Excuse me, is eating pickled pickles often harmful to your health?

As a traditional food, pickled food has been welcomed by people for a long time and has become a regular dish on the family table of ordinary people. Some people even eat pickled food for a long time and form a habit. Such as kimchi and pickles, are traditional foods in China and other countries, and bacon is also the characteristic flavor of many countries. Pickled food is delicious, but don't eat more or often, otherwise it will have a negative impact on human health.

Harm of pickled food to health

It is easy to cause vitamin C deficiency and stones.

In the process of pickling vegetables, vitamin C was destroyed a lot, and its composition was almost "completely annihilated". Eating a lot of pickles can lead to vitamin C deficiency. Therefore, eating pickles properly can increase and regulate appetite, but if you are addicted to food for a long time, it will easily lead to various diseases.

Pickled sauerkraut contains more oxalic acid and calcium, which will be absorbed in large quantities after eating. Calcium oxalate formed in the intestine is not easy to be excreted, and calcium oxalate will crystallize and deposit in the urinary system, forming stones.

Contains carcinogen-ammonium nitrite.

Pickled food will add a lot of salt during processing, which contains impurities such as nitrite and nitrate, and may produce harmful substances such as ammonium nitrite. During the curing process, if the salt content is less than 15%, the nitrate in vegetables may be reduced to nitrite by microorganisms. The content of nitrite increased after 1 hour, reached the peak after two weeks, and lasted for 2 ~ 3 weeks. Such pickled food will produce a carcinogen-ammonium nitrite, which is harmful to the body and can induce cancer. For example, radish, wild vegetables, Chinese cabbage and other natural vegetables all contain a certain amount of non-toxic nitrate. If the salt content is less than 10%, the temperature is high, and the curing time is less than 8 days, it will cause a large number of bacteria to multiply, and nitrate will easily be reduced to toxic nitrite.

Pickled vegetables, if pickled badly, will directly contain carcinogen ammonium nitrite. In addition, nitrate and nitrite in pickled food can combine with secondary amine in meat to synthesize ammonium nitrite, which leads to gastric cancer. In sausage and cured ham, nitrite is artificially added to meet the needs of hair color, fragrance and preservation, which also increases the possibility of ammonium nitrite production, so it is necessary to control the intake.

It affects the mucosal system and is harmful to the stomach and kidneys.

Putting a lot of salt in the process of curing food will lead to excessive sodium content in this kind of food. Regular consumption will increase the burden on the kidneys and increase the risk of hypertension. In addition, high salt concentration will seriously damage gastrointestinal mucosa, and the incidence of gastrointestinal inflammation and ulcer is higher in people who often eat pickled food.