Why can’t eggs and saccharin be eaten at the same time?

Saccharin and eggs cannot be eaten together. This is because the main component of saccharin is saccharin sodium. If eaten together, it will react with the lysine in eggs to form the toxic substance glycosyl lysine, which is harmful to It is toxic to the human body and has coagulation effects, so the two should not be eaten together.

If saccharin and eggs are eaten together, food poisoning will occur, and saccharin is a synthetic substance. As long as more than five grams are taken, some food poisoning symptoms will occur, such as nausea and vomiting. Serious Paroxysmal colic may even occur, and even severe poisoning may be life-threatening. Although boiled eggs are very nutritious, if you like sweet food, you can eat them with white sugar or honey, but never with saccharin. Eat them together, and try to avoid foods containing saccharin at ordinary times.

Eating the two together will also affect protein absorption and may cause precipitation. Some people's digestive function is not good, which may cause some symptoms. If consumed for a long time, some comparisons cannot be ruled out. In serious cases, it is recommended not to eat protein with tea, coffee, etc., and avoid eating fruits or vegetables with high oxalic acid content at the same time

The chemical name of saccharin is o-benzoylsulfonimide , the commercial saccharin sold on the market is actually the sodium salt of easily soluble o-benzoylsulfonimide, referred to as saccharin sodium. The sweetness of saccharin sodium is about 450 to 550 times that of sucrose, so its aqueous solution of one hundred thousandth has a sweet taste. When the concentration is high, a bitter taste will appear.

Saccharin sodium is an organic chemical synthesis product. It is a food additive rather than a food. In addition to causing a sweet feeling in the taste, it has no nutritional value to the human body. On the contrary, when eating more saccharin, it will affect the normal secretion of gastrointestinal digestive enzymes, reduce the absorptive capacity of the small intestine, and cause loss of appetite.

A chemical reaction occurs between the amino acids in the heated eggs and o-benzoylsulfonimide to form a compound called glycosyl lysine, which destroys the amino acids in the eggs. Element. The compounds produced are toxic, and overdose is likely to cause death, so eggs and saccharin cannot be eaten together.