Many people believe that eating eggs when feverish is not only light and easy to digest but also nutritious, which is beneficial to recovery. However, this practice is unscientific. Eating eggs when you have a fever will increase the body's heat. As this heat cannot be dissipated, it's like "adding fuel to the fire" and will make the fever worse.
Li Zhi, Associate Chief Physician of the Internal Medicine Department at Wangjing Hospital of the China Academy of Chinese Medical Sciences, told reporters that while eggs are indeed rich in nutrients, they should not be consumed in large amounts during a fever, especially fried or scrambled eggs.
Eating eggs worsens fever symptoms
Because eggs mainly contain ovalbumin and ovoglobulin, they are a complete protein that is 99.7% absorbed by the human body. Consuming eggs produces extra heat, increasing the body's core temperature and worsening fever symptoms. You should also avoid eating lean meat and fish
Similarly, other high-protein foods such as lean meat and fish will also add extra heat to the body and should be consumed as little as possible. Patients with fever should eat liquid or semi-liquid foods and fruits
The diet of a fever patient should be light, easily digestible, and rich in vitamins. It is generally based on liquid or semi-liquid foods, such as rice water, congee, noodles, and lotus root starch, along with some fresh fruit. After the fever subsides, you can eat clear chicken noodle soup and vegetable puree congee. In the later stage of recovery, you can supplement with more high-protein foods such as lean meat, fish, and tofu.