Have you eaten too many pickles?

　　Eating some pickled vegetables for breakfast will give people a refreshing feeling, but eating too much pickled foods is harmful to the human body. healthy It is unfavorable and can cause many health problems.

　　1. Eating a lot of pickles can easily cause vitamin C deficiency and stones in the human body.

　　During the pickling process of vegetables, a large amount of vitamin C is destroyed. After pickling, the vitamin C content is almost "annihilated". If you eat a lot of pickles, your body will be deficient in vitamin C. Therefore, eating some pickles appropriately can regulate and increase appetite, but it is not advisable if you become addicted to pickles. If consumed for a long time, it is easy to cause various disease。

　　Pickled sauerkraut contains more oxalic acid and calcium. Due to its high acidity, calcium oxalate is not easily formed in the intestines and excreted after consumption. Instead, it will be absorbed in large quantities. Calcium oxalate will crystallize and deposit in the urinary system to form stones.

　　2. Contains carcinogen - "nitrite amine"”

　　The reason why pickled foods should be restricted is because a lot of salt is added during processing. Salt contains impurities such as nitrite and nitrate, which may produce harmful substances such as nitrite amines.

　　During the pickling process, pickled foods are easily contaminated by bacteria. If the amount of salt added is less than 15%, the nitrate in vegetables may be reduced to nitrite by microorganisms. The nitrite content increases after marinating for 1 hour, reaches the peak after two weeks, and can last for 2 to 3 weeks.

　　Eating such pickled foods may, in severe cases, cause nitrite to form a carcinogenic substance, nitrite amine, when it encounters amine compounds in the body. Therefore, eating pickled foods often is not good for the body and can induce cancer。

　　For example, natural vegetables such as radish, potherb, and cabbage contain a certain amount of non-toxic nitrates. If the temperature is high when pickling, less than 10% salt is added, and the pickling time is less than 8 days, bacteria will multiply, and nitrate will easily be reduced to toxic nitrite. After pickling the pickles for 9 days, the nitrite began to decrease, and after 15 days, the nitrite dropped to a safe dose range.

　　If pickled vegetables are not pickled well, the carcinogen nitrite amines will be directly contained in the vegetables. Eating more crude and unhygienic pickles may cause cancer. In addition, there are large amounts of nitrates and nitrites in pickled foods, which can synthesize nitrite amines with secondary amines in meat, which causes stomach cancer direct cause.

　　There is also a category of foods such as sausages, cured hams, and other cured animal foods. Nitrite is artificially added as a food additive to meet the needs of processing techniques such as color development, flavor enhancement, and antisepsis. This also increases the possibility of producing nitrite amines, so the intake of such foods must be controlled.

　　3. Excessive salt content affects the mucosal system. (Harmful to the gastrointestinal tract, causing high blood pressure, overburdening the kidneys, leading to nasopharyngeal cancer, prone to ulcers and inflammation)

　　Since a large amount of salt needs to be added during the pickling process of food, the sodium content of such food will exceed the standard, which will increase the burden on the kidneys of people who often eat pickled foods and increase the risk of high blood pressure.

　　In addition, a large amount of carcinogen nitrosamines can be produced during the pickling process of food, leading to an increased risk of malignant tumors such as nasopharyngeal cancer.

　　High concentrations of salt can also seriously damage the gastrointestinal mucosa, so people who regularly eat pickled foods have a higher incidence of gastrointestinal inflammation and ulcers.