Lactic acid contained in sauerkraut is an organic acid, which can be directly absorbed by human body. When human muscles are in a relaxed state and oxygen demand is reduced, a part of the absorbed lactic acid can be converted into cupric acid, which is oxidized into carbon dioxide and water through tricarboxylic acid cycle, resulting in a large amount of adenosine triphosphate. Adenosine triphosphate (ATP) is a substance needed by human cell metabolism, which can treat chronic hepatitis, chronic cardiomyopathy, polyneuritis, sequelae of cerebrovascular accident, etc. Lactic acid can also secrete gastric juice to help digestion. At the same time, lactic acid can kill many kinds of bacteria and inhibit the reproduction of spoilage bacteria in large intestine. Therefore, the nutritional value of sauerkraut is very high.
However, although sauerkraut is good, you can't eat more. First of all, excessive consumption of sauerkraut will increase gastric acid secretion, which will cause hyperacidity and even peptic ulcer. Therefore, those patients who already have stomach problems, especially peptic ulcer, should eat less sauerkraut.
Secondly, excessive consumption of sauerkraut will promote the formation of urinary calculi.
Excessive consumption of sauerkraut also has a great disadvantage, that is, it will cause nitrite poisoning in human body.
It seems that sauerkraut is delicious, but we still position it as a flavor dish. Sauerkraut without salt should not be eaten too much, and it is easy to produce a carcinogen nitrite, which is harmful to human body ... Sauerkraut tastes salty and sour, crisp and tender, bright in color, fragrant in aroma, appetizing and refreshing, and sobering up. It can not only stimulate appetite, help digestion, but also promote the body's absorption of iron. The fermentation of sauerkraut is the result of lactic acid bacteria decomposing sugar in Chinese cabbage to produce lactic acid. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by human body. At the same time, Chinese cabbage turns sour, and the nutrients are not easy to lose.
Special note: sauerkraut can only be eaten occasionally. If you overeat for a long time, it may cause urinary calculi. In addition, vitamin C was destroyed a lot in the pickling process of sauerkraut. If the human body lacks vitamin C, it will reduce the ability to inhibit the deposition of calcium oxalate crystals in the kidney and reduce the formation of stones. Eating pickled cabbage with too much nitrite will turn protein in the blood into methemoglobin with no oxygen-carrying function, and make red blood cells lose their oxygen-carrying ability, leading to hypoxia in tissues, leading to poisoning symptoms such as cyanosis of skin and lips, headache, dizziness, nausea, vomiting and palpitation, and even death in severe cases. Moldy sauerkraut has obvious carcinogenicity and cannot be eaten.
Question 2: What are the advantages and disadvantages of eating sauerkraut often? Eating too much is not good. Excessive consumption of sauerkraut will promote the formation of urinary calculi.
Excessive consumption of sauerkraut has a great disadvantage, that is, sauerkraut that can cause nitrite poisoning is harmful.
But moderate consumption is harmless and can stimulate appetite!
Question 3: What are the advantages and disadvantages of sauerkraut? Eating sauerkraut in autumn and winter is getting colder and colder with the weather. In the north, especially in the northeast, sauerkraut has become a signature dish. There are some precautions for pickling or eating sauerkraut. Pickled sauerkraut will inevitably produce nitrite. If the nitrite content in 1 kg pickled sauerkraut exceeds 150 mg, it will cause poisoning. In order to reduce the nitrite content in pickled cabbage, it is advisable to put some vitamin C in pickled cabbage. The main function of adding vitamin C is to block the formation of nitrite. Enough salt should be put in and pickled thoroughly. If salt is not used enough, bacteria can not be completely inhibited, which will reduce nitrate in sauerkraut to harmful nitrite. At the same time, it is also necessary to ensure that the curing time is more than 20 days. If you don't want to pickle yourself, when you go to the market to buy sauerkraut, pay attention to choosing sauerkraut with good quality. The whole good sauerkraut is generally slightly white and transparent, and the leaves are a little yellow. Wash sauerkraut more after you buy it home. When eating sauerkraut, it is best to eat it with fresh vegetables, such as pepper, cauliflower, coriander, garlic sprout, mustard and bitter gourd. This is because the vitamin C in these vegetables can react with nitrite and prevent the formation of carcinogens. In addition, you can also take vitamin C orally before or after meals. 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, only too many unhealthy factors ... >>
Question 4: What are the benefits of eating sauerkraut? Sauerkraut is one of the three largest pickles in the world. Rich in vitamins A, B, C and other important vitamins and various minerals. It is a safe and nutritious vegetable fermented product.
Organic acids, alcohols, esters and amino acids produced in the fermentation process of pickled cabbage have formed a unique fresh and sour flavor of pickled cabbage, which is crisp and tender in taste, bright in color, fragrant and appetizing, refreshing and can sober up and relieve boredom. At the same time, the nutrients contained in Chinese cabbage are not easy to lose when they turn sour. Sauerkraut almost retains all the nutrients originally contained in Chinese cabbage, especially the vitamins in Chinese cabbage have reached more than 90%.
Sauerkraut is not only a good seasoning, but also has many health care and medical functions. The latest research results show that eating sauerkraut often can increase the beneficial bacteria in the stomach, not only inhibit the growth of pathogenic bacteria in the intestine, but also regulate the intestinal flora, which is beneficial to intestinal health and increase the body's ability to resist viruses. Sauerkraut is rich in dietary fiber, which can prevent constipation, enteritis and colitis. Kimchi is also effective in preventing obesity, hypertension, diabetes and digestive system cancer. Pickles can reduce the cholesterol content in the blood,
Prevent cardiovascular and cerebrovascular diseases such as arteriosclerosis, and also play a role in reducing liver fat concentration; Sauerkraut has anti-acidification activity, has a significant effect on inhibiting skin aging, and can wrinkle and beautify; Sour cabbage also inhibits the growth of cancer cells; Calcium lactate in sauerkraut can also promote children's growth and development.
Question 5: What are the benefits of eating sauerkraut for girls? Efficacy: Sauerkraut tastes salty and sour, crisp and tender, bright in color, fragrant, appetizing and refreshing, sobering up and relieving fatigue; It can not only increase
Enter the appetite, help digestion, and promote the body's absorption of iron. Sauerkraut is produced by lactic acid bacteria decomposing sugar in Chinese cabbage.
The result of lactic acid. Lactic acid is an organic acid, which can stimulate appetite and digestion after being absorbed by human body. At the same time, the cabbage turned sour.
The nutrients contained in it are not easy to lose.
Suitable for people: suitable for all ages.
Usage: about 30 grams per meal.
Tips: ● Sauerkraut can only be eaten occasionally. If you overeat for a long time, it may cause urinary calculi. In addition, in the process of pickling sauerkraut,
Question 6: What are the benefits of eating sauerkraut? Pickled sauerkraut retains the original vegetable nutrients to the maximum extent, and is rich in vitamin C, amino acids, organic acids, dietary fiber and other nutrients. Because pickled cabbage is stored in a clean and hygienic way and contains a lot of edible nutrients, the soaking process can produce natural plant enzymes, which can maintain the normal physiological function of gastrointestinal tract.
Suitable for people: suitable for all ages; Usage: about 30 grams per meal.
Question 7: What are the advantages and disadvantages of eating pickles and sauerkraut?
Kimchi can purify the gastrointestinal tract because of the complex combination of vegetable juice and salt. Pickle can promote the secretion of pepsin, a protein-decomposing enzyme in gastrointestinal tract, and normalize the distribution of microorganisms in intestinal tract.
Nutrition of pickles
Kimchi is a supplier of various nutrients. As a sauce for animal materials, it supplements amino acids and protein, which is deficient in rice. In addition, in the process of kimchi fermentation, protein contained in shrimp sauce, anchovy sauce and yellow fish sauce is decomposed into amino acids, which becomes the source of supply. Vegetables are rich in inorganic substances such as calcium, copper, phosphorus, iron, salt, etc. It is especially important for people who take rice as their staple food to promote the absorption of vitamin C and vitamin B.
shortcomings
First of all, eating too much sauerkraut is easy to cause cancer. This is because pickled cabbage contains nitrite, and nitrite can produce nitrosamines when it meets amines in human body, and nitrosamines are carcinogens, so if we eat pickled cabbage more, we are likely to suffer from cancer.
Secondly, eating sauerkraut will do great harm to our stomachs, because a lot of acid in sauerkraut will do great harm to our gastric mucosa and our stomachs.
Finally, it is easy to cause anemia. Many of us know that vegetables are rich in vitamins, especially vitamin C, and pickled sauerkraut will lose a lot of vitamins, almost all of them, so if you eat more sauerkraut, it may cause vitamin C deficiency anemia.
Question 8: What are the benefits of eating sauerkraut? The content of nitrite in pickles and other foods made by factories is too high, which is dangerous to cause cancer.
However, normal kimchi is naturally fermented by various vegetables. Although some auxiliary materials were added, the alkalinity of vegetables did not change. So eating kimchi often won't have side effects.