Everyone hopes that they and their family members stay healthy, but diseases always appear suddenly around us, and cancer is no exception. It may seem far away from us, but it is actually very close. In daily life, many human diseases are caused by diet, including wrong dietary methods, unhealthy eating habits, and unhealthy foods, all of which bring diseases and harm to our bodies.
The food we are going to mention today is also such a case; it is not only a carcinogen but also a teratogen. As an essential condiment in life, what are the dangers of putting too much salt in this food?
First, in preserved animal meats such as salted fish and cured meat, nitrites are produced. This is due to the decomposition of protein in the meat and the reaction of sodium ions with bacteria to produce nitrites. As the protein continues to decompose, it produces amines, which then combine with nitrites to form nitrosamines, a type of potent carcinogen.
Second, pickled vegetables can also produce nitrites. This is especially true for stem and leafy vegetables during the pickling process, which more easily produce nitrites. Once inside the human body, these nitrites then form nitrosamines.
There are three main dangers of preserved foods.
Danger One: Easy to cause poisoning
Preserved foods or leftover dishes that have been stored for a long time contain nitrites. If consumed in large quantities over a long period, it can easily lead to vasodilation, a decrease in the blood's ability to transport oxygen, and cause poisoning in the human body. Generally, an intake of 0.3-0.5 grams of nitrites can cause poisoning, and if more than 3 grams are ingested, it can lead to death.
Danger Two: Carcinogenic
Nitrites can produce nitrosamines, causing diseases in humans such as nasopharyngeal cancer, esophageal cancer, stomach cancer, and liver cancer. The high incidence of nasopharyngeal cancer in regions like Guangzhou is also related to the fondness for eating salted fish.
Danger Three: Teratogenic
Some studies have found that nitrites can pass through the placenta into the fetus, especially fetuses within six months are particularly sensitive to nitrites. Research indicates that the risk of brain cancer in children under five is increased and is related to the amount of nitrites consumed by the mother.
Moreover, nitrites can also enter an infant's body through breast milk, causing hypoxia in the infant's tissues, such as the appearance of bluish-purple spots on the skin.
Reducing the harm of nitrites
1. Add seasonings
Some seasonings can block the synthesis of nitrosamines and reduce the harm. For example, aloe vera juice, garlic juice, and ginger juice. These substances have certain antibacterial and antioxidant effects, reducing the production of nitrites and nitrosamines.
2. Add Vitamin C
Adding vitamin C or citric acid when pickling food can block the combination of nitrites and amines, while also replenishing the vitamin C lost during the pickling process.
3. Eat more fresh fruits and vegetables
The simplest way to reduce the harm from nitrites is to avoid or eat less preserved food. Usually, eat more fresh fruits, vegetables, and meat, and avoid foods that have been pickled for less than 24 hours. Supplement with antioxidants like vitamin C and vitamin E.