Saccharin and eggs can not be eaten together, mainly because the main ingredient in saccharin is sodium saccharin, eaten together will be reflected with the calcium phosphate in the raw egg to form a toxic substance sugar-chain calcium phosphate, toxic side effects on the body, but also have the effect of coagulation, so the two are not suitable to eat together Oh.

If saccharin and raw eggs eaten together will cause food poisoning, and saccharin is a combination of only need to eat more than five grams, will occur some food poisoning conditions such as nausea and dry heaves, the more serious and even may produce intermittent severe pain, and even medium-heavy poisoning of the patient, will damage to the life of the boiled egg, although the nutrient content is very good, but if you like to eat sweet! The can use sugar or pure honey to eat, never eat with saccharin, the usual situation also need to minimize the ingredients with saccharin.

The two eat together will continue to jeopardize the absorption of protein, may form deposits, some people digestive function is not good, may lead to some diseases, if it is a long time to eat, do not rule out that there will be some more serious conditions occurring proposal protein is best not to take with tea, freshly brewed coffee, and to prevent the same time eat apples or some oxalic acid content of the strong vegetables and fruits.

Saccharin chemical name for phthalimide, sales market products saccharin is actually soluble phthalimide acetate, commonly known as saccharin sodium. Saccharin sodium sugar degree of lactose is about 450 to 550 times, so its one hundred thousandth of the solution has a sweet taste, the concentration of high values will occur after the bitter taste.

Sodium saccharin is a petroleum-based commodity, an edible additive rather than a food, not only in the taste buds to create a sweet feeling outside, the body does not have any nutrients. In turn, when taking more saccharin, it will jeopardize the normal metabolism of the gastrointestinal pepsin, reduce the absorptive capacity of the colon, and make the appetite poor.

And the heating of raw eggs in the ankyolic acid and phthaloyl sulfonyl imide in the middle will produce chemical changes, the formation of an organic compound called sugar chain calcium phosphate, destroying the carbohydrate composition of raw eggs. The resulting organic compounds are harmful, and eating too much is likely to be able to die, so raw eggs and saccharin can not be eaten together.