Clipping Board » Eat Healthily ─ Introduction to healthy eating, medicinal cuisine, and health supplements
Update Date: 2009/11/14 00:07 ◎Special Report by Reporter Chen Yuan-Chun
Is eating raw eggs more nutritious? Jin Mei-Yun, director of the Nutrition Department at Taipei Wanfang Hospital, and Lai Hsiu-Yi, a nutritionist at Cathay General Hospital, both say "no." Eating raw eggs actually raises concerns about Salmonella infection and food poisoning due to safety and hygiene issues.
Lai Hsiu-Yi, a nutritionist at Cathay General Hospital, points out that the heating process has minimal impact on the nutritional loss of eggs. Instead, it increases the body's absorption rate of protein. Therefore, eating raw eggs not only fails to enhance nutritional intake but also increases the risk of food poisoning, as eggshells are commonly contaminated with Salmonella. Additionally, long-term consumption of raw eggs may lead to biotin deficiency, affecting hair and skin growth as well as physiological metabolism.
Nutritionist Lai Hsiu-Yi further explains that raw eggs contain a substance that inhibits biotin absorption. Biotin, a type of B vitamin, acts as an enzyme cofactor involved in gene synthesis and metabolic functions. Long-term consumption of raw eggs may result in poor hair and skin quality and even disrupt physiological metabolism.
Lai also notes that studies show the human body absorbs over 90% of the nutrients from cooked eggs, whereas the absorption rate for raw eggs is "not as high." Thus, the disadvantages of eating raw eggs outweigh the benefits.
Jin Mei-Yun, director of the Nutrition Department at Taipei Wanfang Hospital, adds that the protein in eggs is not destroyed by cooking. Essentially, the nutritional value of raw and cooked eggs is similar. However, since eggshells are prone to Salmonella contamination, she advises that "eating heated and cooked eggs is safer" and strongly discourages consuming raw eggs.
That said, it is understood that water-soluble vitamins such as B vitamins and C in eggs may be partially destroyed during cooking. Jin Mei-Yun clarifies that the purpose of eating eggs is not to supplement B vitamins or C, and heating only causes minor nutrient loss. When comparing the risks and nutritional value of raw eggs, the potential harm far outweighs the benefits.
Nutritionist Lai Hsiu-Yi also mentions that only vitamin C is easily destroyed during heating, but eggs are not a primary source of vitamin C. People can obtain sufficient vitamin C from many other foods, and she similarly opposes eating raw eggs.
While eating raw eggs is unwise, many daily situations involve consuming undercooked eggs. What should be done then? Jin Mei-Yun explains that Salmonella bacteria are killed with proper heating, so occasionally eating undercooked eggs is acceptable, and there’s no need for excessive worry.
Source: http:/ / tw. news. yahoo. com/ art……rl/ d/ a/ 091114/ 128/ 1uxfp. html
"Are Raw Eggs Nutritious? Risks Far Outweigh Benefits"
Is eating raw eggs more nutritious? Jin Mei-Yun, director of the Nutrition Department at Taipei Wanfang Hospital, and Lai Hsiu-Yi, a nutritionist at Cathay General Hospital, both say "no." Eating raw eggs actually raises concerns about Salmonella infection and food poisoning due to safety and hygiene issues.
Lai Hsiu-Yi, a nutritionist at Cathay General Hospital, points out that the heating process has minimal impact on the nutritional loss of eggs. Instead, it increases the body's absorption rate of protein. Therefore, eating raw eggs not only fails to enhance nutritional intake but also increases the risk of food poisoning, as eggshells are commonly contaminated with Salmonella. Additionally, long-term consumption of raw eggs may lead to biotin deficiency, affecting hair and skin growth as well as physiological metabolism.
Nutritionist Lai Hsiu-Yi further explains that raw eggs contain a substance that inhibits biotin absorption. Biotin, a type of B vitamin, acts as an enzyme cofactor involved in gene synthesis and metabolic functions. Long-term consumption of raw eggs may result in poor hair and skin quality and even disrupt physiological metabolism.
Lai also notes that studies show the human body absorbs over 90% of the nutrients from cooked eggs, whereas the absorption rate for raw eggs is "not as high." Thus, the disadvantages of eating raw eggs outweigh the benefits.
Jin Mei-Yun, director of the Nutrition Department at Taipei Wanfang Hospital, adds that the protein in eggs is not destroyed by cooking. Essentially, the nutritional value of raw and cooked eggs is similar. However, since eggshells are prone to Salmonella contamination, she advises that "eating heated and cooked eggs is safer" and strongly discourages consuming raw eggs.
That said, it is understood that water-soluble vitamins such as B vitamins and C in eggs may be partially destroyed during cooking. Jin Mei-Yun clarifies that the purpose of eating eggs is not to supplement B vitamins or C, and heating only causes minor nutrient loss. When comparing the risks and nutritional value of raw eggs, the potential harm far outweighs the benefits.
Nutritionist Lai Hsiu-Yi also mentions that only vitamin C is easily destroyed during heating, but eggs are not a primary source of vitamin C. People can obtain sufficient vitamin C from many other foods, and she similarly opposes eating raw eggs.
While eating raw eggs is unwise, many daily situations involve consuming undercooked eggs. What should be done then? Jin Mei-Yun explains that Salmonella bacteria are killed with proper heating, so occasionally eating undercooked eggs is acceptable, and there’s no need for excessive worry.
Source: http:/ / tw. news. yahoo. com/ art……rl/ d/ a/ 091114/ 128/ 1uxfp. html