It affects the mucosal system and is harmful to the stomach, intestine and kidney. A large amount of salt will be put into all kinds of pickled foods during the production process, which leads to the excessive sodium content in these foods. China Nutrition Diet Pagoda stipulates that people's daily salt intake should be less than 6 grams, but such pickled food will exceed 6 grams, so regular consumption will increase the burden on the kidneys, and high salt concentration will seriously damage the gastrointestinal mucosa. People who regularly eat pickled food have a higher incidence of gastrointestinal inflammation and ulcers.
In the process of pickling food, a lot of salt is needed, which leads to the excessive sodium content in this kind of food, which increases the burden on the kidneys of people who often eat pickled food and increases the risk of hypertension. In addition, a large amount of carcinogen ammonium nitrite can be produced in the curing process of food, which greatly increases the risk of malignant tumors such as nasopharyngeal carcinoma. In addition, because high concentration of salt can seriously damage gastrointestinal mucosa, people who often eat pickled food have a higher incidence of gastrointestinal inflammation and ulcer.
This kind of food contains a certain amount of nitrite, so it has the potential risk of cancer. In addition, due to the addition of preservatives, color enhancers and color retention agents, the burden on the human liver is increased. In addition, ham and other products are mostly high-sodium foods, which will lead to excessive salt intake, blood pressure fluctuation and impaired renal function.
Pickled food is a traditional food, and many families have the habit of pickled vegetables. However, eating more pickled foods is not good for people's health. This is because: after vegetables are pickled, they lose more vitamins and almost all vitamin C; Pickled sauerkraut contains more oxalic acid and calcium. Because of its high acidity, it is easily absorbed in the intestine after eating. When it is excreted by the kidney, calcium oxalate crystals are easily deposited in the urinary system to form stones.
Pickled food is often contaminated by microorganisms during the pickling process. If the salt content is less than 15%, nitrate in vegetables can be reduced to nitrite by microorganisms, and people will be poisoned if they eat pickled products containing nitrite. Its symptoms are blue-purple skin and mucosa, blue lips and nail beds, and even dizziness, headache, accelerated heart rate and even coma.
Pickled food is made of bean products, vegetables, melons and fruits after pickling and fermentation, and poultry, livestock and fish after fumigation and pickling. Experts pointed out that although pickled food has a unique flavor, it should be eaten in moderation, especially if it is not suitable for long-term continuous consumption. Because this kind of food contains more nitrite, it can synthesize carcinogenic nitrosamines with other substances in the specific environment of human body. Long-term consumption of pickled foods with excessive nitrite is most likely to cause gastric cancer, esophageal cancer and liver cancer, as well as nasopharyngeal cancer and bladder cancer.
The salt content of pickled food is too high. Eating too much will lead to high blood pressure, overload the kidneys and damage the gastrointestinal mucosa. In the process of pickling vegetables, vitamin C was almost "completely annihilated". Eating a lot of pickles can lead to vitamin C deficiency. Pickled sauerkraut contains more oxalic acid and calcium. Because of its high acidity, it is not easy to form calcium oxalate in the intestine after eating, but it will be absorbed in large quantities, and calcium oxalate will crystallize and deposit in the urinary system to form stones.
Conclusion Most pickled foods need to put a lot of salt and ferment under sealed conditions. Even if it is not salt, even if it is fermented, there will be many unhealthy places.