When it comes to sauerkraut, the sour taste makes you instantly appetizing… In addition to promoting gastrointestinal digestion, it can also increase appetite. However, the claim that pickled foods such as sauerkraut contain nitrite and cause cancer has been rampant, which has discouraged some people from sauerkraut.
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Can sauerkraut still be eaten? Sauerkraut does produce nitrite during pickling, but all claims of toxicity aside from dose are inaccurate.
Sichuan Food Fermentation Industry Research and Design Institute President Chen Gong Popular Science said, “Nitrite widely exists in natural water and soil, most vegetables All contain nitrite, but how much will vary. In daily life, meat products (ham sausage) and canned fruits on the market all contain nitrite, especially in the processing of meat products, nitrite is used as a food additive It has the effect of color enhancement and antiseptic, and it is legal to use within a limited range.”
Wang Hao, a professor at the School of Food Science and Engineering, Tianjin University of Science and Technology, said that in the early stage of fermentation, Under the action of nitrate reductase, a large amount of nitrate in vegetables is converted into nitrite, and the nitrite content will increase sharply. However, with the reduction of oxygen and the growth of lactic acid bacteria during the fermentation process, a considerable part of nitrite will be degraded, and the ability of other strains to reduce nitrate will also be weakened. By the end of the fermentation, the nitrite content decreased to the lowest point or even disappeared.
“The change in nitrite content during fermentation will show a peak-to-trough process, which is unavoidable. And we can’t put it aside Dosage talks about toxicity’, only a sufficient amount of nitrite can cause harm to the human body, and a small amount of nitrite has little effect on the human body.” Wang Hao emphasized that if the nitrite content in sauerkraut does not exceed the national safety standards As long as it is not consumed for a long time and in large quantities, it will not affect the human body, and it will not cause cancer.
Although sauerkraut of qualified quality can be eaten with confidence, consumers still need to pay attention to some issues when purchasing. Experts suggest that you must go to regular channels to buy, and choose products with a food production license printed on the package. In addition, the production date, shelf life, factory name, and factory address should not be missing. For traditionally fermented sauerkraut, it is best to soak it in water before eating and wash it carefully, which can also wash off most of the nitrite.
Source: China Economic Net, People’s Net, Science and Technology Daily, Guangming Net Science Times
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