Eating more tea eggs can cause a variety of diseases. Tea eggs are boiled for a long time, and boiling water and steamer water can produce a variety of harmful heavy metals, and produce a kind of nitrite, which contains carcinogens, which can cause diseases of the digestive system, nervous system, urinary system and hematopoietic system.
In addition to alkaloids, tea has acidic substances, which are combined with iron in eggs and have great irritation to the stomach, intestines, pancreas and kidneys. Long-cooked tea eggs, egg yolks are grayish green, this is because the ferrous ions in the egg yolk and the sulfur ions in the protein form insoluble ferrous sulfide, this ferrous sulfide will not be absorbed by the body, if you eat often Poor absorption of iron leads to iron deficiency anemia.
People who are not suitable for eating tea eggs:
People with bad spleen and stomach are not suitable for eating tea eggs. Tea contains bio-acid and alkali ingredients, which is very irritating to our stomach. Over time, it will affect the body’s digestion and absorption of iron, causing anemia symptoms. People who have a bad spleen or stomach or have gastrointestinal problems can easily stimulate excessive stomach acid production in the stomach once they are eaten on an empty stomach, thus affecting gastrointestinal health. Tea eggs are delicious, but eating too much is harmful to our body.
Eating more eggs is also likely to cause overnutrition, leading to obesity, which will increase the burden on the liver and kidneys of the human body. Therefore, pregnant women, patients with stomach ulcers, insomnia, dreamers, cold and fever patients should not delay tea eggs.