Eating eggs can enhance the self-regulation and repair ability of human body, thus playing the role of anti-aging, health preservation and fitness, and prolonging life.
However, some people think that raw eggs are better than cooked eggs, and raw eggs are more nutritious than cooked eggs.
In fact, eating raw eggs is neither hygienic nor easy to digest and absorb.
Eggs are often contaminated by salmonella and parasite eggs, which are easy to spread without treatment. In addition, egg white also contains a substance harmful to human body, called antitrypsin. When the human body ingests raw eggs, antitrypsin enters the digestive tract, which interferes with the hydrolysis of protein by trypsin and affects the digestion and absorption of protein.
Raw egg white also contains 0.05% avidin, which is a harmful substance. Biotin can be synthesized in the human intestine, so it is generally not lacking. If a large number of raw eggs are eaten for a long time, avidin in raw egg white will combine with biotin in the body to form a stable compound, so that biotin can not be absorbed by the intestinal wall, resulting in biotin deficiency, resulting in a series of symptoms, such as mental fatigue, muscle aches, hair loss, skin inflammation, loss of appetite, weight loss and so on.
Recently, it has been reported that raw eggs are easy to ferment and deteriorate when passing through the intestine, and sometimes nitroso compounds may be produced. This compound is carcinogenic.
After the eggs are cooked or cooked by other methods, salmonella and parasite eggs are killed, antitrypsin and avidin are also destroyed, while other nutrients are intact, and protein becomes loose and easy to digest and absorb, which can achieve the purpose of making full use of various nutrients in eggs. So, don't eat raw eggs, eat cooked eggs. It is unscientific to say that eating raw eggs is more nutritious than eating cooked eggs.