계란 드세요, 하지만 이 5가지 치명적인 실수는 절대 하지 마세요

In today's video, we will address five fatal mistakes that can destroy nutrients, cause hair loss, and strain the kidneys if consumed incorrectly, even when eating the same eggs. We will explain the scientific basis for each, covering the principle by which avidin in raw eggs blocks biotin, the process by which excessive boiling destroys lecithin, the mechanism by which sodium in salt attacks the kidneys, absorption competition with calcium supplements, and cholesterol oxidation caused by high-temperature frying. Don't stop eating eggs. Change your method. Please watch until the end. This video is intended for medical informational purposes only and may not be suitable for everyone based on their individual health conditions. References and Sources [Blocking Biotin Absorption by Raw Eggs and Avidin] Mock DM. Biotin From Nutrition to Therapeutics. Journal of Nutrition, 2017. Biotin Deficiency Caused By Long-Term Raw Egg Consumption A Case Report. ResearchGate, 2023. Zempleni J, et al. Biotin and biotinidase deficiency. Expert Review of Endocrinology and Metabolism, 2008. [Study on egg recipes and digestibility of elderly people] Hernández-Olivas E, et al. Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders. Journal of Agricultural and Food Chemistry, PMC8719756, 2021. [Excessive heating and iron sulfide formation and destruction of lecithin] Mine Y. Recent advances in the understanding of egg white protein functionality. Trends in Food Science and Technology, 1995. Laca A, et al. Protein and fat digestibility of eggs cooked by different methods. Food Chemistry, 2010. [Sodium and kidney health] He FJ, MacGregor GA. Role of salt intake in prevention of cardiovascular disease controversies and challenges. Nature Reviews Cardiology, 2018. Korean Society of Nephrology. Dietary sodium restriction guidelines for chronic kidney disease patients. 2020. [Competition between calcium and iron absorption] Hallberg L, et al. Calcium effect of different amounts on nonheme and heme iron absorption in humans. American Journal of Clinical Nutrition, 1991. Hurrell R, Egli I. Iron bioavailability and dietary reference values. American Journal of Clinical Nutrition, 2010. [High-temperature cooking and cholesterol oxidation] Savage G.P., et al. Oxysterols effect of heating conditions on the formation of cholesterol oxidation products in eggs. Lipids in Health and Disease, 2002. Mazalli MR, Bragagnolo N. Increase of cholesterol oxidation and decrease of PUFA as a result of thermal processing and storage in eggs enriched with n-3 fatty acids. Journal of Agricultural and Food Chemistry, 2009. Guardiola F, et al. Biological effects of oxysterols current status. Food and Chemical Toxicology, 1996. [Nutrient Absorption-Promoting Effect of Piperine] Shoba G, et al. Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Medica, 1998. Related Search Keywords How to boil eggs raw eggs avidin biotin soft-boiled salt sodium kidney calcium supplement cholesterol oxidation fried eggs lecithin health for 60s elderly health #Eggs #HowToBoil #SoftBoiled #Avidin #Biotin #Salt #Kidney #Cholesterol #DrLeeJieun #HealthInfo #HealthFor60s #ElderlyHealth