Very useful for health! But be careful while consuming…

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Pickles, which have been lovingly made and consumed for many years in order to preserve nutrients, are very beneficial for health when consumed correctly. So which pickle is useful for what? What should be considered when consuming? For whom might it be inconvenient? Dietitian Deniz Zünbülcan explained in detail the effects of pickles on our health.

Beneficial bacteria produce organic acids, reducing the PH level of the intestinal wall to around 4.0-5.0. In this way, microbes cannot develop and live in an acidic environment. Pickles also provide the intestines with a natural, lively probiotic environment and healthy intestinal flora.

Healthy intestinal flora, on the other hand, has the ability to bind heavy metals, neutralize carcinogenic substances and destroy toxic substances, in short, protect the body.

Which pickle should we choose?

Cabbage, cucumber, garlic, beet pickles are among the most preferred pickles, but they have different benefits.

Cabbage is a good source of vitamin K. This vitamin is needed for adequate absorption of vitamins and minerals in the intestines and for proper functioning. At the same time, cabbage can have a positive effect on weight loss by accelerating the metabolism.

Fermented pickled cucumbers are effective in the development and survival of the beneficial bacteria lactobacillus in the intestinal flora. In this way, it has a relaxing effect on digestion.

Garlic is an antibiotic food. Pickled garlic also has a positive effect on your immune system, thanks to its content and fermented feature. At the same time, pickled garlic accelerates metabolism and can help with weight loss by stimulating the feeling of satiety.

Beetroot is a food with a very high antioxidant capacity. It contains betalain and is effective in preventing cardiovascular diseases. Pickled beetroot is a great food that you can include on your tables both with these features and with its positive effects on intestinal health when fermented.

What should we pay attention to?

Chemicals are added to ready-made pickles to increase their shelf life. For this reason, home-made pickles should be consumed or ready-made pickles with clean content should be purchased.

Ingredients such as vinegar, garlic, rock salt, chickpeas in homemade pickles are effective in making the pickle without using any additives, preserving its freshness and keeping it intact.

Pickles are a food prepared without cooking and waiting for a long time. Therefore, hygiene is very important. Vegetables should be washed well and care should be taken at the preparation stage. Otherwise, bacteria and fungi can cause the vegetables to deteriorate without the marinade.

It will be healthier to make pickles not in plastic bottles, but in jars with a well-closed lid, if possible.

For whom is it inconvenient?

Although pickle is a fermented and healthy product, its salt content is also high. For this reason, those with hypertension, heart patients and kidney patients should not consume it. For general health, it is important to pay attention to the salt ratio and to make it as little salty as possible. Vegetables can be washed after removal.

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