That was just the first article that I came too about it. There are definitely more articles on it on the internet. In Europe they are trying to breed that gene out of the commercial birds. I don't know if it has ever been studied in Canada or not... But I do know that with the birds that I was talking about, I tried changing feed, bleaching waterers, indoor enviroment, outdoor enviroment and nothing changed the taste. So I hatched a bunch off of those birds and as soon as I had enough on the ground that I could carry on with them, I kileed all the parent stock. Six months later, when the hatched generation started to lay, every egg was the same as thier mother's before them. They were alright in baking, but to fry them on the pan you could even smell the fish. We tried eating the eggs with the original birds for probably about 6 months before we gave up, and tried the pullets for a few months before we got rid of them. In all those months, I tried so hard to make it work, I ate so many bad eggs, I didn't eat eggs at all for a long time, until I learned that white egg layers don't have the gene in question.