How Old People Eat Eggs Correctly

Although egg is a recognized nutrient food, it cannot be eaten casually. Attention should also be paid to eating eggs, especially the elderly.

Eggs are delicious and nutritious. They are foods that are suitable for all ages and are respected and loved by everyone. The rich nutrients in eggs are also regarded as nutritional supplements. Regular consumption of eggs enhances memory, protects the heart and arteries, prevents cancer, and delays aging. If it cannot be properly processed and eaten, supplements will become "scraps" or even "drugs," so it is very important to have a good grasp of the eggs.

1. Eat and Cook Old Eggs It is not easy to absorb eggs. Cooking takes too long. A gray-green ferrous sulfide layer forms on the surface of the egg yolk and it is difficult to be absorbed by the body. Protein aging will become hard and tough, affect appetite, but also difficult to absorb.

2. Eggs and milk with the same food to reduce the nutritional value of drinking soy milk in the morning to eat an egg, or beat eggs in the milk boiled, is a diet for many people. Soymilk is sweet and sweet, contains many nutrients such as vegetable protein, fat, carbohydrates, vitamins, and minerals. Drinking alone has a good tonic effect. However, one of the special substances called trypsin, combined with ovalbumin in egg white, can cause loss of nutrients and reduce the nutritional value of both.

3. Eggs and sugar boiled together to cause blood coagulation Eggs and sugar cook together will produce a substance called glycosyl-lysine due to high temperature effects, destroy the amino acids that are beneficial to humans in eggs, and this material has a clotting effect. After entering the human body will cause harm. If you need to add sugar to the boiled egg, you should wait for it to cool and then stir it. The taste will not diminish.

4. Scrambled eggs do not need to put MSG to destroy umami eggs contain sodium chloride and a large amount of glutamic acid, the two components are heated to produce sodium glutamate, there is a pure flavor. The main component of monosodium glutamate is also sodium glutamate. If MSG is added to scrambled eggs, it will affect the synthesis of sodium glutamate in eggs and destroy the umami taste of eggs.

5. Eat unripe eggs can easily cause diarrhea Egg albumen contains avidin, will affect the absorption of biotin in food, so that the body appears loss of appetite, general weakness, muscle pain, skin inflammation, eyebrows and other symptoms. Eggs contain anti-trypsin, which affects the body's digestion and absorption of egg proteins. These two substances in unripened eggs are not decomposed and therefore affect the digestion and absorption of proteins.

Eggs carry bacteria during the process of formation. Unripe eggs cannot kill bacteria and cause diarrhea. Therefore, eggs should be eaten after high temperatures and do not eat unripe eggs.

The protein structure of raw eggs is compact, and most of them cannot be absorbed by the body. Only the cooked proteins become soft and the human gastrointestinal tract can digest and absorb. Raw eggs have a special odor, which can cause central nervous system inhibition and reduce the secretion of saliva, gastric juice, and intestinal fluids, leading to loss of appetite and indigestion.

6. Cooked Eggs Stored in Cold Water and Perishable Some people often immerse cooked eggs in cold water. The use of different coefficients of thermal expansion of egg shells and proteins makes the egg shells easy to peel off, but this is not hygienic. Because fresh eggs have a protective film on the outside, the moisture in the eggs is not easy to evaporate, and the intrusion of microorganisms is prevented. After the eggs are cooked, the upper membrane of the shell is destroyed, and some of the gas in the gas cavity of the eggs escapes. At this time, the eggs are placed in cold water. The temperature in the air chamber drops abruptly and becomes negative pressure. Cold water and microorganisms can enter the egg through the pores on the bilayer membrane inside the shell and shell, and are easily spoiled and deteriorated during storage.