Introduction: We all know that eggs are delicious and nutritious. They are foods that everyone respects and loves to eat. However, if you do not properly cook eggs and understand the misunderstandings of eggs, they will turn the supplements into waste products and even drugs. Therefore, it is very important to grasp the correct way of eating eggs. First, eggs and milk with the food to reduce nutritional value People often eat soy milk and red eggs, thinking that both are rich in protein, and food is good for the body. From a scientific diet point of view, soy milk is sweet and flat, contains many protein, fat, carbohydrates, vitamins, minerals and many other nutrients. , drinking alone has a good tonic effect. However, they should not be the same food. Because raw soymilk contains trypsin inhibitors, it can inhibit the activity of human proteases and affect the digestion and absorption of proteins in the human body. Egg albumen contains viscous proteins that can bind to trypsin in soymilk and cause protein breakdown. Obstruction, thereby reducing the body's absorption of protein. Second, eating unripe eggs can cause diarrhea Egg albumen contains avidin, which affects the absorption of biotin in food and causes the body to have symptoms such as loss of appetite, general weakness, muscle aches, skin irritation, and the removal of eyebrows. Eggs contain anti-trypsin, which affects the body's digestion and absorption of egg proteins. These two substances in unripened eggs are not decomposed and therefore affect the digestion and absorption of proteins. Eggs carry bacteria during the formation process. Bacteria will pass through the holes in the eggshell and enter the eggs. The unripe eggs will not kill the bacteria, but it will cause diarrhea. Therefore, eggs should be eaten after high temperature cooking and do not eat unripe eggs. The protein structure of raw eggs is compact, and most of them cannot be absorbed by the body. Only the cooked proteins become soft and the human gastrointestinal tract can digest and absorb. Raw eggs have a special odor, which can cause central nervous system inhibition and reduce the secretion of saliva, gastric juice, and intestinal fluids, leading to loss of appetite and indigestion. Third, scrambled eggs put MSG to destroy the flavor The egg contains sodium chloride and a large amount of glutamic acid. These two ingredients are naturally glutamic acid sodium and have a pure flavor. The main component of monosodium glutamate is also sodium glutamate. If MSG is put into scrambled eggs, it will affect the synthesis of sodium glutamate by the egg itself. This will not only destroy the umami taste of the egg but will not increase the flavor of the dish. Fourth, eat and cook old eggs affect the absorption It may not be better to cook eggs, because a research literature shows that when the eggs are cooked, they will increase the loss of nutrients and the oxidation of fat. The study found that compared with boiled eggs, boiled old eggs had a 16% greater loss of vitamin E and a 30.4% higher level of fat oxidation. The researchers also found that for eggs rich in omega-3 fatty acids, cooking increases fat oxidation by 3-9 times. If the egg is cooked for too long, a gray-green ferrous sulfide layer will form on the surface of the egg yolk and it will be difficult for the body to absorb it. Protein aging will become hard and tough, and the eggs will become very hard, not only not good, but also affect digestion and absorption. Tips for boiled eggs: Put the eggs in cold water. After the fire has boiled, switch to the minimum fire. Turn off the fire after four or five minutes and use the excess heat to cook the eggs. Eggs boiled in this way have a soft egg white, nourishing egg yolks, and they taste delicious. Because under long-term heating conditions, chemical reactions occur between the amino acids in the egg and sugar, resulting in the formation of a compound called glycosyl lysine, which destroys amino acids that are very beneficial to humans in eggs. The resulting compound is not only not easily absorbed by the body, but also toxic, and this substance has a blood clotting effect, which will cause harm after entering the body. If you need to add sugar to the boiled egg, you should wait for it to cool and put it in the mix. The taste will not diminish. Sixth, cooked eggs with cold water after storage perishable Some people often immerse cooked eggs in cold water. The use of different coefficients of thermal expansion of eggshells and proteins can make the shell easily peel off, but this is unsanitary. In fact, there is a layer of protective film on the surface of fresh eggs, which can make the moisture in the eggs less volatile and also prevent the invasion of microorganisms. When the eggs are cooked, the film on the shell will be destroyed, and some of the gas in the air cavity of the eggs will escape. At this time, when the eggs are placed in cold water, the temperature in the negative air chamber will suddenly drop and be negative pressure. Cold water and microorganisms can be used. Through the air holes in the double shell membrane inside the shell and shell into the egg, storage will be more easily deteriorated. UVB is present in natural sunlight and is an effective treatment for psoriasis. UVB penetrates the skin and slows the growth of affected skin cells. Treatment using UVB can include UVB Phototherapy, excimer laser, or in-office or home UVB phototherapy. 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Fifth, egg and sugar cook to cause blood coagulation
Supplements change drugs! It is most dangerous to eat eggs like this
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