Pickled foods is through the smoked fish marinated poultry, soy marinated vegetables and fruits after food made of fermented, such as pickles, salted fish, salted egg, bacon, etc..
Pickles, pickle, is small in Japan, North Korea’s traditional food; bacon flavor is characteristic of many countries. As a traditional food, preserved foods have long been hailed as ordinary people standing on the family table food, and some even long-term consumption of pickled foods, and formed a habit.
Pickled side dishes to eat a little breakfast, could give a refreshing feeling, but excessive consumption of pickled foods is detrimental to human health, will bring a lot of health problems.
Problems brought pickles 1: a lot of eating pickles, prone to human vitamin C deficiency and stones
Pickled vegetables in the process, vitamin C has been a lot of damage. After curing, the composition of vitamin C almost “the whole army was collapsing.” Eat a lot of pickles, a lack of human vitamin C. Therefore, appropriate to eat pickles can be adjusted appetite, increased appetite, but if eat pickles into addiction, it is not desirable. If long-term consumption, it is easy to cause diseases.
Pickled sauerkraut contains more oxalic acid and calcium, because of its high acidity, not after consumption of the formation of calcium oxalate in the intestine was removed from the body, which will be a lot of absorption of calcium oxalate crystal deposition would be the formation of stones in the urinary system.
For example, Guizhou Province County as a higher incidence of urinary tract stones, reasons, mainly the local bias addicted to pickled mustard green.
Problems brought pickles 2: cancer-causing substances – “nitrite amine”
Pickled foods should be limited to food because it is added during processing will be a lot of salt. Salt contains impurities, such as nitrite, nitrate, may produce harmful substances such as ammonium nitrite.
In the curing process, preserved foods susceptible to bacterial contamination. If less than 15% of adding salt, vegetables may be microbial reduction of nitrate into nitrite. Cured 1 hour nitrite content increased, reached a peak after two weeks, and sustainable 2 to 3 weeks.
Consumption of pickled foods such serious cases can cause nitrite in the body when faced amines, amine nitrite produces a carcinogenic substance. So eat pickled foods on the body adversely, can induce cancer.
Such as radish, Brassica juncea, Chinese cabbage and other vegetables, contain a certain amount of natural non-toxic nitrate. If the pickles when the temperature is high, less than 10% salt, pickled less than 8 days, will result in large population of bacteria, but also to the reduction of toxic nitrate nitrite. Pickle pickle 9 days, nitrite started to decline, down to 15 days after the safety of nitrite dose range.
Pickles such as pickled bad dishes directly with nitrite amine carcinogens. Eat pickles crude unsanitary, there is potential carcinogenic risk.
In addition, the pickled foods have higher amounts of nitrate and nitrite, with meat in the synthesis of secondary amine amine nitrite, leading to the direct cause of gastric cancer.
Another type of food such as sausages, preserved ham, pickled other animal food, for hair color, flavor enhancing, anti-corrosion and other processing needs, artificially joining forces with nitrate as a food additive, has also increased nitrite production amine possibilities, so to control the intake of such foods.
Problems brought pickles 3: Salt affected by high mucosal system. (On the stomach of harmful lead to hypertension, renal overburdened, leading to nasopharyngeal carcinoma, easy to ulcers and inflammation)
As food in the curing process, requires a lot of salt, the sodium content of food would lead to such excessive, often caused by eating preserved foods kidney burden, increased risk of hypertension.
In addition, food in the curing process can produce large amounts of carcinogens nitrosamines, leading to the risk of nasopharyngeal cancer increased.
High concentrations of salt would seriously undermine the gastrointestinal mucosa, Guchang were eating pickled foods, gastrointestinal inflammation and ulcer incidence is higher.
