Is eating real eggs harmful to the body, and what are the nutrients and harms of real eggs?

If the origin of the hairy eggs is unknown, do not eat them, because hairy eggs are generally bad and stillborn, and no one will use healthy half-hatched eggs to make hairy eggs. Therefore, the practical safety factor is very low. In order to prevent these eggs from spoiling and smelling, small traders often have to be preserved, and in order to reduce costs, they use industrial preservatives, which are very harmful to the body after eating.

Please don't eat any more.

In food science, hairy eggs, also known as stillborn eggs, refer to eggs that are eliminated during the incubation process. During the incubation process, the developing embryo stops growing and dies due to contamination by Salmonella and parasites, or by the influence of temperature and humidity. During the hatching process of stillborn eggs, their nutrients have been consumed by the embryo, and there is very little nutrients left.

After the embryo dies, it is also easy to be contaminated by many pathogenic bacteria, and often eating hairy eggs can cause poisoning, or cause other diseases. Since the eggshell of most hairy eggs has been ruptured and is easily contaminated by bacteria, according to testing, almost 100% of hairy eggs can be detected with E. coli, and some have also detected staphylococcus, typhoid bacillus, proteus, etc. If you eat the kind of hairy eggs that are not heated and polluted, it will cause abdominal pain, diarrhea, nausea, vomiting, etc., and eating hairy eggs can almost be said to be harmful and not beneficial.

In recent years, food and nutrition experts have also found that there are progesterone and estrogen active substances in hairy eggs when testing hairy eggs. Children often consume it, the accumulation of hormones in the body is too high, endocrine disorders, and it is easy to cause precocious puberty.

There is no harm, pay attention to the purchase of eggs from regular channels.

Although solid eggs are good, we should pay attention to the following points while enjoying the deliciousness, first of all, when making real eggs, edible alkali should not be added too much. The more edible alkali is put in, the greener the eggs will be, and there are also yellow solid eggs on the market, which is caused by too little edible alkali. Although there is no harm in eating alkali, too much addition will destroy the nutrition of the eggs and will also destroy the taste of the eggs.

Secondly, when buying real eggs, be careful not to buy "spoiled eggs". Regular eggs have a limited shelf life, and if stored for too long, they can spoil due to bacterial invasion. In order to reduce costs, some unscrupulous traders use spoiled eggs as raw materials to make real eggs, which endangers human health.

In addition, the production of black workshops cannot guarantee hygiene, and the real eggs made contain bacteria and many harmful substances. Consumers should be careful not to buy solid eggs from unknown sources and cannot guarantee hygiene, otherwise symptoms such as abdominal pain, diarrhea, nausea, and vomiting will occur after eating.

Harmless. Real eggs can not only provide the human body with rich high-quality protein, but also bring methionine to the human body, which is an amino acid that other cereals or soy products do not have, but it is also an essential amino acid for the human body.

Preserved eggs are not harmful to the body.

Preserved eggs are not only a delicacy, but also have certain medicinal value. Wang Shixiong's "Suixingju Diet Recipe" said: "Preserved eggs, spicy, astringent, sweet, salty, can diarrhea, sober up, go to large intestine fire, cure diarrhea, can disperse and collect." ”

Traditional Chinese medicine believes that preserved eggs are cold and can treat eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases. It is edible for the public, and it is the most suitable for those who are hot; However, children, people with insufficient spleen and yang, dysentery under cold and dampness, cardiovascular disease, liver and kidney diseases eat less.