Eating too much pickles is easy to cause cancer? What hazards should pickles pay attention to?

Kimchi is a very common food in life. They are delicious, but they contain many harmful substances, so you shouldn't eat more. So eating too much pickles is easy to cause cancer? What are the hazards of pickles? Eating too much pickles is easy to cause cancer, and there are many other hazards. Let's learn more about the carcinogenic hazards and precautions of pickles.

1, Hazard analysis of pickled vegetables

First, eating a lot of pickles is easy to cause vitamin C deficiency and stones.

Vitamin C was destroyed in the process of vegetable curing. After pickling, the composition of vitamin C was almost "completely annihilated". Eating a lot of pickles makes people lack vitamin C. Therefore, eating pickles properly can regulate appetite and increase appetite, but it is not advisable if you are addicted to pickles. If eaten for a long time, it is easy to cause various diseases.

Pickled sauerkraut contains more oxalic acid and calcium. Because of its high acidity, it is not easy to form calcium oxalate in the intestine after eating, but it will be absorbed in large quantities, and calcium oxalate will crystallize and deposit in the urinary system to form stones.

Second, it contains carcinogen-"ammonium nitrite"

The reason why pickled food should be restricted is that a lot of salt will be added during processing. Salt contains impurities such as nitrite and nitrate, which will produce harmful substances such as ammonium nitrite.

During the curing process, the cured food is easily contaminated by bacteria. If the salt content is less than 15%, 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.

Eating such pickled food will make nitrite meet amine compounds in the body and generate a carcinogen-ammonium nitrite. Therefore, eating pickled food often is harmful to the body and can also induce cancer.

For example, radish, wild vegetables, Chinese cabbage and other natural vegetables all contain a certain amount of non-toxic nitrate. If the temperature of pickled vegetables is high, the salt content is less than 10%, and the pickling time is less than 8 days, bacteria will multiply and nitrate will be easily reduced to toxic nitrite. Nitrite began to decrease after 9 days of pickling, and decreased to the safe dosage range after 15 days.

Pickled vegetables, if pickled badly, will directly contain carcinogen ammonium nitrite. Eating coarse and unsanitary pickles is potentially carcinogenic. In addition, there are a lot of nitrate and nitrite in pickled food, which can combine with secondary amine in meat to synthesize ammonium nitrite, which is the direct cause of gastric cancer.

There is also a kind of food, such as sausages, pickled ham and other pickled animal foods. In order to meet the needs of dyeing hair, enhancing fragrance, preserving corrosion and other processing technologies, artificially adding nitrite as a food additive also increases the possibility of ammonium nitrite production, so it is necessary to control the intake of such foods.

Third, the high salt affects the mucosal system. (harmful to the stomach, leading to hypertension, renal overload, nasopharyngeal carcinoma, ulcer and inflammation)

Because a large amount of salt needs to be put in the curing process of food, the sodium content of this kind of food will exceed the standard, which will increase the burden on the kidneys of people who often eat cured food and increase the risk of hypertension.

In addition, a large number of carcinogenic nitrosamines can be produced during the curing process of food, which leads to an increased risk of malignant tumors such as nasopharyngeal carcinoma.

High concentration of salt can also seriously damage gastrointestinal mucosa, so people who often eat pickled food have a higher incidence of gastrointestinal inflammation and ulcer.

2. Pay attention to pickled pickles.

1, choose fresh vegetables for pickling;

2. Choose root vegetables such as pickled radish and carrot;

3. Add some acidic substances such as lemon juice when curing. Citric acid in lemon juice can inhibit the production of nitrite;

4. In the curing process, you can also add some vitamin C, crush vitamin C tablets, put them into water to make vitamin C solution, and put them into utensils;

5. The utensils used for pickling vegetables must be clean and hygienic. Artificial inoculation of fermented strains, utensils should be cleaned in advance and sterilized at high temperature; When pickling vegetables at home, iron or cook the utensils;

6. When making fermented kimchi, keep it sealed and don't open it casually;

7. When making pickles, the nitrite content can be reduced by controlling the taste to be slightly sweet or salty.