Does eating preserved eggs cause memory loss? Does eating too many preserved eggs really make my mem

Many people love to eat preserved egg porridge, but it is okay to eat less preserved eggs, but eating more has adverse effects on the body. Because preserved eggs are pickled by wrapping duck eggs in a mixture of soda ash, lime, salt and lead oxide, they contain lead, so if they are eaten regularly, they may cause lead poisoning. This can lead to symptoms such as insomnia, inability to concentrate, anemia, joint pain, slow thinking, and impaired brain function.

In addition, lead can replace calcium, affecting calcium intake and possibly resulting in calcium deficiency. Hygiene and nutrition of preserved eggs I often hear people say that preserved eggs cannot be eaten, in fact, the main concern is that preserved eggs contain heavy metal lead, but there is no need to be too frightened, because as long as you pay a little attention when buying again, you can avoid it. Remember to check the surface of the preserved eggshell for black spots of different sizes, and if so, avoid eating them.

The key to the production of preserved eggs lies in whether the proteins in them are completely gelatinized, so in the production process, they must be immersed in a strong alkali solution to achieve the denaturation of the proteins and produce special flavors and colors. However, in order to avoid the deterioration of the finished product caused by the re-liquefaction after gelling, lead oxide, copper sulfate, and methionine are usually added to the lye solution to prevent re-liquefaction. The lead residue that everyone is concerned about is the residue of this chemical in the eggshell.

The nutritional value of preserved eggs is generally as follows: rich in iron, methionine (essential amino acids), and vitamin E (the above is compared with eggs). The disadvantages are:

The protein denatured by lye is not easy to absorb, and the LAL (lysinoalanine) in the denatured protein has unconfirmed renal lesions in animal experiments. In the author's personal opinion, if it is used to increase the changes in daily diet and the taste of special flavors, preserved eggs are a food that can be considered, but in terms of nutritional value, it seems that there are other better choices. As for the problem of lead residues, at present, it can only be determined by the appearance of consumers, but the author already knows that many experts in the food industry have developed methods to maintain the quality of preserved eggs without adding lead oxide through temperature control, and I believe that soon, consumers will be able to eat preserved eggs without worrying about heavy metal residues.

Preserved eggs should not be eaten too much, they contain lead and are harmful to the brain.

Trouble, thanks!

I heard my mother say it. And pregnant women who eat too many preserved eggs and the fetus may also have spots on their faces!! Be careful.

1. Preserved eggs contain a certain amount of lead oxide, because their processing practices will contain lead oxide after molding, and eating too many preserved eggs will deposit a large amount of lead in the body. Lead is a toxic metal that accumulates in the human body and affects multiple systems of the human body, including the nervous, blood, gastrointestinal, cardiovascular, and renal systems, resulting in symptoms such as loss of appetite, constipation, nausea, diarrhea, fatigue, low IQ, and anemia, which are serious health hazards. Although there are also lead-free preserved eggs on the market**, those lead-free preserved eggs do not mean that they do not contain lead, but the lead content is lower than the national standard, and long-term consumption will cause excessive lead.

Second, often eating preserved eggs will cause low memory, decreased immunity, affect the absorption of minerals and vitamins, and cause symptoms of lack of minerals such as calcium, iron, zinc, etc., so it is best for children not to eat preserved eggs, which not only affects the current body, but also affects the future growth.

3. Preserved eggs are susceptible to bacterial contamination, mainly due to Salmonella, which causes inflammation on the intestinal membrane after entering the human body with Songhua eggs, and will produce highly toxic endotoxins after bacterial fission, resulting in nausea, vomiting, headache, dizziness, abdominal pain, and diarrhea symptoms in human poisoning.

In short, although eating preserved eggs regularly may have a certain effect on the human body, eating it occasionally will also have some benefits for the human body. It can neutralize gastric acid, reduce stomach pain, stomach problems and other phenomena, and can also cool and relieve heat. However, even if the taste of preserved eggs is good, it is best to control the number and amount of preserved eggs to avoid endangering your health.

1. Eggs

Studies have shown that eating an egg every morning not only does not increase cholesterol, but also makes people eat fewer calories throughout the day and lose weight unconsciously. Eggs provide high-quality protein, in addition to 12 vitamins and minerals, among which B vitamins are helpful for improving memory.

2. Dairy products

Low-fat yogurt is best, as it is rich in calcium, vitamins, protein and potassium. In addition, the probiotics in yogurt help to maintain the balance of microflora in the body. If you're not a fan of yogurt, skim milk and cheese are also good options.

Dairy products contain almost all the nutrients that the human body needs, and the ratio of various nutrients is also balanced.

3. Kiwi

Known as the "crown of fruits," kiwifruit contains a high density of nutrients. A kiwi fruit will give you the vitamin C you need throughout the day, and it's also rich in vitamin A, as well as plant fiber and potassium. Kiwi fruit is also easy to eat, cut it in half with a knife, hold a spoon like scooping ice cream, and enjoy it to your heart's content.

4. Beans

Eating more legumes is good for the heart, and the insoluble fiber it contains is effective in lowering cholesterol, while other soluble fibers can help eliminate waste from the body. In addition, legume base rents also contain protein, carbohydrates, magnesium and potassium. Experts recommend consuming legumes at least 3 times a week.

5. Nuts

High in fiber, protein, heart-healthy and anti-aging are all advantages of nut-based foods. But due to the excessively high fat content, moderate consumption is key. Experts believe that whether it is almonds, peanuts, walnuts or hazelnuts, it is best not to exceed half a tael a day.

6. Broccoli

This vegetable is delicious and common, containing vitamins A, C, and vitamin K, which is good for bone growth. Even if it is usually only found in yellow plants such as carrots and oranges? Growth-carotene, which is also abundant in broccoli.

7. Dried fruits

Many dried fruits, such as pineapples and apricots, are only filtered out of water during the production process, and the vitamins and other beneficial elements contained in the fruits are largely retained. In addition to the abundant vitamins, dried fruits also contain a lot of minerals such as iron and potassium, and the sugar contained in dried fruits is also lower than that in ordinary fruits, making it a good snack.