If you love preserved eggs, do you wonder if preserved eggs are harmful to your body?
Uncle Zhang in the countryside has been fond of the traditional food of his hometown since he was a child, and his favorite is the delicious preserved eggs. Whenever it comes to the annual family dinner, Uncle Zhang will always prepare a bowl of delicious preserved egg tofu by himself, so that the family can enjoy this special delicacy.
However, a recent article has made waves in Uncle Zhang's heart. He happened to come across an article that wrote that preserved eggs were unhealthy, which mentioned that preserved eggs may contain harmful substances and are not good for human health. This made Uncle Zhang suspicious, and he began to reflect on whether his love for preserved eggs over the years was a little blind.
One day, Uncle Zhang was sitting in front of his house with a frown, and his neighbor Aunt Wang passed by, and when he saw that his expression was wrong, he stepped forward and asked: "Uncle Zhang, what's wrong?
Aunt Wang comforted: "Uncle Zhang, don't worry too much. In fact, although there may be some potential safety hazards in preserved eggs, as long as we choose preserved eggs purchased through regular channels, eat them in moderation, and pay attention to the eating method, there will not be much of a problem. What's more, you have been healthy for many years, and preserved eggs are also a traditional delicacy of our rural people, aren't they?"
Uncle Zhang listened to Aunt Wang's words, and his mood gradually calmed down. He remembered his love for preserved eggs over the years, and the love and praise of his family for the preserved egg tofu he made. Perhaps, the safety of the food itself is important, but what is more important is our attitude and way of treating food.
What is Preserved Eggs?
Preserved eggs, as a traditional Chinese food, have a long history and a unique taste. It is a kind of food made from duck eggs or eggs through special processing.
In the production process, fresh duck eggs or eggs are first marinated with raw materials such as plant ash, lime, salt, etc., then fermented in a humid environment for a period of time, and finally dried to make it. After this process, the protein turns brown, the yolk takes on a green or gray-green color, and the appearance takes on a unique texture and aroma.
Preserved eggs have a long history of making, and it is said that there were foods similar to preserved eggs as early as the Tang Dynasty, and during the Song Dynasty, preserved eggs became a popular food. In modern times, preserved eggs are not only a delicacy, but also a food with certain nutritional value. It is rich in protein, vitamins and minerals, especially calcium, iron and other trace elements are high in content, which has certain benefits for bone health and blood circulation.
However, despite the fact that preserved eggs are rich in nutrients, there are also some precautions for eating them due to their special production process.
For example, since a certain amount of alkaline substances are used in the production process, there may be alkaline substances left in preserved eggs, so you should pay attention to the appropriate amount when eating them to avoid adverse effects on the gastrointestinal tract due to excessive intake. In addition, preserved eggs may also be contaminated or added with undesirable substances during the production process, so choose formal channels.
Are there any harmful substances added to preserved eggs?
Whether preserved eggs are added with harmful substances and their potential health threats is a topic of great concern. In the process of making preserved eggs, some traditional practices may raise concerns that there may be a risk of adding harmful substances. However, modern manufacturing processes have solved these problems to some extent.
Traditional methods of making preserved eggs may use alkaline substances such as plant ash or lime to promote discoloration of the eggshell and maintain the shape of the egg. These substances can pose a health risk to a certain extent, because if used improperly or poorly controlled, residual alkaline substances may exceed safety standards and adversely affect the body's digestive system.
Traditional fermentation processes can also trigger the growth of bacteria or molds, which can lead to spoilage or contamination of food, which in turn poses a health risk.
However, with the advancement of science and technology and the improvement of food safety awareness, modern preserved egg production has adopted a safer and more scientific method. Most of the modern production processes use food-grade raw materials and strict production standards, which avoids the addition of harmful substances and ensures the quality and safety of products.
For example, food-grade alkaline substances, such as sodium carbonate, are commonly used in modern processes, which are fully proven to be safe and have less health impact.
Consumers should choose formal channels and reputable manufacturers when buying preserved eggs, pay attention to the product label and production date, and avoid buying expired or poor quality products. At the same time, it is also crucial to store and eat preserved eggs correctly and avoid prolonged exposure to high temperatures or humidity to prevent food from spoiling or contaminating.
In addition, for some specific groups of people, such as pregnant women, children, the elderly, etc., because they are more sensitive to harmful substances in food, or have a weak immune system, they should be cautious about eating preserved eggs and avoid excessive intake.
For people with a history of allergies or digestive disorders, preserved eggs should be consumed under the guidance of a doctor to avoid aggravating symptoms or causing discomfort.
If you love preserved eggs, do you have doubts about its health effects? Let's treat food with the right attitude, the coexistence of health and deliciousness is the best choice.
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