Q-bomb preserved eggs with unique flavor are the favorite of many gourmets on the table! Recently, however, it was rumored on the Internet: "Preserved eggs on the market are afraid of containing heavy metal lead. Eating too much can lead to lead poisoning, damage the nervous system and digestive system, and even increase the risk of cancer. Is it really true that it caused panic among netizens? Listen to the nutritionist!

Eating preserved eggs may increase the risk of cancer? Nutritionist: You shouldn't draw an equal sign.

Zheng Xinyi, a nutritionist at Taiwan Province Cancer Foundation, said that before discussing whether the above statement is correct, we might as well start with the way preserved eggs are made. In fact, preserved egg is a special kind of processed egg, which is usually made of duck eggs and dipped in alkaline dipping solution to make the protein gel transparent and more elastic.

Preserved egg is a special kind of egg product. Usually duck eggs are used as raw materials, and the protein gel is made transparent and more elastic with alkaline dipping solution. However, it is worth noting that in order to avoid the re-liquefaction of coagulated protein, some manufacturers often choose to add a little heavy metal such as lead and copper to the impregnating solution to improve the stability. Once the human body ingests too much, it may cause heavy metal poisoning and damage the nervous system and digestive system. Don't be careless

Zheng Xinyi nutritionist also stressed that although the preserved egg technology does have doubts about excessive levels of heavy metals such as lead and copper, it does not mean that eating it will increase the risk of cancer in human body, so netizens should not confuse people!

How to choose good preserved eggs? The packaging is complete and the certification is more secure.

In order to avoid the above situation, the Department of Health of the Executive Yuan clearly stipulates in the hygienic standard for eggs that the lead content of eggs must be less than 0.3ppm (one in a million) and the copper content of eggs must be less than 5 ppm to ensure the quality of preserved eggs. In fact, with the improvement of preparation technology, there are preserved eggs advertised as lead-free on the market now. If people still have doubts about the quality and technology of preserved eggs, they might as well choose eggs with complete packaging and CAS certification when buying preserved eggs to give themselves more protection.