Not long ago, in a large United States blockbuster, the male protagonist got up in the morning and struck four eggs in a cup and immediately swallowed it. This is a boxer. The misconception is that eating raw eggs can make your muscles as good as boxers! In fact, eating raw or unfamiliar eggs not only has a 30% to 50% lower digestibility than boiled eggs, but it also has many disadvantages for the body. On the one hand, the egg white part of the raw egg contains a kind of alkaline protein that is harmful to the human body—antibiotic protein. This antibiotic protein can be tightly combined with biotin in the intestine to become a complex. This complex is very stable. The body cannot absorb it. When a large number of raw egg whites enter the human body and produce more complex compounds, which hinders the absorption of biotin by the human body, the human body may suffer from biotin deficiency. After the eggs are heated, the antibiotic protein is destroyed and no longer has the effect of preventing biotin absorption. On the other hand, when viewed under a microscope, egg shells are filled with small holes that are several tens to hundreds of times larger than pathogenic bacteria. Therefore, pathogens may invade the egg at any time. Consumption of eggs infected with pathogens may result in food poisoning such as chills, fever, nausea, vomiting, abdominal pain, and diarrhea. Folks believe that chicken embryonic eggs have the effect of supplementing qi, and they can be eaten with a ruddy complexion, increased appetite, a strong body, and delaying aging. The protein content of chicken embryos is said to be higher, because during the hatching of eggs, nutrition is not only not destroyed, but it is enhanced by hatching. In addition, it contains certain components similar to "human placenta", which can improve gastrointestinal function, increase appetite and anti-aging effects. However, most of the chicken embryo eggs sold in the market are eggs used for hatching chicks, and are embryonic eggs that have died due to temperature, humidity, or pathogenic bacteria that have died in eggshells. The protein, fat, sugar, inorganic salt, vitamins and other nutrients originally contained in this dead embryonic egg have been changed in whole or in part, and most of the nutrients have been utilized and consumed by the embryo, and the remaining nutrients are minimal. It has been determined that almost 100% of dead embryonic eggs contain pathogens such as E. coli, Staphylococcus, Salmonella typhi, and Proteus. Consumption of this stale embryonic egg is not only of low nutritional value, but also prone to poisoning, causing dysentery, typhoid, hepatitis and other diseases. In addition, soymilk is directed at the eggs and it is not the right way to eat eggs. It is better to eat small soil eggs than to eat big chicken eggs. Wenzhou Celecare Medical Instruments Co.,Ltd , https://www.celecaremed.com