Pickled cucumbers and eggplants are delicious but harmful.

Rice, soup, melons, and eggplants are delicious, easy to digest, and provide beneficial microorganisms... But these benefits can only be obtained when eaten properly.

Pickled vegetables and fruits often contain many types of bacteria, including lactic acid bacteria and putrefactive bacteria, pathogenic bacteria and parasites.

In the pickling environment, pathogenic bacteria can survive for about nine hours, while parasites cannot survive for more than ten days. Pickled vegetables and melons, due to the short time and the insufficient acidity of the pickling environment, cannot inhibit the growth of harmful bacteria.

In addition to common gastrointestinal infectious diseases (diarrhea, dysentery, cholera, typhoid, etc.), eating a lot of pickled melons and eggplants also increases the risk of cancer.

Eating too much pickled eggplant can cause cancer.

According to many research results, the vegetables used for pickling are currently fertilized with urea fertilizer, so there is still a significant amount of nitrate residue. When pickling, the nitrate in the vegetables will be converted into nitrite by microorganisms. The nitrite content is especially high (the pH gradually decreases) in the first few days, then decreases and disappears completely when the vegetables are sour and yellow.

Thus, pickled vegetables contain a lot of nitrite. When we eat them, the acid in the stomach will create conditions for nitrite to react with amino acids from other foods such as meat, fish, etc. to form nitrosamine compounds, a substance that can cause cancer in experimental animals.

To limit the formation of nitrosamine in the body, we should avoid eating pickled melons and eggplants, or pickled melons that are not yet ripe, not yet yellow, or still spicy.
According to Alobacsi.vn