The curing time is less than 2 days or more than 20 days. Scientifically speaking, the nitrite content in pickles is not high within 2 days after curing, but it reaches the peak on the 3 rd to 8 th day, starts to decline after the 9 th day, and basically disappears after 20 days. Therefore, pickled pickles generally take less than 2 days, and long pickles need to be pickled for one month before they can be eaten. Eating pickles often easily leads to vitamin C deficiency and stones;
Vitamin C was destroyed in the process of vegetable curing. After pickling, the composition of vitamin C was almost "completely annihilated". Eating a lot of pickles makes people lack vitamin C. Therefore, eating pickles properly can regulate appetite and increase appetite, but it is not advisable if you are addicted to pickles. If eaten for a long time, it is easy to cause various diseases.
In addition, pickled sauerkraut contains more oxalic acid and calcium. Because of its high acidity, it is not easy to form calcium oxalate in the intestine after eating, but it will be absorbed in large quantities, and calcium oxalate will crystallize and deposit in the urinary system to form stones.
It affects the mucosal system and is harmful to the stomach, intestine and kidney;
Because a large amount of salt needs to be put in the curing process of food, the sodium content of this kind of food will exceed the standard, which will increase the burden on the kidneys of people who often eat cured food and increase the risk of hypertension.
In addition, a large number of carcinogenic nitrosamines can be produced during the curing process of food, which leads to an increased risk of malignant tumors such as nasopharyngeal carcinoma. High concentration of salt can also seriously damage gastrointestinal mucosa, so people who often eat pickled food have a higher incidence of gastrointestinal inflammation and ulcer.
In fact, Professor Luo has a special say in this issue. As a northerner, my daily diet is salty. I have eaten all kinds of pickles, salted eggs, salted fish and other foods since I was a child, including that I may eat them occasionally now, but my health is still very good, which shows that such a thing is not absolute.
Pickled products have a long history in China, especially in the north, and their unique flavor is deeply loved by people. However, with the development of food nutrition knowledge and the progress of food safety detection technology, many formal studies this year have questioned the health and safety of pickled products. Can pickled products cause cancer? As I said above, eating these pickled products may not cause cancer, but it will increase the risk of cancer.
First, increase or decrease the burden on the kidneys, leading to high blood pressure.
Most pickled foods put too much salt, which leads to high salt content. However, if the salt concentration in our body is too high, it will affect the balance of water and salt in our body, increase the burden on our kidneys and easily lead to high blood pressure.
Second, it causes ulcers and inflammation.
Vitamin c in pickled food is destroyed a lot. If you eat a lot of pickles, it will lead to vitamin C deficiency. Vitamin C deficiency can lead to decreased resistance, causing various inflammations and ulcers.
Third, it is easy to get stones.
There is a pickled sauerkraut in northern China, which contains too much oxalic acid and calcium. After eating, it will be absorbed in large quantities, forming calcium oxalate in the intestine, which is not easy to be excreted. Calcium oxalate will crystallize and deposit in the urinary system, eventually forming urinary calculi.
Fourth, there are many nitrites.
Most pickled foods contain nitrite, and a large amount of nitrite combines with an amine in the body to form ammonium nitrite, which will cause serious harm to the digestive tract such as esophagus and stomach.
First, it is easy to produce nitrite, which may cause cancer after long-term consumption.
Second, if the seal is not properly preserved, the food surface is prone to mildew.
Third, foods containing sugar and salt are high in sugar and salt, so it is unhealthy to eat more.
1. Washing pickled products with hot water plays a very good role in removing nitrite from pickled products.
2. Eat some fruit after dinner. Vitamin C in fruits can detoxify and reduce the transformation of nitrite into ammonium nitrite in the body.
3. drink tea, tea has anti-cancer effect.
Pickled products are delicious, but they taste exquisite. Even if you like to eat, you should eat in moderation, and everyone should cherish it.
From the perspective of cancer prevention, it is not recommended to eat this food for a long time. But it doesn't mean that someone who has this habit will definitely get cancer.
For a long time, many people have the habit of holding pickles in their mouths, even for several years. But this only increases the risk of cancer, because the above substances are rich in nitrite, which is a clear carcinogen.
If A= behavior; B= cancer. No matter in the medical field or in real life, there is no fact that A must be B.
However, if you want to stay away from cancer, you must stay away from all kinds of potential carcinogenic hazards. As clear carcinogens, pickles, pickles and smoked foods all contain nitrite to varying degrees, which should be quit or reduced.
Eating less of this kind of food also has an obvious advantage, which is to reduce the hidden dangers of "three highs", especially hypertension. One of the obvious bad habits of high-salt diet leading to hypertension.
In many rural areas of China, the incidence of hypertension in a certain area is relatively high, which is related to the habit of high-salt diet of local residents.
Therefore, whether from the perspective of staying away from cancer or avoiding high blood pressure, it is better to eat less of this kind of food.
If you usually eat salted eggs, pickles, fermented bean curd and other pickled foods, this will obviously increase the risk of cancer, but it does not mean that eating these things will definitely cause cancer. This in itself is a question of probability.
Because whether it is salted eggs, pickles or fermented bean curd, nitrate is very easy to form in the process of pickling. In fact, nitrate itself does not cause cancer, and some people think that there is nitrite, but nitrite does not cause cancer.
However, both nitrate and nitrite are very easy to combine with ammonia chemical components in the gastrointestinal tract after entering the human body and will be converted into ammonium nitrate. Ammonium nitrate is terrible and a highly carcinogenic substance. Therefore, although the pickled food usually eaten will not directly cause cancer, it will be converted into carcinogens after entering the human body. It is better to eat less of this pickled food.
Because the occurrence of cancer itself is a slow process, it will not happen because of eating pickled food for a while. This is mainly due to the improvement of eating habits in daily life. As long as the bad eating habits are changed in time, there should be no obvious problems.
If you want to prevent cancer effectively, you need a healthy diet and regular living habits. For example, you need to pay attention to balanced nutrition, mix meat and vegetables, and eat more meat, fish, eggs, vegetables and fruits. And when eating, you must eat some fresh ingredients, and at the same time try to eat less barbecue food. Barbecue food contains benzopyrene, which is also a very strong carcinogen.
At the same time, be happy and have a regular life. For example, we must go to bed early and get up early, and pay attention to maintaining peace of mind, so as to effectively prevent the occurrence of cancer.
Simply put, eating these pickled foods for a long time does increase the risk of cancer. Of course, it does not mean that cancer will definitely occur, but it will increase the risk of cancer, because the onset of cancer is the result of multiple factors, not a single factor.
It is believed that pickled food does increase the risk of various cancers, mainly because it is related to carcinogen N- nitroso compounds, among which nitrosamines are the most prominent. In natural food, the content of these compounds is very small, which means that they are safe for human body, so there is no need to worry. But in food and human body, it can be synthesized by precursors such as nitrate, nitrite and amine. Therefore, pickled food, fermented food and stale vegetables all contain nitroso compounds, such as preserved fish, bacon, smoked fish, pickles or sauerkraut. The high incidence of nasopharyngeal carcinoma in southern China may also be related to local residents' preference for pickled food. In addition to nasopharyngeal carcinoma, esophageal cancer, gastric cancer, liver cancer and bladder cancer may also increase. Some people will say that not all southerners like to eat these foods. Yes, so it's only one of the risk factors, but it's not the only one. The incidence of nasopharyngeal carcinoma may also be related to EB virus infection and genetic factors. Most cancer cases are the result of many factors.
Some people are surprised after reading this question and answer. God, if I eat these things, will I get cancer? Don't worry too much, cancer is not so easy to get, it just increases the risk, not that you must eat it, but that you should try not to eat or eat less.
From a scientific point of view, pickled food is still eaten less, and many things are eaten too much. As far as pickled food is concerned, there is a lot of nitrite in it. If eaten for a long time, it is harmful to the health, and nitrite will cause cancer. Therefore, in daily life, it is best to control eating up to 20 grams of pickles or a piece of fermented bean curd. If conditions permit, it is best to choose those low-salt products.
Whether a person is carcinogenic or not depends not on eating preserved eggs and pickles, but on your own physique and adaptability. I am 85 years old and have been eating salted eggs and fermented bean curd all my life. Until now, I have to play with tofu brain on the table every day and eat a salted egg every day instead of salt. I have to do this.
Although these pickled products are delicious, they certainly have disadvantages. There are many kinds of breakfast now, which is no longer the three kinds of soybean milk, fried dough sticks and pickles. From Cantonese breakfast to Shanghai wonton, there are many varieties. But some people have always missed the days of "eating bran and swallowing vegetables". A bowl of bean curd porridge with soy sauce is just as delicious. However, although pickles and fermented bean curd are used for "seasoning", their nutrition is really far from perfect.
Eating requires appetite. Eating pickles can regulate appetite, enhance appetite and supplement dietary fiber, but it also has many health risks. When fresh vegetables are pickled, the vitamin C contained in them will almost be wiped out, so the nutritional value of pickled vegetables is far lower than that of fresh vegetables. What's more, pickles contain more nitrite, which will generate carcinogenic nitrosamines after entering the human body, which will always make people worry about whether it will increase the risk of cancer.
Compared with kimchi, sufu has high nutritional value. Dried bean curd, the raw material of fermented bean curd, is a kind of bean product with high nutritional value. Its protein content is 15%-20%, which is equivalent to meat and rich in calcium. Fermented sufu produces a large number of oligopeptides in the production process, which has many physiological and health functions such as anti-aging, anti-cancer, reducing blood lipid and regulating insulin, and is very beneficial to health. Fermentation also makes protein's digestion and absorption rate higher and its vitamin content richer. In the fermentation process, phytic acid in beans is decomposed by microorganisms, which makes iron, zinc and other minerals with low absorption rate in soybeans more easily absorbed by human body.
Nitrite content and its fluctuation in pickled vegetables are related to vegetable species, harvest season, curing temperature, salinity and other factors, and even slicing or shredding will have an impact. The vegetables we often eat contain a small amount of nitrite, and the production enterprises will study the technology according to various factors, and the state also has restrictions on the nitrite content, which can ensure our health. But for ordinary consumers, it is not necessary and impossible to control it so accurately. Just know a general rule: the content of nitrite in pickled vegetables is the highest in the first week or two, and it is very low after 20-30 days, so don't worry too much about it.
Although sufu is rich in nutrition, it belongs to pickled products like kimchi and has high salt content. It is recommended not to eat it for a long time, otherwise it will easily cause cardiovascular and cerebrovascular diseases and osteoporosis. In daily life, it is best to control the maximum daily consumption of 20 grams of pickles or a piece of fermented bean curd. If conditions permit, it is best to choose those low-salt products. Eating too much affects the mucosal system, is harmful to the stomach and kidneys, and is easy to cause vitamin C deficiency and stones.
Eating mold will get cancer! Eating soy sauce leads to diabetes. Eat sauce and get pancreatic cancer. Drinking alcohol leads to three highs and liver cancer. Eating hair and flour food leads to cerebral infarction and stroke. wait for
Eating more kimchi is good for people, and it can really prolong life.