First, eating kimchi will put a great burden on the liver.
Nitrite will appear in pickles during curing. If eaten regularly, it will lead to the increase of nitrite in the body, damage liver cells and affect the activity of the liver, which is undoubtedly worse for people with poor liver. At the same time, if nitrite enters the human body in large quantities, it may lead to? Methemoglobinemia? Suffering from this disease will make the blood lose its oxygen-carrying ability, appear symptoms of blood hypoxia, and even be life-threatening in severe cases. At the same time, nitrite may be converted into nitrosamines by combining with gastric acid in vivo. Nitrosamines are carcinogens, which are easy to cause gastric cancer.
Second, in order to avoid increasing the burden on the liver, you need to eat kimchi healthily.
In the first three days of pickling, the microorganisms in kimchi will grow rapidly, so these three days are the time when the carcinogen content is the highest, and the environment in kimchi is not conducive to the growth of other microorganisms except lactic acid bacteria within 3~ 15 days, so the nitrite content will gradually decrease and tend to a relatively stable value. It will be healthier to eat kimchi after 20 days. Moreover, vitamin C can block the synthesis of nitrosamines. People who often like kimchi can eat more fruits and vegetables rich in vitamin C and reduce the intake of animal food.
The method introduced by Bian Xiao can really eat pickles healthier, but it doesn't mean that it can 100% block the synthesis of nitrosamines. Although kimchi is delicious, you can't eat it all at once. It's a good choice to eat once in a while for a change.