Does eating pickles mixed at that time produce nitrite?

There will be. This is because some vegetables contain nitrites.

There will also be nitrite just after mixing, but the amount precipitated is relatively small. If you mix pickles for a long time, the nitrite in them will increase, which is the n element in the vegetables themselves.

and sodium chloride reaction.

Nitrate is found in vegetables because vegetable farmers apply a lot of chemical fertilizers, especially nitrogen fertilizers, which exceed the needs of vegetables, and are still fertilized before harvesting, and these vegetables do not have time to use all of them to synthesize nutrients, so they have to stay in vegetables in the form of nitrates. However, after a period of storage, nitrate is reduced to nitrite due to the action of enzymes and bacteria, so nitrite will also be present in freshly mixed pickles.

Symptoms of poisoning. 1.Headache.

Dizziness, weakness, chest tightness, shortness of breath,

Palpitation. Nausea, vomiting, abdominal pain, diarrhea and cyanosis of the lips, nails, whole body**, mucous membranes.

Wait. 2.The whole body** and mucous membranes show different degrees of blue-purple.

3.Severely poisoned patients may be unconscious, convulsive, respiratory paralysis, etc.

Detection method. 1.Take 3 5 ml of venous blood from the patient, and the blood is blue-purple.

2.Centrifugation precipitates, and the plasma is yellowish, indicating that the blue-purple color is caused by the abnormality of the cells themselves.

3.Shake well and shake in oxygen or air for 15 minutes if it returns to bright red.

The color indicates that the original blue-purple color is low hemoglobin.

Caused by oxidation.

4.Through the above simple tests, a preliminary judgment can basically be made.

Pickles do not produce nitrite within 4 hours, so they can be eaten with confidence. Because nitrite in pickles is negligible in the first 2 days, nitrite only begins to increase gradually after the 2nd and 3rd days of pickles, until it reaches a high peak on the 8th day, and begins to gradually subside after the 8th day, and disappears after the 20th day (which can be understood). Therefore, it is best to eat pickles 2 days before pickling or 20 days after eating.

In this way, the harm of nitrite in pickles will be avoided or reduced.

Rinsing with water can remove nitrite from pickles.

Lowering nitrite levels would be safer and safer. So how can you reduce the nitrite content in pickles? Everything has to start from the chemical reaction, the essence of reducing nitrite is to add some reducing substances to block nitrite synthesis of nitrosamine carcinogens.

Organic sulfides in green onions, ginger and garlic, vitamin C and other reducing substances in lemon juice can be added at the same time as pickling pickles, which is a chemical reduction reaction process so that nitrite cannot synthesize nitrosamine carcinogens.

Eating method: 1. After the pickles are pickled, they can be boiled in water for 2 minutes or dried in the sun for 30 minutes before eating, or washed with hot water to remove the residual nitrite in the pickles to a certain extent.

2. While eating pickled vegetables, you can eat some garlic, tea, and vegetables and fruits with vitamin C. The allicin in garlic can inhibit nitrate-reducing bacteria in the stomach, so that the nitrite in the stomach is significantly reduced; Tea polyphenols in tea can block the formation of nitrosamines; Fresh vegetables, which are rich in vitamin C, prevent the formation of nitrosamines in the stomach and thus have a carcinogenic effect on nitrosamines.

Pickles have nitrite components.

Because pickles are a pickled food, a lot of salt is added to their processing. Salts contain impurities, such as nitrite, nitrate, etc., and may produce substances such as nitrite amines. Pickles are easily contaminated by bacteria during pickling, and if less than 15% of salt is added, the nitrate in the dish may be reduced to nitrite by microorganisms.

The nitrite content increases after 1 hour of pickle pickling, reaches a peak after two weeks, and can last for 2 to 3 weeks. During the pickling process, vitamin C is destroyed in large quantities. After pickling, the composition of vitamin C is almost "wiped out".

*Pickles sautéed still contain nitrites**.

Nitrite will not be reduced by stir-frying, although the nitrite in the ingredients will not be reduced in the process of stir-frying pickles, but through the cooking process, the pickles can be made to taste better and have an oily aroma. At the same time, it should be noted that during the cooking process, it is best not to reprocess the pickles, because after the secondary processing, the nitrite salt content in the pickles will increase again.

When choosing ingredients, you should choose fresh, pesticide-free vegetables, which can reduce nitrite intake. In addition, be sensitive during the cooking process and should pay attention to hygiene to avoid contamination of food, which may affect your health. The steps of making pickles involve cleaning the vegetables, cutting them into small pieces, adding salt, sugar, and other seasonings to marinate them, then leaving them for a while to allow the moisture in the vegetables to come out, and finally stir-frying.

And also. The nitrite in the pickles will not be reduced because of the stir-frying, but the pickles should be cleaned with water when they are fried, and then soaked in water for about half an hour after washing, and then taken out for stir-frying.

Pickles are a folk method of homemade dishes, and in the north and south of our country, many residents have the habit of making homemade pickles. On the one hand, pickles are more convenient to preserve, and on the other hand, they are also a good helper for condiments. However, with the continuous improvement of everyone's health awareness, the attention to pickles has also begun to enter the public eye, so does pickles contain nitrite?

Pickles do contain a certain amount of nitrite. This is not alarmist. Vegetables carry a certain amount of nitrate, and in the process of pickling pickles, bacteria can directly reduce nitrate in vegetables to nitrite.

The test results of relevant institutions showed that the nitrite content showed a gradual increase trend from the third day to the eighth day of pickle pickling, and the nitrite content gradually decreased after the eighth day. By the twentieth day or so, nitrite levels were at their lowest.

Therefore, it is recommended that if you want to make homemade pickles, it is best to marinate them for 20 days before eating. Pickles are not a healthy food, and long-term consumption of large amounts of pickles will inevitably lead to excessive intake of nitrite, which is considered a carcinogen by the World Health Organization. Therefore, it is better to eat less pickles.

From a nutritional health perspective, eating more fresh vegetables is much healthier than eating pickles.

To sum up, Do pickles contain nitrite? That's for sure. Studies have shown that vegetables carry nitrate, which is oxidized by bacteria in the process of making pickles, converted into nitrite, which can enter the human body and induce malignant tumors.

On the third to eighth day of homemade pickles, nitrite levels peak and then gradually decrease. Therefore, nutrition experts believe that homemade pickles are best pickled for 20 days before eating. Eating pickles for a long time is not a healthy lifestyle habit, and pickles should still be eaten less or not eaten.

In autumn and winter, pickles appear more frequently on the table, but nitrite in them has also been a concern. Especially when making homemade pickles, it is especially important to ensure safety.

Vitamin C has an antioxidant effect, and adding a little bit to pickled vegetables can inhibit the conversion of nitrate to nitrite to a certain extent. Experiments have confirmed that adding 400 mg of vitamin C to 1 kg of vegetables can greatly reduce the production of nitrite, and can also prevent pickled vegetables from becoming moldy and hairy. In addition, adding some lemon juice, garlic juice, etc. can also play the same role.

During the curing process, the nitrite content will first rise and then decrease, and the peak will be reached about half a month after pickling. Therefore, it is advisable to eat pickles either within a few hours immediately after pickling, or wait until 20 to 30 days later.

There are also many people who like to chop the vegetables themselves, add a little salt and seasonings, etc., and put them in the refrigerator for a few days to make crispy side dishes. Such "overly pickled" nitrites are also high and not very safe. The survey found that eating improperly prepared pickled vegetables is related to the high incidence of stomach cancer and esophageal cancer.

Under normal circumstances, the nitrite content of pickled products is highest on the 4th to 8th day of pickling, and it begins to decline after the 9th day, and basically disappears after 20 days, so pickled products can generally be eaten after one month of pickling; If it is cured for less than a month, the nitrite content will be high.

Vegetables themselves contain nitrates, which are gradually reduced (bacteria, etc.) to nitrite, which is a precursor to the carcinogen nitrosamines, during the pickling process. Generally speaking, kimchi and pickles that have been marinated for less than two days using scientific processes will not have nitrites that are harmful to health.

A number of studies at home and abroad have shown that there is a law in the nitrite change of the curing process: with the increase of curing time, the amount of nitrite production will gradually increase, and after reaching the peak (called "nitrous peak" in the academic community), the amount of nitrite will gradually decrease with the extension of the curing time. Therefore, the consumption of pickled vegetables should avoid the "nitrous peak".

If you pickle vegetables at home, you can master the principle of not picking vegetables for more than two days, or marinating them thoroughly before eating. To reduce the safety risks of eating pickled vegetables, it is recommended to consume some garlic, tea leaves, and fruits rich in vitamin C when eating pickled vegetables, as allicin, tea polyphenols, and vitamin C can help prevent the conversion of nitrite to nitrosamines.

Because vegetables originally contain nitrate, during the pickling process, the nitrate in vegetables will turn into nitrite under the action of nitrate reductase due to the mixing of miscellaneous bacteria.

Under the condition of natural fermentation, the amount of good bacteria and bad bacteria in vegetables is low, and appropriate salting, sealing, low temperature and other "pickling conditions" can help the growth of good bacteria, so as to achieve the purpose of inhibiting the growth of bad bacteria.

In the case of sauerkraut in Northeast China, the nitrite concentration produced by the bad bacteria reaches its highest when it is pickled for seven or eight days, and then gradually decreases to twenty days.

After that, it dropped to a very low level, which was basically harmless to the human body. If you eat unpickled cabbage or pickles, you may get food poisoning.

However, depending on the variety of vegetables, the amount of nitrite produced is also high and bottom, and in general, leafy vegetables such as cabbage and purple cabbage.

The nitrate content of vegetables is higher than that of root vegetables such as radish.

The pickling method of kimchi and sauerkraut belongs to the fermentation category, and theoretically speaking, if pickled under ideal conditions, nitrite will not appear in kimchi and sauerkraut. However, because it is inevitable that miscellaneous bacteria will be mixed when making kimchi and sauerkraut at home, nitrite will also be found in kimchi and sauerkraut.

How many days pickles have the highest nitrite.

Fresh pickles contain a certain amount of non-toxic nitrate, which is reduced to toxic nitrite during the salting process. In general, nitrite begins to increase significantly 4 hours after salting, peaks in 14-20 days, and then gradually decreases. Therefore, it is advisable to eat pickles within 4 hours, or it is advisable to eat pickles for more than 30 days.

Nitrite can cause hypoxic symptoms such as bruising, and can also combine with secondary amines in food to form carcinogenic nitrosamines.

How many days pickles have the highest nitrite. How long does pickled vegetables produce nitrite?

Is nitrite in pickles harmful.

Due to the different temperature and salt concentration, the nitrite converted by reductase at first will be used and decomposed by other bacteria after a period of time, so the nitrite content will decrease; Secondly, the products of pickled vegetables after a period of pickling also have a certain inhibitory effect on bacteria. So, in general, the real threat to food safety is the kind of dishes that are only pickled for two or three days to ten days.

How many days pickles have the highest nitrite. How long does pickled vegetables produce nitrite?

Health Tips:

Coleslaw: Add crushed garlic or lemon juice and vinegar.

Although the salad still looks fresh and crisp after a few days, it contains more nitrite than leftovers after a day or two. Adding a large amount of garlic, vinegar and lemon juice can inhibit the reproduction of bacteria and effectively reduce nitrite content.

Hot pot soup: Do not drink after one hour of shabu-shabu.

The nitrite content of different soup bases after shabu-shabu varies greatly, and the nitrite content of sauerkraut and seafood will be higher when making the base soup, because sauerkraut is originally a pickled vegetable, and seafood is also an ingredient with high nitrite and nitrosamine content. Comparatively, clear soup, bone broth, etc. are safer. When consuming shabu-shabu, it is best to drink the soup within half an hour and not after an hour.

Dried seafood: Eat with caution if it has a pungent taste.

Seafood has high nutritional value, but shrimp skin, small fish, shredded squid, dried fish fillet, salted fish, etc. all contain nitrite, it is recommended to smell well before eating these foods, if it feels not fresh enough, there is a pungent smell, then it produces nitrosamines must be indispensable.

Pickles and pickles in the beginning of pickling within 2 days, the nitrite content produced is not very high, and then the nitrite content reaches the peak on the 3rd-8th day, at this time must not be eaten, after the 9th day began to decline, and then basically disappeared after 20 days. As shown in the picture, therefore, pickled pickles can be eaten the next day. Usually, we can use the jar to pickle pickles at home, and we can control the pickling time, but we don't know how long people have pickled pickles in the vegetable market, and our health is not guaranteed.