Eating Pickles caused Nitrite Poisoning !

Healthy 丨 I took a bite of it, and my aunt was so painful that she survived. This dish is loved by everyone, but it is easy to poison.

Fried bamboo shoots with pickles

Pickled edamame

Fried squid with pickles

.....

Many people can't stop this mouthful- pickles

The older generation will pickle pickles at home

Auntie Cai (pseudonym) in Hangzhou

I ate my pickled pickles at home a few days ago

Start dizziness and vomiting

Stomach pain rolling on the ground

What exactly happened here?

Aunt Cai is 58 years old. She is from Hangzhou and has good cooking skills. Her pickled pickles are very delicious. Neighbors always come to ask for some home cooking. A few days ago, Aunt Cai pickled some pickles, thinking of eating alone at noon, I made some pickles with white porridge, and would have a meal.

Who knows, it wasn't long before eating this lunch, Aunt Cai felt dizzy, headache , and accompanied by nausea. At first , she didn't take it seriously, but she also started vomiting, shortness of breath, and stomach pain rolling on the ground .

Aunt Cai thought that something was wrong, and quickly called her son. The son hurriedly sent Aunt Cai to the First Affiliated Hospital of Zhejiang University School of Medicine.

The doctor found that Aunt Cai had cyanosis on her lips and her face was flushed. After careful consultation, she found that Aunt Cai had eaten homemade pickles at noon.

"When did your pickle pickle? " The doctor suspected that Aunt Cai was poisoned by nitrite.

"It has been pickled for seven or eight days . " Aunt Cai said that she used to pickle pickles for about 20 days before eating. Because she wanted to eat alone at noon and wanted to save money on order, she made some pickles. "I After seeing the pickles pickled, I ate. "

Sure enough, Aunt Cai was qualitatively positive for nitrite, and eating pickles caused nitrite poisoning !

Ren Jingjing, director of the general medical department, said that the biggest safety hazard of homemade pickled foods is nitrite , which is a confirmed carcinogen. When pickles are marinated for about 10 days, the nitrite in the pickles will peak, and 3 grams of nitrite can be fatal . Fortunately, Aunt Cai didn't eat much, and she recovered after treatment.

Nitrite! Toxic and indirectly carcinogenic

poisonous?Really!

Nitrite is a salty white powder that enters the blood and oxidizes methemoglobin that normally carries oxygen to methemoglobin, making them lose the ability to transport oxygen. If it is mistakenly used as table salt, it can cause acute poisoning.

Carcinogenic?indirect!

Nitrite itself does not cause cancer, but when it enters the body, it will combine with protein breakdown in the stomach to form carcinogen nitrosamine .

About Nitrite  

Nitrogen → nitrate → nitrite

① Nitrogen is a widely existing element in nature, and animal manure and animal and plant carcasses contain a large amount of nitrogen.

② These substances rot in the soil, dissolve in water, and then undergo complex reactions to form nitrates.

Nitrate and nitrite differ by a word, but the former is non-toxic and the latter is toxic in large quantities. Eating several hundred milligrams of nitrate at a time is not a problem, but eating 200 milligrams of nitrite at one time has a great risk of poisoning.

③ Nitrate bacteria in nature will change part of the nitrate into nitrite.

So, nitrite can be found almost anywhere in nature.

These foods you eat often

Cooked meat products

Nitrite is a food additive approved in various countries and is mainly used in meat products. Why add nitrite to processed meat products?

First of all, it can make the flesh color more reddish and colorful. It is a necessary ingredient for meat additives such as tender meat powder, meat water-retaining agent and sausage improver. It is inevitable to add nitrite in the cooking of various meat products. Delicate meat shops and restaurants naturally love it No discussion. "

More importantly, Clostridium botulinum, which produces the lethal neurotoxin botulinum toxin, is particularly easy to breed on meat. Divide one gram of botulinum toxin into one million servings. As long as you eat one of them, people will die immediately . By far the best nemesis that humans can find is nitrite, which has a specialized inhibitory effect on botulinum bacteria.

Solution:

Watch out for pink meat

• Chicken should be white or off-white when cooked
• Pork should be off-white or light brown
• Original red beef and mutton should turn light brown to brown

If the color is pink, and the pink is the same from the inside to the outside, then it must be added with nitrite.

Fan Zhihong, an associate professor at the School of Food Science and Nutritional Engineering of China Agricultural University, reminded that products from regular meat factories can be rest assured that when nitrite is added, the quantity will be controlled, and there will also be inspection and management by state departments.

However , the products of small workshops, restaurants, and farmers' markets must be very careful , because they do not have the ability to control quantitatively, and they rely entirely on the feel of the hand, so the problem of exceeding standards is difficult to avoid.

Long-standing green leafy vegetables

The nitrite content of fresh vegetables is very low. If you buy green leafy vegetables and don't eat them right away, but leave them for two or three days to eat, the nitrite content is likely to rise.

Solution:

Boil water before eating

1. Increase the frequency of shopping and reduce the storage time of vegetables, especially green leafy vegetables.

2. Refrigerated storage. When the vegetables were stored at room temperature for 1-3 days, the nitrite reached a peak;It reaches its peak in 3-5 days under refrigerated conditions . For spinach, pakchoi and other green leafy vegetables, the effect of refrigerator storage is much better than room temperature storage.

3. Don't eat the vegetables when you find that the vegetables are burping. Rotten vegetable leaves are definitely not edible, of which the nitrite content is super high and there is a risk of acute poisoning.

4. If the vegetables are simmered in boiling water first, more than 70% of nitrates and nitrites can usually be removed .

Overnight dish

Many bacteria can convert nitrate into nitrite in vegetables.

The vegetables have been vaccinated by several pairs of chopsticks when they are eaten. Even if leftovers are left in the refrigerator after eating, the bacteria will slowly breed. The longer the discharge time, the more nitrite is produced. ,

Solution:

Seal while hot and refrigerate quickly

There are enough experiments to show that after the pans are directly packed into clean boxes, the nitrite content produced in the refrigerator for 24 hours is very low.

In this way, there is less exposure to bacteria, and less nitrite is produced when the bacteria multiply. You can rest assured that the next meal is hot.

Hot pot soup

Some experiments have determined that the value of nitrite in hot pot soup is not enough to cause acute poisoning in most people, but the content of amino acids and amines is relatively high. It is highly likely to synthesize nitrosamine carcinogens with nitrite under heating conditions. You can't underestimate your risk of cancer if you eat it often.

Solution:

Try not to drink shabu-shabu soup

1. Sauerkraut and seafood are rich in nitrite, and the nitrite content will be higher when making the bottom soup. Try not to drink shabu-shabu soup.

2, when eating hot pot, with more fresh vegetables. After eating the meat, eat more whole grains, beans, and vegetables for the next meal, and try to add dietary fiber that is good for preventing cancer.

Source: Zhejiang Great Health