Canadian newest research shows boil or the protein in the egg of decoct can reduce blood pressure, reduce incidence of a disease of heart head blood-vessel, it is better to and decoct egg is compared boil egg effect.
The researcher of Albert university is written ” research makes clear the egg that eats next thoroughlying cook when the person as a result, the egg is digested inside body when, can produce a large number of ACE to restrain peptide. This kind of material is right cardiovascular disease (include high blood pressure) have precautionary effect.
Researcher discovery, the protein in decoct egg is stronger than boiling the protein action in the egg. This kind of different outcome may be the temperature when cooking differs: 170 ℃ are when decoct egg, 100 ℃ are when the egg that boil. Still have the be heated kind that is an egg: Decoct egg is whole egg be heated almost same, and the egg that boil is fizzle out to the egg from egg carapace. In the egg that boil, the protein in yoke or the white egg white that hiring closely may not produce the change with particularly big what, the protein when be being digested so is absorbed lesser, the ACE of generation restrains peptide less.
Researcher thinks, this discovery shows the egg is a kind of wonderful health food further. Especially egg the protein effect inside is distinct, and decoct egg inside adipose need not consider with oil.