In the "315 Gala", the pickled cabbage from Laokeng that was stepped on by feet became a hot topic. Does eating pickled cabbage cause cancer?

In the "315 Gala", the pickled cabbage from Laokeng that was stepped on by feet became a hot topic. Does eating pickled cabbage cause cancer?

Recently, pickled cabbage that has been stepped on by feet has become a hot topic because of the exposure of the "315 Gala": the media revealed that some of the old-style pickled cabbage buns were actually pickled in earth pits, and the preservatives in the pickled cabbage of a certain food company clearly exceeded the standard. The biggest problem with "earth pit pickled cabbage" is that the entire production process of the pickled cabbage does not meet the standards. In addition to the discomfort of stepping on the vegetables with bare feet, the fermented earth pit itself may also be mixed with pollutants such as heavy metals in the soil, leaves, snails, and even cigarette butts and other household garbage.

1. What is sauerkraut? Ordinary people should be familiar with it

The "sauerkraut" we often talk about is made through multiple processes. First, the fresh vegetable leaves are washed clean, salted, and then soaked in a jar filled with water, allowing the water to cover the vegetables, and then the jar is sealed for fermentation.

As one of the traditional foods in my country, sauerkraut can bring different flavors to the food diversity on our table. It is appetizing and goes well with rice, and can be used as a seasoning to make dishes. The taste of sauerkraut in different regions is also different, including Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, etc.

2. How long does it take before pickled vegetables can be eaten?

When pickling vegetables, nitrates will be converted into nitrites. When pickling vegetables yourself, be sure to pay attention to the method, otherwise it is easy to exceed the nitrite standard and cause "nitrite poisoning". To avoid food poisoning, do not rush to eat homemade pickles. Either eat pickled within 2 days, or eat pickled after 20 days. It is recommended not to eat too much at one time, and do not eat continuously.

The limit values ​​for nitrite intake vary from country to country, but there is basically no risk of poisoning as long as it is within the standard range.

3. Why is nitrite allowed to be added to food? Nitrite is a general term for a class of inorganic compounds, which are salts generated by nitrite and exist naturally in vegetables and meat.

As a food additive, nitrite can inhibit the growth and reproduction of Clostridium botulinum, avoid food poisoning, keep meat in an attractive red color, and adjust the flavor of food.

4. Does eating pickled sauerkraut cause cancer?

Many people have concerns when eating pickled foods: "They contain nitrites, which can cause cancer!"

In fact, nitrite itself is not carcinogenic. The real reason is that nitrite combines with amino acids in food to produce nitrosamines. This type of substance has a certain carcinogenic risk and will increase the risk of esophageal cancer, gastric cancer, and primary liver cancer.

The nitrite content in pickled vegetables is related to many factors, including the freshness of the vegetables when they are pickled, the salt content, the purity of the water used, the cleanliness of the environment, whether the container is sealed, and the temperature.

Long-term consumption of pickled vegetables can also cause some harm to the body.

1. Although the nitrite content in qualified sauerkraut is not high, if you eat it every day, it will also accumulate in the body. If it exceeds the acceptable safety range of the human body, it may really induce cancer;

2. During the pickling process, vitamin C is destroyed in large quantities, and vitamin B and some antioxidant plant compounds are lost;

3. More salt is needed during pickling, so eating sauerkraut for a long time will greatly increase the risk of diseases such as hypertension.

5. How to eat pickled vegetables in a healthy way?

1. People with a family history of digestive tract malignancies, or patients with digestive tract malignancies, should avoid eating it;

2. For people with high-risk factors such as hypertension, stroke, renal insufficiency, and coronary heart disease, pickled vegetables are a hidden source of sodium and should be consumed as little as possible;

3. In addition to pickling sauerkraut for a long enough time, it is recommended to properly match it and eat enough fresh vegetables and fruits every day. In short, we should pay special attention to special groups not to eat or reduce their consumption, and healthy people should also control the amount, especially the salt content. Does sauerkraut cause cancer? The most famous one is the sauerkraut fish in A Bite of China:

It tastes good, but isn’t it “sour, vegetable and redundant”? !

Scientific consumption is safe! Don’t eat sauerkraut as a home-cooked dish every day.