#110. THỰC PHẨM LÊN MEN: KHI NÀO ĐƯỢC ĂN - KHI NÀO BỎ ĐI?

Hello everyone, welcome back to my channel In this video, I'm going to share with you about the amount of nutrients in your food and how you can identify which part you can eat which part you can't eat and which part you have to give up To understand why I'm talking about this you should watch many videos in the French list of probiotics Especially the most recent video where I talked about nitrites as well as nitrosamine which can cause cancer or long-term disability You will have many diseases related to nitrosamine if you use the wrong food Let me show you a little bit for new viewers You will know a little bit where nitrites come from Nitrites are here As you can see This is the position of nitrites with the group NO2- This group exists in salt and acid That's why salt is an acid It's very easy to see And this amount of nitrites is the most common in fermented food It's the most common in fermented food due to the process of nitrate transformation from nitrite to nitrate In addition, this amount of nitrites is also present in vegetables such as kale There are more, but I just use it It's also in milk And this nitrite transformation when you eat and drink with protein-rich foods it will combine with amino acids It will make you uncomfortable Your head will hurt And it will cause cancer That's why you need to pay attention to the amount of nitrites in fermented food And there are many articles that say you shouldn't eat tomatoes because of cancer I will tell you why if you eat it the wrong way Today, we will follow a deeper process and then you will apply it to your life In this video, there are some parts that you may not understand If you don't understand Please forgive me In this video, we will learn about the transformation of nitrates in fermented food over time and the change in the pH of fermented food over time You notice the table above This column represents the amount of nitrates in fermented food I don't put the number because for each source of food each source of plant and each source of vegetable the amount of nitrates in fermented food is not the same So I don't put the unit here But you understand the amount of nitrates in fermented food This red line represents the amount of nitrates in fermented food over time This is the number 0 This is the number 3 In the fermentation process it will produce at least the following stages You perform metamic fermentation that is loss of gas You use the salt concentration In this period, the number of harmful microorganisms increases and the number of harmful microorganisms decreases. In this period, the number of harmful microorganisms decreases and the amount of oxygen released into the cleaning environment, because in that stage, oxygen is still released and nitrate is still transformed into nitrite, so this amount of nitrate is relatively balanced, but still at a very high concentration. In this stage, you will see that the initial pH, due to water and salt water, the pH is about 7 up a little bit, then it will gradually decrease to about 2 and 3. In this stage, you will see that the color of your fermented food will change from transparent to opaque, and from the initial state, there is no taste, it is not sour, it will start to be slightly sour, then it will be sour. In this stage, it is certain that the stage is not edible, so for a person who studies nitrate, they will still be able to say this stage, and they will do it again to determine the specific time. For those who have a pH meter, we can check the pH of each stage like this, the pH will gradually decrease to about 2 and 3, then it is edible. For those who do not have a pH meter, do not have any research on nitrates, do not measure the concentration of nitrates, what do we do? We observe whether it is sour or not sour, it is a way for you to see how you can apply it. In this stage, you observe the color change, whether it is sour or not sour, if it is delicious, you will know that it is almost edible, it is about to be edible, this stage is not edible, and this stage is about to be edible. So why is this stage about to be edible? In this stage, I will have the stage that the benefits start to decrease in number, which means that they have used up all the nutrients in your vegetables, then they will start to die. At the same time, the amount of acid produced in the environment, the amount of pH is too low, it also causes the opposite reaction of your organism, your benefits and your organism will also die, it dies gradually, it decreases in number. When this stage continues to develop, they will create more oxygen and convert nitrates into nitrates again, and the amount of nitrates begins to increase, and this stage is the toxic stage, the amount of nitrates is very high. So how do we do it? I hope you understand enough, you understand enough, I hope you understand enough, you do it right, and you get positive results in your life, in your daily life, in the group Probiotic. Just like that, you are happy and healthy, don't wait, don't worry about anything else, just like that, it's natural, it's healthy. Thank you very much, bye bye!