Putting one item can solve the cancer-causing substance issue in pickling.
Many families enjoy making pickled vegetables, as they taste delicious and can be stored for a long time. However, there is one thing to be aware of when making delicious pickled vegetables: adding the wrong ingredient can easily produce carcinogenic substances. So, how should pickled vegetables be made properly? Let's see the article with the editor and learn how to add an ingredient to pickled vegetables to eliminate carcinogenic substances!……
Adding this ingredient to pickled vegetables eliminates carcinogenic substances.
The salt concentration of pickled vegetables should not be less than 12%, and the pickling time should be at least 8 days, and not too long, to prevent spoilage. It is not recommended to take out and eat fresh vegetables after a short pickling time.
Fresh vegetables all contain a substance called nitrate. If the pickling time is not sufficient, the nitrate in the vegetables will be converted to nitrite by bacteria. Excessive consumption of these pickled vegetables can cause a series of poisoning symptoms, such as dizziness, nausea, shortness of breath, and chest tightness.
In daily life, people often use Chinese cabbage,round white cabbage.Napa cabbage, etc., after pickling
add an appropriate amount of chili peppers, garlic,Sichuan peppercorns as seasonings to change the flavor of the dish, making it fresh and delicious. Now that the weather is getting cooler, it is a good time to make pickled vegetables. Although pickled vegetables taste good, the nitrite in them is one of the "culprits" that causes digestive system cancer.
So, how can we prevent pickled vegetables from producing carcinogenic substances? You can add vitamin C tablets while pickling vegetables. Because vitamin C can prevent the formation of nitrite, which also reduces the content of nitrite. The National Cancer Institute in the United States officially announced in 1978 that vitamin C has a preventive effect on cancer.
Studies have shown that adding 400 mg of vitamin C per kilogram of pickled vegetables can block the formation of nitrite by bacteria in the stomach by 75.9%.
"Promoting the addition of an appropriate amount of vitamin C during the pickling process, is a good way to eliminate carcinogenic substances in pickled vegetables."In addition, it is important to note that the salt concentration of pickled vegetables should not be less than 12%, and the pickling time should be at least 8 days, and not too long, to prevent spoilage.
It is not recommended to take out and eat fresh vegetables after a short pickling time. Fresh vegetables all contain a substance called nitrate. If the pickling time is not sufficient, the nitrate in the vegetables will be converted to nitrite by bacteria. Excessive consumption of these pickled vegetables can cause a series of poisoning symptoms, such as dizziness, nausea, shortness of breath, and chest tightness. Excessive consumption of these preserved foods can lead to a series of poisoning symptoms, including dizziness, headache, shortness of breath, and chest pain.
