Nitrite can cause hypoxia
The toxicity of nitrite is mainly due to the possibility that it can oxidize blood red ovalbumin into high iron blood red ovalbumin, which causes hypoxia and cyanosis. It is generally thought that adults can produce toxic feedback by ingesting more than 200mg nitrite at a time.
But the danger of babies and children is even greater. Because the digestive system and the high iron blood red ovalbuminase system of children are not mature, it is more likely to suffer from high iron blood red ovalbuminemia caused by nitrite. It is commonly known as blue infant syndrome, which is a common symptom that blood red ovalbumin fails to bring oxygen to various body tissues to make skin and lips purple.
Why is nitrite in pickles?
Vegetables have a large amount of nitrate, which will be converted into nitrite by bacteria during the curing process.
During the growth of vegetables, nitrogen will be discharged from nitrogen or soil, which will be converted into nitrate in vivo, and then in the process of curing, nitrate will be converted into toxic nitrite by some bacteria.
The nitrite content in pickles has a process of change which increases first and then decreases. As for general pickles, when they start to marinate, the nitrite content will rise from time to time, because the nitrate in vegetables is converted into nitrite by the nitrate reductase in bacteria. At the peak of nitrite, the content can reach more than 100mg/kg or higher. So, the peak period of pickles, the nitrite in this will be very high, can reach the pathogenic nitrite level, million do not eat, not to give children to eat.
In addition, the occurrence of nitrite in pickles has a great relationship with the fermentation bacteria. It is found that if the fermentation is made of pure acetic acid bacteria or pure lactic acid bacteria, there will be no nitrite, because these bacteria do not produce nitrite. But many people make pickle pickles, there is no premise of pure strain fermentation, which can not be avoided to purify the heterobacteria, and more likely to produce nitrite. Here also suggests that the family just don't marinate pickles.
Nitrite in pickles has a peak value
But it doesn't mean pickles can't be eaten. In theory, the nitrite content in pickles will exceed the standard.
In fact, in the process of curing, the nitrate in pickles will also fall into the enemy. After the peak period, the nitrite in pickles will slowly open to cut. In the peak period of pickles, nitrite content is high, not edible. But after the peak period, nitrite will be able to eat after it falls.
The difference of vegetables, the peak period continues to be the time difference, generally speaking, the most nitrite in pickles appears in the beginning of the curing of the current two to three days to ten days.
Moreover, the time will also be affected by fermentation temperature, salt content, etc. Generally speaking, when the temperature is high and the salt concentration is low, the peak value of nitrite is earlier than that of the other. Otherwise, when the temperature is low and the salt content is large, it will be later. But from the present Dynasty, after 20 days, pickle capital reached the level of peace, then the time to eat more than peace. For the sake of caution, it is suggested that the family should marinate it for at least 20 days before eating it. Pickles that are cured for more than one month can be eaten more easily.
Can children have pickles?
Pickles are not a healthy choice as a kind of pickled food.
First, pickles are pickled, for example, there are many salts, which are high salt foods. Although pickles today will be preserved by adding sugar and preservatives to meet the needs of consumers. The salt content is much less, but it is not low, and eating is also bad for health.
Second, pickles are much lower than old vegetables, for example, they have no vitamin C.
Some studies have also found that eating pickles often can add cancer risks. The food and health data collected by our society of nutrition show that from the superstition research of today, too much salted food will add the risk of esophageal cancer, gastric cancer and hypertension, and the risk of breast cancer in women. The reason is that pickles contain large amounts of sodium.
Yes, pickles are the food that you eat by chance.
How should pickles be eaten?
Pickles taste sour, can also appetize add appetite, many people like to eat some. So, how to eat pickles more comfortable?
First, do not eat pickles without salting, and make kimchi only if not.
Those pickles that only marinate for two or three days to ten days are not pickled. The highest nitrite content is not to be eaten, and it is better to marinate them for 20 days; homemade pickles are easy to be purified by bacteria, and nitrite can be more, even if not.
Second, we can not eat more than we can.
Pickles the most important achievement is the salt content is high, in order to want to eat less, occasionally eat on line.
Third, use it instead of salt to make dishes.
Although vitamin C content is very low, pickles are rich in potassium and dietary fiber. They should be salted when cooking horizontally. Instead, pickles are better than salting. They only need to control the salinity, and add some mineral resources and dietary fibers than indirect salt, and pickles can make dishes more fragrant and thicker.
