1, water supply
The skin problem caused by lack of water is not so simple as dryness. Almost every skin problem is related to hydration and maintenance. Do you know that?/You know what? Egg yolk also has magical hydrating effect. Let's take a look with Bian Xiao.
Ingredients: 1 egg, honey, milk, flour.
Advantages: removing skin toxins, removing acne and replenishing water.
Practice: Beat the eggs into a bowl, only take the yolk, add honey, milk and flour, and mix well.
Usage: Apply it to face before going to bed at night, and wash it off with warm water after 20 minutes.
Efficacy analysis: Both honey and egg yolk can moisturize the skin. This self-made mask can supplement various nutrients of the skin and make the skin delicate and shiny. This hydrating mask is especially suitable for dry skin and winter or particularly dry areas.
2. Protect your eyesight
Lutein and zeaxanthin are closely related to eye protection. Lutein and zeaxanthin have strong antioxidant effects, especially on eye protection.
Eggs are rich in protein, fat, yolk protein, lecithin, vitamins, iron, calcium, potassium, lutein, zeaxanthin and other minerals needed by human body. There is also high cholesterol in egg yolk, which is thought to increase blood lipids and lead to arteriosclerosis, so some people only eat egg whites instead of yellow.
But they don't know that egg yolk is rich in nutrients, and there are two kinds of nutrients in egg yolk that need special mention, that is lutein and zeaxanthin.
Deep yellow yolk is the source of lutein and zeaxanthin. More than 1/3 of the fat-soluble yellow substances in egg yolk come from these two components, which are easily absorbed by the human body. Therefore, for normal eggs, the yellower the yolk, the better for eye health.
Although people with coronary heart disease, hypertension, hyperlipidemia, high cholesterol and other diseases should not eat more eggs. But eating properly is no big deal. Experts suggest eating more fruits and vegetables while eating eggs, which can avoid high cholesterol and protect eyes.
Step 3 treat dysmenorrhea
Two eggs, motherwort 30g, rhizoma corydalis 15g are put into a casserole, and appropriate amount of water is added to boil. Eggs are cooked, shelled and boiled for a while, and then eaten with soup, which is a good food for dysmenorrhea patients.
Extended data:
The yolk is the yellow part of the egg. The protein of an egg is concentrated in the egg white and the egg membrane, and the other nutrients are concentrated in the yolk. Egg yolk is rich in fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements.
Egg yolk is also a part of nutrients in eggs. The main minerals, vitamins and phospholipids in eggs are all in the yolk. The main components of egg yolk are 17.5% protein, 32.5% fat, about 48% water, 2% minerals and multivitamins.
Taboo:
1, avoid eating hard-boiled eggs.
Eggs cooked for too long will form a gray-green layer of ferrous sulfide on the surface of egg yolk, which is difficult to be absorbed by human body. Protein will become hard and tough with age, which will affect appetite and be difficult to absorb.
2. Eggs should not be boiled with sugar.
Boiling eggs with sugar will produce a substance called glycosyl lysine due to high temperature, which will destroy the amino acid components in eggs that are beneficial to human body, and this substance has blood coagulation effect and will cause harm after entering human body. If you need to add sugar to the boiled egg, wait until it is a little cooler before adding it to stir, so the taste will not be reduced.
3. Scrambled eggs don't need monosodium glutamate.
Eggs contain sodium chloride and a large amount of glutamic acid. When heated, they produce sodium glutamate, which is pure in flavor. The main component of monosodium glutamate is also sodium glutamate. If monosodium glutamate is put into scrambled eggs, it will affect the synthesis of sodium glutamate in eggs and destroy the umami taste of eggs.
4. Avoid storing eggs after soaking in cold water.
Some people often soak boiled eggs in cold water, making use of the different thermal expansion coefficients of eggshells and protein, so that eggshells are easy to peel off, but this practice is unsanitary. Because there is a protective film on the surface of fresh eggs, the water in the eggs is not volatile to prevent microbial invasion.
After the egg is cooked, the membrane on the eggshell is destroyed and some gas in the air cavity of the egg escapes. At this time, when the eggs are put into cold water, the temperature in the air cavity will drop sharply and become negative pressure. Cold water and microorganisms can enter the egg through the small holes in the eggshell and the double-layer membrane in the eggshell, which is easy to rot and deteriorate during storage.
5. which eggs can't be eaten?
Cracked eggs: During transportation, storage and packaging, some eggs will crack and break due to vibration, extrusion and other reasons, and are easily invaded by bacteria. If they are left for a long time, they should not be eaten.
Sticky shell egg: This kind of egg, due to long storage time, the yolk membrane becomes weak from toughness, and the yolk clings to the eggshell. If it is local redness, it can be eaten. However, if the egg membrane is close to the eggshell, it is dark black outside the skin and has an odor, which is not suitable for eating.
Rotten egg: The eggshell turns dark gray due to the invasion and reproduction of bacteria in the egg, and even breaks due to the expansion of hydrogen sulfide gas inside. However, the mixture in the egg is grayish green or dark yellow, smelly and inedible, otherwise it will cause bacterial food poisoning.
Yellow scattered eggs: due to severe vibration such as transportation, the yolk membrane is broken, resulting in mechanical yellow scattered; Or stored for too long, bacteria or molds invade the egg body through the pores of the eggshell, destroying the protein structure and causing the egg liquid to be yellow and turbid. If the yellowing is not serious and there is no odor, it can still be eaten after high temperature treatment such as boiling. But if bacteria multiply in eggs, protein has degenerated and can't be eaten with bad smell.
Stillborn eggs: eggs that are contaminated by bacteria or parasites during incubation, coupled with poor temperature and humidity conditions, cause embryos to stop developing are called stillborn eggs. The nutrition of this egg has changed. If you die for a long time, protein will decompose and produce a variety of toxic substances, so it is not suitable for eating.
Moldy eggs: When some eggs are exposed to rain or moisture, the protective film on the eggshell surface will be washed away, causing bacteria to invade the inside of the egg and become moldy, resulting in black spots and mildew spots on the eggshell. This kind of egg is not suitable for purchase either.
In addition, there are diarrhea eggs, blood gluten eggs and so on. It is generally not suitable for buying and eating.
6. Avoid eating immature eggs
Egg protein contains avidin, which will affect the absorption of biotin in food and cause symptoms such as loss of appetite, general weakness, muscle pain, skin inflammation and eyebrow removal. Eggs contain antitrypsin, which affects the digestion and absorption of protein. These two substances in immature eggs are not decomposed, which affects the digestion and absorption of protein.
Eggs will carry bacteria during the formation process, and immature eggs can't kill bacteria, which is easy to cause diarrhea. Therefore, eggs should be eaten after high temperature, and do not eat immature eggs.
The protein structure of raw eggs is dense, and most of them can't be absorbed by human body. Only when cooked protein becomes soft can it be digested and absorbed by human gastrointestinal tract. Raw eggs have a special fishy smell, which will cause central nervous system inhibition and reduce the secretion of digestive juices such as saliva, gastric juice and intestinal juice, thus leading to loss of appetite and indigestion.
References:
Baidu encyclopedia-egg yolk