We're looking back at oddball food trends and nutritional nonsense. By: Jenny Everett
Photo: Yasu & Junko
A few years after the egg suffers its own public relations low point—appearing on an unhappy-face cover of Time magazine in 1984 as part of a story about cholesterol—an independent medical researcher named Artemis Simopoulos publishes a letter in The New England Journal of Medicine comparing the fatty acid content of eggs from Greek chickens who ate a diet high in purslane, a plant naturally rich in heart-healthy omega-3s, to that of ordinary commercial eggs. Soon, the first omega-3—enhanced eggs go on sale. By 2012, the egg—omega-3—enhanced or not—has been fully rehabilitated as part of a healthy diet.