Many people like to eat tea eggs when they eat breakfast. Tea leaves are very common foods. Tea leaves are delicious and convenient to eat, and they are very popular among people. So what are the dangers of eating tea eggs? Let's take a look at the specifics below! How do you eat tea eggs? Both components of the tea egg itself are superior nutritional foods. Eggs are rich in amino acids, proteins, lecithin, trace elements, etc. One egg per day allows the body to fully absorb its nutrition. Tea contains caffeine, which can refresh the body and relieve fatigue. Contains tannic acid, which can effectively prevent stroke. Fluoride can prevent dental diseases. Black tea can effectively prevent and treat skin cancer. It is a beauty product; green tea is rich. The tea polyphenols contained in the tea are more excellent antioxidants, anti-cancer anti-cancer, anti-aging, anti-inflammatory, etc. However, if the two are used together after cooking, it will not be worth the loss. The reasons are many. The tea contains tannic acid, which penetrates into the egg during cooking and combines with the iron in the egg to form a precipitate. It has strong irritation to the stomach. Over time, it will affect the digestion and absorption of nutrients and is not conducive to the human body. health. The alkaloids in tea will combine with the calcium in the egg to hinder its digestion and absorption. At the same time, it will inhibit the absorption of calcium in the duodenum and lead to calcium deficiency and osteoporosis. Tea eggs are one of our country's traditional foods and have been welcomed by the elderly and children. However, the Guangzhou Food Safety Network issued a special reminder that tea leaves are not good for human health and should not be eaten. Experts point out that eating tea eggs can cause symptoms of anemia, leading to calcium deficiency and osteoporosis. The nutrition expert who has long been engaged in health education, Cao Yanhua, director of the Nutrition Department of the People's Liberation Army 421 Hospital, said in an interview with reporters that eating tea eggs does cause symptoms of anemia. Tea and eggs are two kinds of highly nutritious foods, but the two are related to each other, and they are not worth the effort after being cooked together. After prolonged cooking, tea leaves, boiling water and steamer water will produce a variety of harmful heavy metals, and produce a nitrite, containing carcinogenic substances, can cause diseases of the digestive system, nervous system, urinary system and hematopoietic system. In addition to alkaloids, tea also contains acidic substances that combine with iron in eggs to stimulate the stomach, intestines, pancreas, and kidneys. Therefore, if elderly people eat tea eggs in an empty stomach, they may cause diseases. Older people who have had a history of cholecystitis and pancreatitis should try not to eat tea eggs. Tea leaves can cause anemia. For long-term boiled tea leaves, the egg yolks are grayish green. This is caused by the formation of insoluble ferrous sulfides in the ferrous ions of the egg yolk and the sulfur ions in the protein. This ferrous sulfide will not be absorbed and utilized by the human body if the child Eating too often can lead to iron malabsorption, leading to iron deficiency anemia. The danger of eating tea eggs Tea leaves interfere with digestion and absorption Both components of the tea egg itself are superior nutritional foods. Eggs are rich in amino acids, proteins, lecithin, trace elements, etc. One egg per day allows the body to fully absorb its nutrition. Tea contains caffeine, refreshing and relieve fatigue; contains tannic acid, can effectively prevent fluoride contained in stroke, can prevent dental diseases; black tea can effectively prevent skin cancer. Is a beauty beauty Jiapin; green tea is rich in tea polyphenols, is an excellent antioxidant, anti-cancer anti-cancer, anti-aging, anti-inflammatory sterilization. Cause a variety of diseases Tea leaves cook for a long time, boiling water and steamer water will produce a variety of harmful heavy metals and produce a nitrite. Contains carcinogenic substances that can cause digestive, nervous, urinary and hematopoietic diseases. In addition to alkaloids, tea also contains acidic substances that combine with iron in eggs to stimulate the stomach, intestines, pancreas, and kidneys. Therefore, if elderly people eat tea eggs in an empty stomach, they may cause diseases. Older people who have had a history of cholecystitis and pancreatitis should try not to eat tea eggs. Tea leaves can cause anemia For long-term boiled tea leaves, the egg yolks are gray-green, which is caused by the insoluble ferrous sulfides formed by the ferrous ions in the egg yolk and the sulfur ions in the protein. This type of ferrous sulfide will not be absorbed and used by the body. If a child eats regularly, iron will be poorly absorbed, resulting in iron deficiency anemia. Carcinogenic Usually when we boil tea eggs, we boil for a long time, in the process will produce a variety of harmful heavy metals. At the same time, there is also a substance called nitrite, which is a very dangerous carcinogen. If you take it long-term, it will not only cause diseases such as the digestive system, nervous system, and urinary system, but it may also induce cancer. Tea Egg Practice 1. Wash the eggs, add cold water to the pan, and cook for eight minutes after boiling. 2. Remove eggs and tap the shell with a spoon to make it crack. 3, the pot re-entering the water, boil the seasoning and black tea together into the pot; 4, put the broken eggs, salt, soy sauce, rock sugar, and cook for five minutes after the water is opened; 5, turn off the heat, cover the lid, soak for 15 hours; 6, cooked tea eggs, delicious color. When cooking tea eggs, it is best to use black tea. One is that the black tea is rich and mellow, without bitterness, and the boiled tea leaves have a rich aroma and bright colors. Then, black tea does not hurt the stomach because tea polyphenols, which are important substances contained in tea, are astringent and have a certain stimulatory effect on the stomach. Black tea is fermented and baked, and tea polyphenols are under the action of oxidases. Enzymatic oxidation occurs, the content decreases, and the irritation to the stomach decreases. In contrast, green tea has a bitter taste and the boiled tea leaves have a slightly astringent taste. Moreover, green tea is cold and not suitable for people with stomach problems, infirm persons and pregnant women. Carbon Monoxide Alarms,Carbon Monoxide Detector,Carbon Monoxide Monitor,Monoxide Detector Guangdong Isafenest Co.,Ltd. , https://www.isfenest.com