This Kind of Dish Can Really Cause Cancer, I Really Advise You To Eat Less!

Capers, pickled cucumbers, crispy radish, pickled radish strips, pickled peppers, mustard ...... As an indispensable rice companion on the table, pickled vegetables are favored by many families. Even if you don't stir-fry, you can easily kill 2 bowls of rice with just one bottle of pickles, which is a great tool for rice!

However, it is still recommended to eat less pickles, which are really bad for health and may cause cancer in serious cases.

What are the dangers of eating pickles regularly?

• Increased risk of cancer

A study of 440,000 people by Zhejiang University's biosystems engineering and food science research team showed that regular consumption of pickled vegetables may increase the risk of death from hemorrhagic stroke and esophageal cancer. Among them, regular consumption refers to the frequency of consumption ≥4 days/week; Another meta-analysis of cohort studies reported a 40 g/d increase in pickled vegetable intake and a 15% increase in the risk of gastric cancer.

Why does eating pickled vegetables increase the risk of cancer? Most studies have suggested that it is related to the high salt concentration and nitrite of pickled vegetables. Frequent consumption of high-salt foods can damage the gastric mucosa and esophageal mucosa and induce cancer; Nitrite can react with amines, the decomposition products of proteins in the stomach, to form nitrosamines and other N nitroso compounds that are extremely teratogenic and carcinogenic.

It should be emphasized here that eating pickled vegetables regularly will increase the risk of esophageal cancer and stomach cancer, but it is not necessary to eat pickled vegetables to cause cancer.

• Increased risk of high blood pressure

The salt content of traditional pickles is mostly higher than 15%, and even the salt content of purchased pickles is not low. For example, the capers in the picture below, 100 grams are as high as 8 grams of salt, even if you only eat 2 spoonfuls (about 20 grams) at a meal, you will consume nearly 2 grams of salt, if you can't help but eat more, it is easy to exceed the salt intake throughout the day (no more than 5 grams / day).

Long-term high-salt diet is not conducive to blood pressure control and increases the risk of high blood pressure, which also increases the risk of hemorrhagic stroke.

• May gain weight

Common pickled vegetables include salted vegetables, pickled vegetables and pickled vegetables, among which the sugar content of pickled vegetables can not be low, generally reaching 60%~65%,[4] high carbohydrate content and high calories, eating too much will increase the risk of gaining weight.

• Poisoning is possible

If you consume more short-term pickled vegetables in a short period of time, you may also have nitrite poisoning, induce toxic methemoglobinosis, chest tightness, dyspnea, dizziness, headache, shortness of breath, nausea, vomiting and diarrhea and other symptoms, and in severe cases, coma, convulsions, incontinence, and even death due to respiratory failure.

Why can't I stop eating pickles as soon as I eat them?

Speaking of this, some people may say that although it is unhealthy to eat too many pickles, pickles have a crisp taste and unique flavor, and they can't be stopped at all. Why are pickles so delicious?

The answer lies in its fermentation process, the flavor substances of various raw materials and the flavor substances produced after fermentation form the unique flavor of pickles, which makes people want to stop.

• Fermentation of microorganisms

The process of pickling vegetables will be accompanied by the fermentation of many microorganisms, such as lactic acid fermentation, alcoholic fermentation, acetic acid fermentation, and the metabolites they produce will bring the pickles a unique flavor that is slightly sour, sweet, mellow and delicious.

In addition to lactic acid, the final products of lactic acid fermentation also have a small amount of ethanol, formic acid, acetic acid, succinic acid, higher alcohols, carbon dioxide, ammonia, etc., which bring a refreshing taste and ethanol aroma to pickles; The acetic acid in pickles can also form ethyl acetate with ethanol, which increases the aromatic odor.

In addition, organic acids produced by microbial metabolism are the main flavor substances in pickles.

• The decomposition of proteins

A small amount of protein in vegetables is broken down into amino acids by the action of microorganisms, and more than 30 amino acids have been found in pickled vegetables, such as alanine has a pleasant aroma, and aspartic acid and glutamic acid have umami. Glycine, serine, cysteine have a sweet taste, especially aspartic acid and glutamic acid will combine with sodium ions in pickles, making pickles taste fresher.

• Breakdown of carbohydrates

The carbohydrates in pickles will eventually be broken down into free sugars, and with the proliferation of microorganisms, free sugars will be broken down into volatile flavor substances such as alcohols, acids, and esters.

• Get flavor from excipients

Onions and garlic are also added during pickling, and flavor substances such as sulfur-containing compounds will also be produced during the pickling process to increase the aroma and taste of pickles.

Pay attention to these 4 points 

when eating pickles healthily

The adverse health factors of pickled vegetables are mainly reflected in the problems of high salt, sugar and nitrite. If these problems can be solved and the amount of consumption can be controlled scientifically, there is no need to demonize.

• Salt reduction is controlled

The Dietary Guidelines for Chinese Residents recommend that each person consume no more than 5 grams of salt per day, but most residents in China have a daily salt intake that far exceeds this standard, and some even exceed it by more than 2 times. If you prefer to eat pickled vegetables every day, your salt intake will be even more exceeded.

If you like to eat pickles, you must reduce the amount of salt, for example, if you eat 20 grams of spicy radish strips in the picture below, you will consume 1.5 grams of salt more, so it is recommended to put 3 small pinched salt less when cooking throughout the day, and it will be better if you can soak the pickles in water before eating.

• Pickles instead of salt stir-fry

You can stir-fry directly with your favorite pickles, without salt. For example, stir-fried meat with snow mushroom, stir-fried bitter gourd with dry pickles, stir-fried shredded pork with mustard, etc.

In addition, don't eat every day, limit the frequency of eating, and eat occasionally, such as 1~2 times a week.

• Pair with fruits and vegetables rich in vitamin C

Vitamin C in fresh fruits and vegetables is a strong antioxidant, which can inhibit the production of nitrite in pickles, and undergo redox reaction with nitrite in pickles, which has a scavenging effect on nitrite.

Eating pickled vegetables with fruits and vegetables rich in vitamin C can improve food safety and reduce the damage of nitrite to the body, such as bell peppers, broccoli, bok choy, bitter gourd, winter dates, kiwifruit, strawberries, etc.

• Buy low-salt pickles

As the concept of health becomes more and more popular, there are many low-salt pickled vegetables on the market, and the packaging will generally be marked with "reduced salt" or "light salt". Low-salt pickles are healthier than regular pickles, with a salt content of less than 6% in the majority.

In short, pickles are crispy and delicious, but don't be greedy! If you really like to eat, it is better to buy low-salt pickled vegetables from regular manufacturers, occasionally satisfy cravings, and eat scientifically and healthily.