Pickled vegetables make everyday meals more delicious. But they are potentially at risk of high blood pressure, kidney disease or poisoning. If so, is pregnant mother eating pickled vegetables good?
Being a familiar dish in family meals, pickled vegetables are loved by many people because of the mild sour taste, reducing appetite, bringing rice very effectively. Not only that, salted vegetables also bring the following benefits:
Aids in digestion : This is a food containing high content of probiotics to help balance the intestinal system, stimulate the digestive system to work more efficiently.
Better mineral salt absorption : Acidic pickled vegetables help absorb calcium, iron and minerals important for the body.
Taste Enhancement : This is the reason why pickled vegetables are considered as the dish to bring rice. Especially when combined with fatty meat dishes, fried foods, pickles, it increases the appetite and makes the meal more delicious.
However, besides the undeniable benefits of pickles, doctors believe that you should not eat too much of this dish, especially pregnant mothers.
In fact, pregnant women do not need to completely abstain from pickled vegetables, but should not eat too much, especially salted vegetables and green melons for the following reasons:
In the early days of the melon process, the microorganisms in the melon will convert nitrate into nitric, which increases the nitric content, the ph level decreases (means the acidity increases). Vegetables eaten at this time often have a pungent, pungent, and pungent taste. This is because they contain a lot of nitrates which are very harmful to the body.
In vegetables, pickled vegetables are often quite high in salt, not good for pregnant women with a history of blood pressure or kidney disease. In particular, some families use sugar or MSG to sweeten melons, this habit is also not suitable for pregnant women with diabetes and high blood pressure.
The vegetables sold in the market are often used by people using urea fertilizer. This nitrogen fertilizer is easily wasted on the leaves to become nitrate in vegetables. During processing, nitrate is reduced to nitrite, which is quite high in the early days of vegetable salt. They only subside when the melon turns yellow and has a sour taste.
As mentioned above, the nitrite that exists in pickles when combined with amino radicals in meat and fish can form nitrosamine, which is a substance that causes cancer. Therefore, for pregnant women, eating a lot of salted vegetables will affect the fetus.
Pickled vegetables that are too acidic have a white, slimy appearance that is usually the stage for mold to begin to grow. Harmful bacteria will also thrive, not creating an acidic environment enough to inhibit beneficial bacteria.
Some salted vegetables can use anti-rot additives, use contaminated salt equipment, and exceed the prescribed salt dosage. Consuming these salted vegetables will have negative health effects.
To avoid spoilage, before salt pickling, tomatoes need to wash vegetables, fruits, vegetables and salt storage equipment. Need to create a good fermentation environment: Give enough sugar and salt, the temperature must reach 20-45 degrees C, if the temperature is low, the fermentation is weak enough to inhibit the growth of harmful bacteria. Maintain hygiene in the salt process, avoid the invasion of bacteria that cause rot. It is best to buy clean vegetables with salt at home, if you have to buy from the market, you should choose reputable products.
To have such pickled vegetables, it is best to buy clean salt and vegetable ingredients at home to ensure food hygiene. Before making vegetable salt, wash ingredients and tools to salt thoroughly.
It is necessary to create a good fermentation environment and preserve hygiene in the process of salting vegetables, avoiding the invasion of harmful bacteria.
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