Love to eat sauerkraut can cause cancer? Is alarmist or presiding over? Food experts think people to “pickles carcinogenic” has four pitfalls, not all pickles will have the risk of cancer, only a few days BaoYan salted dishes and miscellaneous edible fungus pollution, salted fewer hours might produce carcinogenic pickling.
A: salt pickles, misunderstanding BaoYan dishes, pickles, pickles, sour pickled cabbage and kimchi is one thing
Although these foods are to the 2003 GB 2714 pickles hygiene standards, but its scope management of production process is different, fermentation different ways, so dangerous is not the same. Many research proof, because lactobacillus doesn’t have the nitrate reductases and strict pure lactobacillus ferments generated nitrite content is very low. Kimchi that join salted fresh ginger, fresh chili peppers, garlic, leeks, Onions, Perilla etc ingredients are can help lower nitrite level. Need sauce made several months of pickles nitrite content is low. Only a few days BaoYan salted dishes, and edible fungus pollution, noise of salted vegetable pickles, time is insufficient to have promote carcinogenic problem.
Unfortunately, many Chinese area residents like BaoYan plenty to eat dish, and many residents like themselves, with a little salt. Mix chopped vegetables in the fridge, in a few days, do brittle mouth side dishes to eat. In fact this is BaoYan food varieties, are not safe. Many survey found that making inappropriate pickles, eat with stomach cancer, esophageal cancer incidence do exist link, and also have found in samples carcinogens.
Misunderstandings 2: normal manufacturer products and mix the safety of products is the same
Current food enterprise processing techniques were different greatly. A few technical level higher enterprise can be done using artificial selected safety to vaccination, strictly control the strains fermentation conditions, thereby ensuring product nitrite not to exceed bid. There are some enterprises to strictly comply with the traditional process, the pickling, sauce system and fermentation time more than three weeks, even to months, also can avoid nitrite overweight problems. Judging from existing test reports, regular enterprise product nitrite. Only a few overweight phenomenon
However, some small, personal making sauerkraut, sour pickled cabbage, pickles and other products without quality control, production process, whether it be chaos strains, fermentation condition, additive use, storage transport and other aspects, there may be hidden trouble to ensure safety. MAXMAN
From the above situation for all to see, our country should make traditional food of a directional technology standards, explicitly pointed out that in the production of the critical control points and specific requirements harm, and systematic study of various pickles edible health effects. This aspect can learn to kimchi, also can draw lessons from western countries make western-style kimchi of management experience. Consumers shall give priority to choose regular according to product of the enterprise, or by regulating the procedures for production.
Misunderstandings 3: nitrite not exceeds the sauerkraut can certainly qualified
According to current pickles foods to random testing results, formal enterprise pickles product’s main problem is additives, such as preservatives exceed standard and saccharin overweight, sulphites overweight, etc.
In order to put some salt avoid less taste salty, and avoid excessive growth, microbial preservatives; enterprise often
In order to improve the flavor, may join saccharin;
In order to let color, may use a more beautiful some sulfite bleaching, or put a little pigment.
Compared to nitrite, these substances toxicity are small, but after all over national standards is unqualified products.
Here to explain is, put a few turmeric pigment or monascus pigment are harmless, they all belong to the natural pigment, even have a healthy effect.
Misunderstandings four: if all the indexes of pickles are eligible, can rest assured eat more
No matter how high quality pickles, they after all is contained more salt food, one of the natural antioxidant content, so there is also a greater loss with fresh vegetables can nutrition value quite.
Here to explain is, pickles contain prandial fiber and a certain amount of calcium, magnesium, potassium and other mineral, lactic fermentation and acetic fermentation can also produce a small number B vitamins, so health qualified nothing pickles are not acceptable.
People across the world are like to eat pickles, a few eat a little bit as appetizing food is just as well, but if you use it as a meal, the main alternative fresh vegetable and is not appropriate. Especially chronic disease and young children, need more to eat fresh vegetables to prevent disease or promote growth and develop lightly flavored good prandial habit, so unfavorable eat pickles. Mojo Warrior