A U.S. study has found that raw eggs contain bacteria that are harmful to the human body. For this reason, the U.S. government has decided to require warning labels on eggshells to remind the public that eggs contain bacteria and must be thoroughly cooked, otherwise they can cause serious illnesses.
First, raw eggs are easily contaminated by pathogenic bacteria. Because eggs are produced from a chicken's ovary and cloaca, which have high bacterial rates, the eggshell surface and even the yolk can be contaminated with bacteria.
Second, raw eggs contain two harmful substances: avidin and anti-trypsin. The former hinders the contact between protease in the human gastrointestinal tract and protein, affecting protein digestion and absorption. The latter can bind with biotin in food, forming a substance that the human body cannot absorb, which can easily lead to biotin deficiency, resulting in a series of symptoms such as mental fatigue, muscle soreness, and hair loss. However, once the eggs are cooked or fried, these two harmful substances are destroyed and no longer affect the body's absorption of nutrients.
Third, the protein structure in raw eggs is tight, and a large portion cannot be absorbed by the human body. Only after being cooked does the protein become soft and can be digested and absorbed by the human gastrointestinal tract.
Fourth, everyone knows that raw eggs have a fishy smell. This smell can suppress the central nervous system, reducing the secretion of digestive fluids such as saliva, gastric juice, and intestinal juice, leading to loss of appetite, indigestion, and even nausea and vomiting.
It is particularly important to note that fried eggs should also be eaten as little as possible, especially fried on one side. Not only is the yolk side prone to residual pathogenic bacteria, but the side in contact with the pan can easily become burnt after frying. Burnt eggs may contain carcinogens like benzopyrene. Moreover, frequently eating fried eggs can easily lead to excessive fat intake, inducing high blood lipids and fatty liver. These claims are by no means alarmist.