Eating tea eggs at breakfast can cause stomach stones and even death?

Tea eggs a popular way to eat eggs in China. The tea eggs made by boiling the boiled eggs by slightly cracked their shells.

According to one Chinese website, the Tea and eggs, a drink, a food, are not related? But in the eyes of our ancestors, it does not exist! When the two meet, a traditional snack, the tea egg, is born.

The tea egg is perfect, retaining the nutritional value of the egg and being given the fragrance of the tea, so it is quickly promoted to the street alley breakfast.

Recently, however, tea and eggs have some reactions that can cause indigestion and even lead to stomach stones or death. So, is the truth really so terrible? Today we will find out.

Tea and eggs will precipitate in the body?

Tea contains more citric acid substances. It is believed that tannic acid will penetrate into the inside of the egg and combine with the iron contained in the egg to form a precipitate, which will enhance the stimulation of the stomach and affect digestion and absorption.

In fact, the opposite is true.

Eggs do contain some iron, and some polyphenols and tannins are found in tea. It has been found that the reaction of citric acid and iron may form a precipitate (complex) which is not easily absorbed.

However, cooking tea eggs is not the same as experimenting. Tea leaves can only touch the surface of the protein, and the egg yolk is not touched at all. The iron in the eggs is mostly in the egg yolk. Therefore, the two basically have no chance to “face”. It is also unlikely that a precipitation reaction will occur.

Even if some of the tannic acid and polyphenols can break through the layers and encounter the iron in the egg, it is just a loss of some iron, which will not cause irritation to the stomach, because the acidity of tannic acid is small compared with stomach acid. See the big witch.

Does Tea affect protein absorption?

It is rumoured that after contact with niacin and protein, a precipitate substance that is insoluble in gastric acid is formed. Tannins also cause digestive enzymes in the digestive tract to inactivate, thereby reducing stomach function, causing indigestion and even leading to stomach stones or death.

The content of alkaloids and tea polyphenols in tea is very small. Under normal circumstances, the number of tea eggs eaten per day is also limited, so the dosage of alkaloids and citrate is very small, and there is basically no stimulation to the gastrointestinal tract.

In addition, previous studies have found that tea polyphenols in tea can promote the digestion of protein in gastric juice, the more tea, the higher the degree of digestion, and the network rumours of “inhibition of protein digestion” is just the opposite.

It should be noted that eating tea eggs should be

1. High salt content

Tea eggs are repeatedly boiled and soaked, plus seasonings such as salt, soy sauce, etc., the salt content will be higher, and excessive salt intake may increase the risk of high blood pressure, calcium deficiency, stomach cancer, etc. Limited edition, it is recommended to eat no more than 2 tea eggs per day.

2. Food hygiene

Streets and lanes, especially those that are sold outdoors in the open air, may not be guaranteed for health and safety, and are susceptible to harmful substances such as bacteria. Therefore, it is best to buy tea eggs in places where sanitary conditions are guaranteed.

tea eggs

Tea eggs, you can do it yourself

In order to avoid hygiene problems, the tea eggs cooked by myself are more reassuring. Of course, remember to reduce salt, oil, and sugar, shorten the soaking time, and the taste is lighter.

Many families will have a lot of tea eggs in one go so that they can eat for many days, but if they are not properly preserved, they may have food safety problems such as bacteria and nitrate exceeding the standard.

Therefore, tea eggs should be stored for a long time, it is best to eat now, and the remaining tea eggs are kept in cold storage.

Tea eggs, or that tea egg, can be safely eaten.

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