Harm of pickled food to health
Pickled food is very harmful to our liver and kidney, and it is easy to cause poisoning, stones and cancer.
1, for kidney and liver
Pickled food contains a large number of preservatives, color enhancers and color retention agents. Although these additives will not cause poisoning as long as they are not eaten in excess, they will still increase the burden on the human liver. Because cured foods such as ham are mostly high-sodium foods, a large amount of consumption will lead to excessive salt intake, which will eventually lead to blood pressure fluctuations and damage renal function.
2, inflammation and ulcers.
Judging from the nutritional composition of pickled food, vitamin C in pickled food is largely destroyed, and there are almost no ingredients in vitamin C food. Therefore, eating a lot of this pickled food will lead to vitamin C deficiency. Lack of vitamin C will lead to decreased resistance, various inflammations and ulcers, and easily lead to various diseases. Moreover, high concentration of salt will seriously damage the gastrointestinal mucosa, so the incidence of gastrointestinal inflammation and ulcer is relatively high for people who often eat pickled food.
3, poisoning, stones and carcinogenesis
Pickled food will be contaminated by microorganisms during the production process. If the added salt content is lower than 15%, the nitrate in vegetables will be reduced to nitrite, and people will be poisoned when eating pickled food containing nitrite. Because pickled vegetables contain more oxalic acid and calcium, it is not easy to form calcium oxalate in the intestine after eating, and it will be excreted. On the contrary, it will be absorbed in large quantities, then calcium oxalate will crystallize and deposit, and finally stones will form in the urinary system. The incidence of malignant tumors such as nasopharyngeal carcinoma will increase because a large number of carcinogenic nitrosamines will be produced during the production of pickled food.
4. Other dangers
Long-term consumption of pickled foods is easy to cause ulcers and inflammation, because vitamin C in such foods has been largely destroyed. Long-term consumption of them can easily lead to VC deficiency, lead to decreased resistance, and finally lead to various inflammations and ulcers, and even cause various diseases. In addition, it is easy to cause poisoning, such as poisoning after eating pickled products containing nitrite. In addition, frequent consumption of pickled foods is likely to cause stones and even cancer, because such foods will produce carcinogenic nitrosamines in the production process, which will lead to an increase in the incidence of malignant tumors such as nasopharyngeal carcinoma, and its high concentration of salt will also seriously damage the gastrointestinal mucosa, so people who often eat pickled foods will have a higher chance of gastrointestinal inflammation and ulcers.