Traditional Chinese medicine believes that preserved eggs are cool, which can cure eye pain, toothache, hypertension, tinnitus and dizziness, etc., and can be eaten by the public: those with excessive fire are the most suitable, and children, patients with spleen yang deficiency, cold-dampness diarrhea, cardiovascular disease and liver and kidney diseases should eat less.
Although preserved eggs are delicious, this kind of food is not suitable for turtles, plums and brown sugar to eat together, otherwise it will induce serious allergic reactions and food poisoning, which will affect health.
Preserved eggs are an alkaline food. The main raw materials are quicklime and plant ash, among which there are more sodium hydroxide and sodium carbonate. Therefore, the heavy metal content in the belt is too high. Eating preserved eggs often will cause excessive accumulation of sodium and dark elements in the body, which will affect health. Is preserved eggs beneficial or harmful to the body? This article takes you to understand.
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What benefits will you bring to your body if you eat a little preserved egg properly?
-prevention of anemia
Preserved eggs are rich in iron. Eating preserved eggs often can effectively prevent the occurrence of iron deficiency anemia, enhance the activity of hematopoietic factors and improve the body's ability to produce blood.
Adequate blood flow in the body can better maintain health, improve the body's antioxidant capacity and transport mechanism, and effectively prevent the occurrence of various chronic inflammations.
-promoting digestion
After the belt is made by a special process, there are many substances that contribute to gastrointestinal peristalsis and digestion and absorption. Eating the belt often can play a role in relaxing bowels, accelerating the discharge of feces, effectively improving constipation, stimulating appetite, promoting digestion and helping the body absorb more nutrients.
-clearing heat and reducing fire
From the perspective of traditional Chinese medicine, preserved eggs are cool, and people suffering from spleen-stomach deficiency-cold syndrome had better eat less preserved eggs, otherwise the cold in the body will accumulate too much.
For those who have a strong liver fire and excessive accumulation of internal fire, eating preserved eggs properly can play a very good role in clearing away heat and reducing fire, providing rich oxygen and nutrients for the body, moistening and clearing the lungs and maintaining good health.
-sober up
When eating preserved eggs with vinegar, it can have the effect of sobering up. As an essential tool for communication between people, people who have been drinking for a long time can eat a few preserved eggs to relieve the burden and pressure of alcohol on internal organs, accelerate the metabolic discharge of alcohol and relieve the symptoms of drunkenness.
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Is eating preserved eggs good or bad for your health? This article tells you the answer.
The belt made by special technology contains more heavy metal substances, such as lead, copper and mercury, which are synthesized into heavy metals.
The human body's continuous intake of too much food with high heavy metal content will reduce the brain's thinking function, increase the risk of cardiovascular and cerebrovascular diseases and senile dementia in the future, and also induce abnormal symptoms such as osteoporosis, renal failure, liver function decline, adrenal cortical hormone content reduction and hormone secretion level disorder in middle-aged and elderly people.
According to the relevant clinical regulations, the hydrogen and lead contained in each100g preserved egg should not exceed 3mg, and the produced preserved eggs belong to the "lead-free preserved eggs" with regular production channels and sales channels, which basically will not lead to excessive hydrogen intake.
According to the investigation of modern clinical research data, copper sulfate has been included in the food industry, and processing AIDS can replace hydrogen peroxide to process preserved eggs, but industrial copper sulfate cannot be used for food additive-grade copper sulfate and zinc sulfate used to process preserved eggs.
Eating a little preserved eggs properly does not have a great impact on health, but if it is eaten in excess, it will also endanger the normal operation of internal organs and organs, increase the deposition of cholesterol and triglycerides in the blood, and increase the content of heavy metals in the body. For the sake of health, please control the intake of preserved eggs reasonably, and eat 1~2 a day.
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Who can't eat preserved eggs?
1, young infants
Many functions of infants and young children are in an extremely unbalanced state due to the imperfect development of various organs of the body. Preserved eggs are preserved foods. A large intake of preserved eggs will increase the burden and damage of children's internal organs, accelerate the loss of calcium, and induce rickets in children. The problem is that children's appetite is reduced, which affects their intellectual development.
2, the elderly
Because of the poor digestive function of the stomach and intestines, the elderly people eat too much preserved eggs, and the internal organs can't excrete the heavy metals in the preserved eggs, thus increasing the burden and pressure on the internal organs.
3. Patients with liver disease
Liver is the largest metabolic detoxification organ in the body. Preserved eggs are preserved foods, which contain a lot of garbage toxins harmful to the body. Long-term intake of preserved eggs will increase the burden on the liver.
If you are suffering from liver disease, it is best not to eat preserved eggs, which is not conducive to the recovery and development of the disease and will increase the pressure on your body.
4. Allergic people
People who are allergic to preserved eggs, have local redness and swelling, heat pain, body fever and difficulty breathing after eating preserved eggs, had better not eat preserved eggs, so as not to induce serious allergic reactions, affect health and endanger life.
5. People with poor physical fitness
Patients with poor physical fitness or in the recovery period of severe diseases had better not eat preserved eggs. Even if the preserved eggs are cleaned, there are still many bacteria and toxins that are invisible to the naked eye.
Eating preserved eggs by the above groups of people is not good for health, and it can also lead to bacterial infection and induce preserved egg poisoning.
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How to judge the quality of preserved eggs?
One view: Watch whether the package material is moldy, whether the eggshell is complete, and whether the color of the shell is normal, especially cyan.
Second, put the egg in your hand, throw it up gently, and throw it several times in succession. If you feel elastic and trembling, the heavier one is a good egg, otherwise it is a poor egg.
Three shakes: Hold the two ends of the egg with your thumb and middle finger, and shake it up, down, left and right in your ear to hear the sound of water or impact. If you don't recognize the sound, it is a good egg.
Four photos: if the eggs are mostly black or dark brown and a few are yellow or light red, they are high-quality eggs. If most of them are yellow-brown transparent body, they are immature preserved eggs.