What are the bad effects of eating too many skin eggs

April 25, 2023
Eggs are a unique flavor of food, people often use eggs cold, cooked porridge, made into a variety of cuisine. However, many additives are added in the production process, so what are the bad effects of eating too many eggs?

Lead poisoning

In order to make the protein in the fresh egg solidify quickly, some businesses add some lead-containing yellow powder to accelerate the formation of the egg. If a person eats too many of these eggs, it may cause lead poisoning.

Affects intellectual development

Children are especially sensitive to lead, and the absorption rate in the intestine can reach 50%, and the function of children's organs is not sound, so it is easy to form lead accumulation in the body, causing chronic poisoning and affecting intellectual development, therefore, children should eat less or even not eat eggs.

Calcium deficiency

Lead will replace calcium in the body, thus affecting the absorption of calcium and causing calcium deficiency symptoms. Frequent consumption of "lead-free eggs" (which actually contain a small amount of lead) can easily cause calcium loss in children's bones and teeth, leading to stunted growth.

Bad for digestion

Eggs contain too much alkaline material in the production process, which will quickly neutralize stomach acid after consumption, thus reducing the barrier effect of gastric juice and affecting digestion and absorption. Adding an appropriate amount of vinegar when eating skin eggs can neutralize the alkaline skin egg to protect stomach acid.

Other uncomfortable symptoms

Eating too many eggs can also lead to insomnia, poor concentration, hyperactivity, anemia, joint pain, slow thinking and other symptoms, and in severe cases, mental decline and brain dysfunction may occur.

How to eat eggs

When eating skin eggs, they should be peeled and washed first, steamed in a heated container above 70℃ for about 5 minutes, and then cooled for consumption. At the same time, adding some vinegar, ginger and garlic can not only remove the astringent taste of the egg and enhance the taste, but also have a sterilizing effect.
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