Sodium sulfite for food

Nitrate is found in common foods, especially vegetables. Under the action of microorganisms, nitrate can be reduced to nitrite. Therefore, generally speaking, as long as it is not fresh food, it will contain how much nitrite. Due to the large number of microorganisms in the pickling process, the nitrite content in pickled foods is usually high, especially pickled vegetables. This tells us that there is no need to talk about nitrite discoloration, we take it every day. All substances must have a certain amount of accumulation in order to function; nitrite is metabolized relatively quickly in the human body, so it does not affect health within a certain limit.

Nitrite itself is not a carcinogen, but in the acidic environment of the stomach, nitrite easily reacts with the decomposition products of amino acids and amines to produce carcinogenic N-nitroso compounds, including N-nitrosamines and N -Nitrosamines.

Vitamin C, vitamin E, allicin, phenols, flavonoids and other plant active substances can prevent nitrosation to a certain extent. Eating some fresh vegetables and fruits rich in vitamin C, nuts rich in vitamin E, garlic, tea and other foods will help inhibit the synthesis of nitrite and N-nitroso compounds.