Why do the older generation often eat pickled vegetables due to poverty, but rarely have high blood pressure or cancer? The truth is here

When it comes to pickles, people will think of pickled Chinese cabbage, dried radish, mustard tuber, olive, hot cabbage, etc. There are many kinds of bracken, and many people like to eat it

When it comes to pickles, people will think of pickled Chinese cabbage, dried radish, mustard tuber, olive, hot cabbage, etc. There are many kinds of bracken, and many people like to eat it. Especially at breakfast, a small plate of pickles with clear Congee can make people feel satisfied.

In the era of material scarcity, people had to rely on pickled vegetables to save money or when they couldn't eat fresh vegetables, so many people in many regions developed the habit of eating pickled vegetables.

Nowadays, people's consumption and living standards have made a qualitative leap, and pickled vegetables still have not left the dining table. However, the controversy over pickled vegetables in daily life has never stopped. Some people say that eating pickled vegetables frequently can easily lead to cardiovascular disease.

So why did people in the past often eat pickled vegetables, but few people suffer from high blood pressure and cancer? What exactly is the reason for this? Now let's listen to what the doctor said.

01

Is eating pickled vegetables good or bad for the body?

Salted vegetables are food made from pickled vegetables. Currently, there are three main ways to pickle pickled vegetables: one is to ferment them with acetic acid bacteria, which have a strong sour taste.

Secondly, fermented with lactic acid bacteria, pickled vegetables have a clear sour taste, such as kimchi. Thirdly, salted vegetables are mostly made in this way.

The main health risk of eating pickled vegetables is nitrite. When pickling vegetables, the nitrate in them is reduced to nitrite by the nitrate in bacteria.

A large amount of nitrite intake is easy to cause acute poisoning. When nitrite enters the body, it will combine with amino acids to form nitrosamines, which are strong carcinogen and easy to induce cancer.

After 20 days of making salted vegetables, nitrite will gradually decrease under oxidation, and the average level will drop to below 10mg/kg. It is safe to eat salted vegetables at this time.

Eating salted vegetables can lead to excessive salt intake in the body, breaking the balance of water and sodium in the body, causing an increase in blood pressure. Excessive salt intake can also lead to excessive kidney burden, which can easily lead to kidney function damage.

02

Why do the older generation often eat pickled vegetables due to poverty, but rarely have high blood pressure or cancer? Tell you the truth

The older generation has very little food to satisfy their hunger, and the food they eat is mostly pickled vegetables. However, there are very few people who suffer from diseases such as hypertension and cancer. However, with the changes in living conditions, the number of people suffering from these diseases has increased?

Firstly, due to the scarcity of food at that time, besides pickled vegetables, there were very few additional sources of salt intake, which means that the daily intake of salt by the human body was very limited.

Nowadays, people's various hidden salts have increased, such as frequent consumption of various snacks, which can easily lead to excessive salt intake, leading to an increase in the number of patients.

Secondly, the majority of the older generation are working people who need to engage in heavy physical labor, and the working environment is also relatively harsh. The salt intake in the body will be consumed with metabolism.

But most people nowadays are office workers and do not need to engage in physical labor, so you cannot consume excess salt. Excessive salt intake ultimately leads to the occurrence of diseases.

In addition, grain was relatively scarce at that time, with rice and white flour being scarce. The older generation relied on grains and miscellaneous grains as their main food, which were rich in potassium and could neutralize sodium, avoiding the accumulation of salt in the body.

However, nowadays people mainly rely on fine white noodles and rice, and the imbalance between sodium and potassium in their bodies can lead to excessive sodium intake. Patients with cardiovascular and cerebrovascular diseases such as hypertension who consume too much pickled vegetables will worsen their condition.

03

Just a mouthful of pickled vegetables? Remember 3 points to reduce risk

Many people have been eating pickled vegetables since childhood, and sometimes they just crave a mouthful of pickled vegetables. Can't they eat even one mouthful of pickled vegetables? In fact, salted vegetables can be eaten. Remember the following points to reduce the risk of cancer.

Avoid long-term consumption of high salt pickled foods in large quantities

It is not entirely unacceptable to eat high salt pickled foods. Its carcinogenicity and risk of causing hypertension and cardiovascular and cerebrovascular diseases come from long-term consumption in large quantities. Occasionally eating a few times to satisfy one's craving is sufficient, but do not consume large amounts for a long time.

Manually reduce salt during consumption

Before eating salted fish and meat, one should blanch them and use the water to remove some of the salt, achieving the goal of reducing salt. Alternatively, when cooking salted food, add some fresh vegetables to balance the diet, or use the potassium in vegetables to remove sodium from the body and reduce salt intake.

Pay attention to the time of consumption

It is recommended to marinate the food for half a month before consuming it, as the concentration of nitrite will reach its peak on the 2nd to 9th day of pickling. As long as consumed after a month, it can minimize the carcinogenicity of pickled food.

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