Dangers of eating preserved eggs frequently:

1. Lead poisoning

Because preserved eggs are made by mixing soda ash, lime, salt and lead oxide to wrap duck eggs. Pickled food contains lead, so if eaten regularly, it may cause lead poisoning. This can lead to symptoms such as insomnia, inability to concentrate, anemia, joint pain, slow thinking, and affected brain function.

2. Food poisoning

Preserved eggs are susceptible to bacterial contamination, mainly due to Salmonella. After entering the human body with preserved eggs, it causes inflammation on the intestinal trace membrane and bacterial fission. Afterwards, highly toxic endotoxins will be produced, causing symptoms of nausea, vomiting, headache, dizziness, abdominal pain, and diarrhea.

3. Affect digestion

Because preserved eggs contain lead, it will have an adverse effect on the absorption of nutrients in the body, which may lead to iron and zinc deficiency. In addition, preserved eggs contain a lot of alkaline substances, which will quickly neutralize gastric acid after consumption, thereby reducing the barrier protective effect of gastric juice on the stomach and affecting the body's digestion and absorption of food.

4. Damage to the liver

The liver is a very important part, very effective in metabolism and digestion. The liver is very sensitive to pickled food. There are many toxins in preserved eggs, which will produce certain side effects when eaten. During the detoxification process, it will affect the health of the liver. Excessive consumption will greatly challenge the health of the liver and is a very dangerous thing.

5. Affects appetite

Because the structure of many nutrients contained in preserved eggs has changed during the pickling process, so after being ingested by the human body, It may affect our appetite, and in severe cases, abdominal pain and diarrhea may occur.