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In a small town with a warm sun, there lives a librarian named Li Fen.
She's the typical one who gets up at five in the morning, goes for a jog in the park, then makes breakfast, reads, goes to work, and everything is in order.
But Li Fen has a little-known hobby, which is to make all kinds of pickles, from kimchi to olives, and there is nothing she dare not try.
Li Fen's husband, Zhao Ming, is a pragmatic bank clerk who struggles with documents every day, and he has always had reservations about Li Fen's little fetish.
You see, their storeroom is like a small museum, filled with all kinds of pickled products, and the sour and spicy smell can smoke people just the moment you open the door.
Zhao Ming always said half-jokingly: "If you continue like this, one day I may not find you in your kimchi pile." ”
Li Fen always responded with a hippie smile: "Then you can treat me as a special edition of kimchi, which is guaranteed to be a limited edition." ”
But what no one expected was that one day Li Fen really felt unwell because of eating homemade pickles and was rushed to the hospital. After examination, the doctor found that it turned out to be some rare bacterial infection.
This bacterium usually does not pose much of a threat to the human body, but due to Li Fen's prolonged exposure to a large number of unsterilized pickled products, these bacteria multiplied in her body, which eventually led to poisoning.
This news was undoubtedly a bolt from the blue for Zhao Ming, and he cried and said: "I have been persuading her to pay attention, but she just can't listen." ”
The doctor patiently explained to Zhao Ming that although pickled food is safe for humans most of the time, if not handled properly, it may indeed become a breeding ground for bacteria.
While everyone knows that fresh food is essential for health, few people realize that over-reliance on preserved foods can also pose health risks.
That's not to say that pickled foods are bad, it's all about how we choose and use them. Ingredients such as salt and acetic acid in preserved foods.
Although it can prolong the shelf life of food, if it is consumed in excess, it will also put a burden on our intestines and affect the balance of intestinal flora.
In addition, some of the preservatives and pigments used in the curing process may also cause adverse effects on the body after long-term ingestion. Going back to Li Fen's example, her poisoning incident actually sounded a wake-up call for us.
Remind us to enjoy the convenience and deliciousness of preserved foods while also being aware of their possible health risks.
To avoid similar situations, we should add the right amount of salt to the pickled food, ensure that the ingredients are thoroughly cleaned before use, and the containers and environment during the pickling process also need to be kept clean and hygienic.
In addition, Zhao Ming raised a question related to Li Fen's condition: "Why did she suddenly get poisoned, and she was fine after eating it for so many years?"
The doctor replied colloquially: "It's like a drop of water through a stone, and a small accumulation over a long period of time may suddenly explode at some point." In addition, everyone's physical condition and immunity are different, so it may not be a big problem when the body is strong before, but once the body's resistance decreases, the small problems that were ignored before may become big problems. ”
Through this example, we can see that lifestyle habits that usually seem harmless can sometimes bring unexpected risks to our health if they are not paid attention to and adjusted.
Therefore, it is very important to maintain our health by maintaining a good diet, enjoying pickled foods in moderation, and paying attention to food safety and hygiene.
What do you think about the health problems caused by pickled foods?