However, when processed incorrectly, eggs can increase health harm.
Eggs are a familiar food in daily meals thanks to their high nutritional value, rich in protein, vitamins and minerals. However, few housewives know that inappropriate egg processing can increase health-hatering factors such as the appearance or accumulation of adverse compounds to the body.
One of the popular ways to prepare eggs but has the potential risk of frying them at too high a temperature. When eggs are exposed to heated oil and fat for a long time, especially reusable oil, the cholesterol in eggs can oxidize, creating harmful oxidative compounds.
If these substances are accumulated in the long term, they can increase the risk of inflammation, atherosclerosis and cardiovascular diseases. Not only that, frying also reduces the content of fat-soluble vitamins such as vitamins A and D, causing the initial nutritional value of eggs to be significantly reduced.
Boiling eggs for too long is also a common mistake. Many housewives boil eggs while taking advantage of other work, so they let the boiling time go too long.
When eggs are boiled for more than necessary time, the reaction between the iron and sulfur in eggs creates a green gray layer around the yolk. Although not a direct poison, this compound makes eggs more difficult to digest, reduces the ability to absorb minerals and causes a feeling of fullness, especially for people with poor digestion. In the long run, eating boiled eggs too often can have a negative impact on the intestines.
Some people think that eating raw or undercooked eggs is to maintain nutrition. In fact, this method poses a potential risk of bacterial infections that can cause food poisoning, diarrhea, fever and serious dehydration.
Eating scientific eggs not only helps to maximize nutritional value but also protects long-term health, so housewives need to pay attention to how to prepare eggs when including them in the diet of family members.
