However, if you eat pickled cabbage contaminated with miscellaneous bacteria, mildewed, and containing too much nitrite due to short pickling time, excessive nitrite will cause serious harm to your body. Generally, if you eat 300 ~ 500 mg of nitrite at a time, you will have blue skin and lips, headache, dizziness, nausea and vomiting, palpitation, shortness of breath, abdominal distension and convulsions, blood pressure drop, incontinence and so on. In severe cases, coma, convulsion and convulsion may occur, and they often die of poisoning symptoms such as respiratory failure. Therefore, it is suggested to eat less pickles or eat some foods containing vitamins when eating pickles to avoid and reduce the harm to human health as much as possible.

Some points for attention when eating sauerkraut

1, sauerkraut can only be eaten after it is stewed and cooked thoroughly. If you are greedy for sauerkraut with poor quality, poor food hygiene, mildew and short pickling time for a long time, it may cause urinary calculi.

2. Eating pickled cabbage contaminated with miscellaneous bacteria, mildewed, and containing too much nitrite due to short pickling time will make hemoglobin in blood become methemoglobin with no oxygen-carrying function, make red blood cells lose the ability to carry oxygen, lead to tissue hypoxia, and lead to symptoms of nitrite poisoning such as cyanosis of skin and lips, headache and dizziness, nausea and vomiting, palpitation and palpitation, and even death in severe cases.

3, moldy sauerkraut has obvious carcinogenicity and is inedible.

4. Winter is the best season to make pickles or pickles. It can also be made in other seasons, but the quality is not as good as winter.

Taboos of Chinese sauerkraut

1, attention

1) Do not eat sauerkraut that has not been preserved for one month, and other preserved foods;

2) Pickled pickled cabbage products are still left at room temperature in spring and have not been eaten up; (The remaining finished sauerkraut can be bagged and stored in the refrigerator, which can prolong its shelf life by about one month.)

3) Avoid cooking fume, flour and bacteria in the curing process; Avoid uncooked sauerkraut dishes; When avoiding laying layers, the edible salt noodles on each layer are sprinkled unevenly, which affects the taste of the cured products.

Any live acid bacteria will deteriorate and reproduce before being cooked by heating, and in the process of taking out pickled cabbage for many times, it will also bring mixed bacteria into the pickled cabbage tank, which will lead to a large number of mixed bacteria, so pickled cabbage should be cooked and eaten, which is beneficial to health.

A few days ago, the health department reminded the public to reduce the nitrite content in pickled cabbage. First, when pickling pickled cabbage, put 4 capsules of vitamin C per kilogram to block the generation of nitrite, and add C400 mg of vitamin C or 50 mg of preservative benzoic acid, which can block the generation of nitrite by 75% and 98% respectively, and prevent the pickled cabbage from becoming moldy. Second, enough salt should be put, otherwise bacteria can not be completely inhibited, which will reduce nitrate to harmful nitrite; The third is to ensure the curing time. Under normal circumstances, the content of nitrite in pickled products is the highest within 4 ~ 8 days, and it begins to decline after 9 days, and then disappears after 20 days, so it can be eaten at this time.

In addition, experts remind the general public that it is best to eat fresh vegetables and fruits when eating pickles, such as peppers, cauliflower, coriander, fresh oranges and grapefruit. This is because vitamin C in these fruits and vegetables can react with nitrite to prevent carcinogens from forming.

2. Appropriate amount

Although eating pickles can regulate appetite, enhance appetite and supplement dietary fiber, there are also many health risks. When fresh vegetables are pickled, almost all the vitamin C contained will disappear, so the nutritional value of pickled vegetables is far lower than that of fresh vegetables. More importantly, pickles contain more nitrite, which will generate carcinogenic nitrosamines after entering the human body, which is harmful to the human body.

The doctor said, "If you think you can't eat without pickles, you can eat some fermented bean curd properly. Compared with pickles, the nutritional value of fermented bean curd is much higher.". Dried bean curd, the raw material of fermented bean curd, is a bean product with high nutritional value. Its protein content reaches 15%-20%, which is equivalent to that of meat, and it is also rich in calcium. Sufu has been fermented in the production process, thus generating a large number of oligopeptides, which have many physiological and health functions such as anti-aging, anti-cancer, blood lipid lowering and insulin regulation, which is beneficial to health. "

However, the doctor warned that although the nutritional value of sufu is higher than that of pickled vegetables from a nutritional point of view, both of them are high-salt foods, so it is not advisable to eat more and eat them for a long time, otherwise it will cause cardiovascular and cerebrovascular diseases and osteoporosis. Especially for some middle-aged and elderly people with cardiovascular and cerebrovascular diseases, in their daily life, they should control to eat at most 20 grams of pickles or a piece of fermented bean curd every day.

Nitrate and nitrite are recognized as chemical carcinogens in pickled Chinese sauerkraut with short pickling time. Modern medicine has proved that nitrate ingested by human body can be reduced to nitrite under the action of bacteria, which can reduce the oxygen carrying capacity of blood and form nitrosamines, a strong carcinogen.

Reference Baidu Encyclopedia-sauerkraut? Precautions? Edible taboo