What are the dangers of pickles to the human body?

Vegetables in the pickling process, vitamin C is destroyed in large quantities. After pickling, the composition of vitamin C is almost none, often eat pickles, the human body is prone to lack of vitamin C deficiency. Pickled pickles contain more oxalic acid and calcium, easy to cause stones. Salt contains impurities, such as nitrite, nitrate, etc., long-term use can induce cancer.

Guidance: Appropriate use can regulate appetite, increase appetite, but not long-term consumption. Usually pickles pickled for about 20 days is the best, if the time pickled too short may be pickled in the nitrites can easily lead to your poisoning, so be sure to pickle well, to avoid poisoning, but I recommend that you usually best to eat less pickled, after all, is a certain possibility of carcinogenicity. It is best not to eat pickled sauerkraut, keep low-salt light meals, eat some curd pickled things on the skin health is not good. Still eat more green vegetables or fresh fruit, drink more milk soy milk and so on.