Can egg skins cure stomach problems

Egg skins can cure stomach problems. Modern studies have found that the main component of eggshell is calcium carbonate, accounting for about 93, which has the effect of making acid, and the powder enters the stomach to cover the surface of inflammation or ulcers, which can reduce the concentration of gastric acid and play a role in protecting the gastric mucosa. Eggshells also contain protein, magnesium carbonate, calcium phosphate and magnesium phosphate, which are beneficial to the body.

In addition, the inner lining of the eggshell has a good effect on protecting the gastric mucosa for gastric diseases, especially ulcer disease. Many famous Chinese medicine practitioners in the Qing Dynasty and modern times liked to use it as a medicine citation, and the prescription was called Phoenix Yi. In the Chinese medicine of ** stomach disease, adding 1 or 2 phoenix clothes when decocting the medicine can improve the curative effect.

To sum up, it is generally a safe and feasible folk **. As the title suggests, it is aimed at the condition of "hyperacidity", which is mainly seen in chronic gastritis, gastric and duodenal ulcers. Its main symptoms are characterized by stomach problems with obvious heartburn and noisy sensation.

The so-called "baking", in ancient times, it was required to be placed on the tile and processed by fire, and modern families can wash and crush the eggshell and put it in an iron pot to fry it yellow (can not be burned) over a simmer, and then grind it to the end, and the finer the grinding, the better.

No, I'll tell you a recipe. Pork belly with peanuts, red beans, stew, do not put salt, can nourish the stomach, ulcers lie in nourishing.

Yes, porridge is a good health food, which has a calming and protective effect on the stomach.

Question 2: Can I eat preserved eggs if I have a bad stomach? You can eat it, you can eat it, but don't eat too much.

Are lead-free preserved eggs really "lead-free"?

In the hot summer, having a bowl of porridge and a preserved egg is quite appetizing. But preserved eggs have always been classified as non-healthy food.

In the past, heavy metals such as lead oxide or copper were added to pickled eggs in order to promote protein coagulation. Now, after the process is improved, copper sulfate, zinc, etc. are used instead of lead oxide, and the "lead-free preserved egg" is named from this. Many people think that preserved eggs are lead-free and should be able to be bought for children.

In fact, "lead-free preserved eggs" are not a little lead-free, but the content of lead is much lower than the original, although it has little impact on the health of adults, but children are better to eat less or not eat, because children are very sensitive to lead, and the absorption rate in the intestine is as high as 50. Rock rent.

Some people have been detected in preserved eggs with citra and mold, etc., the reputation of jujube to eat preserved eggs to add vinegar, ginger, garlic, etc., one is to remove alkali taste, the other is to sterilize and disinfect. In addition, preserved eggs are generally not suitable for a long time, and if the water evaporates too much, the preserved eggs will be as hard as rubber and not easy to digest.

How to make lead-free preserved eggs.

1. Preparation of liquid A: Add 50 liters of water in each of the two containers, add kilograms of tea leaves to one container, and add kilograms of fresh cypress leaves to the other container, boil for 1 hour each, and then filter the liquid in the two containers into a container with 3 kilograms of salt. Add 25 litres of water to each of the two containers, boil again for 1 hour and set aside.

After the salt in the third container is completely dissolved, take all the supernatant, filter it into the boiling water in the two containers after boiling again, and finally make up about 150 liters with cold boiled water, stir evenly, and cool it to be liquid A.

2. Preparation of solution B: take 90 liters of solution A, 2 kilograms of salt, 300 grams of zinc sulfate, put them in a container, slowly add 6 kg of sodium hydroxide of 96 in batches, cool after dissolving, and then add liquid A to make this liquid 100 liters, stir well, that is, liquid B.

3. Initial soaking: Put qualified fresh duck eggs (eggs, goose eggs, quail eggs can also be) into liquid B and soak them, pay attention to the eggs to be submerged in 2 3 cm under the liquid surface, and 100 liters of liquid B can soak about 130 kg of eggs. Keep the temperature at 20 25 after 13 days, when the eggs have solidified, but the flavor and color are not yet intact.

4. Re-soaking: Mix 50 liters of the primary soaking solution used for soaking eggs with 50 liters of A solution, which is the re-soaking solution. Put the first soaked eggs into the re-infused solution, control the temperature at about 20, and after 10 15 days, remove and wash and dry.

5. Post-immersion treatment: melt the paraffin, control the temperature at about 90, put the re-dipping egg into the paraffin liquid, take it out after 3 5 seconds, and cool it to be the finished product. Kilograms of paraffin wax are required for every 50 kg of eggs.

Preserved eggs made by this method not only do not contain lead, but also contain high zinc that is beneficial to the human body, and the shelf life is also long, generally 6 months.