When it comes to pickles, I believe everyone is familiar with it. Squeezed vegetables, sauerkraut, pickled radish, sherry, olives... When you eat ravioli, porridge, and noodles, you will add some and the flavor will immediately become richer.
There are also some families that will marinate bacon, sausages, salted fish, etc., which can be fried, stewed, and directly sliced and mixed, oily but not greasy, salty and fragrant, very popular.
Image source network
But nowadays, many people will have concerns when eating pickled foods: it has a high salt content, and the pickling process will produce nitrite, long-term excessive consumption, easy to affect health, I heard that it is also easy to cause cancer?
But seeing this, I believe that many people will have such a question: they all say that pickles cause cancer, why do the older generation often eat but it is okay?
01
Why do the older generations often eat pickles but are fine?
Obviously, they are all pickles, why did people in the 1950s and 60s often eat nothing, and now people occasionally eat it, but they have high blood pressure and cancer?
In fact, the reason can be mainly summarized as: the intake of "invisible salt" in modern people has increased.
In the 1950s and 1960s, the older generation was constrained by the times, economy and other conditions, and there were fewer types of food to choose. The choice of seasonings is also relatively small (generally only salt, soy sauce), so even if some foods have a high salt content, the overall salt intake is not very large.
Image source: Mizhi Network
The living standards of modern people have improved, and the food and flavor varieties are richer than in the past, which will lead to an increase in the intake of "invisible salt" and make the overall salt intake exceed the standard.
Some people think that as long as they usually eat not salty, the intake of salt is not excessive. But this is not the case, in the daily diet, very few people will look at the sodium content in the product. Eating is not salty, does not mean that the salt content of the food is low.
Salty tastes are often hidden in other flavors, and these salts added to food are also known as "invisible salts", which is overwhelming.
It is unreliable to judge the level of salt by taste alone, some desserts, such as cheese, ice cream, bread, etc., although the taste is sweet, it seems to have nothing to do with the salty taste, but these desserts are added to the production process, and the sweetness is easy to cover up the salty taste.
If you pay a little attention to the ingredient list on the outer packaging of sweet foods (such as biscuits, cakes, jellies, chocolate, milk-flavored drinks, coffee, potato chips, etc.), you will find that many of them contain "invisible salts" and the content is not low.
Image source: Mizhi Network
High-salt foods in daily life are mainly concentrated in the following 10 categories:
- sauce
- Salted fish and shrimp and other seafood
- Pickle pickles
- Processed soy products
- Salted eggs
- Potato chips and biscuits
- Flour products
- Canned products
- Salty nuts
- seasoning
For example, 100 grams of ham sausage contains about 2.5 grams of salt, and 250 grams of ham sausage per day can achieve the recommended intake of salt for one day.
Therefore, salt control not only requires a light diet, but also learns to read the nutrition labels of packaged foods, paying special attention to the content of sodium.
02
How to eat pickles healthier?
Pickled products are a daily necessity for many of us, and sometimes we can't help but want to eat. So how can eating help reduce the harm?
1. Pay attention to the marinating time
Generally, in the 7-15 days after pickling, the yield of nitrite is the largest and the amount of synthesis is the largest; After 21 days, its content will be significantly reduced, and it is relatively safe to eat at this time.
If you go to the mall to buy, you should also pay attention to choosing a regular manufacturer.
Image source: Mizhi Network
2. Control quantity
It is best for adults not to exceed 150g each time, and it is advisable to eat about 50g. It is best not to consume more than 3 times a week, do not consume continuously.
3. Reasonable cooking
(1) Wash and soak
Pickled products should be cleaned before consumption to remove floating dust and other harmful microorganisms; Proper soaking for a while can help dilute nitrite.
(2) Serve with vegetables
Image source: Mizhi Network
(3) Skillful spices
Whether it is steaming or stir-frying, garlic, peppers, and ginger can be added.
However, it should be noted that patients with hypertension, dyslipidemia, kidney disease, pregnant women and children should eat less or even do not eat bacon and pickles.
Source: High Quality Of Life Home
Editor: Zhuhai Market Supervision Team
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