Health hazards of pickled food: vitamin C deficiency is easy to cause stones. In the process of pickling vegetables, vitamin C was destroyed a lot, and its composition was almost "completely annihilated". Eating a lot of pickles can lead to vitamin C deficiency. Therefore, eating pickles properly can increase appetite and regulate appetite, but if you are addicted to food, it will easily lead to various diseases over time. Pickled sauerkraut contains more oxalic acid and calcium, which will be absorbed in large quantities after eating. Calcium oxalate formed in the intestine is not easy to be excreted, and calcium oxalate will crystallize and deposit in the urinary system, forming stones. A large amount of salt will be added in the processing of pickled food, which contains carcinogen-ammonium nitrite. Salt contains impurities such as nitrite and nitrate, which may produce harmful substances such as ammonium nitrite. During the curing process, if the salt content is less than 15%, the nitrate in vegetables may be reduced to nitrite by microorganisms. The content of nitrite increased after 1 hour, reached the peak after two weeks, and lasted for 2 ~ 3 weeks. Such pickled food will produce a carcinogen-ammonium nitrite, which is harmful to the body and can induce cancer. For example, radish, wild vegetables, Chinese cabbage and other natural vegetables all contain a certain amount of non-toxic nitrate. If the salt content is less than 10%, the temperature is high, and the curing time is less than 8 days, it will cause a large number of bacteria to multiply, and nitrate will easily be reduced to toxic nitrite. Pickled vegetables, if pickled badly, will directly produce carcinogen ammonium nitrite. In addition, nitrate and nitrite in pickled food can combine with secondary amine in meat to synthesize ammonium nitrite, which leads to gastric cancer. In sausage and cured ham, nitrite is artificially added to meet the needs of hair color, fragrance and preservation, which also increases the possibility of ammonium nitrite production, so it is necessary to control the intake. It affects the mucosal system and is harmful to the intestine, stomach and kidney. Putting a lot of salt in the process of curing food will lead to excessive sodium content in this kind of food. Eating regularly will increase the burden on the kidneys and increase the risk of hypertension. In addition, high salt concentration will seriously damage gastrointestinal mucosa, and the incidence of gastrointestinal inflammation and ulcer is higher in people who often eat pickled food. How to remove carcinogens from pickled food? Nitroso compounds in pickled food can be converted into ammonium nitrite in the intestine, which is a strong carcinogen. How can we remove carcinogens from these pickled foods? Salted fish: boiled salted fish, especially marine fish marinated with raw salt, contains more nitroso compounds. The removal method can be boiled, which can effectively eliminate carcinogens in fish. Shrimp and shrimp skin: Boiling+boiling shrimp and shrimp skin before cooking, or direct exposure to the sun for 3-6 hours, is an effective way to eliminate carcinogens. Sausages and Bacon: Avoid frying and cooking sausages and bacon and other meat products. Although the content of nitroso compounds is not high, frying and cooking should also be avoided when eating. Because frying can promote the synthesis of nitroso compounds, the content of carcinogens such as nitrosopyranone and dimethylnitrosamine increases, and the content of fried oil is also high. Pickled vegetables: the nitroso compounds in pickled vegetables can be eliminated by boiling, drying and washing. It was found that adding benzoic acid and vitamin C to pickled food can prevent the formation of nitrite. Adding 50 mg of benzoic acid and C400 mg of vitamin C per 100 g of pickled food can prevent the pickled food from deteriorating easily, without mildew, rancidity and odor. In short, don't eat all pickled vegetables and food often, but eat more! Only occasionally eat a small amount.