What are the dangers of eating ham sausage for a long time?
Do you know the dangers of eating ham sausage for a long time? The following is a detailed introduction, which makes us have a better understanding of such problems. If it is very harmful to the human body, we should eat less ham sausage, which is also a good way to protect our health.
Ham sausage is a common food, and many people cannot do without it. It is convenient to eat, and it is the best partner for instant noodles. When eating ham sausage, it is also necessary to have some understanding of it, so that when eating, we can be more at ease. What are the hazards of ham sausage? It also has many aspects, so when choosing it, we should also pay attention.
The hazards of ham sausage
Although ham sausage is still a delicious snack in taste and taste, processed ham sausage is far less nutritious than fresh meat, so don't use it as a replacement for meat supplements that are necessary throughout the day. As a temporary substitute for overtime, it is a good choice because it is simple and convenient to use. High-quality ham sausage will be added with seasonings such as protein powder, which not only increases the nutrition of the ham sausage but also makes the taste more delicious. When choosing, pay attention to the proportion of meat, protein and starch in the ham sausage.
The quality of the ham sausage market is not reassuring. Many ham sausages do not meet hygiene standards. Generally, unqualified ham sausages cannot be guaranteed except for the safety and hygiene of the production site. The main problem is that the compound phosphate exceeds the standard. Some even add prohibited preservatives and colorants to the ham sausage. This kind of ham sausage is harmful to the human body, which is also the harm of this snack. Therefore, when buying ham sausages, foodies must identify high-quality products and choose good-quality ham sausages as much as possible, so as to satisfy their mouths and eat healthily.
Sodium nitrite in ham sausage is toxic. The toxic side effect of excessive ingestion is to paralyze the vascular motor center, respiratory center and surrounding blood vessels, and form methemoglobin. Acute poisoning manifests as general weakness, headache, dizziness, nausea, vomiting, diarrhea, chest urgency and breathing difficulties; obvious cyanosis is seen in the skin and mucosa. In severe cases, blood pressure drops, coma, and death.
At the same time, nitrite is also a food additive, which can keep the color of meat (ham sausage, sausage, etc.) bright, bright red, and muscle fibers loose, which is why cooked food with nitrite is good-looking and delicious. However, nitrite is not essential for the human body, and excessive intake is harmful to human health. One intake of 0.2 to 0.5g nitrite can cause poisoning, and more than 3g can be lethal. Therefore, there are strict standards for adding nitrite to meat products.
What are the hazards of ham sausage? Through the above introduction, I also have some understanding. When eating ham sausage, it is also necessary to eat in moderation, not too much, and when eating, it is also necessary to pay attention to the method. Although ham sausage and instant noodles are good partners, these two foods should be kept as little as possible, which is conducive to the development of all aspects of the body.
5 Dietary Myths About Ham Sausage
"Because ham and pickled products contain nitrates, they can be reduced to nitrites under the action of lactic acid bacteria. Under the catalysis of thiocyanate in saliva, carcinogens are produced, which may cause cancer in digestive organs such as gastrointestinal and liver. Therefore, it is not advisable to drink lactic acid drinks 1 hour before and after eating foods containing nitrates." - This is a rumor full of scientific errors.
Have you heard the saying that eating ham and yogurt together can cause stomach cancer? Recently, it has been very popular on the Internet, and it has been spread everywhere on TV media, and magazines and newspapers have not been less exaggerated. Then ask, do you believe it?
No matter whether you believe it or not, most people believe it anyway, because its statement sounds quite "scientific": "Because ham and pickled products contain nitrates, they can be reduced to nitrites under the action of lactic acid bacteria, and under the catalysis of thiocyanate in saliva, carcinogens are produced, which may cause cancer in the gastrointestinal, liver and other digestive organs. Therefore, it is not advisable to drink lactic acid drinks 1 hour before and after eating foods containing nitrates."
Scientific error one
Ham and pickled products are usually made with sodium nitrite. Even if sodium nitrate is added, it must be naturally degraded into nitrous acid to work. Most of the nitrous acid continues to decompose to produce nitric oxide (NO), which is very easy to combine with the red pigment in meat, which is heme, so that the red heme becomes "nitrogen oxide heme". Nitric oxide heme is not afraid of heat, and even if heated, it remains a beautiful pink. Untreated heme, on the other hand, turns brown when heated. This is the scientific basis for adding nitrite to hair color. - So, after cooking, it remains pink from the inside out, indicating that the meat has been treated with nitrite.
Most of the sodium nitrite in cured meat decomposes into nitric oxide. After drilling into heme, a small amount of nitrite remains in the meat, but the content needs to be strictly controlled. According to our country's standard (GB2760-2011), the allowable residue of nitrite in meat products is between 30-70 mg/kg (Western-style ham cannot exceed 70mg/kg, canned meat 50mg/kg, other meat products cannot exceed 30mg/kg).
Therefore, when making meat cured products such as ham and sausages, there is no need for "lactic acid bacteria" to help form nitrites. This is the first mistake.
Scientific Error II
Lactic acid bacteria do not have nitrate reductase, and without this enzyme, they cannot convert nitrate into nitrite. For example, kimchi fermented by pure inoculation of lactic acid bacteria will not have the problem of excessive nitrite. Contaminating bacteria is the reason for too much nitrite in kimchi.
So, letting lactic acid bacteria run into meat to help turn nitrates into nitrites is really an impossible task for lactic acid bacteria to complete unless they contaminate a lot of bacteria. This is the second serious mistake.
Scientific Error 3
If lactic acid bacteria can really process nitrate into nitrite, it will be killed by stomach acid immediately after it enters the stomach. During meals, stomach acid secretion peaks, and the pH value of the stomach is below 3, which is much higher than the acidity of yogurt. It is impossible for lactic acid bacteria to survive in large numbers. Even a few strains of lactic acid bacteria that can colonize the human body can survive to leave the stomach and enter the intestines alive. And the enzymes in the body of lactic acid bacteria and the enzymes secreted by them cannot tolerate such acidity and maintain their vigorous activity.
So, even if you eat yogurt and drink live lactic acid bacteria drinks and enter the stomach, there is no chance of lactic acid bacteria being active. Unless it is severe atrophic gastritis, the pH value in the stomach can reach 5, and the lactic acid bacteria are alive and well at this time... The problem is that in this case, other bacteria also thrive in the 37-degree incubator of the stomach, and their contribution to synthetic carcinogens is far greater than that of lactic acid bacteria.
Scientific error four
The main carcinogens in cured meat products are nitrosamines. It is formed by nitrites and amines under acidic conditions. Marinated meat products are added with nitrites, and they are rich in amino acids, which are the degradation products of protein, and amines produced by amino acid degradation. Another way of saying this taboo on the Internet is that "yogurt contains amines, and meat contains nitrites, which combine in the stomach to form the carcinogen nitrosamines." In fact, the protein content in yogurt is less than 3%, and the amine content is even lower; while the protein content in lean meat is as high as nearly 20%, and the amines are much richer than yogurt.
So, cured meat already has two major ingredients for synthesizing carcinogens, and trace amounts of nitrosamines can be synthesized during curing and storage. It doesn't need the "amines in yogurt" to help. Epidemiological studies have confirmed that the higher the intake of cured meat products, the higher the risk of cancer, which has nothing to do with whether you drink yogurt or not. However, in qualified meat products, the content of carcinogens is still very low, and you don't have to worry too much if you eat it occasionally.
Scientific Error 5
Animal experiments and in vitro studies have confirmed that yogurt and lactobacillus extracts have inhibitory effects on the carcinogenic effects of various carcinogens and reduce the DNA damage caused by carcinogens. No relevant studies have been seen to confirm that eating yogurt within one hour before and after a meal promotes the occurrence of cancer.
There is no need to panic so much about drinking yogurt before and after meals, and it is fine to drink it with milk, bananas, hot chocolate, soy milk, and hot water (there are many such legends on the Internet, and the reasons for the taboo are enough to make people speechless). To prove that the taboo that yogurt + hot water will definitely cause diarrhea is untenable, I recently drank a small cup of yogurt and a small cup of hot water every morning, and the state of my large intestine is normal.
It is a great pity to turn yogurt, a nutrient-rich food that may help prevent cancer, into a dangerous food with many taboos, making people tremble when drinking yogurt.
