Why can't preserved eggs eat too much? It hurts.

Preserved eggs are a special food that many people like to eat, and cold preserved eggs are a common side dish on many people's tables. In fact, preserved eggs should not be eaten more. Here are the reasons why preserved eggs can't be eaten more, which is very harmful.

Why can't preserved eggs be eaten more?

Heavy metals exceed the standard

When pickling preserved eggs, quicklime, soda ash, salt, plant ash, etc. Will be added, stirred, pickled, affecting health. If you are not careful, heavy metals will exceed the standard.

Among them, lead ion is the most obvious. Excessive consumption is really harmful.

Originally, in the process of diet, it needs to be scientific and reasonable. If we eat too much and eat wrong, it will bring bad effects, and the harm cannot be underestimated.

decreased immunity

In terms of diet, we need to pay more attention. Preserved eggs contain more heavy metals. Once they exceed the standard, they will endanger health and cause great harm to hematopoietic system, nervous system and kidney. Then it will affect the immune system and reduce immunity.

be poisoned

Preserved eggs, in the production process, there are more bacteria, and the preserved eggs are cracked, which is thought to have a better taste. According to statistics, there are as many as tens of thousands of bacteria on a preserved egg, such as Salmonella. Once fission occurs, it will be highly toxic.

Cause indigestion

There are many lead ions in preserved eggs, which will affect the absorption of other substances, such as iron ions and zinc ions, affect the health of the stomach, make the gastric juice lose its gastric protection function, and lead to digestive problems.

Affect intelligence

From the above, we know that the excessive content of heavy metals such as lead ions in preserved eggs will affect the loss of bone and bone calcium, and the poor development of bones and teeth will affect intellectual development.

Hurt the liver

The liver is a very important part, which is very effective for metabolism and digestion. The liver is very sensitive to pickled food. There are many toxins in preserved eggs, which will have certain side effects. In the process of detoxification, it will affect the health of the liver. Excessive consumption will greatly challenge the health of the liver, which is a very dangerous thing.

Little knowledge of preserved eggs

Preserved eggs are not only delicious food, but also have certain medicinal value. Wang Shixiong said in the Diet Spectrum of Interesting Life: "Preserved eggs, pungent, astringent, sweet and salty, can clear away heat, sober up, purge large intestine fire, treat diarrhea and disperse astringency." Traditional Chinese medicine believes that preserved eggs are cool and can cure eye pain, toothache, hypertension, tinnitus and dizziness.

The traditional method of making preserved eggs is almost always the use of Chinese medicine Lithargyrum, but the lead content in preserved eggs is daunting. People invented a way to eat lead-free preserved eggs. People who love preserved eggs need not worry about lead poisoning.

Weishanhu brand preserved eggs, according to historical records, have a history of more than 500 years since the beginning of Ming Dynasty, and are also an important producing area of preserved eggs.

Why do preserved eggs have snowflakes?

In fact, preserved eggs are called by southerners and preserved eggs by the north. It is precisely because of the needle-like crystals formed in the egg white cortex that it is called pine flowers, especially the products with good quality, which are all pine flowers.

But how did Songhua come into being? Some people think that it is the reaction of cypress branches and pine branches burning ash into eggs, and some people think that it is the superb skill of "making pine flowers". Actually, this is a misunderstanding.

When processing preserved eggs, the surface of duck eggs will be stained with alkaline substances such as soda ash and lime. After a period of time, hydroxyl ions (OH-) enter the duck eggs through the small holes in the eggshell, and react with amino acids and minerals in protein to form amino acid salts, which crystallize out to form a beautiful "pine flower".

Practice has proved that pine nuts can be formed without cypress branches and pine branches. In recent years, it has been proved that pine flowers are mainly formed by magnesium salts and also contain some crystals of free amino acids.

So the number of pine flowers marks the quality of preserved eggs. People have a saying that "eggs bloom well, preserved eggs bloom well", which shows that preserved eggs are the characteristics of high-quality preserved eggs.

In fact, the nutritional value of preserved eggs is also good. Preserved eggs are easily digested and absorbed by protein and fat after being attacked by strong alkali, resulting in less cholesterol.

How long can preserved eggs be kept?

Preserved eggs are preserved foods, so preservation is more important. Under normal circumstances, preserved eggs that have not been peeled should be placed in a ventilated and dark place with relatively low temperature, but the time should not be too long, not more than one month. Conditional can be put in the freezer, so the quality will last longer. However, the shelf life of peeled preserved eggs is only two hours, so you should eat them as soon as possible and not leave them for the next meal.