12 misleading facts about eating eggs that you really need to know
12 misunderstandings about eating eggs

12 misleading facts about eating eggs that you really need to know

Eggs are a common food that we are consuming usually in our life. Usually, We met many misleading pieces of information about eating eggs. Incorrect eating of any kind of food has a bad effect on our health. We should pay attention to the mistakes of our food habits.

Here are 12 misleading facts about eating eggs that you need to consider

Facts about eating eggs

01 The darker the eggshell, the higher the nutritional value

Many people buy eggs only with red shells. They say that the nutritional value of red shell eggs is high, but this is not the case. The color of the eggshell mainly defines by a substance called “eggshell porphyrin,” which has no nutritional value. The analysis shows that the nutritional value of eggs depends on the nutritional structure of chicken.

The evaluation of protein quality is mainly the content of protein in egg white. From the sensible point of view, higher protein and better quality of egg york can classify like this.

  • The egg white is thicker.
  • The color of the egg yolk is dark.

The color of egg yolk is related to the pigment it contains. The main pigments in egg yolk are lutein, zeaxanthin, lutein, carotene, and riboflavin. The color of yolk usually only indicates the amount of pigment. Some pigments, such as lutein and carotene, can be converted into vitamin A in the body. Therefore, under typical situations, eggs with darker yolk color are slightly better in nutrition.

02 Eating as any way eggs is the same nutrition

There are many ways to eat eggs, such as boiling, steaming, frying, frying, etc. Egg nutrition is sorting as far as the percentage of a foodstuff taken into the digestive tract that is absorbed into the body.

  • Boiled and steamed, 100%
  • Tender fried, 98%
  • Scrambled, 97%
  • Poached, 92.5%
  • Eaten raw. 30% – 50%

From this analysis, boiled and steamed eggs is the best way to eat.

03 Scrambled eggs taste better with MSG

Egg contains a lot of glutamic acid, a certain amount of chloride and sodium. These two substances will produce a new kind of substance (sodium glutamate) after heating. That is the main component of monosodium glutamate, with a very unique flavor. If monosodium glutamate is put in the scrambled egg, the flavor produced by the dissolution of monosodium glutamate will destroy the natural flavor of the egg. Therefore, it is not suitable to put MSG in scrambled eggs.

04 The longer eggs are boiled, the better

Wash the egg and soak it in a pot of water for 1 minute, to prevent the shell of the egg from cracking during boiling. Then boil it with a medium heat and boil for 8 minutes. Do not boil too long. Otherwise, the ferrous iron in the yolk will react with the sulfur ion to form the brown precipitate of ferrous sulfide. That will limit the absorption of iron by the human body.

If the egg boil for a long time, the ferrous iron in the yolk and the sulfur ion in the protein will combine to form the insoluble ferrous sulfide. That is difficult to be absorbed. When eggs boiled too long, the edge will be scorched, and the high molecular protein contained in the egg white will become low molecular amino acids. That can usually increase chemicals harmful to human health under high temperatures.

05 There is high nutrition of egg and soybean milk

In the morning, it’s a habit for many people to eat an egg when drinking soy milk, or boil the egg in soy milk. It has a good nourishing effect by drinking it alone. But there is a particular substance called trypsin, which combines with egg white ovalbumin. That will cause the loss of nutrients and reduce their nutritional value.

06 “functional egg” is better than an ordinary egg

With the development of science and technology, a variety of “functional eggs” came out. Those are rich in zinc, iodine, selenium, and calcium. In fact, not all people are suitable for functional eggs. Because not everyone is short of nutrients in functional eggs, hence, consumers should be targeted when choosing functional eggs. And do not blindly get supplement what you lack.

07 Eating eggs is not good for older people

Because eggs contain high cholesterol, so it has been popular for the old people to avoid eating eggs. Scientific experiments in recent years have proved that this statement is unreasonable.

Egg yolk is rich in lecithin, which is a powerful emulsifier. It can make cholesterol and fat particles become very fine, smoothly pass through the blood vessel wall and be fully utilized by cells. So as to reduce cholesterol in the blood. Moreover, the lecithin in the egg yolk can release choline after digestion. And then it enters the blood to synthesize acetylcholine. Acetylcholine is the main substance of neurotransmitters, which can improve brain function and memory.

08 Mothers eat more eggs is much better

In the process of childbirth, the mother’s physical consumption is large. The metabolism and absorption function weaken. And the detoxification function of the liver reduces. After a large amount of consumption, the burden of liver and kidney will increase, resulting in adverse results.
If you overeat protein, you will also produce a large number of ammonia, phenol, and other chemicals in the stomach. That is very toxic to the human body. It’ll lead to:

  • Abdominal distension
  • Dizziness
  • Limb weakness
  • Coma
  • Or leading to “protein poisoning syndrome.”

The intake of protein need to calculate according to the digestion and absorption function of the human body. Generally, three eggs a day is enough for a mother.

09 Eggs and sugar cooked together

Many places have the habit of eating eggs with sugar water. In fact, when eggs cook with white sugar, the amino acids in egg proteins form a fructosyllysine complex. This kind of material is not easy to absorb to the human body and will have adverse effects on health.

10 Eating raw eggs is nutritious

Some people think that eating eggs raw can moisten the lungs and the voice. In fact, eating raw eggs is not only unsanitary and easy to cause bacterial infection but also not more nutritious. Raw eggs contain anti-biotin protein, which affects the absorption of biotin in food. It is easy for the body to suffer from “biotin deficiency” such as loss of appetite, general weakness, muscle pain, skin inflammation, eyebrow lifting, etc.

The protein structure of raw eggs is compact and contains antitrypsin. Most of them can’t absorb to the human body. Only after cooked can the protein become soft, which is more beneficial to human digestion and absorption. In addition, raw eggs have a special fishy smell, which can also cause central nervous inhibition. So that the secretion of saliva, gastric juice, and intestinal juice reduces. That resulting in loss of appetite and indigestion. Therefore, eggs should cook at high temperatures before eating. do not eat raw eggs.

11 Don’t eat eggs when you have a cold

When you have a cold and fever, the energy consumption of the human body is large. It will reduce the resistance. You can’t eat anything, and you lack nutrition. It’s suitable for the recovery of the body to supplement high protein foods such as eggs properly.
However, egg soup, egg soup is the must be the first choice, and fried eggs or fried eggs are not easy to digest.

12 Farm eggs are more nutritious

Real farm eggs may be better to eat. But the test shows that the nutrient content of farm eggs is not higher than that of ordinary eggs. Besides, the laying environment of local chicken is not well controlled, and the feces pollute the eggs more likely.

  • Post last modified:May 23, 2020
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