Mother pickled a lot of pickles. Is eating pickles harmful to your health?

The delicacy of pickled vegetables has finally declined. The reason is that many reports suggest that pickles are harmful. The World Health Organization also identified it as a possible carcinogen.

We have experimented with pickles for two consecutive years, and finally we can draw the conclusion that pickles made of green vegetables can reach the safety line in 35 days, and pickles made of Chinese cabbage can be eaten in 14 days; Adding vitamin C can quickly reduce nitrite, whether it is added at the beginning or in the middle; The content of nitrite will also be affected by temperature and environmental sanitation. If you are not sure, it is recommended to buy packaged pickles in the supermarket (there are detailed production information on the package).

One of the reasons why pickles cause cancer is that they contain nitrite, which may be converted into carcinogenic nitrosamines in the body.

However, with curing and fermentation, harmful microorganisms decrease and nitrite will be degraded. If you cook pickles at home, the trend of nitrite content is to rise to the peak first and then decline. Many cases of poisoning by eating pickles are eating pickles with a peak nitrite content. Even if it is not in the peak period, if nitrite is not reduced to a safe range, eating too much of this pickle will increase the risk of cancer.

Excessive salt intake will destroy the gastric mucosal barrier and increase the susceptibility to carcinogens. At the same time, the local stimulation of high salt on the formation of gastric mucosa will lead to gastric inflammation, further trigger gastric ulcer and eventually lead to gastric cancer. Nitrite is added to pickled food to prevent spoilage, and ammonium nitrite produced during food fermentation and stomach food digestion is a strong carcinogen.

Salted food has high salt content, which will destroy the water balance in the body, increase the burden on the kidneys and increase the possibility of hypertension. At the same time, eating kimchi with too much nitrite will turn hemoglobin in the blood into methemoglobin that loses its oxygen-carrying function, causing human hypoxia poisoning. Kimchi has a unique color and fragrance, which is irreplaceable by other foods. Its pathogenic potential can be effectively controlled by moderate consumption.