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又到了吃腌菜的时节。很多人都知道,腌菜吃多了容易致癌。其实,并不是所有的腌菜都有毒。要了解哪些知识、做好哪些必备工作来保证腌菜的安全,看看专家怎么说。特邀专家范志红中国农业大学食品学院营养与食品安全系副教授,食品科学博士。腌制食品三大害腌制食品中什么东西有害呢?其实,它的害处无非两个:第一,某些腌菜亚硝酸盐含量过高,这东西不仅本身有毒性,还可能和蛋白质食品中的胺类物质合成致癌性较强的“亚硝胺”;第二,盐分或糖分过高,对慢性疾病不利。如果还要加上第三个罪名,那就是维生素损失大,营养价值偏低,但这和有毒是完全不同的概念。不过,事物总有其两面性,关于腌菜,有些误解还是大家必须得了解的。
It’s time to eat pickles again. Many people know that pickles eat more easy to cause cancer. In fact, not all pickles are poisonous. To understand what knowledge, do what necessary work to ensure the safety of pickles, take a look at how experts say. Invited experts Fan Zhihong China Agricultural University, School of Food Nutrition and Food Safety Associate Professor, Food Science Ph.D. In fact, its harmful effects are nothing more than two: First, some pickles nitrite content is too high, this thing not only its own toxicity, but also may be protein foods Amines in the synthesis of carcinogenic strong “nitrosamines”; second, salt or sugar is too high, the adverse effects of chronic diseases. If you want to add a third charge, it is a big loss of vitamins, nutritional value is low, but this is totally different from the concept of poison. However, there are always two sides to things, and some misunderstandings about pickles must still be understood.