What are the hazards of pickles? Who should not eat pickles?
Pickling vegetables is a long-established vegetable processing method. Because the processing method is simple, low-cost, easy to preserve, the product has a unique color, smell and taste, it can not be replaced by other processed products, so the pickled vegetables products are consumed Welcome.
Pickled vegetables can use a variety of raw materials, commonly used are white radish, carrots, cucumbers, lettuce, garlic, lotus white, pepper and so on. The traditional vegetable pickling products in various parts of China include Shanghai Sherry, Sichuan Fuling mustard, Guangdong sour bamboo shoots, Yunnan rutabaga, Changzhou sweet radish and so on. In foreign countries, Japanese pickles, Korean kimchi, etc. have long enjoyed a good reputation.
At present, China's large-scale and industrialized production of pickled vegetables generally uses high-salt embryos and long-term pickling techniques, and then uses low-saltification methods to make various finished products. The mechanism of vegetable pickling is mainly the use of the high osmotic pressure of salt, the fermentation of microorganisms and the hydrolysis of proteins, and a series of other biochemical changes, which ultimately preserves the preserved products and has a unique color and fragrance. taste. Pickled vegetable fermentation is generally based on lactic acid fermentation with a small amount of alcoholic fermentation and trace acetic acid fermentation. In vegetables pickled products, the taste-sensitive substances are mainly two kinds of amino acids and organic acids; the aroma substances are very complex, and usually are a variety of volatile and semi-volatile substances.
What are the hazards of pickles?
Eat more cancer
Pickles contain carcinogenic substances "nitrite amines", pickled foods in the processing process will add a lot of salt, salt contains impurities, such as nitrite, nitrate and so on. Therefore, eating pickled foods is not good for the body and can induce cancer.
Human hypoxic intoxication
During the pickling process, vegetables are often contaminated by microorganisms as a result of pickled foods, making them nitrites. The consumption of sauerkraut containing too much nitrite will cause hemoglobin in the blood to become methemoglobin, which loses its aerobic function, resulting in human hypoxic intoxication.
Salt is too high and affects the mucosal system
Due to the large amount of salt that is required during the salting process of food, this will lead to excessive levels of sodium salt in such foods, causing an increase in the burden on the kidneys who often eat pickled foods and an increased risk of hypertension. High concentrations of salt can also seriously damage the gastrointestinal mucosa, so often eat pickled foods, gastrointestinal inflammation and ulcer incidence is higher.
Accelerate skin aging
Because the sodium and chloride ions in the salt will cause facial cells to lose water, it will reduce the skin quality
Causes human body vitamin C deficiency
During the salting process of vegetables, vitamin C is destroyed in large quantities. After pickling, the ingredients of vitamin C are almost "destroyed." Eat a lot of pickles, the lack of human vitamin C. Therefore, proper eating of pickles can regulate appetite and increase appetite, but if you like to eat pickles, it is not desirable. If you eat for a long time, you can easily cause various diseases.
Trigger stones
Pickled sauerkraut contains more oxalic acid and calcium. Because of its high acidity, calcium oxalate is not easily excreted in the intestine after consumption, but will be absorbed in large quantities. Calcium oxalate will crystallize and deposit in the urinary system to form stones.
Which people are not suitable for pickles
Expectant mothers should eat less pickles
After pregnancy, some women prefer to eat sour foods, especially pickles, because of reduced appetite. Doctors suggest that it is possible for pregnant women to eat pickles in small quantities occasionally, but it is not good for their health and development. Nitrite-based compounds exist in pickles. These substances have strong carcinogenicity and can induce tumors in various animals and various tissues and organs, causing uterine tumors and inducing fetal malformations.
Children and the elderly should eat less pickles
Children's kidney defense system is not perfect. Eating pickles can easily cause a large number of harmful bacteria to invade the children's body. This is also the case for the elderly. The elderly have a defensive ability of their body tissues and organs. Eating sauerkraut can cause pathogenic bacteria to invade the body. , causing some harm.
Can pickles be eaten in the end?
Even though pickles are lurking with many hazards to human health, they are not completely useless. For example, pickles still contain dietary fiber and a certain amount of calcium, magnesium, potassium and other minerals. Lactic acid fermentation and acetic acid fermentation like sauerkraut can also produce a small amount of B-groups, which are all beneficial to health.
How to eat pickles before they are healthy
1, eat breakfast pickled side dishes, will give people a refreshing feeling, but eating too much pickled foods is not good for human health, will bring many health problems.
2, pickles, the lower the salt content, the higher the temperature, nitrite rise faster, generally pickled five to ten days, nitrate and nitrite rose to a peak, gradually declined after fifteen days. Twenty-one days can be harmless. Therefore, pickled vegetables should generally be eaten after 21 days.
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