Is It Safe To Eat Raw Eggs?

Author: Alexander Bruni Time for reading: ~2 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Raw Eggs - Not Only Dangerous But Also Less Useful

In this article, learn more about Is It Safe To Eat Raw Eggs?. How to avoid salmonella and preserve the nutritional qualities of raw eggs?.

Eggs are among the most complete sources of protein , vitamins D and B and the trace element zinc . One of the many ways they are used in cooking is to eat them raw. Whether it is in the composition of mayonnaise, shakes, sauces or cocktails, raw eggs are often used and even their consumption in this form is associated with some benefits for the body, lost after heat treatment.

However, a more in-depth analysis of raw egg consumption shows that the disadvantages and potential risks can far outweigh the benefits.

Raw eggs - not only dangerous but also less useful

The main danger when eating raw eggs comes from the risk of salmonella infection . This risk is significantly reduced by heat treatment of eggs.

Along with the danger of serious bacterial infections, however, the consumption of raw eggs is also associated with pure security flaws. It turns out that in its raw form, many of the nutritional benefits of eggs are lost because our body can not absorb the nutrients.

The most important product in eggs, for example - protein - is very difficult to digest raw. The reason for this is the complex spatial structure and large molecular weight of egg protein. After heat treatment it is denatured, ie. it is broken down into its constituent amino acids , which are quickly and fully absorbed in the digestive tract.

Our body also encounters difficulties with the absorption of some vitamins in the composition of eggs consumed raw. Vitamin B1, for example, referred to as biotin , in raw eggs is bound to the glycoprotein avidin contained in the protein. Avidin changes the spatial structure of vitamin B1 and makes it indigestible. After heat treatment of the egg, avidin is neutralized and its negative effect on the absorption of vitamin B1 is eliminated.

One of the main disadvantages of heat treatment of eggs is that it can neutralize many of their nutrients, most of which are thermolabile .

However, it has been found that cooking eggs to a temperature of 75 ° C can kill any salmonella bacteria in them without completely deactivating the thermolabile nutrients. Thus, the benefits of the ingredients of egg yolk and egg white will be preserved and the risks of their consumption will be avoided. The leading condition for safety remains the supply of eggs from places where their quality, age and safety are guaranteed.

Is It Safe To Eat Raw Eggs?

CHAPTERS (Table Of Contents)

Raw eggs - not only dangerous but also less useful

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