Tea eggs are a very common delicacy in life. It is okay to eat them occasionally, but eating them regularly will affect your health. Below, let’s take a look at the four major dangers of eating tea eggs. Is it okay to eat tea eggs often?

The two components of tea eggs themselves are excellent nutritious foods. Eggs are rich in amino acids, proteins, lecithin and trace elements. With one egg a day, the human body can fully absorb its nutrients. Tea contains caffeine, which can refresh the mind and eliminate fatigue; it contains tannic acid, which can effectively prevent stroke; it contains fluoride, which can prevent dental diseases; black tea can effectively prevent and treat skin cancer and is a good beauty product; green tea is rich in The tea polyphenols contained in it are excellent antioxidants, which can prevent cancer, fight aging, reduce inflammation and sterilize, etc.

However, if the two are cooked together and then eaten, the gain outweighs the loss. There are many reasons. Tea contains tannic acid, which will penetrate into eggs when cooked and combine with the iron in eggs to form a precipitate, which is highly irritating to the stomach. Over time, it will affect the digestion and absorption of nutrients, which is not good for the human body. healthy. The alkaloids in tea will combine with the calcium in eggs to hinder its digestion and absorption. At the same time, it will inhibit the absorption of calcium in the duodenum, which can easily lead to calcium deficiency and osteoporosis.

Tea eggs are one of my country’s traditional foods and are very popular among the elderly and children. However, the Guangzhou Food Safety Network recently issued a special reminder that tea eggs are harmful to human health and should not be eaten in excess. Experts point out that eating more tea eggs can cause anemia symptoms and easily lead to calcium deficiency and osteoporosis.

Cao Yanhua, a nutrition expert who has long been engaged in health education and director of the nutrition department of the PLA 421 Hospital, said in an interview with reporters that eating more tea eggs will indeed cause anemia symptoms. Tea and eggs are two highly nutritious foods, but they are incompatible with each other. If cooked together, the gain outweighs the loss.

After boiling tea eggs for a long time, boiling water and steamer water will produce a variety of harmful heavy metals, and produce a kind of nitrite, which contains carcinogens and can cause damage to the digestive system, nervous system, urinary system and hematopoiesis. Systemic disease. In addition to alkaloids, tea also contains acidic substances, which combine with the iron in eggs and are very irritating to the stomach, intestines, pancreas, kidneys, etc. Therefore, if the elderly eat tea eggs on an empty stomach, they may cause diseases. Elderly people with a history of cholecystitis and pancreatitis should try not to eat tea eggs. Tea eggs can cause anemia. The yolk of tea eggs that have been cooked for a long time turns gray-green. This is caused by the ferrous ions in the yolk and the sulfur ions in the protein forming insoluble ferrous sulfide. This ferrous sulfide will not be absorbed and utilized by the body. If the child Eating it regularly can lead to malabsorption of iron, leading to iron deficiency anemia. The dangers of eating tea eggs often. Tea eggs hinder digestion and absorption.

The two components of tea eggs themselves are excellent nutritious foods. Eggs are rich in amino acids, proteins, lecithin and trace elements. With one egg a day, the human body can fully absorb its nutrients.

Tea contains caffeine, which can refresh the mind and eliminate fatigue; it contains tannic acid, which can effectively prevent stroke; fluoride can prevent dental diseases; black tea can effectively prevent and treat skin cancer. It is a good product for beauty and beauty; green tea is rich in tea polyphenols, which are excellent antioxidants and can prevent cancer, anti-aging, anti-inflammatory and sterilization, etc. Causes a variety of diseases

When tea eggs are boiled for a long time, boiling water and steamer water will produce a variety of harmful heavy metals and a kind of nitrite. Contains carcinogens that can cause diseases of the digestive system, nervous system, urinary system and hematopoietic system.

In addition to alkaloids, tea also contains acidic substances, which combine with the iron in eggs and are very irritating to the stomach, intestines, pancreas, kidneys, etc. Therefore, if the elderly eat tea eggs on an empty stomach, they may cause diseases. Elderly people with a history of cholecystitis and pancreatitis should try not to eat tea eggs. Tea eggs can cause anemia

When tea eggs are cooked for a long time, the yolk turns gray-green. This is caused by the ferrous ions in the yolk and the sulfur ions in the protein forming insoluble ferrous sulfide.

This kind of ferrous sulfide will not be absorbed and utilized by the human body. If children eat it regularly, iron malabsorption will occur, leading to iron deficiency anemia. Carcinogen

Usually when we cook tea eggs, we boil them for a long time. In this process, a variety of harmful heavy metals are produced. At the same time, a substance called nitrite is produced, which are very dangerous carcinogens. If consumed for a long time, it will not only cause diseases in the digestive system, nervous system, urinary system, etc., but may also induce cancer. How to make tea eggs

1. Wash the eggs, put cold water into the pot, boil the water for eight minutes;

2. Take out the eggs and tap the eggshell with a spoon to make it soft. Cracks will occur;

3. Pour water into the pot again, and after boiling, pour the seasonings and black tea into the pot together;

4. After the water boils, add the cracked eggs, Salt, dark soy sauce, and rock sugar, cook for five minutes;

5. Turn off the heat, cover, and soak for 15 hours;

6. Boiled tea eggs, beautiful in color and delicious in taste .

When boiling tea eggs, it is best to use black tea. First, the black tea has a rich and mellow aroma without bitterness, and the boiled tea eggs have a rich aroma and bright color. Furthermore, black tea does not harm the stomach, because the important substance contained in the tea - tea polyphenols, has astringent properties and has a certain stimulating effect on the stomach. Black tea is made through fermentation and baking, and the tea polyphenols are oxidized under the action of oxidase. Enzymatic oxidation reaction occurs, the content is reduced, and the irritation to the stomach is reduced. In contrast, green tea has a slightly bitter taste, and the boiled tea eggs have a slightly astringent taste. Moreover, green tea is cold in nature and is not suitable for consumption by those with stomach problems, the weak and pregnant women.