As we all know, eggs are a highly nutritious food, rich in protein, unsaturated fatty acids, vitamins and minerals, and are a source of nutrition for the human body. But now you often see articles saying that eggs have a high cholesterol content and that you can get sick easily if you eat too many of them! Are eggs really harmful? In recent decades, many people believe that eggs have a high fat and cholesterol content, and doctors have advised people to eat fewer eggs, so the healthiness of eggs in the public mind has been greatly diminished. One of the misconceptions: the darker the eggshell, the higher the nutritional value Many people buy eggs with red shells only, saying that they have high nutritional value, but this is not true. The color of the eggshell is mainly determined by a substance called “eggshell porphyrin”, which has no nutritional value. Analysis shows that the nutritional value of an egg depends on the nutritional structure of the chicken’s diet. The quality of the egg white is evaluated mainly by the protein content of the white (egg white). Sensorially, the thicker the egg white, the higher the protein content and the better the quality of the egg white. The color of egg yolk varies from dark to light, from light yellow to orange. The color of the yolk is related to the pigments it contains. The main pigments in egg yolks are lutein, zeaxanthin, luteinizing hormone, carotene and riboflavin. The color of the yolk usually only indicates the amount of pigment content. Some pigments such as lutein and carotene can be converted into vitamin A in the body, so under normal circumstances, eggs with darker yolks are slightly more nutritious. Myth No. 2: How to eat eggs are the same nutrition eggs are eaten in a variety of ways, including boiled, steamed, fried, scrambled, etc.. In terms of the absorption and digestibility of eggs, boiled and steamed eggs are 100%, 98% of tender fried, 97% of scrambled eggs, 92.5% of fried eggs, 81.1% of old fried, 30% to 50% of raw food. Thus, it seems that boiled and steamed eggs should be the best way to eat. Myth No. 3: scrambled eggs with MSG will taste better The eggs themselves contain a large amount of glutamic acid and a certain amount of sodium chloride, after heating these two substances will generate a new substance DD monosodium glutamate, which is the main component of MSG, there is a very pure fresh taste. If you put MSG in scrambled eggs, the freshness produced by the decomposition of MSG will destroy the natural freshness of the eggs themselves. Therefore, MSG should not be used in scrambled eggs. Myth No. 4: The longer you cook eggs, the better. To prevent eggs from bursting in the boiling eggshell, wash the eggs and put them in the pot of water for 1 minute, boil them over low heat. After boiling, switch to a gentle fire and cook for 8 minutes. Do not boil for too long, otherwise, the ferrous ions in the yolk will have a chemical reaction with sulfur ions, forming a brown precipitate of ferrous sulfide, which prevents the absorption of iron by the body. If the eggs are cooked for too long, the ferrous ions in the yolk and the sulfur ions in the egg white will combine to form insoluble ferrous sulfide, which is difficult to be absorbed. Frying eggs too old, the edges will be scorched, and the high molecular protein contained in the egg white will become low molecular amino acids, which can often be formed at high temperatures to the detriment of human health chemicals. Myth No. 5: Eggs and soy milk with high nutrition Eat an egg in the morning when drinking soy milk, or eggs in soy milk to cook, is the diet of many people. Soybean milk is sweet and flat, containing vegetable protein, fat, carbohydrates, vitamins, minerals and many other nutrients, drinking alone has a very good tonic effect. However, there is a special substance called trypsin, which combined with egg white in the egg white, will cause the loss of nutrients, reducing the nutritional value of both. Myth No. 6: “functional eggs” is better than ordinary eggs With the development of science and technology. Rich in zinc, iodine, selenium, calcium, a variety of “functional eggs” were introduced. In fact, not all people are suitable for eating functional eggs. Not everyone has a shortage of the nutrients contained in functional eggs. Therefore, consumers should be targeted in the selection of functional eggs, what is lacking to eat what, do not blindly supplement. Myth No. 7: The elderly should not eat eggs because eggs contain high cholesterol, so it has been popular that the elderly should not eat eggs. Scientific experiments in recent years have proved that this statement is not justified. The egg yolk is rich in lecithin, a powerful emulsifier that makes cholesterol and fat particles extremely fine and passes smoothly through the blood vessel wall and is fully utilized by the cells, thus reducing cholesterol in the blood. And the lecithin in egg yolk can be digested to release choline, which can enter the bloodstream and synthesize acetylcholine, the main substance of neurotransmitters, which can improve brain function and enhance memory. Myth No. 8: The more eggs you eat, the better. During childbirth, women are physically exhausted, digestion and absorption are weakened, and the liver detoxification function is reduced, which can lead to increased burden on the liver and kidneys after consumption, causing adverse consequences. Excessive protein intake will also produce a large amount of ammonia, phenols and other chemicals in the intestinal tract, which is very toxic to the human body and can easily lead to abdominal distention, dizziness, weakness, coma and other symptoms, resulting in “protein toxicity syndrome”. The protein intake should be calculated according to the body’s digestion and absorption function of protein. In general, it is enough to eat about 3 eggs per day. Myth No. 9: Raw eggs are more nutritious Some people believe that raw eggs have the effect of moistening the lungs and nourishing the voice. In fact, raw eggs are not only unhygienic and prone to bacterial infections, but also not more nutritious. Raw eggs contain anti-biotin protein, which affects the absorption of biotin in food and can cause loss of appetite, general weakness, muscle pain, skin inflammation, loss of eyebrows and other “biotin deficiencies” in the body. The protein structure of raw eggs is dense and contains antitrypsin, a large part of which cannot be absorbed by the body. In addition, raw eggs have a special fishy smell, which can also cause central nervous inhibition, so that the secretion of saliva, gastric juice and intestinal fluid and other digestive juices is reduced, resulting in loss of appetite and indigestion. Therefore, eggs should be cooked at high temperatures before eating, do not eat uncooked eggs. Myth No. 10: Eggs and sugar cooked together Many places have the habit of eating eggs in sugar water. In fact, eggs and sugar cooked together will make the amino acids in the egg protein to form a combination of fructosyl lysine. This substance is not easily absorbed by the body and can have a negative effect on health. How do diabetics eat eggs? Diabetics often have dyslipidemia and require a daily cholesterol intake of less than 300 mg, while an egg yolk has 250 mg. Therefore, you can only eat one egg a day, or 2-3 eggs a week if your blood lipids are already high.