Is fried eggs healthy?

There are many ways to eat eggs, including boiled eggs, steamed eggs and fried eggs, but fried eggs should not be eaten more. But because fried eggs are fragrant and golden, many people like this way of eating, especially fried eggs with golden edges. At the edge of the egg paste, the high molecular weight protein contained in the egg white will become low molecular weight amino acids, and its nutrition will be destroyed, which will affect health. If you only fry one side, the egg is not fully cooked. Because eggs contain deadly salmonella and Escherichia coli, eating half-cooked eggs is very harmful. Once you eat a lot of eggs, eating half-cooked eggs may be life-threatening. After the egg is put into the pot, if you still use the same fire, it is easy to fry to the edge of the egg, but the yolk may not be cooked yet. After the eggs are put into the pot, it's best to use low fire and fry them slowly, then turn off the fire and close the pot.

After frying eggs, the content of glycosylated protein will increase to more than 30 times, while the content of glycosylated protein in boiled eggs and steamed eggs will hardly increase, just like raw eggs before cooking. Glycosylated proteins are closely related to human aging and multiple organ damage. Foods with high glycated protein content will do some harm to human body. Once a large number of glycosylated proteins in food enter the body, sugar will fuse with protein to produce glycosylated end products, which will lead to the volatilization and hardening of collagen and wrinkle the skin, especially affecting the occurrence and development of diseases such as arteriosclerosis and diabetes. Glycosylated protein is formed in the cooking process of food, and different cooking methods lead to different content of glycosylated protein in food. A small amount of glycosylated protein is harmless to human body, but it is not the case when ingested in large quantities. Some glycated proteins are also produced during metabolism, but they are not dangerous.

As a semi-hatched embryo, hairy eggs not only have low nutritional value, but also contain many kinds of germs. Eating it in the stomach will lead to too many harmful substances, which will increase the risk of illness over time. Once a large number of glycosylated proteins in food enter the body, sugar will fuse with protein to produce glycosylated end products, which will lead to the volatilization and hardening of collagen and wrinkle the skin, especially affecting the occurrence and development of diseases such as arteriosclerosis and diabetes.

If the glycated protein content in the diet is strictly limited, patients with diabetes, cardiovascular disease and kidney disease can also prevent the disease from worsening. Use less oil when cooking. After a large number of oils and fats are oxidized, chemicals will be produced to accelerate the production of glycated proteins, especially animal oils, because saturated fatty acids in animal oils will produce a large number of such substances at high temperatures.