On the Chinese table, the dish of preserved eggs can be said to be suitable for all ages, whether it is preserved egg lean porridge or preserved egg tofu, it is a favorite delicacy.
However, many people were surprised and puzzled when this traditional dish with a long history crossed the ocean and was named the top of the list of "most disgusting foods" by the American media. What's more, the controversy about the lead in preserved eggs seems to be endless, making many enthusiasts hesitate: can this thing still be eaten?
1. Preserved eggs: from traditional Chinese food to the top of the list of "most disgusting food".
Preserved eggs, or Songhua eggs, have a history of hundreds of years in China. It is made in a unique way, mixing duck eggs or eggs with alkali, salt and other substances, and after a period of fermentation, finally forming preserved eggs with attractive colors and unique flavors.
However, when this traditional Chinese delicacy was introduced to the West, its unique appearance and taste were not well received by everyone.
A well-known American media named it the top of the list of "most disgusting foods", which is not only the difference in taste, but also reflects the huge difference in food culture between the East and the West.
2. Controversy over lead content: the safety of preserved eggs
When it comes to preserved eggs, the most worrying thing is their lead content. Historically, huangdan (lead oxide) has indeed been used as a material in the traditional preserved egg making process, which is intended to make the eggshell easier to remove while allowing the egg whites to solidify and form a unique gelatinous shape.
However, lead is a toxic heavy metal, and long-term intake of lead can cause serious harm to the human body, including damage to the nervous system, impaired immune system and kidney function, and especially the impact on children's brain development.
In the face of public concerns, the relevant state departments have taken action. Since 2015, China has introduced new standards for the production of preserved eggs, which clearly stipulate that all preserved eggs must be produced using a lead-free process, and that the lead content in preserved eggs must not exceed 0.5 mg/kg.
The implementation of this standard has greatly reduced the content of lead in preserved eggs, which has significantly improved the safety of preserved eggs. Experts said that as long as the preserved eggs are produced in accordance with national standards, their lead content is very low, and the impact on human health is negligible.
However, although modern production techniques have been able to effectively control the lead content in preserved eggs, there are still preserved eggs in the market that are produced using traditional processes.
This requires consumers to be more cautious when making purchases, giving preference to products that are clearly labelled and come from reputable manufacturers.
3. Modern Preserved Egg Production: Is the Lead Threat Still Present?
In the production process of modern preserved eggs, people have widely adopted lead-free processes. This process avoids the risk of lead by replacing traditional lead-containing substances with edible alkali and other harmless chemicals.
In addition, modern preserved egg production also strictly follows food safety standards, through a high standard of production process and strict quality control, to ensure that the lead content in preserved eggs meets safety standards.
According to data from the Chinese Center for Disease Control and Prevention, the lead content of preserved eggs produced through a lead-free process is far below the limit of national food safety standards.
However, there are still a small number of unscrupulous traders in the market who use traditional lead methods to produce preserved eggs in order to reduce costs. This requires consumers to carefully check the product label at the time of purchase to ensure that it has a clear lead-free label and a qualified manufacturing date.
Experts point out that even lead-free preserved eggs should be eaten in moderation. Because the edible alkali used in the production process of preserved eggs will make the sodium content of the product higher.
Excessive consumption of high-sodium foods may increase the risk of high blood pressure and cardiovascular disease. Therefore, even safely produced preserved eggs should be part of the diet, not all of them.
4. Preserved egg poisoning incident: What is the truth?
In the past, there have been occasional incidents of food poisoning caused by preserved eggs, but the cause is often not lead poisoning. The causes of food poisoning are varied, including bacterial contamination, improper storage, etc.
For example, if the temperature and humidity of preserved eggs are not properly controlled during storage or transportation, bacteria may grow, which can lead to food poisoning.
Regarding reports of lead poisoning in preserved eggs, scientific studies have shown that only long-term consumption of large amounts of preserved eggs containing lead may lead to lead poisoning.
According to the World Health Organization (WHO), adults should not consume more than 25 mcg/kg body weight per day of lead through food. Therefore, for the vast majority of people, occasional consumption of preserved eggs that meet national standards will not cause lead poisoning.
When judging whether preserved eggs are safe, it is important to distinguish between lead poisoning and other types of food poisoning.
Symptoms of lead poisoning include, but are not limited to, headache, abdominal pain, memory loss, etc., while general food poisoning symptoms may include nausea, vomiting, diarrhea, etc. If you experience these symptoms, you should seek medical attention immediately.
5. Nutritional value and eating suggestions of preserved eggs
In addition to its unique flavor, preserved eggs are actually a nutritious food. It contains high-quality proteins, essential amino acids, fats, vitamins, and minerals.
Protein is an essential nutrient for the human body, which is essential for maintaining the body's growth and development, repairing tissues, immune defense, and other functions.
The protein in preserved eggs is processed with alkaline substances to form a state that is more easily absorbed by the body, which is good news for people with poor digestive function.
However, although the nutritional value of preserved eggs cannot be ignored, it is still necessary to follow the principle of "moderate amount" when eating. Nutrition experts recommend that adults should not consume more than three preserved eggs per week to avoid increased health risks due to excessive sodium intake.
In addition, specific groups of people, such as children, pregnant women, the elderly, and people with chronic diseases such as high blood pressure, kidney disease, etc., should be more cautious and it is best to consume it under the guidance of a doctor or dietitian.
summary
While enjoying the delicacy of preserved eggs, we should also pay attention to its nutritional value and food safety, and arrange our diet reasonably, so that we can better inherit and develop this traditional food with a long history.