Eggs are nutritious and familiar foods in every family’s meal. But if used improperly, it will reduce the nutrition of the dish, possibly even leading to poisoning.
Foods that are incompatible with eggs
Persimmon and eggs are both nutritious foods, but when combined, they are one of the causes of food poisoning and acute enteritis with major signs such as nausea, diarrhea, and abdominal pain.
According to MSc. Dr. Le Trinh Thuy Tien – Member of the Vietnam Association of Clinical Nutrition, persimmon contains tannins, abundant in the peel. When eating persimmon with eggs is a protein-rich food, the tannins in persimmon can directly connect with protein and minerals to form insoluble and difficult-to-decompose molecules, which can easily cause intestinal inflammation.
At this time, you should immediately drink a glass of diluted salt water to induce vomiting or you can also drink fresh ginger juice to detoxify. There are many ways to make fresh ginger juice that are extremely simple: Just a few slices of ginger soaked in hot water for 15-20 minutes, or smashed boiled ginger with water to drink.
It’s not always a good idea to combine eggs and fish in one dish. Some studies suggest that avidin, an ingredient found in chicken eggs, can neutralize the vitamin B7 that oily fish contain in large amounts.
Coated pork brain with eggs is a delicious and attractive dish that many people love to eat. However, when these two foods are taken together, it will increase blood cholesterol. Therefore, do not eat a lot of these dishes, especially those with high blood pressure.
Potatoes contain minerals that interfere with the absorption of iron and calcium from eggs. Therefore, it is extremely wrong to prepare dishes based on these two ingredients only. Taken together, these foods are poorly digested, and can even cause indigestion.
When omelette, people will often add onions to enhance the flavor of the dish. But there are also many people who like to add garlic when processing eggs without knowing that this will have a bad effect on health. When you eat a lot of eggs, your stomach will be full and difficult to digest. Garlic is hot and can cause digestive disorders when used for a long time. Besides, garlic also irritates the stomach, so people with stomach problems should not eat much garlic.
In addition, when fried garlic, fried or mixed in dishes with eggs such as omelettes, boiled eggs… will easily cause scorching, forming toxins that cause disease for the body.
Many people have a habit of combining soy milk and fried eggs for breakfast. However, according to many studies, these two foods should not be combined. Because soy milk contains many vegetable proteins, fats, carbohydrates, vitamins, minerals, etc., it is very nutritious and good for health. But soy milk also contains trypsin, which can inhibit human activity, affect the digestion and absorption of protein in the body.
When egg and soy milk are combined, egg protein can be combined with trypsin in soy milk, hindering protein breakdown and reducing the absorption rate of protein in the body. In addition, in soy milk, there is protidase, which inhibits protein in chicken eggs, affecting digestion.
Milk contains a large amount of lactose, which is one of the two sugars galactose and glucose dimmer. Eggs contain a lot of protein, which helps break down amino acids.
When these two foods are eaten together, it makes it difficult for the body to absorb lactose. Furthermore, other nutrients are difficult to digest. Therefore, it is advisable to limit eating these two foods together.
Many people have a habit of drinking tea or solid tea after meals because they believe that tea helps clean the mouth and helps with digestion. However, drinking tea right after eating eggs is really not good for health. Because tea contains a lot of tannic acid, which combines with protein to form tannic acid protein, slowing down the activity of intestinal motility. Making stools will be stored for a long time in the intestines, causing constipation, increasing the risk of storing harmful substances in the body.
Who should limit eating eggs?
People with cardiovascular disease
One study found that eating more than 3 eggs a week can cause plaque in the arteries to thicken. This narrows the arteries, making it difficult for blood to flow, forcing the heart to pump harder to supply enough blood, increasing the risk of heart disease and stroke.
In addition, people with atherosclerosis and coronary artery disease should not eat eggs regularly because eggs will narrow and clog coronary arteries.
More dangerously, the broken plaque will easily form blood clots, causing strokes and heart attacks.
People with fever
The main component of chicken eggs is protein, in which, mainly the protein group has a simple composition and is always in a soluble state. Therefore, eggs are very easily absorbed into the body.
People with fever (especially children) when eating eggs will cause the body’s temperature to rise, making the fever more severe. Therefore, taking care of sick people with fever should limit eating protein-rich foods such as eggs in the nutritional menu to avoid unpredictable consequences.
People with kidney disease
When nephritis, the body’s metabolic function also decreases, causing the kidneys to not be able to remove all the toxins from the body. Eating eggs can increase the level of urea in the body, making kidney inflammation worse, and can even cause urinary tract toxicity.
In addition, people with gallstones should not load too many eggs into the body. Due to the high protein content, the intestinal tract will secrete a lot of substances that contract the gallbladder, making the already weak gallbladder weaker and weaker. From there, clinical symptoms such as vomiting, pain, etc.
People with diabetes
Studies show that patients with type 2 diabetes, if they regularly eat more than 2 eggs a week, will make the disease worse. Because in addition to healthy substances like omega-3, eggs also contain a lot of cholesterol and saturated fat – the most powerful stimulants of type 2 diabetes.
Therefore, people with diabetes can still eat eggs, but must limit the amount to avoid making the disease worse.
People with liver disease
Duck eggs and egg yolks are foods that contain high levels of fat and cholesterol.
According to analysis, in 100g of duck eggs contains 14.7g of fat, protein is only 13g, cholesterol is 634mg, cholesterol content in egg yolk is as high as 1522mg.
They all conduct metabolism in the liver, resulting in an increased burden on the liver, not conducive to restoring liver function, so people with hepatitis and fatty liver should not eat.
People with gallstone disease
Chicken eggs are foods with very high protein content, while, due to the stimulation of long-term stones in the gallbladder, the gallbladder’s contraction function will gradually weaken. If the patient eats foods with a high protein content such as eggs, the intestinal tract will secrete a lot of substances that contract the gallbladder, causing the already sick gallbladder to work overload, thereby producing clinical symptoms such as: pain, vomiting.
People with diarrhea
People with diarrhea also need to abstain from eggs because this is a food rich in protein and fat, which the patient eats will make the condition worse.
People with allergies
Eggs are a common cause of food allergies in young children, about 1.5% of babies are allergic to chicken eggs. However, up to 80% of children get rid of egg allergy by the age of 6.
The majority of allergenic proteins are located in the white, while the yolk protein is less allergenic. Due to the similarity between chicken egg protein and other types of eggs, people who are allergic to chicken eggs are often allergic to duck eggs, swan eggs… Therefore, if you are allergic to eggs, you should avoid this dish so as not to affect your health. other organs in the body.
An egg can provide up to 200mg of cholesterol, so eating too much causes increased cholesterol in the blood and atherosclerosis.
Increased risk of cirrhosis: The proteins, lipids, carbohydrates, vitamins and minerals in eggs stimulate an increase in liver enzymes, hormones, and accumulate in the liver, causing cirrhosis.
Risk of obesity: There are cases where parents indulge their children’s egg eating preferences, children who eat too much have to be hospitalized due to fatty blood, fatty liver, and normal weight compared to other children. Eating too many eggs rich in protein, excess absorption increases body fat, leading to uncontrolled weight gain and obesity.
High blood pressure: Especially in middle age due to cholesterol accumulation causing blockage of blood vessels, increasing blood flow pressure.
How to eat eggs for health
Depending on the age, the egg diet will be different. In children over 6-7 months old, each time 1/4 of an egg yolk is put into the flour pan and 3 times/week; From 8-9 months old feed ½ egg yolk, or 2 quail eggs per meal; Children from 10-12 months old eat 1 egg yolk/meal/week. Adults should only eat 3 eggs per week.
People with high blood pressure or high blood cholesterol can still eat eggs, because it does not raise blood pressure and blood cholesterol. However, you should only eat 2 eggs per week.
In the case of people with low blood cholesterol, eggs are very good to improve. Low blood cholesterol is just as dangerous as high blood cholesterol. In these people can eat 1 egg a day for 2 months then go back to check cholesterol levels. If still low, eat more eggs, it is enough to reduce the week of eating 2-3 eggs.
Note when eating eggs
Only eat well-cooked eggs: Chicken, duck or quail eggs even if not cooked thoroughly (such as poached eggs, preliminary omelettes…) will have low nutritional content and make it difficult for the body to digest . Moreover, eggs that are not thoroughly cooked will make the body susceptible to harmful bacteria that exist in eggs such as salmonella.
Do not drink soy milk when eating eggs: In the morning, people often have the habit of eating eggs in combination with drinking soy milk without knowing that the protein in eggs will combine with trypsin in soy milk, hindering the process. Break down and absorb protein in the body.
Do not put MSG in eggs: Many housewives have a habit of adding MSG when beating eggs to prepare fried eggs. Nutritionally, this is a mistake because at high temperature, the sodium, glutamic acid, chlorinated substances… in eggs combine and form the sodium salt of glutamic acid.
at Blogtuan.info – Source: 24h.com.vn – Read the original article here