Eggs are a popular food item consumed by many around the world. While people often recognize their high nutritional value, they sometimes overlook how they should be properly combined with other foods for maximum health benefits.
In daily meals, there are several common mistakes when it comes to eating eggs. One of the biggest is pairing them with white sugar. Many people enjoy sweetened eggs, but when eggs are cooked with sugar, a chemical reaction occurs between the egg proteins and the sugar, forming fructosyl lysine conjugates. These compounds are harder for the body to absorb and may have negative effects on health.
Another common mistake is consuming eggs with soy milk. Some people like to drink soy milk in the morning and eat an egg at the same time or even cook the egg directly in the soy milk. Although soy milk is rich in nutrients like protein, vitamins, and minerals, it contains trypsin inhibitors that can interfere with the digestion of egg proteins. This combination reduces the overall nutritional value of both foods.
There's also a misconception about eating eggs with rabbit meat. According to traditional Chinese medicine, such as the *Compendium of Materia Medica*, "an egg is a rabbit with flesh." Both rabbit meat and eggs are considered cold in nature, and combining them may cause digestive issues, such as diarrhea, due to their conflicting properties.
It’s also important to avoid drinking tea right after eating eggs. Many people believe that tea helps with digestion and neutralizes odors, but this practice isn’t scientifically sound. Tea contains tannic acid, which can bind with the proteins in eggs, forming astringent compounds that slow down intestinal movement. This can lead to constipation and increase the absorption of harmful substances, which is not good for long-term health.
Additionally, eating tea eggs can be problematic. The acidic components in tea can react with the iron in eggs, potentially irritating the stomach and affecting digestion.
When it comes to cooking eggs, it's best to avoid eating them raw. Raw eggs contain avidin, which can interfere with biotin absorption, leading to symptoms like loss of appetite, muscle pain, and skin irritation. They also contain antitrypsin, which hinders the digestion of egg proteins. Uncooked eggs may also carry bacteria, which can cause food poisoning if not properly cooked.
Boiling eggs is the most nutritious way to prepare them, with a 100% nutrient retention rate. Other methods include scrambled eggs (97%), soft fried (98%), hard fried (81.1%), and boiled in milk (92.5%). On the other hand, eating raw eggs only provides 30–50% of the nutrients, making them less ideal for optimal health.
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