1, hepatitis patients
Egg yolk contains more fat and cholesterol, which needs to be metabolized in the liver, and the liver function of hepatitis patients has been weakened. Eating eggs again will increase the burden on the liver, which is not conducive to the recovery of hepatitis.
2. Patients with fever
When people have a fever, the activities of various digestive enzymes decrease due to the decrease of digestive gland secretion. At this time, eating eggs containing high protein is easy to cause abdominal distension, diarrhea and other discomfort, which is not conducive to physical recovery.
3, diarrhea patients
The gastrointestinal function of diarrhea patients has been weakened. If you eat eggs again, it is not only difficult to digest and absorb, but also easy to aggravate the symptoms of diarrhea, which is not conducive to the early recovery of the body.
4. People with allergies in protein
Protein of eggs has a healthy round shape, which interacts with sensitized mast cells on the surface of gastrointestinal mucosa to become antibodies, which is easy to cause allergic reactions. Therefore, people with allergic constitution are prone to allergic symptoms such as stomach pain, macula, abdominal pain and diarrhea when eating eggs.
5. People with kidney disease
People with nephritis have decreased renal function and metabolic function, decreased urine output, and metabolites in the body cannot be excreted through the kidneys. Eating eggs can easily lead to the increase of urea in the body, aggravate the condition and even have the risk of uremia.
6. Women who have just given birth
Primiparas should not eat eggs within a few hours after delivery, because physical exertion is high, body fluids are insufficient and digestion ability is reduced during delivery. Eating eggs immediately after delivery is difficult to be digested and absorbed by the body, which will lead to an increase in gastrointestinal burden, which is not good for the body.
7, egg purchase instructions
1. Sensory identification of eggshells: Observe the appearance, color and cleanliness of eggs with eyes. Fresh eggs with good quality have a clean, complete and dull shell with a layer of frost and bright colors. Second-quality fresh eggs with cracks and pits in the shell; The eggshell is damaged, the egg white overflows or there are mild mildew spots outside the eggshell. For poor fresh eggs, the color of the eggshell is dark, the surface of the eggshell is cracked and the crack is large, and most of the egg white flows out. Inferior fresh eggs, the frost on the shell surface falls off; The shell color is bright, dark gray or dark black, with oil sample leaching; There are more or larger mildew spots.
2. Touch identification: feel whether the surface of the egg is rough with your hands, weigh the egg, and turn the egg with your palm. Good fresh eggs have rough shells and moderate weight. Second-class fresh eggs, with cracked, pitted or damaged eggshells, feel smooth; To make matters worse, the fresh eggshell broke and protein flowed out. Light weight; When an egg is held in your hand, it is always upside down. Inferior fresh eggs feel smooth by hand and are too light or too heavy when weighed.
3. Ear recognition: Hold the eggs in your hand, gently shake them to make them collide with each other, and listen carefully; Or hold it in your hand and listen to its sound. Good fresh meatballs and eggs collide with each other to make a clear sound, and the eggs are silently shaken. When inferior fresh eggs collide with eggs, they will make a dumb sound (eggs break), and the contents will feel flowing when they are shaken by hand. When inferior fresh eggs collide with each other, they will make creaking sound (hatching sound) and empty sound (splashing sound). When the egg shakes in your hand, so does the contents.
4. Nose smell identification: that is, gently inhale hot air into the eggshell with your mouth, and then smell it with your nose. Good fresh eggs have a slight smell of quicklime. Sub-quality fresh eggs have a slight quicklime smell or a slight mildew smell. Inferior fresh eggs have bad smells such as musty, sour and smelly.