Egg accidents.
Beware of eggs that we take.
—The egg may be contaminated in the oviduct of the chicken or during its passage through the cloaca. After laying, it may be soiled with feces or manure. The shell generally protects its contents, but this protection is not sufficient. A washed egg is thus stripped of the gelatinous coating of its shell and the external microorganisms can penetrate into it, becoming, by proliferation, a dangerous medium. Therefore, the shell should not be washed or cleaned prior to storage for fear of removing the protective cover. Keep eggs for a maximum of 8 to 10 days, in a cool place not less than 4 degrees.
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—The egg may be infected during the summer by a culinary preparation which transforms it into a culture medium. The classic example is egg cream. Salmonella poisoning is the most serious of these and causes vomiting, diarrhea, headache, and fever. These salmonelloses can last up to four days, and some types resemble typhoid fever.
—Some other contamination makes the egg unedible. This alteration can be detected by means of a transparent egg scan. Cane .eggs are more toxic and more easily infected than others.
—The chicken's food is involved in the quality of the egg. Some processed foods, especially fishmeal, have an unfortunate influence on the taste of the egg and can even make it toxic or indigestible to some people who, however, tolerate "normal eggs" well.
—Poorly produced eggs can cause skin or digestive problems, allergic sensitivity, asthma, migraines, etc.
—Raw egg white is toxic and not very assimilable. Indeed, it contains a neutralizing factor: the trypsin of the gastric juice, and the proteins of this egg white are not then attacked by the gastric juice. In addition, egg white contains a protein: avidin, which forms with vitamin B (biotin) a combination which is unattackable by gastric juice. This avidin therefore neutralizes the biotin of the egg but also that of other foods ingested at the same time. Animals fed raw egg white show a pellagra rash.
—Cooking the egg, by destroying the biotin-avidin combination, prevents this B vitamin infection. It is therefore preferable to cook the egg, but not excessively. We recommend the consumption of calf cooked eggs. The egg white is not cooked hard but remains a little gelatinous. Simply place the egg in boiling water and remove the water from the heat and leave the egg there for 8 to 10 minutes.
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