According to a follow-up survey of 500,000 Americans in Europe and America in 10, it was found that eating eggs frequently is more likely to cause cardiovascular and cerebrovascular diseases. Why?
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An egg a day, is it "health preservation" or "cardiovascular damage"? This study gives the answer.
The reason for this is that egg yolk contains more cholesterol and lecithin. Regular consumption of eggs will increase human blood concentration, endanger blood circulation speed, easily cause blood vessel blockage, cause thrombosis, and increase the risk of cardiovascular and cerebrovascular diseases.
Among these people, the average age is about 50 to 60 years old, and basically one egg is used every day, and the number of oil eggs in a day remains between 4 and 6. According to the nutritional value, the intake of about 200 mg of cholesterol, especially egg yolk, will inevitably increase the risk of other diseases. If you only eat egg whites, the chances of getting sick will gradually decrease.
However, people with hyperlipidemia can eat some eggs properly, but in life, we should control the intake of high-fat foods such as big fish and big meat to avoid high fat and high fat content, which will lead to the increase of cholesterol and triglyceride levels and endanger blood lipid health.
For normal people, eating an egg every day is more conducive to maintaining life activities, and eggs are cooked in a variety of ways, which are delicious and healthy no matter how they are eaten. Everyone can choose a more effective way to eat eggs according to their own taste and actual situation.
If you want to keep the nutritional value and taste of eggs, you can first clean the eggs, put them in water without adding a drop of oil, and cook them for a few minutes.
This way of boiled eggs with clear water will retain the nutrients in boiled eggs, especially cholesterol to prevent oxidation, and vitamins and protein can enhance the absorption and utilization rate.
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Although eggs are rich in high nutritional value, some people are not suitable for eating.
1. Eggs are not recommended for patients with chronic nephritis or decreased renal function. In this case, excessive use of eggs will lead to the metabolic products in the patient's body not being excreted, which will aggravate the filtering function of the kidney and cause a burden.
If you eat too many eggs, the protein substance in urea will increase, the urine output will be abnormally reduced, and the condition will gradually deteriorate. Therefore, people with kidney disease and renal failure should avoid eating eggs.
2. For protein allergic patients, it is best to stay away from eggs, so as to avoid protein allergic urticaria, even diarrhea, gastrointestinal pain, systemic edema, malnutrition, rash and indigestion.
If you eat too much food containing protein at one time, it will affect other organs of your body. If the allergic condition is too serious, it will also endanger the life safety of patients. People who are allergic to protein should stay away as far as possible.
When the patient has a high fever, it is not recommended to eat some eggs to supplement the body from the nutritional point of view. The digestive juice secretion of patients with high fever is less, and the digestive enzyme activity gradually decreases. It is not recommended to eat eggs with high protein or indigestion.
For the sake of patients' health, it is best to adopt a light diet to avoid flatulence, diarrhea and other indigestion, which is not conducive to the recovery of health.
4. Cholesterol and fatty substances in egg yolk should be decomposed and metabolized everywhere in the liver, which will increase the digestive burden of the liver. Therefore, patients with hepatobiliary diseases should properly control the intake of eggs according to their own conditions to avoid some counterproductive effects on the body.
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What are the misunderstandings about eating eggs?
1. Are farmers' eggs more nutritious?
The older generation thought that real farm eggs might be relatively rich in nutritional value, but according to experimental tests, the content of various nutritional elements in farm eggs is not higher than that in ordinary eggs.
Moreover, the production environment of farmers and the sanitary conditions for laying eggs are not very good. The eggs produced are vulnerable to pollutants and feces, and there are certain microorganisms and other bacterial substances, which will increase the reproduction of bacteria and viruses in the body.
2. Hairy eggs are a good tonic.
The hairy eggs mentioned here also refer to the embryo stopping development, the egg hatching halfway or the embryo stopping development. In most areas, hairy eggs are often eaten as tonics.
From the health point of view, the nutritional value of raw eggs is not high, not as good as ordinary eggs, and there are still some germs and active microorganisms, which will endanger people's health and increase the burden.
The longer the eggs are boiled, the better.
The best nutritional value of eating eggs is that the egg white is completely solidified and the yolk is in a semi-solidified or flowing state. The dosage can not only ensure the taste of eggs, but also promote digestion and avoid the loss of nutrients to some extent.
If the eggs are boiled for too long, the outermost protective film of the yolk will be oxidized into ferric chloride, which will slow down the digestion and peristalsis of the stomach and make it unable to absorb more nutrients.
Red shell eggs are more nutritious than white shell eggs.
In rural areas, old people agree that eggs in honker are rich in nutritional value, and the price of red-shelled eggs is twice as expensive as that of white-shelled eggs.
According to the experiment, the color of eggshell is related to the variety of chicken and has no causal relationship with nutritional value. There is little difference in nutrition between red shell eggs and white shell eggs.
5. The yellower the yolk of an egg, the higher its nutritional value.
The color of egg yolk has a certain relationship with the pigment it contains, such as carotene, which is indeed rich in high nutritional value and can bring health care to human body.
With the development of science and technology and modern technology, the color of egg yolk can be deepened gradually by certain technical means, which has nothing to do with nutritional value. If scientific and technological means are used too much, it will even bury hidden dangers to the body, and the nutritional value will not exist.
# Xia Fang Health Guide #