Pickled raw products need to be vigilant
Xiao-hsien
Xiaoqiao, have you eaten well, let's go for a walk.
Let me slow down, today my grandmother cooked me a lot of dishes, very delicious, so good, I ate two bowls of rice in a while.
Small bridge
Xiao-hsien
What a dish, so delicious.
There are pickled shrimp, pickled clams, pickled crabs, pickled cabbage and snow bamboo shoots and tofu soup, steamed cabbage with bacon, and stewed eggs with shrimp paste...... That's too much!
Small bridge
Xiao-hsien
It's all salty and pickled! Your family doesn't eat like this every day.
Yes, it's basically every day, it's too fresh and delicious.
Small bridge
Xiao-hsien
Although pickled seafood and pickled vegetables are delicious, there may be many health risks behind the deliciousness, let's listen to what the doctors at the Qianqiao Community Health Service Center in Qingcun Town have to say.
Although these delicacies have brought us many surprises in terms of taste, excessive consumption may cause certain health effects.
High salt content
The high salt content in preserved foods is the first issue we need to pay attention to. Excessive salt intake can lead to an increase in sodium concentration in the body, which can lead to symptoms such as high blood pressure and edema. Long-term consumption of high-salt preserved foods may also lead to vascular lesions, increasing the risk of heart disease and stroke.
Hazardous substances
Carcinogens such as nitrites and nitrosamines are found in higher levels in pickled foods, and long-term intake may increase the risk of cancer. This is especially true for cured meats and seafood, where nitrite levels are even more significant.
In order to prolong the shelf life of many preserved foods purchased abroad, some unscrupulous merchants may add excessive preservatives and additives, and these chemicals accumulate too much in the body, which may cause damage to organs such as liver and kidneys, and even cause various chronic diseases, such as chronic kidney disease.
Low nutritional value
The nutritional value of preserved foods is comparatively low. Because most of the water and vitamins are lost during the pickling process, the nutritional value of the pickled food is greatly reduced. Long-term consumption of preserved foods may lead to malnutrition and affect physical health.
Of course, this doesn't mean that we want to eliminate preserved foods entirely. Eating pickled foods in moderation can be used as a condiment in the diet to increase the flavor of food. However, we try to choose pickled foods of reliable quality and control the amount of food we eat. At the same time, maintaining a balanced diet and a healthy lifestyle can truly protect our health.
Xiao-hsien
Kohashi, now you know, pickled seafood and pickled vegetables are delicious, but excessive consumption may cause certain health effects. We should treat these delicacies rationally, eat them in moderation, maintain a balanced diet, and let health and deliciousness coexist!
I think you have a point!
Small bridge
Finally, I hope that everyone will pay attention to their health while enjoying the food!