Health: Hazards from sausage, Greek rib

Nitrite causes anemia and cancer

Currently, on the market there are many popular foods that are meat, fish, phomat, soft drinks... contain hazardous preservatives. It is nitrate compounds such as nitride (potassium nitrate KNO3), potassium nitrite (KNO2), sodium nitrate (NaNO3), sodium nitrite (NaNO2) that are used to keep fresh, kept color, creating attractive colors and preventing bacteria from growing. This preservative, however, is easy to lead to food poisoning and to cause dangerous diseases.

Salt nitrate when entering the human body, participate in the oxidation reaction in the stomach and intestinal tract under the effect of digestive enzymes, which are born with toxic nitrite. Nitrite has a hemoglobin oxidants effect of the red bridge, turning hemoglobin into methemoglobin no longer respiratory function.

In adults due to the reduction of nitrate yeast should be difficult to enable the process of nitrate to nitrite resolution. But in children due to the high PH digestive system, it has not yet formed this deformation. Therefore, children under 12 months of age, particularly under 6 months of age, if they use water resources or vegetables that have high levels of nitrate, called the "Blue Baby" syndrome. Children with this disease are often mostly chalky, vulnerable to life. They are often difficult to breathe. If the infection is severe, the body is lacking in blood, stun, fainting while playing. Cases of severe poisoning are susceptible to deaths if not timely cure.

Substance NO2-also effects with amine forming nitrosamine-1, is a pre-cancerous compound. The high nitrosamin is causing the body to keep on sewage, accumulating long days in the liver which causes poisoning and liver cancer.

Green vegetables, sausage, Greek slopes... containing many nitrite

Due to its volatile and integrated nature, nitrite and nitrate are readily preserved in soil, water, and absorption in the vegetables from fertilizer use, and pollution by cattle.

Green vegetables and fruit trees... are heavily fertilizing or cultivated in areas where soils and contaminated water often contain many nitrite. Vegetables for pickle salt also often contain many nitrite. When it is not salt, the substance is relatively low in vegetables, but when given salt in the first few days, the nitrite content increases due to the process of reducing nitrate into nitrite. However, this substance will be reduced and depleted when the pickle is beautiful and yellow. But if the cucumber is too long to reach the level of nitrite, it is elevated. Therefore, we should not eat the new pickle salt and the pickle to avoid nitrite toxicity.

For processed foods such as sausages, sausage, pickle, smoked meats, meat and frozen fish... contain a lot of preservatives that are compounds of nitrite, which should be highly vulnerable to this substance.

Processed foods such as sausages, the sausage contains a variety of preservatives that require limited food.

Processed foods such as sausages, the sausage contains a variety of preservatives that require limited food.

So if you like to eat these dishes, be cautious, use only a reasonable way to ensure health safety. If you want to eat, you should choose to purchase products of prestigious and quality food firms because they will use a preservative to allow, malicious help.

You should eat products of reputable food firms because they will use a preservative for malicious help.

Should eat boiled dishes

Due to nitrite, nitrate is susceptible to poisoning, adverse effects on health. Therefore, we need food processing to minimize this toxic preservative. First, you should wash thoroughly the food with clean water, then soak in clean water or use ozone tubs to detoxify. Under the effects of ozone-reducing machinery, NO2-oxidization, converted into NO3-less toxic.

Second, want to remove the ion NO2-, you should boil ripe food. Boiled in water, will help to eliminate most of nitrite in food. In contrast, if you use fried frying, baked food then the ability to remove nitrite is lower than boiled.

For vegetables, the tubercle should take fresh and use as soon as possible, as if to vegetables in a few days the nitrate intake will increase. For the tubercle of high nitrate, it should be peeled, finely sliced, soaked in 15 minutes or more before processing. Exclusively for the foods that have salted nitrate (the match) is best you should only use restrictions.