Why Organically Sourced Eggs and Other Foods Simply Taste Better

I noticed over the last decade that food has really gone down hill as far as taste is concerned. Even consistency has changed. Stuff does not look or taste as good as it used to. I thought it was me. I thought that ten years passing in my life was just showing a gradual decline in my ability to taste and enjoy things. I even asked a doctor. He said it does happen, but that it was not the cause in my case. He told me to start with some organic eggs in Singapore as a food choice change, and then report back to him in a week or so. I thought that odd, but he did ask me what my favorite food was, and I told him it was eggs no matter how they are prepared.

I did not think for a second that going out and buying organic eggs in Singapore would make any difference in how the eggs tasted to me. I was wrong. I am not talking about a subjective wrong where a positive thought induced by the doctor had me thinking organic eggs were better than the commercially farmed ones. I mean these eggs look better in the pan, smell better and have that real egg flavor that is missing from the ones I have been buying for years.

The doctor told me on my return visit that organic eggs in Singapore are from chickens fed a different diet. Plus, if you choose the right type of organic you will get them from chickens not confined to tiny pens. He said that all of that bad stuff results in the awful eggs I was eating before. He said that open areas to roam, better food, no antibiotics and simple healthier living makes chickens that produce better tasting eggs. I agreed. Then he told me about switching all of my foods to organically sourced ones for better flavor.

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