What are the benefits and disadvantages of sauerkraut!

< 1. > Eat sauerkraut in the fall and winter season As the weather gets colder, in the north, especially in the northeast region of the table, sauerkraut began to become a signature dish, no matter whether it is pickled sauerkraut or eating sauerkraut, there are some precautions. Sauerkraut in the pickling process will inevitably produce nitrite, 1 kilogram of sauerkraut in the nitrite content of more than 150 milligrams, will cause poisoning. To reduce the nitrite content of sauerkraut, pickled sauerkraut may wish to put some vitamin C, into the role of vitamin C is mainly to block the generation of nitrite. Salt to put enough volume, to pickle through, with insufficient salt, bacteria can not be completely inhibited, will make the nitrate in the sauerkraut reduced to harmful nitrite. Also, make sure the pickling time is more than 20 days. When not willing to do their own pickling, go to the market to buy sauerkraut to eat, pay attention to choose good quality sauerkraut. The whole good sauerkraut vegetable gang is usually slightly white transparent, vegetable leaves with a little yellow. When you buy sauerkraut at home, you should wash it more often. When eating sauerkraut, it is best to eat fresh vegetables, such as chili peppers, cauliflower, cilantro, garlic cloves, mustard greens, bitter melon, etc. This is because the vitamin C in these vegetables can have a reduction reaction with nitrite, preventing the generation of carcinogens. In addition, you can also take vitamin C orally before or after meals < 2> Pickles are pickled food, containing carcinogenic substances, eat less for the wonderful.... Many friends have heard that pickled foods are harmful and should be eaten as little as possible. So, sauerkraut, kimchi, pickles, soy sauce, soy sauce tofu, salted duck eggs, dried fruit and other foods in the forbidden list. What exactly is harmful in pickled foods? It is only two harmful: First, some pickles nitrite is too high, this thing is not only toxic itself, and may be and protein food amines synthesized carcinogenic strong "nitrosamines"; Second, salt or sugar is too high, not good for chronic diseases. If you want to add a third charge, that is the loss of vitamins, low nutritional value, but this and toxic is a completely different concept. Which pickled foods contain more nitrites? In fact, the main safety problems are mainly pickled vegetables, and short-term pickled vegetables, also known as "storm pickles". Vegetables pickled for more than a month are safe. It turns out that nitrite comes from the relatively high nitrate content in vegetables. Vegetables absorb nitrogen fertilizer or nitrogen in the soil, the accumulation of non-toxic nitrate, and then in the pickling process, by some bacteria into toxic nitrite, thus bringing trouble. Later, nitrite is gradually utilized or decomposed by bacteria, and after the concentration reaches a peak, it will gradually decline and even basically disappear. Generally speaking, the maximum amount of nitrite in pickles occurs between two or three days and ten days after the start of pickling. When the temperature is high and the salt concentration is low, the "nitrite peak" appears earlier; on the contrary, when the temperature is low and the salt is large, it appears later. China's northern region pickles, pickles time is usually more than a month, the southern region pickles, sauerkraut, kimchi to more than 20 days, this time to take out to eat, on the whole is safe. Traditional pickles are sauced for a long time, even up to several months, so there is even less need to worry about the problem of nitrite poisoning. The strict isolation of oxygen in the processing of pickles reduces the production of harmful substances, the addition of garlic in pickling reduces the production of nitrites, and good processes and strains of bacteria also reduce the risk. The real danger is precisely the kind of vegetables that are only pickled for two or three to ten days. Some families like to do some of their own short-term pickles, but also like to put the cold vegetables for two days to taste before eating, these are unsafe practices. Because eating pickled fish and other dishes, repeated cases of nitrite poisoning, mainly pickled vegetables are not pickled enough time, take out in advance the cause of sales. The problem that needs to be clarified is that salt and sugar are used to pickle food, mainly because of their ability to control microorganisms under high osmotic pressure, as well as to help produce a special flavor and texture properties. Sugar pickling does not cause the production of toxic substances, but to achieve long-term preservation, the sugar content has to be 65% or more, which brings with it the trouble of high sugar and high calorie content. Salt pickling to achieve a good long-term preservation effect, but also to reach about 15% salt, taste is too heavy, there is also the suspicion of elevated blood pressure, so most of the current pickle products using sugar and salt **** with the method, and reduce the salinity, so that consumers can easily accept. But such low-salt pickled food preservation is bound to be difficult, adding preservatives is inevitable. Pickled food to produce nitrite, on the one hand, there is the temperature and salt time factors, on the other hand, but also raw materials contain a large number of nitrates. Duck eggs, tofu and other foods do not contain a lot of nitrates, so salt pickling is unlikely to produce a lot of nitrites, adverse health factors are just too much salt itself. However, because of the pollution of our water bodies is not uncommon, so aquatic products may contain more nitrite. Dry or salted, some of the proteins decompose, producing amines, and nitrites combine to become carcinogenic nitrosamines, is really a problem that can not be ignored. Measurements show that salted fish, shrimp, dried seafood, dried fish, squid and so on have nitrosamine contamination problems, moisture products and the taste of the product is not fresh is particularly worrisome. Overall, according to the scientific process of production, pickles, sauerkraut, pickled vegetables, Korean pickles and other food will not cause poisoning, is safe for human beings, but also can provide some minerals and fiber. Odorless salted duck eggs, salted meat, fermented bean curd, and dried fruit also do not produce large amounts of carcinogens such as nitrosamines. However, compared with fresh products, pickled vegetables and fruits have a greater loss of nutrients, salt or sugar content is too high, from a nutritional health point of view, or directly eat fresh vegetables and fruits better. <3> eating sauerkraut benefits and precautions Introduction: sauerkraut, also known as kimchi, stained cabbage, is the choice of Chinese cabbage or cabbage and other seasonings, etc., after the impregnation of soaking, in the lactic acid bacillus under the action of the fermentation and become. Efficacy: Sauerkraut has a salty and sour taste, crisp and tender texture, bright color and aroma, appetizing and refreshing, sobering up and getting rid of fatigue; it not only improves appetite and helps digestion, but also promotes the absorption of iron in the human body. The acidity of sauerkraut is the result of lactic acid produced by lactobacillus bacteria decomposing the sugar in cabbage. Lactic acid is a kind of organic acid, which can improve appetite and digestion after being absorbed by the body. At the same time, when cabbage becomes sour, the nutrients contained in it are not easily lost. Suitable for people of all ages. Serving size: about 30 grams per meal. Warm tips: ●Sauerkraut can only be eaten occasionally, if long-term gluttony, it may cause urinary stones. In addition, in the process of pickling sauerkraut, vitamin C is destroyed in large quantities, and if the human body lacks vitamin C, it will reduce the ability to inhibit the deposition of calcium oxalate crystals in the kidneys and reduce the formation of stones. ● Consumption of sauerkraut containing too much nitrite will make the hemoglobin in the blood turn into methemoglobin, which has lost the function of carrying oxygen, so that the red blood cells will lose the ability to carry oxygen, resulting in a lack of oxygen in tissues, and the appearance of bruises on the skin and lips, headache and dizziness, nausea and vomiting, panic attacks.