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Often eat pickled white radish, bean curd, put acid food what is bad
Eating more pickles harms your body

Pickles bring problems 1: eat a lot of pickles, easy to cause the body vitamin C deficiency and stones

Vegetables in the pickling process, vitamin C is a lot of destruction. After pickling, the vitamin C component is almost "wiped out". Eat a lot of pickles, the human body vitamin C deficiency. Therefore, appropriate to eat some pickles can regulate appetite, increase appetite, but if the addiction to pickles into a fetish, it is not desirable. If long-term consumption, it is easy to cause a variety of diseases.

The pickles contain more oxalic acid and calcium, due to its high acidity, after eating is not easy to form calcium oxalate in the intestinal tract is discharged from the body, and will be absorbed in large quantities, calcium oxalate will be crystallized and deposited in the urinary system to form stones. For example, the incidence of urinary tract stones in Guizhou Province from the high incidence of Jiang County, the reason, mainly with the local people are addicted to pickles.

Pickles bring the problem 2: contains carcinogenic substances - "amine nitrite"

Pickled food should be limited to eat the reason is that a lot of salt will be added in the processing. Salt contains impurities such as nitrite and nitrate, which may produce harmful substances such as amine nitrite. In the process of pickling, pickled food is susceptible to bacterial contamination. If the amount of salt added is less than 15%, the nitrate in vegetables may be reduced to nitrite by microorganisms. Nitrite content increases after 1 hour of pickling, can peak after two weeks, and can last for 2 to 3 weeks.

Consumption of such pickled food, the heavy will cause nitrite in the body to meet the amine compounds, generating a carcinogen amine nitrite. Thus, often eat pickled food is not good for the body, can induce cancer.

For example, radish, potherb mustard, cabbage and other natural vegetables contain a certain amount of non-toxic nitrates. If the pickles when the temperature is high, put salt less than 10%, pickling time is less than 8 days, will cause a large number of bacterial reproduction, and nitrate is also easy to reduce to toxic nitrite. Pickles pickled 9 days after the nitrite began to decline, 15 days after the nitrite fell to a safe dose range.

Pickles such as pickling is not good, the dish will directly contain carcinogenic amine nitrite. Eat more crude unhygienic pickles, there is a potential risk of cancer. In addition, pickled food has a large amount of nitrate and nitrite, can be synthesized with the secondary amine in the meat amine nitrite, is the direct cause of stomach cancer.

There is also a class of food such as sausage, cured ham, cured other animal foods, in order to color, aroma, preservation and other processing needs, artificially added to the nitrite as a food additive, but also increased the possibility of producing amine nitrite, so to control the intake of such foods.

Pickles bring problems 3: too much salt, affecting the mucosal system. Harmful to the stomach and intestines lead to high blood pressure, overburdened kidneys, leading to nasopharyngeal cancer, easy ulcers and inflammation, as the food in the process of pickling, the need to put a lot of salt, which will lead to excessive sodium content of such food, resulting in often eating pickled food people's kidneys to increase the burden of the increased risk of high blood pressure.

In addition, the process of pickling food can produce a large number of carcinogens nitrosamines, leading to a higher risk of nasopharyngeal cancer and other malignant tumors. The high concentration of salt can also seriously damage the mucous membrane of the gastrointestinal tract, so those who often eat pickled food, gastrointestinal inflammation and the incidence of ulcers is higher.