Can I eat Century egg during lactation
Release time : 01/18/2025 18:13:27
As a classic among porridge, preserved egg and lean meat porridge is an eternal classic in the hearts of many people.
In addition to preserved egg and lean meat porridge, preserved egg cold is also popular among many people, and using preserved egg to make soup is also popular among many restaurants.
Many mothers are also loyal supporters of preserved eggs, and many mothers who are nursing are worried that eating preserved eggs will be bad for their babies.
Can I eat preserved eggs during lactation? Let's take a look at it together.
Can you eat preserved eggs during lactation? It is best not to eat preserved eggs during lactation.
Everyone should be clear that preserved egg is a kind of preserved egg that causes protein denaturation. Eating preserved egg itself is not good for the body. What's more, during lactation, the food eaten by the mother is easily absorbed by the baby through milk. Therefore, do not eat preserved eggs during lactation.
Let's take a look at how preserved eggs come from.
Preserved egg is a unique processed egg product in China and an alkaline food.
The materials for curing the egg are salt, tea and alkaline substances (such as: limestone, ashes, carbonate of soda, sodium hydroxide etc.).
The special flavor of preserved eggs is due to the strong alkaline action, which causes the sulfur amino acids in them to be decomposed into hydrogen sulfide and ammonia. Then, the smell of the soaking liquid is added to it, giving it its unique taste.
The color of the preserved egg yolk is due to the fact that proteins will appear reddish-brown or black brown in strong alkaline solution, while the white part of the egg will show greenish-black or bright red.
In general, the yolk is a chemical reaction product: it's a protein that contains sulfur.
Over time, the egg yolk will decompose into amino acids and release the gas hydrogen sulfide, which we commonly refer to as the smell of spoiled eggs.
The egg yolk contains many minerals which react with hydrogen sulphide to form sulphides.
So the yolk is blue-black, that's because of these sulfur compounds.
Most of these sulphides are extremely insoluble in water, so they are not absorbed by the body.
Additionally, due to the many proteins in the yolk of a soybean curd egg breaking down into amino acids, the yolk of a soybean curd egg tastes much more fresh than that of ordinary eggs.
Although the egg is rich in nutrients and delicious, it has a high alkalinity, so it should not be eaten in large quantities.
Suggestion: When eating preserved eggs, add some vinegar. Vinegar can kill bacteria and neutralize part of the alkalinity of preserved eggs, making them more delicious.
However, due to the presence of various chemicals in egg yolks, it is not recommended for pregnant women or breastfeeding mothers to consume them.
Can I eat lead-free preserved eggs during lactation? It is also best not to eat lead-free preserved eggs during lactation.
Preserved eggs contain lead, which many people know, so many people think that as long as they eat lead-free preserved eggs, they are healthy and safe.
In fact, lead-free preserved eggs also contain lead. They are okay for adults, but after eating them by nursing mothers, they will have a certain impact on their babies.
To make a good preserved egg (chopped egg), the salt, lime and soil are mixed in certain proportions, then covered with mud and bran. After two weeks, it can be ready to eat.
Pigment of yellow lead, which is also called cinnabar, can make eggs beautiful. However, the use of pigment of yellow lead will pollute pigeon eggs.
According to national regulations, the lead content of each 1000 grams of lotus seed egg should not exceed 3 milligrams. Lotus seed eggs that meet this standard are called non-lead lotus seed eggs.
Therefore, "unleaded scallop" does not mean that it does not contain lead, but refers to the content of lead in it is lower than the national standard.
Traditional Chinese Medicine (TCM) posits that children's bodies are characterized by "young yin and young yang," with extremely vigorous metabolism.
The trace amount of lead in "lead-free" eggs, absorbed by children, can be retained in the liver, lungs, kidneys, brain and other tissues as well as in red blood cells. It can also lead to calcium loss in bones and teeth.
Frequent consumption of "lead-free preserved eggs" can cause bone and tooth dysplasia, loss of appetite, gastroenteritis, etc. in children, and can also affect intellectual development.
The harm of eating preserved eggs during lactation. Many people like to eat preserved eggs and thin meat porridge, preserved eggs cold, etc. However, it is okay to eat less preserved eggs, but eating more has adverse effects on the body, especially for mothers who are nursing. Even if you love preserved eggs, you'd better endure it.
Eating preserved eggs during lactation is still harmful. Let's find out below.
1. Because preserved eggs are marinated by mixing soda ash, lime, salt and lead oxide, wrapping duck eggs and marinating them, they contain lead, so if eaten frequently, they may cause lead poisoning.
2. Eating preserved eggs frequently during lactation can lead to insomnia, inability to concentrate, anemia, joint pain, slow thinking, and affected brain function.
In addition, lead will replace calcium, affecting calcium intake and may cause calcium deficiency.
After mothers eat preserved eggs, they will easily pass on the absorbed ingredients to their baby, which may easily lead to calcium deficiency in the baby.
3. Traditional Chinese medicine believes that children's bodies are "childish yin and childish yang" and their metabolism is extremely strong.
After trace amounts of lead in "lead-free" eggs are absorbed by children, they will remain in liver, lungs, kidneys, brain and other tissues and red blood cells, and will also cause the loss of calcium in bones and teeth.
Regular consumption of "lead-free preserved eggs" can cause bone and tooth dysplasia, loss of appetite, gastroenteritis, etc. in children, and can also affect intellectual development.
4. There are only 400-500 bacteria on clean preserved egg shells, while there are up to 140 million to 400 million bacteria on dirty preserved egg shells. If these bacteria enter the egg through the pores of the egg shell in large quantities, eating such preserved eggs will be poisoned.
To ensure the health of both the infant and the mother, it is advisable that breastfeeding mothers abstain from consuming pickled eggs or reduce their intake. When consuming pickled eggs, it is imperative to thoroughly cook them until fully heated and to opt for products that are produced safely.
Precautions for Consuming Skin-Peeled Eggs During Breastfeeding: Many people enjoy using skin-peel eggs, which are both delicious and nutritious.
However, due to the special manufacturing process of a hard-boiled egg, it contains certain lead. During lactation, if a mother eats hard-boiled eggs, some substances in them can be absorbed by the baby through breast milk.
Therefore, it is advisable for breastfeeding mothers to consume less.
If you really do eat preserved eggs, then you should be aware of the following points.
1. According to the analysis of food experts, there are only 400-500 bacteria on the clean eggshells of lotus seed cakes, while there are up to 140 million - 400 million bacteria on the dirty eggshells. If these bacteria enter the eggs through the holes in the eggshells, they may cause poisoning.
2. When selecting a sun-ripened egg, pay attention that the protein is dark brown and translucent, with some resilience.
But if the soybean curd is contaminated, it will turn pale green, has poor toughness, and is easily broken. So, you shouldn't eat such a soybean curd.
The bacteria that contaminates the skinned duck egg are mainly Salmonella, which enters the human body through the yolk and causes inflammation in the intestinal mucosa. After the bacterium divides, it produces a highly toxic endotoxin, causing symptoms of poisoning in people.
S. typhimurium is killed immediately at 100°C, but only after 5 minutes at 70°C and for 15 to 30 minutes at 60°C.
Therefore, when consuming suspected scallions, you can safely eat them by boiling the shelled egg in high temperature for about 5 minutes and then cooling it before eating.
The suitable temperature for the growth of Salmonella is 20℃-37 ℃, and the temperature in summer and autumn is just within this range. Therefore, people should pay special attention to preventing coniferous egg poisoning.
The medical part covered in this article is for reading and reference only.
In the event of discomfort, it is advised to seek medical attention immediately. The diagnosis and treatment should be based on an in-person consultation with a medical professional.