As a rule, aspirin is used by us as a medicine for lowering the temperature and eliminating inflammatory phenomena in the body, as well as diluting the blood and preventing the formation of blood clots.
However, no lesser known cases of the use of this drug in domestic canning. In this regard, disputes are not abating: whether aspirin is harmful in conservation, or its use is not harmful, but, on the contrary, helps preserve home preparations. Let's try to understand this issue impartially.
Why do aspirin put in homemade canned food?
At once we will remind, that aspirin all the same - a medical preparation, and is not intended for food application. The one who puts it in the home preparations, justifies its use of increased antibacterial effect, which gives aspirin during conservation.
It is able to first neutralize, and then kill harmful microorganisms, trapped in the acidic environment of marinades and pickles. However, he immediately discovers his properties unknown to many.
It has been established that a long stay of aspirin in marinade or brine leads to splitting of the drug and the formation on its basis of a new phenolic compound, which not only destroys microbes, but also fills the human body with poison. Thus, conservation with aspirin can cause serious damage to health not only to you, but also to your family and friends.
Effects of aspirin in domestic preparations
- with regular consumption of products, the preparation of which was used aspirin, severe damage to internal organs, most often - kidneys;
- Aspirin in domestic canned food provokes pyelonephritis ;
- possible lesions of the gastrointestinal tract;
- frequent use of food products in the conservation of which aspirin was used can lead to allergic reactions to the drug during its administration to reduce temperature.
Thus, aspirin in conservation is simply unacceptable: its benefits are not proven, and the harm from its use is obvious. And as preservatives, it is better to use table vinegar or citric acid.