Pickles can cause cancer and lead to cardiovascular disease

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The Chinese publication Sina published an article in which they told about the harm that pickling can cause to the body. According to the authors, canned vegetables can provoke cancer and lead to cardiovascular diseases.

With the onset of winter, the availability of fresh vegetables decreases. Their prices are rising significantly, and they are more difficult to store, so many people are trying to prepare canned vegetable products by canning them.

Most often, people make pickles and cabbage. They are served as an addition to main dishes. Such food is popular in many countries, but it can be dangerous to health. The harm is caused by nitrites, which contain pickles. Their presence in products, including salted meat and fish, is allowed, but the danger arises when a person eats too much of such food in a short period of time.

In this case, various symptoms may occur. This list includes shortness of breath, weakness, dizziness, nausea, diarrhea and vomiting.

In addition, in the stomach, nitrites interact with amines – products of protein breakdown. This process leads to the formation of carcinogens that provoke cancer.

Sina reminded that canned foods contain a large amount of salt. If the daily norm of this spice is exceeded, the water balance is disturbed.

This leads to an increase in the volume of extracellular fluid, which leads to an increase in blood in the cardiovascular system. In turn, its increase provokes heart disease, as well as kidney problems. Other abnormalities are also possible due to increased consumption of salty foods.