The health of the diet has always been the concern of the public. How to eat healthy food is an important guarantee of health. What do we need to pay attention to in the diet? What needs to be done to ensure the healthy and nutritious food needs careful exploration. It is estimated that many of us know that eating more pickles can be easily carcinogenic. In fact, not all pickles are potentially carcinogenic. These are our misunderstandings of pickles. Let's talk about pickles. What are the misunderstandings of the dish?
Misconception 1: Salted vegetables, pickled vegetables, pickles, pickles, sauerkraut, and Korean kimchi are all the same things.
Although these foods are all managed under the scope of the "GB2714-2003 Health Standard for Pickled Vegetables," the production process is different and the fermentation method is different, so the danger is not the same. A number of studies have shown that since lactic acid bacteria do not possess nitrate reductase, the nitrite content produced by the strict fermentation of pure lactic acid bacteria is very low. Fresh ginger, fresh chilli, garlic, scallion, onion, basil, and other ingredients added to pickle can help reduce nitrite levels. The nitrite content of pickles that need to be cooked for several months is also very low. Only pickled vegetables that have been salted for a few days, as well as pickles and sauerkraut that are highly contaminated by bacteria and pickled for a short time, can promote cancer.
Regrettably, residents in many areas of China like to eat a lot of pickled vegetables. Many residents like to chop their vegetables, add some salt to it, and put them in the refrigerator for a few days to make a crispy side dish. In fact, this is also a variant of pickled vegetables and is not safe. Many investigations have found that eating improperly prepared pickles is indeed associated with high incidences of gastric cancer and esophageal cancer, and carcinogens are also detected in samples.
Misunderstood II: Pickles with nitrites that do not exceed standards will surely pass the test
At present, the results of random inspection tests on pickled foods in China show that the main problem of pickled vegetables in regular enterprises is excessive additives, such as excessive preservatives, excessive saccharin, and excessive sulfites. In order to reduce salt and avoid salty taste while avoiding overgrowth of microorganisms, companies often add preservatives; in order to improve the flavor, saccharin may be added; to make the color more beautiful, it may be bleached with sulphite, or put a little pigment Wait. Compared to nitrites, these substances are very toxic, but after all, they exceed the national standards are substandard products.
Here is to note that putting a small amount of curcumin or monascus pigment is harmless, they are all natural pigments, and even have some health effects.
Misconception 3: If all the pickles are qualified, you can rest assured to eat more.
No matter how good pickled vegetables are, there are more salty foods after all. Natural antioxidants are also lost. Therefore, they cannot be compared with the nutritional value of fresh vegetables.
Here is to explain that pickles contain dietary fiber and a certain amount of calcium, magnesium, potassium and other minerals, lactic acid fermentation and acetic acid fermentation can also produce a small amount of B vitamins, so the health of the pickles is not without merit. People all over the world like to eat pickles and eat a little as appetizers, but if it is used as a main course in a meal, replacing fresh vegetables is not appropriate. In particular, chronic patients and children need to eat more fresh vegetables to prevent diseases or promote growth, and develop good eating habits with light taste, so they should not eat pickles.
Misconception 4: Only pickles may produce carcinogens, pickled and dried seafood like nothing
In fact, pickled and dried seafood products may contain nitrosamine carcinogens. Nitrite itself is only toxic, and the truly carcinogenic substances are "nitrosamines" and "nitrosamines", which are the result of the combination of nitrite and the "amines" of protein breakdown products. Proteins of fish and seafood are prone to degradation during transportation and storage. Their faint smell and odor are caused by amines. In salted fish, dried fish fillets, dried rice, squid and other foods often contain a certain amount of nitrosamines carcinogens. There is also the problem of bleaching, and there is too much salt, which is detrimental to health.
These are the answers we have given to everyone about the wrong understanding of pickles. We think that we can understand the truth of pickles through the above article, which is very beneficial to our health.
For the sake of physical health, we must do a good job in surveying food sources and we must also understand the food production process. Understand the health knowledge of food in life.
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