Effectiveness of kimchi
Kimchi produces antibacterial effects with fermentation. Harmful bacteria in the fermentation process of lactic acid bacteria produced by the role of inhibition, and in the maturation of fermentation with the production of sour lactic acid bacteria, not only make kimchi more delicious, but also inhibit other bacteria in the intestines to prevent abnormal fermentation, inhibit germs. In addition, kimchi prevents acidosis caused by acidification of the blood when meat or acidic foods are consumed excessively. The main ingredients used in kimchi all contain a lot of water. As a result, the nutrient content appears to be relatively small, but lactobacilli have the ability to inhibit the reproduction of harmful bacteria in the intestines and purify the intestines.
Kimchi also helps in the prevention of adult diseases and is effective in the prevention of obesity, high blood pressure, diabetes, and cancers of the digestive system.
In addition, kimchi has a purifying effect on the stomach and intestines due to the compounding of the liquid juice of vegetables and salt. Kimchi promotes the secretion of pepsin, a proteolytic enzyme in the stomach and intestines, and normalizes the distribution of microorganisms in the intestines.
Nutrition of Kimchi
Kimchi is a supply element of many nutrients, and as a sauce for animal materials, it supplies amino acids and supplements proteins that are lacking in rice. In addition, in the process of kimchi fermentation, the proteins contained in shrimp paste, anchovy paste, and yellowstone fish paste are broken down into amino acids and become a supply source. Vegetables are rich in inorganic substances such as calcium, copper, phosphorus, iron, and salt, and promote the absorption of vitamin C and vitamin B, which is especially important for people who eat a staple diet of rice. The sauce, which is an animal-based ingredient, supplies amino acids to supplement the protein lacking in rice.
Kimchi is pickled food, contains carcinogens, eat less for good ...
Many friends have heard that pickled foods are harmful and should be eaten sparingly. So, sauerkraut, kimchi, pickles, soy sauce, soy sauce tofu, salted duck eggs, dried fruit and other foods in the forbidden list.
What is it about pickled food that is harmful? It is only two harmful: First, some pickles nitrite is too high, this thing is not only toxic itself, and may be and protein food amines synthesized carcinogenic strong "nitrosamines"; Second, salt or sugar is too high, the chronic diseases are not good. If you want to add a third charge, it is the loss of vitamins, low nutritional value, but this is a completely different concept from toxic.
Which pickled foods contain more nitrites? In fact, there are safety problems mainly pickled vegetables, and short-term pickled vegetables, also known as the "storm pickles". Vegetables pickled for more than a month are safe. It turns out that nitrite comes from the relatively high nitrate content in vegetables. Vegetables absorb nitrogen fertilizer or nitrogen in the soil, the accumulation of non-toxic nitrate, and then in the pickling process, by some bacteria into toxic nitrite, thus bringing trouble. Later, nitrite is gradually utilized or decomposed by bacteria, and after the concentration reaches a peak, it will gradually decline and even basically disappear.
Generally speaking, the most nitrite in pickles occurs between two or three days and ten days after the start of pickling. When the temperature is high and the salt concentration is low, the "nitrite peak" appears earlier; on the contrary, when the temperature is low and the salt is large, it appears later.
China's northern region pickles, pickles time is usually more than a month, the southern region pickled sauerkraut, pickles, more than 20 days, this time to take out to eat, on the whole is safe. Traditional pickles are sauced for a long time, even up to several months, so there is even less need to worry about the problem of nitrite poisoning. The strict isolation of oxygen in the processing of pickles can reduce the production of harmful substances, the addition of garlic in pickling can reduce the production of nitrites, and good technology and strains of bacteria will also reduce the risk.
The real danger is the kind of dish that is only pickled for two or three to ten days. Some families like to make their own short-term pickles, but also like to put the cold vegetables for two days to taste before eating, these are unsafe practices. Because eating pickled fish and other dishes, repeated cases of nitrite poisoning, mainly pickled vegetables did not pickle enough time, take out in advance to sell the cause.
The issue to be clarified is that salt and sugar are used to pickle food, mainly to use them in high osmotic pressure to control the nature of microorganisms, as well as to help produce a special flavor of the nature of the texture. Sugar pickling does not cause the production of toxic substances, but to achieve long-term preservation, the sugar content should be 65% or more, which will bring the trouble of high sugar and high calorie. Salt pickling to achieve a good long-term preservation effect, but also to reach about 15% salt, taste is too heavy, there is also the suspicion of elevated blood pressure, so most of the current pickle products using sugar and salt **** with the method, and reduce the salinity, so that consumers can easily accept. But such low-salt pickled food preservation is bound to be difficult, adding preservatives is inevitable.
Pickled food to produce nitrite, on the one hand, there is the temperature and salt time factors, on the other hand, but also raw materials contain a large number of nitrates. Duck eggs, tofu and other foods do not contain a lot of nitrates, so salt pickling is not likely to produce a lot of nitrites, adverse health factors just too much salt itself.
However, because of the pollution of our water bodies is not uncommon, so aquatic products may contain more nitrite. Drying or salting in which part of the protein decomposition, the production of amines, and nitrites combined with cancer-causing nitrosamines, is really a problem that can not be ignored. Measurements show that salted fish, shrimp, dried seafood, dried fish, squid, squid and so on have nitrosamine contamination problems, moisture products and the taste of the product is not fresh is particularly worrisome.
Overall, according to the scientific process of production, pickling time is sufficient kimchi, sauerkraut, pickles, Korean pickles and other food will not cause poisoning, is safe for human beings, but also provides some minerals and fiber. Odorless salted duck eggs, salted meat, fermented bean curd, and dried fruit also do not produce large amounts of carcinogens such as nitrosamines. However, compared with fresh products, pickled vegetables and fruits have a greater loss of nutrients, salt or sugar content is too high, from a nutritional health point of view, or directly eat fresh vegetables and fruits better.