Eggs are considered to be an excellent source of nutrients, especially protein, minerals, vitamins, and healthy fats. Some people eat raw eggs to get the nutrients in their natural structure because they argue nutrient value is significantly reduced in cooked eggs. But there are unhealthy aspects you should pay attention to before drinking a raw egg.
* Eating Raw Eggs May Contribute to Biotin Deficiency
As we know, the egg yolk is a rich source of biotin, known as Vitamin H, without which, problems such as hair loss and skin rashes will arise. But biotin is bound with a glycoprotein called avidin in the egg white, blocking the absorption of biotin. Only when avidin is generally deactivated in cooking, can biotin be fully available for absorption by the body. Consumption of raw eggs interferes with this process, which may contribute to biotin deficiency.
* Eating Raw Eggs May Reduce Protein Bioavailability.
Cooking increases the bioavailability of the protein in the raw eggs. A study published by gastrointestinal physiologists shows that 94 percent of egg protein is digested when cooked, compared to between 55 and 64 percent of the protein from raw eggs. Consequently, eating raw eggs may reduce protein bioavailability.
* Risk of Salmonella Infection
There is also a more serious health risk associated with eating raw eggs: salmonella infection or salmonellosis. Salmonella is a group of bacteria that can spread through the consumption of food products like pork, beef, eggs. They are one of the prime causes of food poisoning in the world. Salmonellosis can cause physical illnesses like vomiting, headache, fever, nausea, and other symptoms. In severe cases, this disease can be fatal when the bacterium enters the bloodstream. The moment you crack a raw egg, salmonella may permeate into the yolk and white and put you at the risk of foodborne illnesses. So in consideration of your own health, hard-boiled or scrambled eggs are a better choice, especially for children, the senior, and people with compromised immune systems.
Because of the risk of protein loss and the possibility of foodborne illness caused by salmonella infection when eating raw eggs, the US Department of Agriculture (USDA) recommends cooking eggs thoroughly before eating them. In addition, eggs should be stored in the freezer and consumed within two weeks. After touching raw eggs, it is important to wash hands before touching any other things, otherwise, salmonella bacteria may be transmitted to them.
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