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1, raw eggs contain anti-anti-enzyme protein and fibrin. The former human gastrointestinal obstruction in the protease and protein contact, the impact of protein digestion and absorption. The latter with food biotin, forming the body can not absorb the material. But these two exist in the raw eggs in the hazardous substances, one was destroyed by cooking, no longer affect the body’s absorption of nutrients.
2, raw egg protein structure is dense, difficult to gastrointestinal digestive enzymes inside the contact, and thus are not easily absorbed. The boiled egg protein structure has become soft, easily digested.
3, about 10% of the egg with a pathogen, fungus or parasite eggs. If eggs have salmonella, also cause food poisoning.
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