If you eat too much pickled vegetables and kimchi, will nitrite exceed the standard and cause cancer

In order to achieve the preservation effect, a lot of salt will be added to the kimchi in the process of making, which can increase the flavor of the pickles, but these pickled foods will produce a lot of nitrite in the chemical fermentation process, and this carcinogen is likely to cause the amount of nitrite in the body to exceed the standard if used in large quantities for a long time.

Nitrite will exceed the standard and cause cancer, because a lot of salt is added when making kimchi, and the salt will be soaked for a long time, and nitrite will be produced.

It will cause a lot of nitrite in pickles, and if you eat a little bit of these things, you will increase your nitrite content.

In fact, not all kimchi contains high amounts of nitrite.

Whether kimchi has a lot of nitrite has something to do with its fermentation process.

All plants contain nitrates and nitrites, and kimchi is made from fresh vegetables, which naturally also contain nitrates and nitrites. In the process of making kimchi, fermentation bacteria have a great influence on kimchi. A study of kimchi has found that if pure acetic acid bacteria or pure lactic acid bacteria are used in fermentation, it will not produce a lot of nitrite, because these bacterial activities produce almost no nitrite.

However, in everyday life, people make their own kimchi.

When sauerkraut is made, there is no fermentation condition for pure bacteria, which will inevitably pollute miscellaneous bacteria, and there is indeed the trouble of producing nitrite. But as long as the kimchi ferments long enough, the nitrite content will not be very high, and there is no need to worry about eating it normally.

Studies have found that with the extension of the brewing time, the nitrite content will gradually decrease, and finally even disappear basically.

What exactly is the time? There will definitely be differences for different kimchi, but generally it is about the first half month. So, as long as you don't eat that freshly pickled kimchi, you don't have to worry about nitrite.

The reason why kimchi is healthy is the lactic acid bacteria in kimchi.

and lactic acid. In fact, this also exaggerates the role of lactic acid bacteria. This amount is too small, and most of it is in the juice when it is brewed, and we don't drink it.

Moreover, probiotics.

Whether it will have a healthy effect on human products needs to meet three conditions: a specific strain is required, there is a sufficient number, and there is a sufficient amount of live bacteria to reach the large intestine. It is difficult to say whether these three conditions can be met.

So does this mean that we can eat kimchi as we please? Not really. Because with or without nitrite, all kimchi has a lot of salt, which is a high-salt food, and eating too much is not good for your health. Instead, it can be used occasionally as a substitute for salt.

Although vitamin C

The content is very low, but pickles are rich in potassium and dietary fiber.

Anyway, you should also put salt in cooking, it is better to use pickles instead of salt. As long as the saltiness is well controlled, not only can it add some minerals and dietary fiber compared to directly adding salt, but kimchi can also make the dish more fragrant and delicious.

Nitrite is a chemical carcinogen produced during curing and fermentation. Kimchi pickling has a low salt content, and the faster it is pickled and fermented, the higher the nitrite content.

Wait more than 20 days for the nitrite to decrease.

Because those fateful words will be converted to nitrite, so the saltiness is gone, but his nitrite is still higher.

Because there is a chemical reaction in the process of pickling, nitrite is produced. Pickled vegetables are very harmful, so be sure not to eat too much.

This is because a lot of salt will be put in pickles, so this situation will occur, which is really harmful to the body, and it doesn't matter if you don't use a lot of it.

Because salt and other substances undergo chemical reactions that eventually form nitrite, pickled vegetables are harmful to the human body.

Kimchi and pickles can be found with Aspergillus flavus after being marinated for a long time. Aspergillus flavus is a very common carcinogen, so eating kimchi and pickled vegetables regularly is easy to cause cancer.

Yes, because the sodium nitrite in sauerkraut and kimchi is seriously exceeded, regular consumption may cause edema in the body, which may produce carcinogens, which is not good for health and may increase the burden on the kidneys and liver.

These are complications that can lead to cancer, because there is a lot of ammonium nitrate in pickles, sauerkraut, and kimchi, which can cause great damage to the body.

Kimchi pickling time is short, nitrite content is too short, is the pickling time is too short, easy to cause bacterial proliferation, nitrite content increases.

Generally, after 10 days of curing, the nitrite content begins to decline.

Kimchi, known in ancient times as 葅, refers to vegetables that have been fermented for a long period of time. It is a processed product of vegetable lactic acid fermentation brewed in a low-concentration table salt solution.

The craftsmanship of kimchi is one of the long and exquisite culinary heritage of our country.

A variety of seasonal vegetables, such as cabbage, cabbage, carrots, peppers, cucumbers, beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi. Kimchi is one of the most popular and widely processed vegetable products in China, and its manufacturers are all over the country with a wide variety of varieties. Sichuan kimchi is a typical representative of kimchi in China, its taste is salty and sour, crisp and tender, bright color, fragrant, can increase appetite, help digestion, salt content of 4%-8%, its production process is as follows:

Fresh vegetables, finished, washed, cut, dried, watered, put into the jar, soaked in salted water, closed fermentation, finished product.

Sichuan kimchi is a "kimchi" in the true sense of the word, and its essence lies in the fact that all kinds of vegetables play a role in fermentation through soaking in a closed closed territory, so as to produce the unique flavor and texture of kimchi. The vessel that provides a closed environment for malolactic fermentation is the kimchi jar. In Sichuan, almost every family makes kimchi, and every family has one or several kimchi jars, and the choice of kimchi jars is especially important for the quality of kimchi.

Kimchi jars are generally made of clay as raw materials and glazed on both sides, and can also be made of glass fiber reinforced plastic and painted iron, but these materials are required not to react chemically with salt water or vegetables. In addition, kimchi jars also require good enamel, no cracks, no trachoma, good water sealing performance along the altar edge, and crisp steel sound.

The pickling liquid commonly used in kimchi has sour and salty taste and sweet and sour taste, the former tastes sour, salty, fresh and spicy, and the main auxiliary materials used are salt, pepper, white wine, dried chili pepper, brown sugar, and boiled with water. The latter tastes sour and sweet, and the main auxiliary materials are sugar, white vinegar, salt, and bay leaves boiled with water.

Seasoning is an indispensable material for the preparation of kimchi brine, which is not only the key to forming the unique flavor of kimchi, but also can play a role in sterilization and odor inhibition. The seasonings used in Sichuan kimchi include condiments and spices, such as wine, sugar, chili pepper, etc., and spices such as star anise, grass fruit, and Sichuan pepper. At present, most kimchi manufacturers in Sichuan still follow the traditional process of old pickled brine for production, that is, first add old brine (kimchi marinade) to the kimchi jar, and finally add auxiliary materials and raw materials for fermentation production, of course, if the old brine is insufficient, add new brine.

The longer the kimchi marinade is used, the more fragrant and delicious the soaked dishes will be, and now you can still find kimchi marinade that has been used for decades or even hundreds of years in Sichuan.

Kimchi pickling time is short, nitrite content must be high, if kimchi does not exceed 40 days, nitrite content is the highest time, the solution is to put vinegar in it, vinegar and nitrite will be combined, can reduce nitrite,

Summary: How long should you eat pickled cabbage? Can nitrite be exceeded? It turns out that with these pressures, knowledge can grow.

Do you remember that Northeast aunt who bought 300 catties of cabbage at a time in autumn? At that time, it was also on the hot search, which caused heated discussions among netizens across the country. Netizens in the south can't I don't understand, why do we eat so many Chinese cabbage?

Northeast Chinese cabbage, in addition to making pork cabbage vermicelli, hot and sour cabbage, etc., can also be pickled with sauerkraut! Northeasterners have sauerkraut plots. The white meat and blood sauerkraut have a deep memory, sauerkraut vermicelli, and sauerkraut stuffed dumplings, which will make ** saliva when you think about it.

Sauerkraut is pickled with Chinese cabbage. Like other pickles, it has nitrite issues. So how long do you have to pickle sauerkraut before you eat it? Can nitrite be exceeded? How can I eat sauerkraut healthily? Today's article will talk about this issue.

1. Nitrite production.

In pickled pickles or sauerkraut, some nitrites are produced. Nitrite is a recognized carcinogen, so many people are afraid to eat sauerkraut. So how is nitrite produced?

The reason why sauerkraut turns sour is because the lactic acid bacteria in the pickling process will gradually turn the cabbage sour, but during the fermentation process, some bacteria and enterobacteriaceae will also be produced to break down the nitrate contained in the vegetables into nitrite.

However, as the curing time increases, the acidity increases, the number of lactic acid bacteria increases, the activity of bacteria is inhibited, and the amount of transformation gradually decreases. At this time, lactic acid bacteria can degrade nitrite, but as the curing time increases, the nitrite content will be lower.

2. How long should I eat pickled cabbage?

Since nitrite is only contained in the early stages of pickling sauerkraut, it is definitely safer to marinate for a longer time. In general, nitrite content is relatively low within 1 to 2 days of curing.

After 3 days, nitrite will gradually climb to peak on day 8, gradually decline from day 9 before the front, and stabilize after 20 days. After 1 month of pickling, the nitrite content is already very small, which meets the standard of safe consumption and can be eaten with confidence.

Third, eat sauerkraut healthily.

If you pickle the sauerkraut yourself, you can add some vitamin C to the pickling oversell wheel to reduce nitrite production and then reach the pickling time. It can be eaten with confidence.

Although pickled sauerkraut can be eaten with confidence for a month without worrying about nitrite, sauerkraut should not be eaten too much, because after pickling, the vitamin C of Zhongjixin Chinese cabbage is almost lost, and its nutritional value is lower than that of fresh vegetables. Eat sauerkraut along with some fresh vegetables.

To buy sauerkraut, you should choose sauerkraut packaged by regular manufacturers, which is supervised by relevant departments. It is safer and can guarantee the flavor and texture. It is not recommended that you buy pickled cabbage from small vendors in the vegetable market, as there is a lack of safety testing.

How long should you eat pickled sauerkraut in the Northeast? Can nitrite be exceeded? After reading this article, you should be clear. Everyone should remember that sauerkraut must be pickled for a month before it can be eaten, and the nitrite content will reach a safe range.

Kimchi produces nitrite, which is a recognized carcinogen, during the pickling process; In addition, the nitrite content is closely related to many factors such as salt concentration, temperature, and pickling time, and the kimchi produced by families, small workshops or manufacturers without strict safety testing is more likely to have the problem of excessive nitrite content. Therefore, kimchi should not be eaten too much.

In the early stage of pickling and storage, the nitrite content of vegetables is low, but due to the nitrate reductase action of miscellaneous bacteria (Enterobacteriaceae bacteria and fungi in the early stage of fermentation), a large amount of nitrate in vegetables is converted to nitrite, which increases the nitrite content sharply. With the decrease of oxygen in the fermentation system, the growth of lactic acid bacteria leads to a decrease in pH value, the reproduction of miscellaneous bacteria is limited or even dead, and lactic acid bacteria gradually evolve into a dominant bacterial group. Due to the lactic acid produced by the metabolism of lactic acid bacteria and the enzyme system of lactic acid bacteria, a considerable part of nitrite is degraded, and the ability to reduce nitrate is also weakened.

By the end of fermentation, the nitrite content drops to its lowest point or even disappears. Therefore, from the perspective of the lactic acid fermentation process of the whole kimchi, there will be a nitrite peak when the nitrite content changes during the fermentation process, which is inevitable.

Kimchi, known in ancient times as 葅, refers to vegetables that have been fermented for a long period of time. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi; Such as cabbage, Chinese cabbage, carrots, white radish, garlic, shallots, cucumbers, onions, cabbage, etc. After being pickled and seasoned, vegetables have a special flavor that many people eat as a common side dish.

Therefore, modern people still make kimchi in a living environment where the ingredients are safe.

Many places have the habit of pickling sauerkraut and pickles, in fact, this is also a way of processing vegetables, after washing fresh cabbage, cabbage, radish, cucumber, add a lot of salt and other seasonings, and then eat after a period of fermentation. In recent years, I have often heard that it is unsafe to eat pickles, saying that pickles contain a large amount of nitrite, and eating nitrite is easy to cause cancer and cause great harm to the human body. So can these homemade pickles still be eaten?

Under normal circumstances, eating pickled vegetables will not cause problems in the body, but do not eat a large amount of them every day, after all, the nutrients of pickled vegetables will be very small, and eating only these foods is easy to cause malnutrition. In addition, most pickled vegetables will be very salty, which is easy to increase blood pressure and increase the risk of cardiovascular disease. People say that it is unsafe to eat pickled vegetables, because vegetables do produce nitrite in the process of pickling, if the nitrate content is very high, it will react with gastric acid under the action of the stomach to produce harmful nitrosamines.

This nitrosamine is a carcinogen that can cause symptoms of poisoning and serious damage to health. But under normal circumstances, the nitrites in pickled vegetables do not reach harmful levels, and even if you eat some occasionally, they will not be converted into nitrosamines and will not harm the body. However, you still need to be careful when pickling your own vegetables at home, especially when you have enough time to pickle.

Because in the process of making homemade pickles, it is difficult for us to ensure the pickling environment and temperature, and if the conditions for pure bacteria fermentation are not reached, some miscellaneous bacteria will appear, which will produce nitrite. And these nitrites will reach their peak in the first few days to ten days after pickling, and this is also the most dangerous time to eat. After 20 days, the nitrite will slowly decrease again and eventually reach a safe range.

Therefore, homemade pickles must not be eaten in a hurry, and vegetables that are not pickled thoroughly cannot be eaten, and they should be eaten after 20 days. Before eating pickles, you need to soak them in water and rinse them well, because nitrite is soluble in water, so that some nitrite can be removed. If you are not used to pickling yourself, you can also go to the market to buy it, try to choose pickles from regular supermarkets, and the risk of eating excessive nitrite will be much lower.