Kimchi contains nitrites.

The problem of excessive nitrite levels in kimchi is a common concern among consumers. Pickles in the nitrite from where, exceeding the standard situation? Nitrite on human health, what effect?

Pickle in the nitrite is mainly from the raw material vegetables itself the presence of nitrate , and nitrate is mainly from the growth of vegetables in the process of nitrogen fertilizers and nitrogen compounds in the soil, so the nitrate in the vegetables is unavoidable, the type of vegetables, planting methods, nitrogen fertilizer levels will affect the nitrate content within the vegetables.

Nitrate in vegetables will be converted into nitrite under certain conditions. Nitro reductase, which is found in plants, will convert nitrate into nitrite, and many bacteria can also produce nitrate reductase, which is a determining factor for the nitrite content of kimchi, for example, Escherichia coli, Staphylococcus aureus, Aspergillus, Actinobacteria, and so on, all contribute to the generation of nitrite.

From this point it can be seen that if the kimchi production process is contaminated by the higher degree of miscellaneous bacteria, the nitrite content will be exceeded the more serious, it should be noted that, even if it is a normal pickling process, the production of nitrites is also inevitable, only that the nitrite content will be much less.

In the early stage of kimchi fermentation, the growth of lactic acid bacteria and miscellaneous bacteria is very vigorous, so the accumulation of nitrite is relatively fast and large amount, with the gradual advancement of lactic acid fermentation, acidity gradually increased, the growth of miscellaneous bacteria will be gradually inhibited, the amount of nitrite production will gradually reduce, with the gradual decomposition of nitrite, the overall nitrite content will also gradually decline until it falls to a very low level of nitrite. With the gradual decomposition of nitrite, the overall nitrite content will gradually decrease until it falls to a very low and safe level. Many studies on the nitrite content in kimchi have also shown that the nitrite content shows a process of increasing and then decreasing, and the highest nitrite content is called the "nitrite peak".

Factors affecting the nitrite content in pickles are mainly the degree of contamination of bacteria, temperature, raw material quality. The higher the degree of contamination, the higher the nitrite content; and fermentation temperature is high, the nitrite peak appears earlier, the peak will be lower, fermentation temperature is low, the nitrite peak is delayed, and the peak will be higher, so the kimchi production should be selected in the temperature of the place of fermentation, in order to complete the process of fermentation as soon as possible.

Additionally kimchi raw materials also have an impact on the nitrite content, raw materials are fresher, higher maturity, lower nitrate content, and maturity is not enough, not fresh and rotten raw materials containing more nitrite, in addition to the type of raw materials also have an impact on the nitrite content, the general situation is that the nitrate content of leafy vegetables is higher than the nitrate content of root vegetables, the nitrite peak will be naturally high, for example, cabbage is higher than the nitrate content of turnips, the nitrate peak will be higher. Cabbage has a higher nitrate content than radish.

What are the dangers of nitrites to the human body?

Nitrate is harmless to the human body, while nitrite has a moderately toxic effect on the human body, the ADI value of nitrite (the human body's daily allowable intake) of 0-0.06mg/kg, the LD50 for 220mg/kg (mice by mouth), with moderate toxicity, the human body toxicity of 0.3-0.5g, the lethal dose of 3g.

The human body ingests too much of the nitrite.

After the human body ingests too much nitrite, nitrite enters the blood, can combine with hemoglobin to form methemoglobin and lose the oxygen-carrying function, and in serious cases, can be asphyxiated to death.

Nitrite is a major or minor component of industrial salt, why do you say so? One argument is different from table salt, the main ingredient is nitrite industrial salt is called industrial salt, another argument is that the main ingredient of industrial salt and table salt main ingredient is the same, but the industrial salt in the nitrite content is higher, no matter which kind of industrial salt, when mistakenly industrial salt as table salt consumption, is very likely to cause poisoning or even death, such poisoning incidents have also been reported many times.

The danger of nitrite is not only this, nitrite in the body may also be converted to nitrosamines, this is because nitrites can be with animals and high-protein foods in the wide range of amine substances to react, generate carcinogenic nitrosamines. Therefore, nitrite as the synthesis of nitrosamine precursor substances threaten the health of our body, which is also we will be nitrite as the main reason for the flood beast. Eating more vitamin C-rich fruits and vegetables, as well as moderately reducing the consumption of animal foods, can reduce the synthesis of nitrosamines.

How can you reduce the dangers of nitrites?

What should we think of kimchi nitrite excess harm? We need to be clear is not all the kimchi have nitrite overload, but in order to health, love to eat kimchi friends still need to pay more attention in life.

For example, some people always think that the sale of unsafe, do it yourself, in fact, may not be, because the formal production of kimchi processing enterprises have a quality control system, artificial inoculation of lactobacilli, and very good fermentation conditions, to better ensure the quality of kimchi, and homemade kimchi more natural fermentation, easy to be contaminated by stray bacteria, and in addition, some people feel that the short pickling time of the kimchi less nutritional loss, fresher, this is a big mistake! A big mistake, according to the above analysis, the pre-nitrite content increased dramatically, so be sure to wait until after the pickle to eat to ensure safety, according to the pickling conditions and pickling raw materials, pickling maturity time is not the same, probably in the pickle after 20 days is safe.

In fact, in addition to the pickle pickling process will have nitrite production, other vegetables pickled products will also have nitrite production, such as pickles, etc., the same to remember the pickling process of hygiene issues and to eat after pickling. In addition, the pickle is delicious, can not often eat, eat a lot, or to eat more fresh vegetables is better, the pickle as a kind of modulation, a supplement can be.