEGGS® eggs are also rich in folate as a result of the specially formulated diet fed to the laying hens.

The Sydney based Institute for International Health is presently undertaking a pilot study with a view to conducting a larger trial of 10,000 heart disease patients. They are investigating as yet unproven reports that folate may be useful in the treatment of cardiovascular disease.

Macular degeneration

The macula is an area of the central retina resposible for clear sharp vision and seeing detail when reading, writing watching TV and recognising faces. A breakdown of the macula results in impairment of the central vision. The most common form of macular degeneration is caused by the inability of the blood vessels to nourish the macula. Some drugs and alcohol are other causes.

One of the most important keys to maintaining healthy eye function is the delivery of essential nutrients to the retina and the lens of the eye.

Lutein a carotenoid pigment found in spinach and peaches is concentrated in the human lens and macular pigment which has a protective role to play in preventing macular damage and also acts as an optical filter.

Increasing lutein intake can increase macular pigment density which in turn may reduce the risk of developing age related macular degeneration.

Lutein has a protective effect over the lens, macula and retina of the eye.

While it can be obtained in the diet, by far the most concentrated source of lutein is marigold. Highly concentrated supplements of lutein are available using this source.

Lutein from marigolds is in VEGGS® and OMEGGA® products of Veggs Australia.

Veggs Australia Pty Ltd ABN 45 051 257 188
81-85 Felton St., Horsley Park NSW 2164 Australia
Phone (02) 9620 1380