On today's episode of the Real Foodology Podcast, when you're looking for those terms as an educated buyer, cage-free, free range, they mean something, but they don't mean what you think they mean.

Hi, guys. Welcome back to another episode of the Real Foodology podcast. I'm your host, Courtney Swan. And today's episode is kind of a part two because I enjoyed my conversation with

Anya Furnald of Bel Campo so much that I wanted to bring her back on to have a conversation

about another topic that is very confusing to navigate but super important.

Egg labeling.

How many times have you stood in front of the egg aisle completely overwhelmed with

all the different labels and left not even sure exactly what you bought? Free range, cage-free, organic,

antibiotic-free, et cetera. We break down exactly what all these labels mean and what you should be

buying and looking for if your prerogative is healthy eggs that came from humanely treated

animals.

We also go a little bit off topic about why struggling to eat healthy is not your fault.

It's such an informative episode.

I'm so excited for you to hear it.

And I hope you leave it with a better understanding of how to navigate the egg aisle.

With that, I'm going to answer a question first.

And I have a little disclaimer before that.

These answers and this podcast are for educational and informational purposes only, and are not a

sub for individual medical and mental health advice and do not constitute a provider-patient

relationship. Please always talk to your doctor first. Did you know that most cookware and

appliances are made with forever chemicals? Yes,

that means your nonstick pans, your air fryers, your waffle makers, your blender could possibly

have PIFs. And yes, even our beloved crockpots and pressure cookers. I have actually been talking

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