Nutritionist talks about the consequences of eating artificial eggs from China
A nutritionist explained the dangers for the body of eating artificial eggs produced in China.
It is noted that, along with dissatisfaction with the export of cars from China, this topic is also one of the controversial ones.
As nutritionist Polina Zhuravleva explained in a conversation with journalists from the Public News Service, everything depends not so much on the artificiality of the product, but on its composition.
Most often, pseudo-eggs contain:
- calcium carbonate and chloride;
- potassium carbonate and alginate;
- citric acid;
- food colorings and many others.
The main difference from natural products is their plant composition. They may contain soy protein and other plant-based ingredients.
Those that I had heard about earlier are not at all dangerous and in some ways are even healthier than regular eggs, noted the nutritionist, who had already tasted such products herself.
However, she emphasized all this with the caveat that the product would be consumed in moderation.
We previously wrote about why some people are advised not to eat eggs.
