1. Pickled food contains a lot of nitrite. Studies have shown that nitrite can enter the fetus through the placenta, and infants within 6 months are particularly sensitive to nitrite. The relative risk of brain cancer in children under 5 years old is related to the amount of nitrite consumed by mothers through food.
2. Nitrite can also enter the baby's body through milk, resulting in hypoxia in the baby's body tissue and blue spots on the skin mucosa.
3. Related studies have proved that if pregnant women eat pickles for a long time during pregnancy, the probability of fetal spinal canal malformation is significantly higher than that of pregnant women who do not eat pickles during pregnancy.
4. Due to the special constitution during pregnancy, the immunity declines, so we should pay more attention to food safety and try to eat less pickled food.
The harm of pickled food to health;
1, increasing the burden on the liver.
Due to the addition of preservatives, color enhancers and color retention agents, although these additives will not cause poisoning as long as they are not excessive, they will still increase the burden on the human liver.
2, increase the burden on the kidneys
Ham and other products are mostly high-sodium foods. Eating too much will lead to excessive salt intake, affect the water balance of the body, cause blood pressure fluctuation and renal function damage.
3, easy to ulcer 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.
4, easy to poison
Pickled food is often contaminated by microorganisms during the pickling process. If the salt content is less than 15%, nitrate in vegetables can be reduced to nitrite by microorganisms, and people will be poisoned if they eat pickled products containing nitrite. Its symptoms are blue-purple skin and mucosa, blue lips and nail beds, and even dizziness, headache, accelerated heart rate and even coma.
5, easy to stone
Pickled vegetables contain 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.
6, easy to cause cancer
A large number of carcinogenic nitrosamines can be produced in the curing process of food, which greatly increases the risk of malignant tumors such as nasopharyngeal carcinoma. In addition, because high concentration of salt can seriously damage gastrointestinal mucosa, people who often eat pickled food have a higher incidence of gastrointestinal inflammation and ulcer.
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People's Network-Gourmet Channel: How does pickled food harm our health?