Eating tea eggs often poses a threat to the human digestive system, because if tea eggs are to have a taste, you must add enough tea leaves and cook them repeatedly in hot water for a long time. During the period of cooking eggs, tannic acid and alkali in tea will combine with calcium and iron in eggs.

Once this happens, it will lead to the longevity of coagulum, which will also increase the burden on the stomach and intestines, and may also lead to indigestion.

Eating tea eggs often will do harm to the digestion and tingling of human body. It is not recommended to eat tea eggs every day.

Hazard 2: Metal "poisoning"

If the eggs are cooked repeatedly in the pot, it is necessary to add a lot of flavoring agents to the water, which is likely to produce nitrite and heavy metals, leading to heavy metal poisoning.

In particular, some tea eggs sold by roadside stalls are not guaranteed to be safe. It is suggested that friends who like to eat tea eggs should try to eat ordinary boiled eggs.

Hazard 3: Induced anemia

Many people don't understand why tea eggs can induce anemia, because ferrous ions in egg yolk will combine with sulfur ions in egg protein to form ferrous sulfide. This substance will cause the yolk to turn green, and it is not easy to be digested. If it accumulates in the body for a long time, it will increase the risk of anemia.

Although eggs are a healthy food, it does not mean that tea eggs are also healthy food. Although both are eggs, their nutritional values are different.

I suggest that friends who like tea eggs should consider eating boiled eggs more in the future.