1.Eating raw eggs is prone to biotin deficiency.
This is because raw egg white contains a kind of protein called avidin, which is harmful to human body. This protein can closely combine with biotin in the intestine, and become a stable and inactive complex, thus hindering the absorption of biotin. Biotin is a water-soluble vitamin and a coenzyme of carboxylase in human body, which participates in the fixation and carboxylation of carbon dioxide. If you eat a lot of raw egg white, you may suffer from biotin deficiency, which is characterized by general fatigue, hypersensitivity, dandruff dermatitis, exfoliation and desquamation of lip squamous epithelial cells. If it is heated, the avidin in egg white will be destroyed, and it will no longer have the effect of hindering the absorption of biotin.
2. Eat raw eggs, of which protein is not easy to digest and absorb.
Because the protein structure of raw eggs is dense, it is not easy to be hydrolyzed by proteolytic enzymes in gastrointestinal tract. Raw eggs contain an antitrypsin, which can inhibit the hydrolysis of food protein by trypsin. In addition, raw egg is a semi-liquid viscose object, and its residence time in gastrointestinal tract is very short. Most of protein and other nutrients in raw eggs are wasted due to incomplete digestion and absorption. After the eggs were heated, the original protein with dense structure became loose and irregular due to the breakage of some non-* * valence chemical bonds, such as hydrogen bonds, salt bonds, hydrophobic bonds, etc., that is, protein was denatured, which was beneficial to its catalytic hydrolysis by proteolytic enzymes. At the same time, due to the heat denaturation of anti-trypsin, trypsin will no longer be inhibited. The latter can make protein of various molecules break down into small peptides, even amino acids, which can be absorbed and utilized.
Eating raw eggs can increase the burden on the liver.
A large amount of undigested protein is corrupted by E.coli in the lower part of the large intestine, producing more toxic substances, such as amine, phenol, ammonia, indole and hydrogen sulfide. Although some of these toxic substances are excreted with feces, a considerable part of them are absorbed by the intestine and enter the liver through the portal vein, which is detoxified. If people who eat raw eggs have liver function damage, poisoning may occur due to the increased burden on the liver, and symptoms such as headache, dizziness, and even decreased or increased blood pressure may occur. When eggs are cooked and eaten, usually about 95% of protein may be digested and absorbed. In this way, the toxic substances produced in the large intestine are greatly reduced, and the burden on the liver is relatively reduced.
Eating raw eggs is easy to get intestinal inflammation.
The shell of an egg looks almost airtight to the naked eye, and nothing is allowed to pass through it. However, under the microscope, the shell is full of small holes, and its aperture ratio pathogenic bacteria are dozens or even hundreds of times larger. Therefore, after the eggs are laid, it is inevitable that some pathogens (such as salmonella) will invade. If you eat raw eggs contaminated by pathogens, you may have acute gastroenteritis, which is characterized by chills and fever, nausea and vomiting, abdominal pain and diarrhea. After the egg is heated, the pathogen has been killed, so there will be no gastrointestinal symptoms.
Eating raw eggs can cause loss of appetite and indigestion because raw eggs have a special fishy smell, which can inhibit the central nervous system and reduce the secretion of digestive juice.
Although eating raw eggs has so many adverse effects, there are still many people who eat raw eggs now. According to the author's investigation of 220 first-year technical secondary school students in our school, it is found that 36% of them eat raw eggs. This ratio cannot but attract attention. The main reason is that these young students don't know the knowledge of nutrition and hygiene. Some students also mistakenly believe that eating raw eggs is more nutritious than eating cooked eggs. In view of this situation, the author suggests that as teachers, especially primary and secondary school teachers, it is necessary to publicize the truth that eggs should not be eaten raw to young students in class or through blackboard newspapers and popular science lectures. When students understand these truths, they can not only stop eating raw eggs themselves, but also make extensive publicity to their families and others to spread the knowledge of nutrition and hygiene, which is undoubtedly a very beneficial thing.
The protein structure of raw eggs is dense, and digestive enzymes in the gastrointestinal tract are difficult to contact, so it is not easy to be digested and absorbed. However, the structure of the cooked egg protein becomes soft and easy to be digested and absorbed by the human body.
About10% of fresh eggs carry pathogenic bacteria, mold or parasitic eggs. Some parents use boiled water to wash eggs and add sugar to their children. Because the germs and parasitic eggs in eggs can't be completely killed, diarrhea and parasitic diseases are easily caused. If there is salmonella in eggs, it will also cause food poisoning. Recently, it has been found that there may be 0-157 enterohemorrhagic Escherichia coli on the egg shell. Even if the amount of bacteria is very small, it is enough to cause food poisoning if eggs are laid. Some people in the folk use raw eggs to treat constipation in children, which can not cure constipation, but also infect people and animals with Toxoplasma gondii. The onset of this disease is urgent, and almost all organs in the whole body are invaded by Toxoplasma gondii, causing lesions, and in severe cases, it will lead to death.
Therefore, eggs must be cooked and eaten, and it is best to eat steamed eggs. It is not advisable to wash eggs with boiling water, let alone eat raw eggs.
There are many ways to eat eggs. In terms of nutrient absorption and digestibility, boiled eggs are 100%, scrambled eggs are 97%, tender fried eggs are 98%, old fried eggs are 8 1. 1%, boiled eggs with boiled water and milk are 92.5%, and raw eggs are 30% ~ 50. From this point of view, boiled eggs are the best way to eat, but we should pay attention to chewing slowly, otherwise it will affect absorption and digestion.
How to eat eggs with the highest nutrition
The nutritional components of eggs are comprehensive and balanced, and there are almost all the nutrients needed by human body. Whether it is egg white or egg yolk, their protein physiological value is extremely high, and they are easy to digest and absorb, and the utilization rate can reach more than 95%, so they are natural foods with full price. A medium-sized egg, with an average weight of about 50g, can provide protein 6g, fat 5g, thermal energy 72kcal, calcium 23mg, phosphorus 89mg, iron1.2mg, vitamin A6 12 international unit, thiamine 0.07mg, riboflavin 0.13mg, and so on. If an egg is compared with 50 grams of lean meat, the quality of protein and fat of the egg is better than that of lean meat, and the content of vitamins is higher, but the price is cheaper than that of lean meat. Considering both nutrition and economy, it is more cost-effective to eat eggs.