Why eat eggs on an empty stomach, protein is not absorbed

10:16Views:13 According to experts, there are still many misunderstandings about eating eggs in people's daily lives.

Myth 1: Red shell eggs are better than white shell eggs Many people buy eggs as long as they pick red shells, saying that red shell eggs have high nutritional value. In fact, this is not the case, the color of the eggshell is mainly determined by a substance called "eggshell porphyrin", which has no nutritional value.

The analysis shows that the nutritional value of eggs depends on the nutritional structure of the diet. Myth 2: The older the boiled egg, the better If the egg is boiled for too long, the ferrous ions in the egg yolk and the sulfur ions in the egg white will combine to form insoluble ferrous sulfide, which is difficult to absorb.

Nutrition experts believe that it is advisable to boil eggs in boiling water for 5-7 minutes. Fried eggs are too old to burn the edges, and the high molecular weight proteins contained in egg whites turn into low-molecular acid amino acids, which often form toxic chemicals at high temperatures. Myth 3:

The nutritional value of the egg is high, and the nutritional value of the egg is "stillborn egg", and the nutrients contained in this egg (protein, fat, sugar, etc.) have been used by the embryo in the ovivalization process, and the nutritional value is not high. Moreover, such eggs contain many E. coli, staphylococcus, typhoid bacillus, proteus, etc. So eating such eggs is not only not beneficial to the human body, but also causes food poisoning and other diseases.

Myth 4: Rotten eggs can still be eaten In daily life, it is common for people to have a soft spot for rotten eggs. Eggs become rotten because the eggs have been left for a long time, or there are cracks, and as the fungicides in the egg whites gradually decrease, the bacteria that invade through the pores or cracks in the eggshell multiply, producing methane, nitrogen, ammonia, carbon dioxide and other substances, emitting a foul odor.

After rotten eggs are cooked, amines, nitrites, bacterial toxins, etc. still exist, which can cause nausea, vomiting and other poisoning symptoms after eating, and eating too much will induce cancer. Myth 5: "Functional eggs" are better than ordinary eggs With the development of science and technology, various "functional eggs" rich in zinc, iodine, selenium, and calcium have come out.

In fact, not all people are suitable for eating functional eggs. Because not everyone is deficient in the nutrients contained in functional eggs. Therefore, consumers should be targeted when choosing functional eggs, and what they eat what they lack.

Myth 6: The elderly should avoid eating eggs Because eggs contain high cholesterol, it has always been popular for the elderly to avoid eggs. Scientific experiments in recent years have proved that this statement is not justified.

It's not that it's not absorbed, but it's not good for the body Let's first introduce the way protein goes in the body. 1.Certain structural components of the body, such as carrier proteins on cell membranes.

2.Transaminogenesis, the formation of new amino acids. Example:

Nonessential amino acid. 3.Deamination, providing energy and conversion to sugar or fat.

Then in the case of fasting, sugar is deficient, and protein is mainly used as the main source of energy. Then in this case, sugar and protein are of the same value. And deamination also increases the burden on the liver.

In general, eating eggs on an empty stomach has no effect, it is just a waste of a little. Wish.

Protein replaces sugar as an energy source and is consumed well.

1. Eggs + soy milk: Eggs contain almost all the nutrients necessary for the human body, such as protein, fat, vitelline, lecithin, vitamins, iron, calcium, and potassium, which are called "nutrient banks". However, eggs and soy milk should not be eaten together, because raw soy milk contains trypsin inhibitors, which can inhibit the activity of human proteases and affect the digestion and absorption of protein in the human body.

The egg white of eggs contains viscous protein, which can bind to trypsin in soy milk, so that the decomposition of protein is hindered, thereby reducing the absorption rate of protein by the human body.

2. Soybean: Soybeans do contain some trypsin inhibitors, and their activity is to inhibit the digestion of trypsin, thereby reducing the absorption of protein; As well as tea eggs, it is also not conducive to protein absorption.

Protein is a component of a variety of physiologically active substances in the body, and participates in the regulation of physiological functions; Nucleoproteins make up the nucleus and affect cell function; Enzyme proteins have the effect of promoting the digestion, absorption and utilization of food; Contractile proteins, such as myosin, have the function of regulating muscle contraction; Lipoproteins, ferritin, and retinol-binding proteins in the blood have the role of transporting nutrients; Hemoglobin has the function of carrying and transporting oxygen; Albumin has the function of regulating osmotic pressure and maintaining fluid balance.

The growth and development of the body, the renewal of aging tissues, and the repair of injured tissues all require protein as the most important "building material". The body also needs protein as a repair material after injury, and only timely intake of enough protein can maintain tissue renewal.

Avoid eating undercooked eggs Egg protein contains avidin, which will affect the absorption of biotin in food, causing the body to have symptoms such as loss of appetite, general weakness, muscle pain, inflammation, and eyebrow loss. Eggs contain antitrypsin, which affect the body's digestion and absorption of egg proteins. These two substances are not broken down in undercooked eggs, so they affect the digestion and absorption of protein.

Eggs can carry bacteria during the formation process, and undercooked eggs cannot kill the bacteria and can easily cause diarrhea. The protein structure of raw eggs is dense, and a large part of it cannot be absorbed by the human body, and only the protein becomes soft after cooking, and the human gastrointestinal tract can be digested and absorbed. Raw eggs have a special fishy smell, which can cause central nervous system depression and reduce the secretion of digestive juices such as saliva, gastric juice and intestinal juice, resulting in loss of appetite and indigestion.

Avoid eating boiled eggs If eggs are boiled for too long, a gray-green ferrous sulfide layer will form on the surface of the egg yolk, which is difficult to be absorbed by the body. Aging protein will harden and toughen, affect appetite, and is not easy to absorb.

Eggs should not be boiled with sugar Eggs and sugar will be boiled with sugar due to high temperature to produce a substance called glycosyl lysine, which destroys the amino acid components in eggs that are beneficial to the human body, and this substance has a coagulation effect, which will cause harm after entering the human body. If you need to add sugar to the boiled eggs, you should wait for them to cool down and stir them to keep the flavor intact.

Do not soak hard-boiled eggs in cold water and store them Some people often soak hard-boiled eggs in cold water, taking advantage of the different thermal expansion coefficients of eggshells and egg whites, so that the eggshells are easy to peel off, but this practice is unhygienic. Because there is a protective film on the surface of fresh eggs, the water in the egg is not easy to volatilize, and prevent the invasion of microorganisms, the membrane on the shell is destroyed after the egg is cooked, and some gas in the air cavity in the egg escapes, at this time, the egg is placed in cold water The temperature in the air cavity will drop sharply and show negative pressure, cold water and microorganisms can enter the egg through the pores on the double membrane in the eggshell and shell, and it is easy to spoil and deteriorate during storage.

1. Soybeans. The protein content is 2 times higher than that of pork and twice the content of eggs. The protein content is not only high, but also ***.

The amino acid composition of soybean protein is similar to that of animal protein, and the amino acids are relatively close to the ratio required by the human body, so it is easy to be digested and absorbed. Soybean fat also has a high nutritional value, this fat contains a lot of unsaturated fatty acids, which are easily digested and absorbed by the human body.

2. Green beans. In addition to protein and fiber, green beans are also one of the main foods for the human body to consume vitamin A, vitamin C, vitamin K, and vitamin B. Green beans also provide small amounts of calcium, phosphorus, potassium, iron, zinc, thiamine and riboflavin.

Green beans provide the body with two flavonoid antioxidants, catechins and epicatechins. These two substances can effectively remove free radicals in the body, prevent diseases caused by free radicals, and delay the aging rate of the body.

3. Milk. Milk is a nutritious health food, it is completely nutritious, without any ***, and drinking too much will not be harmful to the body. Milk contains more than 3,000 organic ingredients.

The protein in milk is of good quality, containing essential amino acids required by the human body, and the content of other nutrients is also very rich, and the content of calcium is high and easy to absorb. Milk is the best of all beverages.

Milk is nutritious, easy to digest and absorb, inexpensive, and easy to eat, and is the most "near-perfect food", known as "white blood", and is an ideal natural food.

4. Fish. Rich in complete protein. Fish meat contains a lot of protein, such as yellow croaker, hairtail, mackerel, silver carp, carp, crucian carp, 13%.

The fat content is low and mostly unsaturated fatty acids. The fat content of fish meat is generally relatively low, most of them are only 1% 4%, such as yellow croaker containing hairtail fish containing mackerel containing 4%, silver carp containing carp containing 5%, crucian carp containing bighead carp (fathead fish) only containing cuttlefish and betta fish.

5. Black beans. Black beans contain 34% crude protein, and the protein content per 100g of black beans is up to high, which is higher than other legumes. It also contains 5% crude fiber, 12% fat, and its fat composition is palmitic acid, stearic acid, and arachidanoleic acid;

Oleic acid, linoleic acid, linolenic acid, unsaturated fatty acids up to. In addition, black beans also contain a variety of trace elements, vitamins and functional factors such as cardiac glycosides and soy saponins.

Egg protein is a high-quality protein that contains all the amibipin acids that the body needs, and its digestion and absorption rate is high, so it is easily absorbed and utilized by the body. Here are a few reasons why egg protein is easily absorbed:

1.The role of digestive enzymes: The protein molecules in egg protein are broken down into small molecules of peptides and amino acids through the action of gastric acid and pepsin, which can be more easily digested and absorbed by the human body.

2.Types and proportions of amino acids: The types and proportions of amino acids in egg protein are very suitable for the needs of the human body, and these amino acids can be better absorbed and utilized by the body.

3.Protein stability: The protein molecules in egg protein are relatively stable and less prone to denaturation, which makes them easier for the body to absorb during digestion.

Overall, egg protein is a very high-quality protein with a high digestion and absorption rate, which is easily absorbed and utilized by the body. Therefore, a moderate intake of egg protein can provide the nutrients and energy that the body needs.

Yes, the protein of eggs is very easily absorbed by the body. Egg protein can be quickly broken down into small molecules after digestion, which can be absorbed by intestinal wall cells and used for growth, repair and health care in the human body. In addition, chicken egg protein is rich in essential amino acids, which cannot be synthesized by the human body and must be taken from food, so egg protein is very important to the human body.

The highest content in eggs is protein, which is easily denatured when heated. Therefore, when consuming eggs, if not heated properly, the protein may be destroyed, affecting absorption. At the same time, protein is a long chain of amino acids that need to be broken down by digestive enzymes before they can be absorbed.

Therefore, the protein of eggs needs to be digested and decomposed before it can be effectively absorbed and utilized by the human body. In conclusion, the protein of eggs is easily absorbed by the human body, but attention needs to be paid to heating and digestion during consumption. Filial piety.