What are the harmful effects of eating more pickled food?

Pickled food is China's traditional food, such as pickles, pickles, pickled cabbage, pickled potherb mustard, etc., has become a habit of many families pickles. Pickles are convenient, eat a variety of ways, but also easy to store, it is loved by people. However, often eat pickles on human health is not good.

First of all, vegetables pickled, the vitamin contained in the loss of more, vitamin C almost all loss.

Secondly, some pickled foods have toxins that can cause disease. For example, pickled sauerkraut contains more calcium oxalate, due to the high acidity, easy to be absorbed by the intestinal tract after eating, when excreted by the kidneys, calcium oxalate crystals are very easy to be deposited in the urinary system to form stones. Pickled food also has the possibility of being contaminated by microorganisms. If the amount of salt added less than 15%, nitrate in pickled vegetables can be reduced to nitrite by microorganisms, one week after the increase in nitrite content, two weeks after the peak, and continued to three weeks. People who eat food with nitrite will cause nitrite poisoning. Symptoms of poisoning for the skin mucous membranes are blue-purple, the bed of the mouth and fingernail beds blue, commonly known as "Wu Zui syndrome", the heaviest will also be accompanied by dizziness, headache, accelerated heart rate and other symptoms, the serious cases can occur coma and death.

Also, nitrite in the body when encountering amines, can generate nitrosamines. And nitrosamine is a carcinogen.

So, pickled food nutrition is damaged and harmful, is not the ideal food for people to eat less or not eat as appropriate.