The Hazards of Heavy Metals to the Human Body
The human body contains various chemical substances, and many compounds—including proteins—serve as effective ligands for heavy metals. Once heavy metals enter the body, they form coordination bonds with vital substances, disrupting their normal physiological functions. They may even penetrate the nervous system, interfering with neural activity and causing pathological conditions (such as vegetative states) or death.
The toxic process of heavy metals: Ingestion or exposure → entry into the body → coordination → transfer → re-coordination → disruption of physiological functions → destruction of physiological processes. This series of chemical processes ultimately causes poisoning.
Which foods are prone to causing heavy metal poisoning?
1. Traditional Chinese Medicine (TCM)
Common TCM ingredients like realgar and cinnabar contain mercury and arsenic respectively. Long-term, excessive use of cinnabar and realgar can lead to the accumulation of heavy metals like mercury and arsenic in the body, causing severe damage to liver and kidney function. It may also harm the blood and nervous systems, necessitating cautious use.
2. Seafood
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Due to widespread pollution, shellfish and marine fish have become the primary sources of heavy metals like mercury and arsenic. Long-term consumption of seafood can lead to the accumulation of toxic substances like heavy metals in the body, posing serious health risks.
3. Century Eggs
During production, century eggs are coated with a mixture containing a substance called "mitosen," whose chemical component is lead oxide. Adding lead oxide promotes even and rapid penetration of seasonings into the egg and accelerates coagulation, making shell removal easier. However, during storage, this lead oxide gradually permeates into the egg.Preserved eggs on the market are categorized as lead-containing or lead-free. Check labels carefully and opt for lead-free varieties. When consuming preserved eggs, add vinegar—the acidic properties help minimize the absorption of toxic substances in the body.
Nutritionally, preserved eggs are similar to regular eggs but contain higher iron levels. However, vitamin B complex and essential amino acids are destroyed during the curing process. When eating preserved eggs, add aged vinegar—it kills bacteria, neutralizes some alkalinity, and enhances flavor.Note that preserved eggs contain trace amounts of lead. While minimal, children and individuals with cardiovascular, liver, or kidney conditions should limit consumption.Poultry raised on industrial feed—which may contain uncertain ingredients—absorbs contaminants through their diet. If the feed or water they consume is contaminated with heavy metals like cadmium, the organs must metabolize these toxins. Harmful substances such as cadmium and lead then accumulate in the offal. These residual heavy metals can transfer to your body, posing health risks.
That concludes our discussion on the risks of metal poisoning from frequent consumption of preserved eggs and seafood. We hope this information proves helpful. Wishing you good health and smooth sailing this winter.