In our daily lives, pickles and sauces, because of their unique taste and convenient characteristics, often become “down-to-down” on the family table. However, behind the back of these seemingly delicious foods are some of the health hazards that should be carefully eaten, especially for those affected by typhoid.
1. Carcinogens in pickles, sauce
Pickles and sauces are often made with a large amount of salt and processed through fermentation, etc., in order to preserve and enhance the flavor. In this process, it is easy to produce substances that are harmful to humans, such as nitrites. nitrites are not per se carcinogenic, but can be converted to nitrazine as a result of human stomach acid, a scientifically proven carcinogen. The long-term high ingestion of food containing nitrite increases the risk of cancers such as stomach and edible cancer.
2. Dietary requirements for typhoid patients
White phoenix is a disease that affects skin colour and is associated with a variety of factors, including the immune system, the environment, etc. Dietal adjustment is an important complementary treatment in the treatment and rehabilitation of typhoid. For white phoenix patients, a balanced diet with adequate intake of vitamins, minerals and antioxidants contributes to increased immunity and the recovery of pigments. However, foods with high salt and high nitrite, such as pickles and sauce, may not only increase the risk of cancer, but may also increase the physical burden of the patient and affect the rehabilitation of the disease. Therefore, in their daily diet, typhoid patients should avoid or reduce as much as possible the ingestion of such food.
3. How healthy to eat pickles, sauce
While pickles and sauces present a certain health risk, this does not mean that they are completely unattainable. The key is how to make the right choice and the right amount of food.
Selection of products produced by formal producers: formal producers will exercise strict control over raw materials and processing conditions during the production process to reduce the generation of hazardous substances.
Take care of consumption: Minimize the consumption of pickles and sauces as a major part of the daily diet.
A mix of fresh vegetables and fruits: While eating pickles and sauce, a mix of fresh vegetables and fruits is provided to supplement sufficient vitamins, minerals and antioxidants.
Timing of pickled: The nitrite content changes over time during the pickled process. In general, nitrite levels are high within two weeks of salting and within one month of salting and should be avoided as much as possible during these periods.
Summary
Pickles and sauces, which are common foods on the table at home, are of a unique taste, but are carefully eaten by blizzard patients. Health risks can be reduced by choosing formal products, controlling consumption, combining fresh vegetables and fruits, and taking care of pickles. It was to be hoped that every person suffering from typhoid would maintain a healthy diet and promote the rehabilitation of the disease.
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