Harm of pickled food

1 carcinogenic. Nutrition experts tell us that nitrite is often added to pickled foods sold in the market in order to preserve them for a longer time. Nitrite is a carcinogen recognized by the state. If we eat pickled food for a long time, we will consume too much nitrite. Long-term accumulation of carbonate in the body will lead to cancer.

Pickled food can also put a heavy burden on the liver. Some pickled foods are added with too many preservatives, color enhancers and color fixatives. These food additives are often difficult to decompose in the body, and with the continuous deposition, it will bring a heavy burden to our liver.

3 lead to gastric ulcer and gastritis. Excessive consumption of pickled food will destroy the production and absorption of vitamin C. Long-term consumption will lead to the lack of vitamin C, which will lead to the decline of human immunity. And because of its high salt content, it will also lead to gastrointestinal inflammation.

If you like pickled food, you can make it yourself. Self-made food tastes more secure, without adding some carcinogens, which is hygienic and safe. If fermented with lactic acid bacteria, pure acetic acid bacteria and other substances, pickles and pickles formed by sauerkraut generally do not contain carcinogens such as nitrite.