For me the most surprising result in the infographics is that raw eggs should have so much suffering per serving. I tried to dig into the data to work out why this might be, and either I’m misunderstanding it – very possible! – or this result is a bit misleading.
The full “Per-Serving Impact on Lives and Days of Suffering” data gives raw eggs a 10.3 for total suffering per serving, and boiled/fried/scrambled only around 4-5. So that means the serving size for raw eggs must be twice as big.
But this doesn’t make sense. If I want to eat three eggs in scrambled form, I simply need to eat a plate of scrambled eggs. But if I want to eat three eggs in “baked good” form, I need to eat an entire cake – which hopefully I’m not doing too often even during a pandemic.
I can’t find any reference to raw eggs in baked goods in the “Merged Impact & Consumption Data” spreadsheet. However, they are mentioned in the original “2015-2016 FNDDS At A Glance—FNDDS Ingredients” spreadsheet: under various types of “Cakes and pies”, this gives an ingredient weight for eggs of 150g i.e. the amount you’d put in a whole cake. Is it possible this has mistakenly filtered through as a serving size, resulting in the elevated figure for suffering per serving, when in fact 150g of raw eggs represents maybe 10 servings of cake?
For me the most surprising result in the infographics is that raw eggs should have so much suffering per serving. I tried to dig into the data to work out why this might be, and either I’m misunderstanding it – very possible! – or this result is a bit misleading.
The full “Per-Serving Impact on Lives and Days of Suffering” data gives raw eggs a 10.3 for total suffering per serving, and boiled/fried/scrambled only around 4-5. So that means the serving size for raw eggs must be twice as big.
But this doesn’t make sense. If I want to eat three eggs in scrambled form, I simply need to eat a plate of scrambled eggs. But if I want to eat three eggs in “baked good” form, I need to eat an entire cake – which hopefully I’m not doing too often even during a pandemic.
I can’t find any reference to raw eggs in baked goods in the “Merged Impact & Consumption Data” spreadsheet. However, they are mentioned in the original “2015-2016 FNDDS At A Glance—FNDDS Ingredients” spreadsheet: under various types of “Cakes and pies”, this gives an ingredient weight for eggs of 150g i.e. the amount you’d put in a whole cake. Is it possible this has mistakenly filtered through as a serving size, resulting in the elevated figure for suffering per serving, when in fact 150g of raw eggs represents maybe 10 servings of cake?