Increase the burden on the kidneys and lead to high blood pressure. After the food is salted, the nutrients are basically destroyed, and no matter how you eat it, you can't absorb the nutrients. On the contrary, most pickled foods put too much salt, which leads to high salt content in food, and too high salt in the body will affect the water balance of the body, increase the burden on the kidneys and easily lead to high blood pressure.

It is easy to get ulcers and inflammation. In pickled food, vitamin C is destroyed a lot, and its ingredients are almost "gone". Therefore, if you eat a lot of pickles, it will lead to vitamin C deficiency. Lack of VC will lead to decreased resistance, causing various inflammations and ulcers. It is even easy to cause various diseases.

Easy to get stones. There is a pickled sauerkraut in the north, which is also popular with everyone. However, pickled sauerkraut contains too much oxalic acid and calcium, which will be absorbed in large quantities after eating, forming calcium oxalate in the intestine, which is not easy to be excreted, and calcium oxalate will crystallize and deposit in the urinary system, forming urinary calculi.

Susceptible to cancer. Because most pickled foods contain nitrite, when eaten in large quantities, nitrite enters the body and combines with an amine in the body to generate a substance, ammonium nitrite, which is carcinogenic, so it is easy to get cancer if you eat pickled foods frequently.

Extended data:

The best time to eat kimchi

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

Pickling pickles and sauerkraut generally takes more than one month in the north and more than 20 days in the south. Generally speaking, right

After 20 days, the content of nitrite decreased obviously, and it was very safe after one month.

The real threat to food safety is the kind of vegetables that are only pickled for two or three days to ten days. Vegetables preserved for more than one month can be safely eaten.

Experts also reminded that adding onion, ginger, garlic, pepper juice and lemon juice can reduce the content of nitrite, such as organic sulfide in garlic juice and vitamin C in lemon juice. It can block nitrite from synthesizing nitrosamine carcinogens.

Kimchi is very harmful to our health, so we must eat less.

Not suitable for people who eat more pickles;

1, expectant mothers should eat less pickles.

Some women prefer to eat sour food, especially pickles, because their appetite has decreased after pregnancy. Doctors suggest that it is ok for pregnant women to eat pickles occasionally, but it is not good for their own health and development.

Nitrite compounds exist in pickles, which have strong carcinogenicity and can induce tumors of various animals and various tissues and organs, thus causing tumors in the uterus and inducing fetal malformation.

Children and old people should eat less pickles.

Children's kidney defense system is not perfect. Eating pickled vegetables is easy to cause a large number of original harmful bacteria to invade children and cause harm, so is the elderly. The defense ability of body tissues and organs in the elderly is declining. Eating pickles often will make pathogenic bacteria invade the body and cause certain harm.

References:

People's Daily Online-Eating pickles often has four major hazards. Watch out for the stones.

References:

People's Network-How long can pickles be pickled? Can all pickles cause cancer?