Are preserved eggs harmful to health?

First of all, any food has certain side effects, and whether it is harmful to the body depends on the dosage. You take one tablet every day. My personal suggestion is to reduce the frequency of eating.

Let's talk about the danger of excessive preserved eggs first.

Preserved eggs are preserved eggs, which are made of fresh eggs and fresh duck eggs. The raw materials needed in the traditional preserved egg production process mainly include mixed soda ash, lime, salt, tea and so on. In order to make protein in fresh eggs quickly solidify and shell, it is necessary to add some yellow lead powder (including lead oxide). It can make eggs produce beautiful patterns, but with the use of yellow lead powder, preserved eggs will be polluted by lead.

Lead is toxic to human body, endangering kidney, nervous system and hematopoietic system, and affecting children's intelligence. Therefore, lead-free preserved eggs are not completely lead-free, but the lead content is lower than the national standard of 0.5mg/kg. Trace lead has little effect on adults, but children are very sensitive to lead, and the intestinal absorption rate is as high as 50%. Trace lead in "lead-free" eggs will remain in tissues such as liver, lung, kidney, brain and red blood cells after being absorbed by children, and will also cause calcium loss in bones and teeth. Regular consumption of "lead-free preserved eggs" will cause bone and tooth dysplasia, loss of appetite, gastroenteritis and so on. In children, it will also affect intellectual development.

In addition, the content of copper and aluminum in lead-free preserved eggs is high. But generally speaking, lead-free preserved eggs are safer than lead-containing preserved eggs, and the harm to human body is relatively small.

Another thing to be reminded is that according to the inspection and analysis of relevant food experts, there are only 40-500 bacteria on the eggshell of clean preserved eggs, while there are as many as 654.38+40-40 billion bacteria on the eggshell of dirty preserved eggs. These bacteria enter the egg through the cracks in the eggshell, and people who eat by mistake will be poisoned. Therefore, when purchasing preserved eggs, it should be noted that if protein is a dark brown transparent body with certain toughness, it is a clean preserved egg, while the polluted preserved egg is light green with poor toughness and easy to loosen.

To sum up, it is recommended that people who like preserved eggs eat preserved eggs as little as possible. It is best to control the amount and frequency of eating preserved eggs. Although delicious, it is important for health after all.