[caption id="attachment_1469" align="alignleft" width="300" caption="Eating less pickled foods health benefits for the elderly"]
[/caption]
It was found in the study mechanism of carcinogenesis, N-nitroso compounds are the precursors nitrite and nitrate, they are widespread in nature, some are unable to avoid contact with them, such as drinking water, radish, cabbage, beets and so contains a a lot of nitrate, a large number of farms in the application of nitrogen fertilizer is also based on nitrate as the basic component. The question is how to block these components into nitrosamines and reduce nitrite intake. Currently, in order to increase anti-corrosion and color, adding a number of years in the food preservatives, such as bacon, ham, sausage, fish, meat and add a finished product made of nitrite, if the state allows the dose range, under normal circumstances will not affect the health, but if you add excess or eat too much, is also detrimental to health. Second, to avoid N-nitroso compounds in vivo synthesis. Some people think that, in certain circumstances, nitrates may be in the stomach is reduced to nitrite, and protein decomposition products of the stomach combined into nitrosamines, over time, easy to cause cancer. In this way, we must maintain the good health of their gastrointestinal, such as the maintenance of the normal oral and gastric bacterial activity, avoiding achlorhydria does not allow too much acid and so on. There is also preserved and not eat fresh food, in southern China also have pickled pickles, kimchi, pickled vegetables, fish and shrimp paste, and many more nitrosamines containing substances, should not eat too much. Room temperature, leftovers, leftovers containing nitrite over time will rapidly increase, from the perspective of cancer prevention, should not eat.
Tags: fish
