The idea of \u200b\u200bdrinking raw eggs was promoted in films, among athletes, and even a few cultures as home medicines. It is said to be a quick and powerful source of nutrients. However, this exercise is not exempt from risks. We analyze the benefits and disadvantages to make a well -founded decision.<\/p>\n\n\n\n
Benefits attributed to raw eggs:
Eggs are undoubtedly a nutritional force no matter how they cook. When Raw, some of his defenders highlight the following points:<\/p>\n\n\n\n
Nutrient Biosopiament (partial): It is claimed that certain vitamins (such as Group B) and heat sensitive enzymes can be better preserved in raw eggs.
High quality proteins: Eggs are an excellent source of whole proteins, which means that all the basic amino acids for the body are contained.
Healthy fats: They contain single and multiple unsaturated fats, including omega-3 fatty acids when nourished chickens in a proper diet.
Vitamins and Minerals: Rich in A, D, E, K, B12, Riboflavin (B2), folic acid, iron, zinc and selenium vitamins. Egg yolks are particularly rich on the hill, important for brain function.
Convenience: For some, drinking raw eggs is a quick and easy way to produce nutrients without cooking.
Risks related to consumption of raw eggs:
The main risk of raw egg consumption is related to food safety and nutrient absorption:<\/p>\n\n\n\n
Salmonella Infection: This is the most significant risk. Salmonella enteritide bacteria can be present in seemingly normal eggs. Symptoms of salmonella infection include fever, severe diarrhea, nausea, vomiting and abdominal cramps. In severe cases, hospital care may require and may be fatal, especially in vulnerable populations (young children, elderly, pregnant women, people with weakened immune systems).
Biotin deficiency: Raw egg white contains a protein called avidina. Avidina is bound to biotin (vitamin B7), preventing its absorption in the intestine. This can lead to biotin deficiency with symptoms such as skin rash, hair loss and nervous system problems, although it is rare and requires very high and longer -term raw egg whites. Cooking deactivates avidina.<\/p>\n\n\n\n
Less protein absorption: Although there is a protein of raw eggs, studies have shown that protein absorption is significantly lower (about 50%) compared to cooked eggs. Cooking promotes protein denaturalization, making them more accessible to digestion.
Other contaminants: In addition to salmonella, raw eggs may contain other bacteria or viruses, although they are less common.
Consumer Recommendations:
Due to security concerns, most health authorities advise the consumption of raw eggs, unless they take specific precautions.<\/p>\n\n\n\n
Avoid consumption of raw eggs always yes:
Little kid.
Senior.
Pregnant.
It has a weakened immune system (such as chronic disease, chemotherapy, etc.).
Cannot justify the origin and safety of the egg.
If you decide to consume raw eggs, you minimize the risk:
Pasteunrized Eggs: Choose pasteurized eggs, subject to soft heat treatment to completely remove the bacteria. This is the safest option for recipes that require raw or little cooked eggs (such as homemade mayonnaise, salad dressings, tiramisu or even drink).<\/p>\n\n\n\n
Reliable Origin: If you do not find pasteurized eggs, choose chicken eggs, which are applied to high hygiene conditions and food safety guarantees. In some countries, eggs are closed with a code that indicates the origin farm that can track their traceability.
Cleaning and cooling: Store the eggs in the refrigerator and use them just before use, although the salmonella can be inside the egg, not just in the shell.<\/p>\n\n\n\n
Freshness: The fresher the egg, the lower the probability that the bacteria multiplied.
In summary, although raw eggs are concentrations, related risks, primarily salmonelosis and lowest protein moor, exceeds the alleged additional benefits of most people. Proper cooking not only eliminates risks but also improves the digestibility of protein<\/p>\n","protected":false},"excerpt":{"rendered":"
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