In real life, the incidence of certain cancers is on the rise and poses a serious threat to our health.
When it comes to cancer, most people are horrified, and this fear makes people"Talk about cancer discoloration"。Despite the continuous development of modern medical technology, we are still unable to completely prolong the life of patients through surgery, radiotherapy, chemotherapy or targeted treatment.
1. If it is not the menstrual period, there is unexplained bleeding in other parts of the body, and it does not heal for a long time, which may be a bad omen in the early stage of cancer, and you need to be highly vigilant. 2. If you exclude factors such as dieting or a lot of exercise, your weight will drop sharply in a short period of time, and your body will become thinner and thinner, which is very likely to be an alarm of cancer. In particular, those who have lost more than 10 pounds in just a few weeks or a month should be checked immediately. 3. If the fever lasts for more than 10 days, it may be caused by other diseases other than colds, in addition to lung infection, it may also be a sign of tumor. In particular, persistent low-grade fever with rapid weight loss and night sweats should be particularly vigilant. In children, be alert to leukemia; If you are an adult, you should be alert to lymphoma, liver cancer and kidney cancer.
4. If there is frequent pain in some specific parts of the body, whether it is pressure pain, pulling pain, dull pain, or dull pain, it should be paid enough attention. Occasional pain may be a coincidence, but if it intensifies and occurs frequently, it is a matter of great concern. 5. If there is a lump in the superficial part of the body that is irregular and difficult to push, it may be a lump caused by cancer. If these lumps do not dissipate for a long time and are growing at a particularly rapid rate, it is important to be vigilant, as this may be a sign of cancer.
6. Normal cells will become more and more fragile as cancer cells continue to rob normal cells of nutrients for their own reproduction. Severe anemia may be one of the consequences of this predatory behavior, so if symptoms of severe anemia occur, medical help should be sought immediately.
In recent years, the incidence of cancer has been on the rise, causing people to be alarmed. The main cause of this is closely related to our diet. Recently, some people blame the high incidence of cancer in our country on sauerkraut, but is this statement true or false?
First, let's dive into the process of making sauerkraut. Sauerkraut, as a traditional fermented food, has a long history of making technology and is widely spread. Not only does it have a unique taste, but it's also rich in probiotics, which are good for gut health.
The process of making sauerkraut is actually not complicated, but it requires a certain amount of patience and care. First of all, choose fresh vegetables, such as Chinese cabbage, radish, etc., and wash them carefully. Next, cut the vegetables into the appropriate sizes for better fermentation. Then, in a large, clean, oil-free container, put the chopped vegetables in and add the appropriate amount of salt, stirring well.
This is followed by the crucial fermentation process. Seal the container tightly and place it in a cool, ventilated place. Over time, the sugars in the vegetables are broken down by lactic acid bacteria, creating a sour taste, resulting in delicious sauerkraut. This process takes a certain amount of time, usually around 2-3 weeks.
During the fermentation process, there are some details that need to be taken care of. The first thing to do is to make sure that the container is well sealed to prevent air from entering. Secondly, the fermentation should be checked regularly, and the amount of salt can be adjusted appropriately if necessary. Finally, after the fermentation is complete, the sauerkraut should be stored in a cool place, away from direct sunlight and high temperatures.
In addition to the traditional methods of making sauerkraut, there are now some modern production processes. These processes often use automated equipment, which greatly improves production efficiency and product quality. At the same time, in order to meet the needs of different consumers, the taste and variety of sauerkraut are constantly enriched and innovated.
Sauerkraut, a seemingly ordinary food, actually contains the wisdom of nature. It carries a certain amount of nitrite, which is like a unique mark given by nature, making sauerkraut a leader in the pickling process. Did you know that the nitrogen absorbed by the cabbage from the soil and nitrogen fertilizer during the growth process causes it to accumulate nitrates on its own? During the curing process, these nitrates are converted into nitrites by industrious bacteria. However, the nitrites in sauerkraut are not as terrible as one might think. On the contrary, it has shown a humble side over time. Experts from the Qiqihar City Health and Epidemic Prevention Station in Heilongjiang Province conducted a detailed study of farmhouse pickles. They observed the effects of different concentrations of brine, different raw materials and different temperatures on nitrite content during the pickling process of sauerkraut and pickles. 
The results of the study showed that the nitrite content in sauerkraut pickled with cabbage has changed wonderfully over time:
On day 1, its content was at 52-7.3mg/kg；
By day 5, it jumped to 1892-213.4mg/kg；
And by the 10th day, it had dropped mildly to 213-26.9mg/kg；
After another 5 days of precipitation, it becomes more mild: 32-3.7mg/kg；
Until day 20, it reached a very low value: 14-2.1mg/kg。
This series of data seems to tell us that the nitrite content of sauerkraut has undergone a process of "first increasing and then decreasing" during the pickling process. And in about 20 days, the content of this nitrite will be significantly reduced, reaching a very small state, and the effect on the body is almost negligible.
Imagine if you weigh 50 kilograms, then it is safe to consume 10 mg of nitrite at a time. Converted to pickled sauerkraut for 20 days, this means that you need to eat 10 catties of sauerkraut per day to reach this intake. But if you really want to eat 10 kilograms of sauerkraut a day, I'm afraid it's also a challenge! Xiao Benxi, deputy chief physician of the Nutrition Department of Guangdong Provincial People's Hospital, also reminded us that under normal circumstances, the nitrite content of normally pickled sauerkraut has dropped to a safe level after 20 days of pickling. At this time, the sauerkraut, after time precipitation and polishing, has become the mature and finished sauerkraut in people's mouths, and everyone can enjoy it boldly with confidence. The small amount of nitrite in sauerkraut does not pose a threat to our health. Although nitrite is classified as a Group 2a carcinogen, there is currently no clear evidence that it causes carcinogenicity in humans. Therefore, everyone can eat sauerkraut with confidence.
Overall, sauerkraut is a delicious and healthy appetizer. As long as we control our intake, it will not only help us protect our blood vessels and increase our appetite, but also reduce damage to our digestive system.
First of all, probiotics such as lactic acid bacteria and yeast in sauerkraut can regulate the balance of intestinal flora, promote digestion, and relieve constipation.
Secondly, the vitamin C and antioxidants rich in sauerkraut help to strengthen immunity and prevent colds and other diseases.
In addition, nutrients such as organic acids and amino acids in sauerkraut help boost metabolism and improve physical fitness. At the same time, sauerkraut can also reduce cholesterol, soften blood vessels, and prevent the occurrence of cardiovascular diseases such as high blood pressure.
1. Homemade pickles are an art, and it is necessary to ensure that the vegetables are fresh and drained thoroughly after cleaning. At the same time, the production environment should also be kept clean and hygienic and avoid direct sunlight. To ensure the quality of pickles, choose a glass or ceramic reservoir and make sure that it has undergone a rigorous sterilization procedure before use. 2. The process of pickling sauerkraut requires patience. Keep in mind that sauerkraut contains high nitrites in the early stages of pickling, so it cannot be eaten immediately. For your health, it is best to marinate for 20 days before consuming. In this way, the nitrite content will be greatly reduced, making sauerkraut safer. Before consumption, it can be rinsed several times with clean water to further reduce the nitrite content.
3. In order to maintain good health, it is recommended to make a reasonable combination when eating sauerkraut. Increase your intake of fresh fruits and vegetables to ensure your body is getting enough vitamin C. Vitamin C can effectively block the binding of gastric juice to nitrite, thereby reducing the production of nitrosamines and protecting your health. 4. Finally, pay close attention to the state of the sauerkraut. If sauerkraut shows signs such as darkening of color, softening of tissues, or loss of aroma, it usually means that it has gone bad and should be discarded promptly. Also, if you find that the sauerkraut has a bitter taste, please discard it immediately to avoid any impact on your health.
1. Moldy food. They are like tumors that grow quietly in the dark of night, releasing aflatoxin, a toxin that is harmful to the human body. Long-term inclusion of these foods in the stomach is tantamount to planting the seeds of cancer in the body, and the risk of stomach cancer, esophageal cancer, bowel cancer and other digestive tract cancers will also increase.
2. Fried food. They are tormented by high temperatures, like souls in purgatory, and the oil is repeated and used many times. In this process, the oil mutates to produce acrylamide, a carcinogen. With long-term consumption, the incidence of endometrial cancer, breast cancer and other cancers will also quietly increase. 3. Smoked and grilled food。They are smoked and roasted, as if they were reborn in a blazing fire. However, this process tends to produce carcinogens such as polycyclic aromatic hydrocarbons (PAHs) and benzopyrene (benzopyrene) in food. Long-term intake will increase the incidence of stomach cancer, intestinal cancer and other cancers, which makes people lament the fragility and impermanence of life.
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