Eating between eggs and saccharin can cause human poisoning. Saccharin is 300 to 500 times sweeter than sucrose. The main raw materials for making saccharin are toluene, chlorosulfonic acid and o-toluidine, all of which are petrochemical products. Generally speaking, adding saccharin to an egg (about 5 grams or more) will cause vomiting, dizziness, nausea and other poisoning phenomena, and severe poisoning will also cause death. Because amino acids and saccharin molecules in boiled eggs will produce a glycosyl lysine substance, which is not easily absorbed by the human body and will have adverse effects on human health. Coptis chinensis 15g must be decocted in water to detoxify. Don't eat ice cream just after eating eggs in summer, it's easy to get poisoned. ? Moreover, saccharin sodium contained in saccharin is a carcinogen. An experiment conducted in Canada found that intake of a large amount of saccharin sodium can lead to bladder cancer in male rats. Some countries have issued similar laws and regulations, which stipulate that if saccharin is used in food commodities, it must be marked "The use of this product may be harmful to health, and this product contains a warning that saccharin can cause cancer in experimental animals". Saccharin is now basically banned in most developed countries.