1. World Health Organization: Pickles are a group 2B . carcinogen
Asian traditional pickles are type 2B carcinogens, in the pickling process will produce nitrite carcinogens – the vegetables themselves contain nitrates, mainly from nitrogen fertilizers in the soil and other substances. Compounds containing nitrogen… Under normal circumstances, nitrates are harmless to the human body. But after curing, nitrate will turn into nitrite under the action of reducing bacteria.
Nitrite is a 2B carcinogen with moderate toxicity in humans. Although the evidence for carcinogenicity in humans is limited, the evidence for carcinogenicity in animals is adequate in vitro.
The question is, is it dangerous to eat pickles?
Professor Dien from the Shandong University Hospital of Traditional Medicine (China) said: The nitrite content in pickled foods will change over time. In 4-8 days, the nitrite content reaches its peak, since the 21st day the nitrite content in pickled foods has decreased a lot, basically disappeared.
In fact, although nitrite is toxic, it also inhibits the bacterium Clostridium sporogenes and is beneficial to the human body. In addition, nitrite needs to reach a certain dose to be harmful to the body, a small amount when ingested will be excreted from the body through urine, so there is no need to worry.
2. Melons contain a lot of salt, which is a real health hazard to watch out for
The nitrites in pickles aren’t necessarily carcinogenic, but when pickles require a lot of salt, it’s a real potential food hazard.
Pickled vegetables such as kimchi, sauerkraut and pickled tomatoes need to be soaked with a lot of salt, after the salt is fermented, the concentration can reach 10%-14%.
According to the recommended amount of salt in the dietary guidelines, each person should not eat more than 6g per day. While melon has a sour taste, the “invisible salt” in it easily increases the amount of salt in the body.
Absorption of too many sodium ions will increase blood pressure, cause constriction of blood vessels, damage to blood vessel endothelial cells, even accelerate the loss of calcium ions, cause osteoporosis, kidney disease…
A long-term high-salt diet is also a high risk factor for stomach cancer. After food with a lot of salt enters the stomach, the osmotic pressure in the stomach increases, which can directly damage the gastric mucosa, and at the same time inhibit the synthesis of prostaglandin E, reduce gastric mucosal resistance, causing gastritis, in the long term can cause cancer.
3. Eat healthy pickles, keep these points in mind
1. Don’t eat fresh pickles
Many people like to eat freshly pickled pickles. Although medium pickles have a crunchy taste and are not overpowering, their nitrite content is highest in the early stages of the pickling process, so medium pickles are best eaten sparingly.
2. Reduce salt content
Pickles can be washed before eating to remove some of the salt, remove dirt and harmful microorganisms.
3. Don’t eat too often
Pickles are edible, but not suitable for eating in large quantities. Adults use no more than 150g each time is best, children about 50g are suitable. Should not consume more than 3 times a week.
4. Pay attention to vitamin supplements
Nitrite can be converted in the body into nitrosamines, which can damage the lining of the stomach. Vitamin C prevents the formation of nitrosamines. Therefore, after eating pickled foods, you can eat some foods that are rich in vitamin C such as oranges, kiwi, etc. to help inhibit nitrosamines.
High blood pressure and cancer are not only caused by eating pickles, but it is undeniable that eating too much salt poses a threat to human health. Therefore, it is very important to limit salt, try to eat as little as possible.
at Blogtuan.info – Source: Eva.vn – Read the original article here
