As the living standards continue to improve, people pay attention to health preservation and pay attention to low salt in their diet. If they eat too salty, it will lead to an increase in the level of sodium ion in the body, causing hypertension and .
But for the older generation, they were poor at that time, pickles were the most common food in their daily lives. At that time, people often ate pickles, but rarely had high blood pressure. Nowadays, people pay attention to diet, but hypertension is becoming more and more common. What is the reason?
The hazards of pickles
. Hypertension
Regular eating pickles will cause the human body to take too much salt. The main component of salt is sodium chloride . Eating pickles will lead to an increase in the level of sodium ions in the body, an increase in blood volume in the blood vessels, abnormal blood circulation, and blood pressure will increase.
. Cancer
pickles will produce a large amount of nitrite during the pickling process. This substance is carcinogenic and can induce cancer, especially it is easy to get gastric cancer . During the pickling process, if the sanitary conditions do not meet the standards, it will lead to bacterial growth, such as E. coli , serica et al.
. Accelerate skin aging
The sodium ions and chloride ions contained in pickles will cause facial cells to lose water, reduce skin quality, and accelerate skin aging. Eating too much pickles will also cause the salt concentration in the blood to exceed the standard, accelerate the production of subcutaneous melanin, leading to dry skin and collagen loss.
. Malnutrition
Pickles will destroy the vitamins and other nutrients in vegetables during the pickling process, causing a large amount of nutrients to be lost. The nutritional value is very low. Therefore, pickles can only be used as appetizers and cannot be eaten instead of vegetables, otherwise it will lead to malnutrition.
. Injure kidney function
Eating too much pickles will damage kidney function. Eating a lot of pickles will cause thirst. It is necessary to relieve it by drinking a lot of water, which will increase the metabolic burden of the kidney water source, affect kidney function, and in severe cases it will also lead to kidney disease.
Why do the older generation often eat pickles because they are poor but rarely have high blood pressure? Let me tell you the answer
. The average life expectancy was shorter
Before liberation, the average life expectancy of the people of our country was around 35 years old. After liberation, the average life expectancy reached 66.9 years for men and 69 years for women. The average life expectancy in 1986 had exceeded 70 years. With the improvement of living standards and medical and health conditions, the average life expectancy continued to grow.
The cause of hypertension is closely related to age. The incidence rate will increase with age. The incidence rate is high after the age of 40. As the body gets older, the body's metabolism slows down and blood circulation slows down, which will cause ischemia and hypoxia, decrease immunity, and easily cause hypertension.
. Different production methods
The older generation pickled pickles are very primitive. They pick and wash the wild vegetables they dug up, dry them, cut them into minced vegetables and put them in salt, stir evenly and put them in a jar for pickling. There is no additive except salt.
Nowadays, a large amount of additives may be added during pickling pickles. Long-term consumption will cause great harm to the body.
. The labor force is large
Before, the productivity level was relatively low. The older generation had a high work intensity and basically relied on farming to make a living. They sweated a lot during work. When sweating, the salt in the body will be excreted from the body with sweat, and the salt in the body will be reduced to avoid the salt retention in the body.
. There are few ways to intake salt
The older generation can only eat pickles frequently because they are poor. Due to the large family population, they do not eat much pickles. Due to the limitations of living standards, they do not consume other high-salt and high-calorie foods. Although pickles have high salt content, the total salt intake of the human body is not high.
Nowadays, people eat more and more foods, and the seasonings are richer when cooking. The human body has more ways to intake salt. In addition, snacks also contain sodium salt ingredients, so it is easy to cause excessive salt intake.
Things to note when eating pickles
. The pickling time is short
The content of pickling is the highest when pickling 3 to 8 days, but it will gradually decrease and it will drop to the normal range after one month. Therefore, do not take it out and eat it in a short time when pickling pickles.
. People who are not suitable for consumption
It is not recommended to eat it for people with poor gastrointestinal function. People with poor gastrointestinal function will secrete gastric acid when eating pickles. People with poor gastrointestinal function often eat vegetables, which will increase the burden on the gastrointestinal intestines and may also cause gastric ulcer .
In addition, patients with hypertension should not eat it. Intake of a large amount of salt in the human body will break the osmotic pressure in the body and lead to an increase in blood pressure.
Pregnant women do not recommend eating too much pickles. Nitrite can enter the fetus through the placenta, causing hypoxia in the fetal body tissues and bruised spots on the skin.
. Control the consumption amount
The nitrite content in pickled vegetables is high. The pickled vegetables lack the nutrients of vitamin C. Therefore, you should eat less pickled vegetables in daily life and control the consumption of pickled vegetables.
. Reasonable cooking
You can soak the pickles in water when eating pickles, which will help reduce the salt in the pickles. Do not add salt when cooking.
. Eat detoxification food
You can also eat some garlic or foods containing vitamin C when eating pickles, which helps inhibit nitrite and play a role in preventing cancer.
