Uncle Wang is from the Northeast, and he likes pickled Chinese cabbage very much. I always feel unwell after not eating a meal

Uncle Wang is from the Northeast, and he likes pickled Chinese cabbage very much. I always feel unwell after not eating a meal. When the information that pickled Chinese cabbage causes cancer spread on the Internet, Uncle Wang was worried.

If pickled Chinese cabbage is said to cause cancer, people in Northeast China may be the first to refuse. After all, this pickled Chinese cabbage is not a net red dish, but a dish handed down from generation to generation. It is not too much to say it is a traditional food.Is pickled Chinese cabbage good or bad for health? Is it carcinogenic?The truth has come.

1 Is pickled Chinese cabbage good or bad for health?

As a traditional food in China, pickled Chinese cabbage has always occupied a high position in the food industry.In the period of material shortage, making fresh vegetables into pickled Chinese cabbage is a good method of food preservation.Nowadays, pickled Chinese cabbage has been eaten in a variety of ways and is popular with the public. In addition to serving as appetizers, the most common ones are pickled Chinese cabbage stewed noodles, pickled Chinese cabbage stewed pork, pickled Chinese cabbage dumplings, pickled Chinese cabbage fried sausage, etc.

So the question is, is pickled Chinese cabbage good or bad for health?The answers to any question are only relative, not absolute.Eating pickled Chinese cabbage can be good or bad:

Benefits of moderate consumption of pickled Chinese cabbage:

1Appetizing and digesting:Rich in organic acids, it can accelerate gastric acid secretion, increase appetite, and aid digestion.

2Improving constipation:Contains a large amount of fiber, which can promote gastrointestinal peristalsis and alleviate constipation symptoms.

3Regulating bacterial balance:Containing a large amount of acid resistant lactic acid bacteria, it can inhibit the proliferation of harmful bacteria in the intestine, thereby regulating the balance of intestinal bacteria.

Disadvantages of excessive consumption of pickled Chinese cabbage:

1Excessive stomach acid:Eating too much pickled Chinese cabbage will easily lead to excessive stomach acid and gastrointestinal discomfort.

2Easy to stone:Excessive oxalic acid, insufficient absorption of vitamin C, and easy crystallization and deposition of stones.

3Easy to Poison:Pickled Chinese cabbage contains nitrite, which can lead to poisoning or even death if eaten too much.

It can be concluded that pickled Chinese cabbage is not absolutely good or bad for human health, and the premise of judgment mainly depends on the amount of consumption.It is good to eat pickled Chinese cabbage in moderation, but bad to eat pickled Chinese cabbage in excess.

2 Is pickled Chinese cabbage carcinogenic?

Pickled Chinese cabbage has a wide audience, and its carcinogenicity has always been controversial.The truth has come.

Pickled Chinese cabbage carcinogenicity is mainly because pickled Chinese cabbage contains nitrite.The production process of pickled Chinese cabbage is easy to convert nitrate in vegetables into nitrite. When pickled Chinese cabbage are pickled, the nitrate in the vegetables will become nitrite after oxidation and interaction with bacteria.

According to the investigation, every kilogram of pickled Chinese cabbage contains more than 150mg nitrite, which will cause poisoning.Nitrite is a toxic substance. Long term intake of food containing nitrite can easily cause food poisoning, and in severe cases, it may even lead to death.

The content of nitrite in pickled Chinese cabbage changes in a curve, mainly high low high.The nitrite content in pickled pickled Chinese cabbage is high in the first 10 days, and will decrease in about 20 days. The nitrite content in pickled Chinese cabbage will continue to increase after more than 25 days.

At present, there is no case proving that pickled Chinese cabbage is carcinogenic.There is experimental evidence that long-term consumption of foods containing nitrite can indeed lead to cancer. Pickled Chinese cabbage contains nitrite, which is easy to increase the incidence of cancer after long-term consumption.

3 How is pickled Chinese cabbage safest to eat?

Although pickled Chinese cabbage is delicious, we should also pay attention to the correct consumption. How is pickled Chinese cabbage safest to eat?Suggest doing the following:

1. Choose a time to consume

Choosing the best eating time is the top priority for the safety of eating pickled Chinese cabbage.It can be seen from the above that the nitrite content of pickled Chinese cabbage is relatively low after 20 days of pickling, and relatively high after the first 10 days and 25 days. Therefore, it is recommended to choose pickled Chinese cabbage preserved for about 20 days for eating.

2. Adjusting storage methods

Low temperature storage is an important measure to ensure the food safety of pickled Chinese cabbage.The content of nitrite in low temperature environment is stable, and bacteria are not easy to breed, which can also ensure the taste of pickled Chinese cabbage to the greatest extent. High temperature environment is easy to accelerate the fermentation of pickled Chinese cabbage, causing pickled Chinese cabbage to rot and deteriorate, and increasing the nitrite content.

3. Control the amount of salt used

The control of salt consumption is also important for the safety of eating pickled Chinese cabbage.There is a standard range of salt intake in the human body, and too little or too much salt intake can harm human health. A large amount of edible salt is required for pickled Chinese cabbage pickling, and it is inevitable to increase salt intake when eating pickled Chinese cabbage.

4. Clear taboos for consumption

Pickled Chinese cabbage should be clearly forbidden to eat.Pickled Chinese cabbage is not suitable for everyone. Pickled Chinese cabbage contain nitrite, which can also lead to excessive stomach acid when appetizing. For pregnant women and those with underlying diseases such as cardiovascular and cerebrovascular diseases, liver diseases, and gastrointestinal disorders, it is recommended to eat less.

summary

Eating pickled Chinese cabbage is both good and bad for health.Moderate consumption is beneficial for human health, while excessive consumption is detrimental to human health.

The content of nitrite in pickled Chinese cabbage is not high.Moderate consumption of pickled Chinese cabbage will not cause cancer.Long term consumption of foods containing nitrite can easily lead to cancer.

It is important to eat pickled Chinese cabbage correctly.The safety of eating pickled Chinese cabbage can be improved by selecting eating time, controlling salt consumption, and clarifying eating taboos.

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