Can leprosy patients eat porridge with preserved eggs and lean meat

Yes, eggs have the nutrition of preserved eggs, but they contain lead, so try not to eat too much. Choose lead-free to eat, in fact, lead-free preserved eggs also contain lead Preserved eggs are an indispensable and important role in many home-cooked dishes.

Suggestion: The diet of vitiligo patients should be conducive to the disease, and a reasonable diet is conducive to the repigmentation of vitiligo, otherwise, it will aggravate the condition. Due to the lack of certain trace metal elements in the blood and vitiligo of vitiligo patients, the tyrosinase activity in the body is reduced, which affects the anabolism of melanin and produces lesions.

Therefore, vitiligo patients should eat more foods containing more metal elements such as copper, zinc, and iron, so that tyrosinase activity is enhanced, and then melanin synthesis is accelerated. Eat fewer foods that contain more vitamin C. Because vitamin C can reduce the level of serum copper and serum copper oxidase, affect the activity of tyrosinase, interfere with the synthesis of **melanin, and vitamin C can also reduce melanin to aggravate the condition of vitiligo.

In view of this, the experts of our hospital have formulated the following nutrition plan.

1.Usually eat more foods containing tyrosine and minerals, meat (beef, rabbit, lean pork), animal liver, eggs (eggs, duck eggs, quail eggs), milk (milk, yogurt), vegetables (fresh vegetables, and radish, eggplant, bamboo shoots, fungus, kelp, etc.), beans (soybeans, peas, mung beans, soy products), peanuts, black sesame, walnuts, raisins, snails, clams and other shellfish;

2.Eat little or no onions, garlic, fish, shrimp, lamb, chili peppers, etc., to reduce the intake of glutathione-rich foods;

3.Eat less or no tomatoes, green peppers, tomatoes, citrus, grapefruit, lemons, hawthorns, fresh dates, apples, cherries, kiwifruit, and other foods rich in vitamin C;

4.The fruits that vitiligo patients can eat are bananas, sweet pears and watermelons.

Hello, vitiligo is caused by a lack of melanin, and the porridge with preserved eggs and lean pork does not contain substances that cause the lack of melanin or affect melanin, so feel free to eat, but don't eat more.

Patients with vitiligo should have a light diet, eat less foods high in vitamin C such as tomatoes, kiwifruit, etc., and there is no problem with porridge with preserved eggs and lean pork.

If you can eat it, don't eat too much, try to eat as little as possible.

It's best not to eat it, after all, preserved eggs contain lead.

Yes, there is no conflict between vitiligo and preserved eggs.

As long as it is fresh, there is no major problem, provided that you are not allergic to preserved eggs.

Yes, but don't eat too much.

Patients with vitiligo should have a light diet, eat less foods high in vitamin C such as tomatoes, kiwifruit, etc., and there is no problem with porridge with preserved eggs and lean pork.

rice, 150 grams, about two-thirds in small bowls;

preserved eggs, 3 pcs.;

Lean meat, 150 grams, about 1-2 cm thick, 7-8 cm square, can be hungry and roll depending on personal taste;

sesame oil, 3 grams, about one-half tablespoon;

table salt, 5 grams, about a tablespoon;

water, ginger, chives, celery, a pinch

Please note that the above ingredients are based on the serving size of two ordinary adults, please increase or decrease according to the number of people or personal taste.

1. Wash the rice first, put it in a small bowl, add 1 tablespoon of water, sesame oil and salt, stir, and soak for about 30 minutes.

2. Finely cut the ginger, chop the chives, and dice the preserved eggs for later use.

3. Cut the lean meat into thin strips, put it in a bowl, add a small amount of salt and stir, marinate for about 20 minutes.

4. Pour water into the pot, bring to a boil over high heat, blanch the shredded meat, and skim off the foam on the water surface.

5. After the water boils again for about 1-2 minutes, pour in half of the preserved eggs first, and then pour in the ginger shreds.

6. After boiling again for about 1-2 minutes, pour in the soaked rice and stir.

7. After boiling again, change to low heat and cook for 40 minutes, stirring every 5 minutes to avoid sticking to the pan.

8. Finally, pour in the remaining half of the preserved eggs, continue to cook for 10 minutes, add an appropriate amount of salt and chives, and then you can get out of the pot.

The nutritional value of preserved eggs is generally as follows: rich in iron, methionine (must be cultivated hand amino acid), vitamin E (the above is compared with eggs). The disadvantages are:

The protein denatured by lye is not easy to absorb, if it is used to increase the daily diet changes and special flavor taste, preserved eggs are a food that can be considered, but in terms of nutritional value, it seems that there are other better options. Vitiligo patients can eat it in moderation.