Are there parasites in eggs?

Eggs are rich in protein, and the protein content will be richer after they are cooked. Many people eat eggs raw, thinking that raw eggs have higher nutritional value. Eggs cooked at high temperature will destroy the nutrients in them. In fact, this is not the case. Raw eggs also have certain harmful effects. You need to understand them before eating them to avoid eating the wrong eggs.

Eggs contain more than 10 kinds of proteins. After the eggs are cooked, the regular arrangement of the polypeptide chains in the protein molecules changes into a more chaotic arrangement. This is protein denaturation.

Since the spatial structure of denatured protein has been disrupted, it is easier to decompose than the original orderly arrangement and is therefore easily digested and absorbed by the human body.

Some people believe that raw eggs are easier to digest and absorb and more nutritious than cooked eggs, but this has no scientific basis. Eating raw eggs has the following disadvantages:

(1) Raw eggs are difficult to digest and waste nutrients. The human body digests and absorbs the protein in eggs mainly through pepsin and trypsin in the small intestine. The egg white in raw eggs contains a substance called anti-trypsin, which will hinder the digestion and absorption of protein. In cooked eggs, the anti-trypsin substance no longer exists, so it is easy for the human body to digest and absorb.

(2) Raw eggs contain avidin and an antibiotic protein. If you eat raw eggs regularly, the avidin in them will make the vitamin B in the food ineffective, while the antibiotic protein will accumulate in the human body. If it accumulates too much, it will hinder the body's absorption of biotin, which is one of the vitamins needed by the human body. If the human body lacks biotin, it will cause loss of appetite, mental fatigue, skin inflammation, desquamation and hair loss, weight loss, and affect physical health.

(3) About 10% of fresh eggs contain pathogenic Salmonella, mold or parasite eggs. If the eggs are not fresh, the bacteria rate will be higher. Bacteria can enter the eggs directly from the hen's ovaries, or they can be contaminated by bacteria in the anus onto the eggshell when laying, and then enter the egg through the pores on the eggshell. These bacteria are afraid of high temperatures. Boiling the eggs for 8 to 10 minutes will kill the bacteria inside and outside the eggs.

Egg protein is rich in essential amino acids for the human body, and its composition ratio is suitable for human needs. Eggs are also a good source of vitamins and inorganic salts and are a food with high nutritional value.

Some people like to eat raw eggs. I think the nutrients in eggs are destroyed after they are cooked, and I believe that eating them raw is more nutritious than eating them cooked. In fact, this way of eating is not only unhelpful but harmful. First, eggs are produced by the chicken's ovaries and cloaca, and the ovaries and cloaca have a high rate of bacteria, so the surface of the eggshell and even the yolk may have been contaminated by bacteria. Eating them raw can easily cause parasitic diseases, intestinal diseases or food poisoning.

Second, raw eggs have a fishy smell, which can inhibit the central nervous system, reduce appetite, and sometimes even cause vomiting. Third, raw egg white contains a substance called anti-biotin, which hinders the human body's absorption of biotin contained in egg yolk. Cooking eggs can kill bacteria inside and outside the eggs and destroy antibiotics, so eggs should not be eaten raw.