Many people know that the eggs contain lead, so people buy lead-free eggs thinking that they can be eaten with confidence. In fact, lead-free preserved eggs also contain lead, which is fine for adults, but it is better for children to eat less. When processing preserved eggs, soda ash, lime, salt, and yellow dandelion powder are mixed in a certain proportion, and then mud and bran are added to wrap the duck eggs. After two weeks, delicious preserved eggs are made. Yellow red powder is lead oxide, which has the effect of producing beautiful patterns on eggs. However, if yellow red powder is used, the preserved eggs will be contaminated by lead. According to national regulations, the lead content of every 1,000 grams of preserved eggs shall not exceed 3 mg. Preserved eggs that meet this standard are also called lead-free preserved eggs. Therefore, "lead-free preserved eggs" does not mean that they do not contain lead, but that the lead content is lower than the national standard.

Traditional Chinese medicine believes that children's bodies are "childish yin and childish yang" and have extremely strong metabolism. After trace amounts of lead in "lead-free" eggs are absorbed by children, they will remain in tissues such as the liver, lungs, kidneys, brain, and red blood cells, and will also cause calcium loss in bones and teeth. Regular consumption of "lead-free preserved eggs" can cause bone and tooth underdevelopment, loss of appetite, gastroenteritis, etc. in children, and can also affect intellectual development.

Lead-free eggs are delicious and nutritious, but children are in the stage of vigorous physical development and have obvious harmful reactions to lead, so it is better to eat less. The weather is hot in summer, and most people like to use preserved eggs to cheer up when drinking beer, or treat the whole family with cold preserved eggs. They may have never thought that preserved eggs may also cause food poisoning. According to the inspection and analysis of relevant food experts, there are only 400-500 bacteria on the eggshells of clean Songhua eggs, while there are as many as 140 million to 400 million bacteria on the shells of dirty Songhua eggs. If a large number of these bacteria enter through the pores of the eggshell, Inside the egg, you will be poisoned if you eat such preserved eggs. When purchasing preserved eggs, you should pay attention to the fact that after being peeled off, the egg whites are dark brown and transparent, with a certain degree of toughness; while contaminated preserved eggs are light green, have poor toughness, and are easy to loosen. Never eat it.

/msgrd?v=3amp; uin=1351135966amp; site=qqamp; menu=yes