Misunderstanding 1: The more maternal eggs are eaten, the better the maternal's physical exertion during the delivery process is, and the digestion and absorption function is weakened, and the detoxification function of the liver is reduced. After a lot of consumption, it will lead to a heavier burden on the liver and kidney, causing adverse consequences. Ingestion of too much protein, but also in the intestine produce a large number of ammonia, phenol and other chemical substances, toxic to the human body, prone to abdominal swelling, dizziness, limb weakness, coma and other symptoms, resulting in "protein poisoning syndrome ". Protein intake should be calculated based on the body's ability to digest and absorb proteins. In general, maternal eating about 3 eggs a day is enough. Misunderstanding 4: The deeper the eggshell color, the higher the nutritional value. Many people only buy red shells when they buy eggs. It is said that the nutritional value of red shell eggs is high, but this is not the case. The color of the eggshell is mainly determined by a substance called "shell porphyrin," which has no nutritional value. Analysis shows that the nutritional value of eggs depends on the nutritional structure of the chicken. Kangerjian round type LED Operating Light LED bulb from OSRAM ,do not engender infrared ray and ultraviolet radiation, it doesn`t have the temperature rise and tissue damage caused by halogen shadowless light, can accelerate the wound healing after surgery, and has no Radiation pollution
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Misunderstanding 2: Raw eggs are more nutritious Some people think that raw eggs have lungs and nourishing effect. In fact, eating raw eggs is not only unhygienic, it can easily cause bacterial infections, and it is not more nutritious. Raw eggs contain avidin, which affects the absorption of biotin in food. It can easily lead to loss of appetite, general weakness, muscle pain, inflammation of the skin, and the loss of eyebrows such as "biotin deficiency." The protein structure of raw eggs is compact and contains antitrypsin. Most of them cannot be absorbed by the body. Only the cooked proteins become soft, which is more beneficial to human digestion and absorption.
In addition, raw eggs have a special smell, it can also cause central nervous system inhibition, so that the secretion of saliva, gastric juice and intestinal fluid and other digestive juices to reduce, resulting in loss of appetite, indigestion. Therefore, eggs should be eaten after high temperatures and do not eat unripe eggs.
Myth 3: Eggs and sugar cook in many places There are many places to eat sugar-filled eggs. In fact, egg and sugar cook together, will make egg protein amino acids to form fructosyl lysine conjugates. This substance is not easily absorbed by the body and can have adverse health effects.
The quality of the protein was evaluated mainly by the protein content in the protein (eg, egg white). From a sensory point of view, the thicker egg whites indicate that the higher the protein content, the better the quality of the protein.
The color of the egg yolk is deep and shallow, ranging from pale yellow to orange and yellow. The color of the yolk is related to the pigment it contains. The main pigments in the egg yolk are lutein, zeaxanthin, lutein, carotene, and riboflavin. The color of the yolk is usually only indicative of the amount of pigment. Some pigments such as lutein, carotene, etc. can be converted into vitamin A in the body. Therefore, under normal circumstances, the egg color with deeper yolk color is slightly better.
Myth #5: How eggs eat nutrients are all the same Eggs are eaten in a variety of ways, boiled, steamed, fried, fried and so on. Regarding the absorption and digestion rate of egg nutrition, boiled and steamed eggs are 100%, tender fried is 98%, scrambled eggs are 97%, poached eggs are 92.5%, old fried is 81.1%, and raw food is 30% to 50% . In view of this, cooking and steaming eggs should be the best way to eat.
