As we all know, eating pickled food often is particularly easy to cause cancer, because in pickled food, a large amount of aflatoxin will be produced because of long-term pickling, and aflatoxin is a first-class carcinogen. If aflatoxin exceeds the standard, it will bring a series of harm and influence to human body. South Korea is a country that likes to eat kimchi very much. Kimchi is pickled food. It takes a long time to make kimchi taste richer. Why do Koreans always eat kimchi, but it's okay?

Koreans' obsession with kimchi

Kimchi can be said to be a must for every meal of the Korean people. Korea is a country lacking in materials, especially in the era of hard life. Kimchi is almost a precious food that gives life to the Korean people. Even though the consumption level of the Korean people is still very low, it is impossible to eat fresh vegetables every meal. Kimchi is still very popular among the Korean people. From the taste point of view, kimchi is sour and spicy, suitable for eating three meals a day, whether it is soup or meat, or simply as a side dish, it is very delicious. So far, kimchi is still very popular among Korean people.

There is no problem in eating kimchi in moderation.

In the process of pickling vegetables, it does produce nitrite, because vegetables themselves contain nitrate. Under normal circumstances, it is harmless to human body, but after soaking and pickling, it will produce nitrite harmful to human body. On the day of pickling and during the 20 days, the nitrite content of vegetables is very low, which is in line with the level of food safety. From the second day of pickling, the nitrite content will gradually increase. By the eighth and ninth day, It is the highest nitrite content, so don't eat it during this period, and then the nitrite content in vegetables will gradually decrease, because the oxygen in the pickle jar is exhausted by microorganisms, and the nitrite will gradually reach a stable value, so the carcinogenic effect of kimchi is not obvious.

There are also anticancer substances in kimchi.

Everything has two sides, so does kimchi. Korean kimchi can retain nutrients and trace elements in vegetables to the greatest extent. Although nitrite will be produced during the pickling process, amino acids will also be produced during the pickling process. In addition, kimchi is rich in isothiocyanates, which is a powerful anticancer substance. Kimchi contains glucosinolates and flavonoids, which are natural antioxidants and can activate the human body.

Koreans are not fine.

According to the survey of the World Health Organization, the incidence of cancer in Korea was very high in 2008, especially the number of gastric cancer, ranking first in the world, and the incidence of cancer under 49 was 20 points higher than the second place. It can be seen that kimchi may also affect the health of the Korean people in a subtle way, but even so, the Korean people are still reluctant to give up kimchi and still eat it three times a day. It can really be said that they are eating kimchi with their lives.