Summer is hot, many people have poor appetite, and the porridge is favored by many friends with bad appetite. A bowl of porridge, plus a pickled side dish, after the stomach, feels appetite is wide, people seem to be more Added some vitality.
Pickled vegetables in the curing process, to a large extent retain the original nutrients, protein, amino acids, calcium, iron and so on. The invention of pickled vegetables is the embodiment of the wisdom of the working people in China. However, with the development of science and technology, it has been found that the nitrite produced during the curing process can inhibit the growth of Clostridium botulinum and other types of spoilage bacteria, improve the flavor of preserved foods, and at the same time, nitrous acid. Salt can react with amines of protein decomposition products in salted products to form nitrosamines. Nitrosamines are a strong carcinogen. Long-term consumption of pickled vegetables will greatly increase the incidence of cancer. Therefore, you should pay attention to the following problems when eating preserved foods:
1. It is not advisable to eat pickles that are too short in pickling period.
The content of nitrite in the pickled vegetables was not high in the first 2 days of pickling, but the highest content of nitrite in the 3rd-8th day was called nitrous peak. This is because there are many kinds of food in the dish. Nitrate bacteria, vegetables can produce a large amount of nitrite after salting, but then gradually reduced, and fell to a safe range after one month. Therefore, especially when picking vegetables from home, pay attention to the curing time, do not be greedy, greedy, eat fresh pickled vegetables. When purchasing commercially available pickled vegetables, you should also buy preserved vegetables from regular businesses and manufacturers.
2, patients with gastrointestinal diseases should not eat pickles
Pickled vegetables are acidic foods, and the process of pickling is also the process of fermentation. Pickles can help the body to secrete stomach acid, appetizing and greasy. If people with gastrointestinal diseases often eat pickles, it will increase the burden on the stomach, which may cause problems such as ulceration. It is recommended that such people should not eat pickled vegetables.
3, high blood pressure patients should not eat pickles
Pickled vegetables generally refer to the infiltration of salt into the inside of food tissue to achieve the purpose of preserving food. Therefore, one of the pickled vegetables contains high salt. For hypertensive patients, excessive intake of salt will break the body. Osmotic pressure balance, increase blood pressure, is not good for the disease. In addition, high-salt foods can cause cardiovascular and cerebrovascular diseases, osteoporosis, etc. It is recommended that the elderly should eat less.
4, should not eat a lot of pickled vegetables
As mentioned above, the pickled vegetables contain nitrite, and the human body ingests a large amount of nitrite for a long time, which can cause blood vessels to dilate. The iron in the blood is oxidized and cannot be combined with oxygen, producing oxidized hemoglobin blood disease, making blood Reduced oxygen delivery capacity, destruction of blood cells, and hemoglobin in the plasma and urine cause blockage of the renal tubules. Generally, human body intake of 0.3-0.5 g of nitrite can cause poisoning, and more than 3 g can cause death.
5, pregnant women, maternal should not eat too much pickled vegetables
Nitrite can enter the fetus through the placenta. Studies have shown that infants within 6 months are particularly sensitive to nitrite. The relative risk of developing brain cancer in children under 5 years of age is related to the amount of nitrite in the mother's food intake. . In addition, nitrite can also enter the baby through the milk, causing hypoxia in the baby's body tissues, and cyanosis on the skin and mucous membranes. Therefore, pregnant women should try not to eat pickled vegetables and pickled foods.
After reading the above introduction, do you think that the pickled vegetables are nothing? In fact, any food has its advantages and disadvantages, and pickled vegetables are not necessarily beneficial.
Pickled vegetables are refreshing and fragrant, which helps appetite digestion and appetite. It is a side dish of many meat dishes. Sauerkraut can not only greasy, but also dissolve the smell of meat and fish, and promote the human body. The absorption of iron in meat is a good "partner" for meat products.
The sourness in pickles is derived from the lactic acid produced by the decomposition of sugars in vegetables by lactobacilli. Lactic acid is an organic acid that is beneficial to the digestion and absorption of the human body. When the body's oxygen demand is reduced, part of the lactic acid will be decomposed and metabolized to produce adenosine triphosphate. Adenosine triphosphate can help treat chronic hepatitis, chronic myocarditis, polyneuritis, cerebral vascular sequelae, etc., and it also helps the human body. Therefore, when you eat pickled vegetables, you should pay attention to the amount, do not eat more, do not eat for a long time.
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