Experts say that eating pickled food is easy to cause cancer. Why do Koreans always eat kimchi?

As we all know, eating pickled food often is particularly easy to cause cancer, because in pickled food, a large amount of aflatoxin will be produced because of long-term pickling, and aflatoxin is a first-class carcinogen. If aflatoxin exceeds the standard, it will bring a series of harm and influence to human body. Korea is a country that likes kimchi very much. Kimchi is a pickled food. It takes a long time for kimchi to taste richer. Why do Koreans always eat kimchi, but it's okay?

Koreans' obsession with kimchi

Kimchi can be said to be a must for every meal of the Korean people. South Korea is a country lacking in material resources, especially in the era of hard life. Kimchi is almost a precious food that gives life to the Korean people. Even if the consumption level of the Korean people is still very low, it is impossible to eat fresh vegetables at every meal. Kimchi is still very popular among Korean people. From the taste point of view, kimchi is sour and hot, suitable for three meals a day, whether it is soup or meat, or simply as a side dish, it is very delicious. So far, kimchi is still very popular among Koreans.

There is no problem eating kimchi in moderation.

In the process of pickling vegetables, nitrite is indeed produced, because vegetables themselves contain nitrate. Generally, it is harmless to human body, but it will produce nitrite harmful to human body after soaking and pickling. On the day of curing and during 20 days, the nitrite content of vegetables is very low, which is in line with the food safety level. From the second day of curing, the nitrite content will gradually increase. On the eighth and ninth day, when the nitrite content is the highest, don't eat it during this time, and then the nitrite content in vegetables will gradually decrease, because the oxygen in the pickle jar is exhausted by microorganisms, and the nitrite will gradually reach a stable value, so the carcinogenic effect of kimchi is not obvious.

There are also anticancer substances in kimchi.

Everything has two sides, so does kimchi. Kimchi can retain the nutrients and trace elements in vegetables to the greatest extent. Although nitrite is produced in the pickling process, amino acids are also produced in the pickling process. In addition, kimchi is rich in isothiocyanate, which is a powerful anticancer substance. Kimchi contains glucosinolates and flavonoids, which are natural antioxidants and can activate the human body.

Koreans are not good.

According to the survey of the World Health Organization, the incidence of cancer in Korea was very high in 2008, especially the number of gastric cancer, ranking first in the world, and the incidence of cancer under 49 was 20 points higher than the second place. It can be seen that kimchi may subtly affect the health of the Korean people, but even so, the Korean people are still reluctant to give up kimchi and still eat three meals a day. It can really be said that they are eating kimchi with their lives.