Many people eat eggs daily for their health.

In particular, there are many cases where raw eggs are beaten and used to make soy sauce egg rice.

However, excessive consumption of raw eggs can have adverse effects, so caution is advised.

◇Causes of Biotin Deficiency

The 'avidin' component in raw egg whites can interfere with the absorption of biotin in the body, potentially leading to hair loss.

Biotin is an essential component for producing keratin, the substance that makes up hair.

Biotin is a type of vitamin that aids in carbohydrate and fat metabolism.

It is involved in male hormone secretion. However, the avidin component of raw eggs binds biotin in the intestine.

It has a binding property that interferes with the absorption of biotin.

As a result, severe biotin deficiency can lead to hair loss.

◇Prolonged digestion time

Raw eggs take longer to digest compared to soft-boiled eggs.

According to the National Institute of Animal Science, it takes about 2 hours and 30 minutes for a person to digest a raw egg, and about 1 hour and 30 minutes for a soft-boiled egg.

Raw eggs not only delay digestion but also make protein absorption difficult.

Because raw eggs contain substances that inhibit the action of trypsin, an enzyme that aids in the absorption of proteins in the body.

People with good digestive function can break down eggs into amino acids and reabsorb the proteins regardless of the form in which they eat the eggs.

However, for people with weak digestive function, eating raw eggs makes it difficult for the protein in the eggs to be properly absorbed in the intestines.

Therefore, soft-boiled eggs are recommended for people with weak digestion.

Risk of food poisoning infection

Eating raw eggs also carries the risk of infection with Salmonella bacteria, which can cause food poisoning.

Salmonella bacteria that enter the intestines cause food poisoning and enteritis with symptoms such as fever, abdominal pain, vomiting, and diarrhea after 18 to 36 hours.

Especially because Salmonella bacteria are present on eggshells, do not crack unwashed eggs.

Avoid the act of piercing a hole and putting it in your mouth to eat.

For washed eggs, the natural protective layer called the cuticle is destroyed, making them more susceptible to spoilage, so they should be stored in the refrigerator.

To avoid food poisoning, it is necessary to cook eggs thoroughly.

Salmonella bacteria are eliminated by heating at 65°C for 20 to 30 minutes or at temperatures above 75°C for more than 1 minute.