Many people like to eat preserved egg and lean meat porridge, but it is okay to eat less of this food, but eating more of it will have adverse effects on the body.

Because preserved eggs are made by mixing soda ash, lime, salt and lead oxide to wrap duck eggs and pickle them, they contain lead, so if eaten regularly, there is a chance of causing lead poisoning. This can lead to symptoms such as insomnia, inability to concentrate, anemia, joint pain, slow thinking, and affected brain function. In addition, lead will replace calcium, affecting calcium intake and possibly causing calcium deficiency.

Hygiene and Nutrition of Preserved Eggs

People often say that preserved eggs cannot be eaten. In fact, it is mainly due to concerns about the heavy metal lead contained in preserved eggs. But don’t be too alarmed, because as long as you buy them again, This can be avoided with a little attention. Remember to check whether there are black spots of varying sizes on the surface of preserved egg shells. If there are, just avoid eating them.

The key to making preserved eggs is whether the protein inside is completely gelled. Therefore, during the production process, they must be immersed in a strong alkaline solution to denature the protein and produce a special Flavor and color. However, in order to avoid the deterioration of the finished product due to re-liquefaction after gelation, lead oxide, copper sulfate, and methionine are usually added to the alkali solution to prevent re-liquefaction. The lead residue that everyone is concerned about is exactly the residue of this chemical substance in eggshells.

The nutritional value of preserved eggs generally includes: rich in iron, methionine (essential amino acid), and vitamin E (the above is compared with eggs). Disadvantages: Protein denatured by alkali solution is not easily absorbed, and LAL (lysinoalanine) among the denatured proteins has unconfirmed renal lesions in animal experiments.

In my personal opinion, if you want to add changes to your daily diet and taste special flavors, preserved eggs are a food that can be considered. However, in terms of nutritional value, there seem to be other better choices. As for the issue of lead residues, currently we can only rely on consumers to judge by appearance. However, I already know that many experts in the food industry have developed methods to maintain the quality of preserved eggs without adding lead oxide through temperature control. I believe that Soon, consumers will be able to eat preserved eggs without having to worry about heavy metal residues.

So, I think it’s not good.