Is it harmful to eat kimchi often, is it good to eat kimchi often

As long as it is pickled, that is, there is no problem when it is pickled.

Eating kimchi for a long time is easy to cause cancer.

It's not good to have too much of anything.

First of all, eating kimchi regularly may lead to the accumulation of nitrites, but there is nothing bad about it in the short term.

Suggestions: It is recommended that patients pay attention to rest, maintain adequate sleep, and salted foods may have excessive nitrite, resulting in an increased incidence of digestive tract tumors, so don't eat every day for a long time.

Advantages of kimchi: Kimchi has an antibacterial effect with fermentation. The action of harmful bacteria is inhibited by the action of lactic acid bacteria produced during the fermentation process, and the sour lactic acid bacteria that are produced with the maturity of fermentation not only make kimchi more delicious, but also inhibit other bacteria in the intestines, prevent abnormal fermentation, and inhibit pathogens.

Wild vegetables, which are used as raw materials for kimchi, contain a lot of fiber, which has a preventive effect on colitis diseases.

The main ingredient used in kimchi is rich in water, so the nutrients are relatively small, but lactic acid bacteria have the effect of inhibiting the reproduction of harmful bacteria in the intestines, promoting the secretion of pepsinase, a proteolytic enzyme in the gastrointestinal tract, and normalizing the distribution of microorganisms in the intestines, helping to purify the stomach and intestines.

The main carcinogen in <> kimchi is generally nitrite, when the pickled food is pickled for about 10 days, it will reach a higher level of content, it will begin to decline after about 30 days, and it is basically harmless at about 60 days.

Introduction to kimchi: Kimchi, an ancient name, refers to a vegetable that has been fermented in order to facilitate long-term storage. 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.

There are kimchi all over the world, and the flavor is also different due to different local practices, among which Fuling mustard, French pickled cucumber, and German sweet and sour cabbage are known as the world's three major kimchi. Kimchi that has been prepared is rich in lactic acid bacteria, which can help with digestion. However, there are certain rules for making kimchi, such as not touching raw water or oil, otherwise it is easy to spoil, etc.

If you accidentally eat contaminated kimchi, you are prone to diarrhea or food poisoning.

Kimchi mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi uses low-concentration brine, or a small amount of salt to pickle a variety of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a pickled product with a sour taste, as long as the lactic acid content reaches a certain concentration, and the product is isolated from the air, the purpose of long-term storage can be achieved. The salt content in kimchi is 2 to 4 percent, making it a low-salt food.

This one contains nitrite or is it better to eat a little less.