Because pickles produce nitrite in the curing process, it is recognized as a carcinogen; Moreover, the content of nitrite is closely related to many factors such as salt concentration, temperature and curing time. The problem of high nitrite content is more likely to appear in pickles produced by families, small workshops or manufacturers without strict safety inspection. Therefore, kimchi should not be eaten more.

What does kimchi eat for 5 minutes?

Hot and sour mushroom taro tofu cuisine and its efficacy: Hunan cuisine anti-cancer recipe constipation recipe weight loss recipe arteriosclerosis recipe

Technology: braise in soy sauce taste: hot and sour.

Features: ruddy color, soft mushroom taro, hot and sour and delicious.

Ingredients: konjac1200g

Accessories: 50 grams of kimchi, 50 grams of pork (fat and thin), 25 grams of pepper (red tip) and 20 grams of green garlic.

Hot and sour belly tip click: 12 18

Cuisine and efficacy: Hunan cuisine tonifies the deficiency, nourishes the body, strengthens the spleen and stimulates the appetite.

Hu craft: fried taste: hot and sour taste

Features: This dish is harmonious in color, hot and sour and fresh.

Ingredients: 250g pork tripe.

Accessories: 50 grams of pickles, 30 grams of peppers (red, sharp and dried), 25 grams of green garlic, 25 grams of magnolia slices and 20 grams of starch (corn).

Hot and sour braised mutton dishes and their effects: Hunan cuisine formula for invigorating qi and blood, formula for tonifying deficiency and strengthening body, formula for cold limbs and formula for strengthening body in winter.

Technology: braise in soy sauce taste: hot and sour.

Features: thick soup, soft and rotten meat, delicious.

Material: mutton (fat and thin)1000g.

Accessories: 50 grams of pickles, 25 grams of green garlic, 25 grams of pepper (red tip) and 20 grams of starch (broad bean).

Fried duck tongue with pickles Click: 8 12

Dishes and efficacy: Sichuan recipe for nourishing yin, edema and stomach.

Technology: explosive taste: slightly spicy

Material: duck tongue 300g.

Accessories: kimchi 100g,

Spicy pettitoes

Cuisine and efficacy: Sichuan recipe for invigorating qi and blood, recipe for beautifying and invigorating spleen, and recipe for appetizing.

Technology: Steamed taste: spicy.

Material: 2500g of sheep's hoof.

Accessories: coriander 100g, pepper (dried red tip) 30g, pickles 100g,

Sauerkraut and perch soup

Cuisine and efficacy: Sichuan cuisine, spleen-invigorating and appetizing recipes, qi-invigorating recipes, and kidney-tonifying recipes.

Technology: Roast taste: salty and sour.

Features: Fish soup is thick, salty and slightly spicy.

Ingredients: 800 grams of perch.

Accessories: pickles 150g, wild pepper 15g, egg white 30g,

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Sichuan cuisine dietotherapy and spleen strengthening recipes and appetizing recipes for the elderly.

Technology: Baked taste: salty and delicious.

Ingredients: 300g of potato (yellow skin).

Accessories: kimchi 150g,

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Technology: cooking taste: salty and delicious

Ingredients: 200g broad bean, 0/00g pickle/kloc.

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Technology: dry fried taste: spicy

Material: pork (fat and thin) 100g.

Accessories: pickles 250g, peppers 20g.

Hot and sour beef soup click: 1296

Cuisine and efficacy: home-cooked recipes, spleen-invigorating and appetizing recipes, malnutrition recipes, and Qi-nourishing Sichuan cuisine recipes.

Technology: cooking taste: hot and sour taste

Ingredients: 400g beef tenderloin.

Accessories: pickle 40g, egg white 80g,

Chicken feet with pickled peppers [Figure] Click: 160336

Dishes and efficacy: refreshing cold dishes

Ingredients: chicken feet1000g, 50g pepper.

Accessories: some pickles, celery, pepper, monosodium glutamate, chicken essence, salt and pepper.

Korean cold noodle cooking method and its effect: fine staple food

Ingredients: 1 small pieces of sauce beef, 1 small bowl of pickles, 1 root cucumber, 1 tomato (other fruits can also be used instead), 1 cooked egg, 2 parsley and some sesame seeds.

Accessories: red vinegar, white vinegar, monosodium glutamate, salt, sugar, a small amount of pepper, ginger slices, onion segments, anise (star anise, cinnamon).

Korean cold noodles: Korean food.

Ingredients: Korean buckwheat noodles, beef, seasonal vegetables, pickles and apple slices.

Accessories: Chili noodles, sesame oil, sesame seeds, garlic paste, onion and ginger; Salt, monosodium glutamate, vinegar, soy sauce, pepper, aniseed, etc.

Flavor South American Snail Cuisine and Its Efficacy: Mexican Cuisine

Features: fresh and fragrant, slightly sour and spicy, with outstanding flavor.

Raw materials: fresh South American snails 1000g. Ingredients: 20g of garlic sprout, 20g of pickle, 20g of green pepper and pointed pepper, wild. ......

What can't kimchi slices be eaten with?

white arsenic

Kimchi who can't eat kimchi taboo physique introduction

Although sauerkraut is an acidic food, the food itself will not have a strong negative impact on any disease. It may have a slight effect on medication. It is recommended not to eat sauerkraut (especially alkaline medicine) before and after taking medicine. In addition, if you have oral diseases such as toothache and aphtha, it is recommended to eat less sauerkraut. In addition, sauerkraut is easy to make while it is hot, and it is a good food for pre-freezing and anti-freezing in winter.

What should I pay attention to when eating kimchi?

Kimchi is a pickled food, which contains carcinogens. Might as well eat less. ..

Many friends have heard that pickled food is harmful, so try to eat less. Therefore, sauerkraut, pickles, pickles, bean curd, salted duck eggs, preserved fruits and other foods are among the fasting.

What are the hazards in pickled food? Its harm is nothing more than two points: first, the nitrite content in some pickles is too high, which is not only toxic in itself, but also may synthesize carcinogenic "nitrosamines" with amines in protein food; Second, too much salt or sugar is not good for chronic diseases. If the third item is added, that is, the loss of vitamins is large and the nutritional value is low, but this is a completely different concept from toxicity.

Which pickled foods contain more nitrite? In fact, the main safety problem is kimchi, and it is pickled for a short time, which is the so-called "kimchi". Vegetables pickled for more than a month can be assured. It turns out that nitrite comes from nitrate with high content in vegetables. Vegetables absorb nitrogen from nitrogen fertilizer or soil, accumulate non-toxic nitrate, and then are converted into toxic nitrite by some bacteria during pickling, which brings trouble. Later, nitrite was gradually utilized or decomposed by bacteria, and after the concentration reached a peak, it would gradually decrease or even disappear.

Generally speaking, the most nitrite in pickles occurs between two or three days and ten days after the start of pickling. When the temperature is high and the salt concentration is low, "nitrite peak" appears earlier; On the contrary, when the temperature is low and the salt content is high, it appears later.

Pickling pickles and sauerkraut generally takes more than one month in northern China and more than 20 days in southern China. It is generally safe to eat out at this time. Traditional pickles take a long time to make sauce, even as long as several months, so there is no need to worry about nitrite poisoning. Strict isolation of oxygen in kimchi processing can reduce the production of harmful substances, adding garlic in kimchi can reduce the production of nitrite, and good technology and strains will also reduce the risk.

The real danger is the vegetables that are only preserved for two or three days to ten days. Some families like to cook pickles for a short time, and also like to put cold dishes for two days before eating. These are all unsafe practices. Because of eating pickled fish and other vegetables, there have been many cases of nitrite poisoning, mainly because the pickled vegetables have not been marinated for enough time and were sold in advance.

It should be noted that salt and sugar are mainly used for curing food because they can control the properties of microorganisms under high osmotic pressure and help to produce special flavor and taste. Sugar stains will not produce toxic substances, but in order to achieve the effect of long-term preservation, the sugar content should reach more than 65%, which will bring trouble of high sugar and high calorie. In order to achieve a good long-term preservation effect, salting should also reach about 15% salt, which is too strong and is suspected of raising blood pressure. So at present, most pickles products use sugar and salt, and the salinity is reduced, which is easy for consumers to accept. However, such low-salt pickled food will inevitably be difficult to preserve, and it is inevitable to add preservatives.

Nitrite is produced in pickled food, on the one hand, there are factors such as temperature and curing time, on the other hand, there are a lot of nitrate in raw materials. Duck eggs, tofu and other foods do not contain a lot of nitrate, so it is impossible to produce a lot of nitrite after pickling. The unhealthy factor is just too much salt itself.

But because water pollution is not uncommon in China, aquatic products may contain more nitrite. In the process of drying or curing, some protein decomposes to produce amines, which combine with nitrite to become carcinogenic nitrosamines, which is indeed a problem that cannot be ignored. The determination shows that there are nitrosamine pollution problems in salted fish, shrimp skin, dried seafood, dried fish fillets and shredded squid, and the products that are damp and have bad taste are particularly worrying.

Generally speaking, kimchi, pickled cabbage, pickled cabbage, pickled cabbage and other foods made according to science and technology and preserved for a long time will not cause poisoning, are safe to human body, and can also provide some minerals and cellulose. Salted duck eggs, bacon, fermented bean curd and preserved fruit without peculiar smell will not produce a large number of carcinogens such as nitrosamines. However, compared with fresh products, pickled vegetables and fruits lose more nutrients, and the content of salt or sugar is too high. From the point of view of nutrition and health, it is better to eat fresh vegetables and fruits directly. ...

What are the advantages and disadvantages of eating kimchi?

Kimchi is a pickled food, which contains carcinogens. It's best to eat less ... Many friends have heard that pickled food is harmful, so try to eat less. Therefore, sauerkraut, pickles, pickles, bean curd, salted duck eggs, preserved fruits and other foods are among the fasting. What are the hazards in pickled food? Its harm is nothing more than two points: first, the nitrite content in some pickles is too high, which is not only toxic in itself, but also may synthesize carcinogenic "nitrosamines" with amines in protein food; Second, too much salt or sugar is not good for chronic diseases. If the third item is added, that is, the loss of vitamins is large and the nutritional value is low, but this is a completely different concept from toxicity. Which pickled foods contain more nitrite? In fact, the main safety problem is kimchi, and it is pickled for a short time, which is the so-called "kimchi". Vegetables pickled for more than a month can be assured. It turns out that nitrite comes from nitrate with high content in vegetables. Vegetables absorb nitrogen from nitrogen fertilizer or soil, accumulate non-toxic nitrate, and then are converted into toxic nitrite by some bacteria during pickling, which brings trouble. Later, nitrite was gradually utilized or decomposed by bacteria, and after the concentration reached a peak, it would gradually decrease or even disappear. Generally speaking, the most nitrite in pickles occurs between two or three days and ten days after the start of pickling. When the temperature is high and the salt concentration is low, "nitrite peak" appears earlier; On the contrary, when the temperature is low and the salt content is high, it appears later. Pickling pickles and sauerkraut generally takes more than one month in northern China and more than 20 days in southern China. It is generally safe to eat out at this time. Traditional pickles take a long time to make sauce, even as long as several months, so there is no need to worry about nitrite poisoning. Strict isolation of oxygen in kimchi processing can reduce the production of harmful substances, adding garlic in kimchi can reduce the production of nitrite, and good technology and strains will also reduce the risk.

The real danger is the vegetables that are only preserved for two or three days to ten days. Some families like to cook pickles for a short time, and also like to put cold dishes for two days before eating. These are all unsafe practices. Because of eating pickled fish and other vegetables, there have been many cases of nitrite poisoning, mainly because the pickled vegetables have not been marinated for enough time and were sold in advance. It should be noted that salt and sugar are mainly used for curing food because they can control the properties of microorganisms under high osmotic pressure and help to produce special flavor and taste. Sugar stains will not produce toxic substances, but in order to achieve the effect of long-term preservation, the sugar content should reach more than 65%, which will bring trouble of high sugar and high calorie. In order to achieve a good long-term preservation effect, salting should also reach about 15% salt, which is too strong and is suspected of raising blood pressure. So at present, most pickles products use sugar and salt, and the salinity is reduced, which is easy for consumers to accept. However, such low-salt pickled food will inevitably be difficult to preserve, and it is inevitable to add preservatives. Nitrite is produced in pickled food, on the one hand, there are factors such as temperature and curing time, on the other hand, there are a lot of nitrate in raw materials. Duck eggs, tofu and other foods do not contain a lot of nitrate, so it is impossible to produce a lot of nitrite after pickling. The unhealthy factor is just too much salt itself. But because water pollution is not uncommon in China, aquatic products may contain more nitrite. In the process of drying or curing, some protein decomposes to produce amines, which combine with nitrite to become carcinogenic nitrosamines, which is indeed a problem that cannot be ignored. The determination shows that there are nitrosamine pollution problems in salted fish, shrimp skin, dried seafood, dried fish fillets and shredded squid, and the products that are damp and have bad taste are particularly worrying. Generally speaking, kimchi, pickled cabbage, pickled cabbage, pickled cabbage and other foods made according to science and technology and preserved for a long time will not cause poisoning, are safe to human body, and can also provide some minerals and cellulose. Salted duck eggs, bacon, fermented bean curd and preserved fruit without peculiar smell will not produce a large number of carcinogens such as nitrosamines. However, compared with fresh products, pickled vegetables and fruits lose more nutrients, and the content of salt or sugar is too high. From the point of view of nutrition and health, it is better to eat fresh vegetables and fruits directly.

You can't eat kimchi while drinking.

Kimchi itself is a fermented product, and it has been preserved. According to relevant data, kimchi is a carcinogen, so eating kimchi should be controlled as much as possible, but it can also be eaten too often. Besides, drinking is different from drinking.

Kimchi, how long will it take?

Hello!

1, kimchi is best preserved for 6- 10 days before eating.

2. Kimchi may indeed contain nitrite, which may increase the risk of cancer after entering the body. However, the key to safety is time. Recently, China Agricultural University conducted an experiment with mustard tuber as an example. The results showed that the content of nitrite in pickled mustard was the highest on the first day of soaking, and the mustard was yellow-green. Then, with the extension of kimchi time, the content of nitrite gradually decreased and reached the lowest level on the sixth day. But it is not that the longer the vegetables are soaked, the safer they are. The data show that the content of nitrite will gradually increase with time if it is not eaten on the day of 10 and reasonable preservation methods are not taken. At the same time, the color, fragrance and taste of kimchi will also change, from the original golden yellow to yellow brown and brown. The original sweet and sour taste gradually turned into a faint smell until it stinks. Experts remind that many people like to eat kimchi "Kimchi", which has only been marinated for one or two days, and it feels particularly crisp. In fact, the content of nitrite is the highest at this time, and long-term consumption will cause great harm to health. Pickles are best preserved for 6- 10 days. If it is more than 10 day, it should stop curing and refrigeration in time. Kimchi utensils must be clean and free of oil to avoid mold growth. If you find a layer of white film growing in kimchi, it means that mold is overgrown and it is best not to eat it. If there is a white film in the pickle jar, you can add a proper amount of white wine and leave it for 20 days before eating. Finally, don't eat pickles that are still green and yellow, or pickles that have changed color and taste.

Can preserved eggs and pickles be eaten together?

Yes, when we celebrate the Dragon Boat Festival in our hometown, we will eat salted eggs and preserved eggs. I've been eating for decades, hehe. ...