Put it in pickles to deal with carcinogens
It should be noted that
The salt concentration of pickled vegetables shall not be less than 12%, the curing time shall not be less than 8 days, and it shall not be too long to avoid deterioration of pickled vegetables. It is not recommended to take out and eat fresh in a short time.
Fresh vegetables contain a kind of nitrate substance. If the pickled time is not enough, the nitrate in vegetables will be converted into nitrite by bacteria. After people eat this kind of pickles excessively, they will appear a series of poisoning symptoms such as dizziness, dizziness, shortness of breath, chest tightness, etc.
In daily life
People often pickle potherb mustard, cabbage, Chinese cabbage, etc
Add some pepper, garlic, pepper seasoning, change the flavor of the dish, eat fresh and refreshing, have a different flavor. Now it's getting cold. It's a good time to pickle. Although pickled vegetables are delicious, nitrosamines are one of the "culprits" of digestive system cancer.
So, how to prevent the carcinogens produced by pickled vegetables? Vitamin C tablets can be put into pickled vegetables at the same time, because vitamin C can prevent the synthesis of nitrite, thus reducing the content of nitrite. As early as 1978, the National Cancer Institute officially announced that vitamin C has a preventive effect on cancer.
Studies have shown that 400 mg vitamin C is added to a kilogram of pickles
At this time, the blocking rate of nitrosamine production by nitrite under the action of bacteria in the stomach is 75.9%. " It is a good way to solve the problem of carcinogens in pickles to advocate adding proper amount of vitamin C into pickles.
In addition, it should be noted that the concentration of pickled water should not be less than 12%, the curing time should not be less than 8 days, and it should not be too long to avoid deterioration of pickles. It is not recommended to take out and eat fresh in a short time. Fresh vegetables contain a kind of nitrate substance. If the pickled time is not enough, the nitrate in vegetables will be converted into nitrite by bacteria. After people eat this kind of pickles excessively, they will appear a series of poisoning symptoms such as dizziness, dizziness, shortness of breath, chest tightness, etc.