Really? Eating Raw Eggs Has Many Downsides
Some people believe raw eggs provide optimal nutrition. In reality, eating raw eggs has many harmful effects and is highly detrimental to human health.
Raw eggs contain anti-enzyme proteins and anti-biotin proteins. The former hinders the contact between proteases in the human gastrointestinal tract and dietary proteins, impairing protein digestion and absorption. The latter binds with biotin in food, forming substances the body cannot absorb. However, both harmful substances in raw eggs are destroyed by cooking, eliminating their impact on nutrient absorption.
The protein structure in raw eggs is tightly packed, making it difficult for digestive enzymes in the gut to access, thus reducing digestibility and absorption. Cooked eggs, however, have a looser protein structure, making them easier to digest and absorb.
Approximately 10% of fresh eggs carry pathogenic bacteria, mold, or parasitic eggs. Some parents prepare raw eggs mixed with hot water and sugar for children to drink. Since pathogens and parasitic eggs in eggs are not fully killed by hot water, this practice can easily lead to diarrhea and parasitic diseases. If Salmonella is present, it may cause food poisoning. Recently, it was discovered that eggshells may carry O157:H7 hemorrhagic E. coli. Even minimal bacterial counts can cause food poisoning if consumed raw. In folk practices, some people use raw eggs to treat childhood constipation—this fails to relieve constipation and instead risks spreading zoonotic toxoplasmosis. This disease develops rapidly, affecting nearly all organs due to Toxoplasma infection, and can even be fatal in severe cases.
Therefore, eggs must be thoroughly cooked. Steamed eggs are best; do not use hot water to mix eggs, and never eat raw eggs. Jin Weie, Tongji Medical College, Wuhan