Why do northeast people have a strong preference for kimchi? Because the winter in Northeast China is particularly long and the temperature is extremely low, glacier ice is full of ice and snow. It is difficult to eat fresh fruit in such cold conditions. So since ancient times, everyone has developed a good habit of making sauerkraut.
However, different people have different views on kimchi. Some people think that the historical time of kimchi is excellent enough. Kimchi is the crystallization of the wisdom of workers. Kimchi not only helps to store, but also preserves the nutrient chemicals of vegetables, which is beneficial to health.
Some people think that making sauerkraut requires a lot of salt, and a high-salt diet is not good for health. Long-term high salt is easy to cause hypertension, and high salt diet will continue to destroy gastric mucosa, which is very easy to cause rectal cancer. In the process of making sauerkraut, sodium nitrite may also be produced, which is a carcinogen.
Then the question is, is kimchi really carcinogenic in Northeast China? Is it good or bad to eat sauerkraut for a long time? Why don't we watch an experiment? According to the experiment, the professionals of Qiqihar Health Supervision Institute in Heilongjiang Province detected the content of sodium nitrite in pickles. However, it was found that the content of sodium nitrite in pickled Chinese cabbage changed with time as follows: 1 day, and the content of nitrite in Chinese cabbage was 5.2-7.3mg/kg. On the fifth day, the nitrite content in Chinese cabbage was 189.2-2 13.4mg/kg. On day 10, the nitrite content in Chinese cabbage was between 2 1.3-26.9mg/kg. On day 15, the nitrite content of Chinese cabbage was between 3.2 and 3.7 mg/kg. On the 20th day, the nitrite content in Chinese cabbage was between 1.4-2. 1mg/kg.
What can you find after this experiment? That is, pickled pickles do contain sodium nitrite, but with the passage of time, the content of sodium nitrite is also decreasing. According to China's food hygiene standards, the nitrite content of processed vegetables should be less than 20mg/kg. It is not difficult to see that after 15 days, the content of sodium nitrite has reached the food hygiene standard.
Within the safe value, sodium nitrite generally does not cause cancer. However, according to the experiment, we can also find that the nitrite content exceeded the standard from the first 1 day to the first1day. In other words, the faster you eat, the greater the risk.
In fact, compared with sodium nitrite, the most dangerous thing in kimchi is salt. Too much salt is bad for health, which has been unanimously recognized by the medical community. Studies have shown that the salt content of 100 grams of northeast kimchi is 0.75 grams, while WHO recommends that the daily salt intake of adults be less than 5 grams. Of course, if you like kimchi, the salt in kimchi plus other ingredients means that your daily salt intake exceeds the standard.
A high-salt diet is very likely to cause high blood pressure. In addition, a high-salt diet is harmful to the stomach, which is not sensational.