The main hazards of pickled foods are: 1. Cause high blood pressure, overburden the kidneys, and lead to nasopharyngeal cancer; 2. Affect the mucosal system (harmful to the gastrointestinal tract); 3. Easily cause ulcers and inflammation.

Pickled food is a traditional food, and many families have the habit of pickling vegetables. However, eating too much pickled food or eating too much is not good for your health. This is because: after vegetables are pickled, the vitamins contained in them are lost more, and vitamin C is almost completely lost; pickled sauerkraut contains more oxalic acid and calcium. Due to its high acidity, it is easily absorbed in the intestines after eating. When excreted by the kidneys, calcium oxalate crystals are easily deposited in the urinary system to form stones.

Pickled foods are often contaminated by microorganisms during the pickling process. If the amount of salt added is less than 15%, the nitrate in vegetables can be reduced to nitrite by microorganisms. If people eat food containing nitrite Salt pickled products can cause poisoning. The symptoms include blue-purple skin and mucous membranes, blue lips and nail beds, and in severe cases, dizziness, headache, accelerated heart rate and other symptoms, and even coma.

When nitrite encounters amines in the human body, it can generate nitrosamines. Nitrosamines are carcinogens, so regular consumption of pickled products can easily cause cancer.

Therefore, pickled products are nutritionally damaged and harmful, so they are not an ideal food for people, so it is better to eat less.