Why should we eat pickle – the impact of pickled vegetables on health
Do you like the taste of sauerkraut or pickles? You can not imagine your diet with cabbage soup, stew or pickled cucumber for dinner? Today you can read the impact of pickled vegetables on our health, why do pickle alone and do not buy them in the store and what vegetables can be pickled. If you want In winter to enjoy the wonderful taste of summer and autumn vegetables, we encourage you to read the article, take advantage of some of our tips and prepare pickled vegetables.
Pickling – what is it?
Pickling is nothing like a natural way to maintain food. The process of pickling is carried out by lactic fermentation lactic bacteria that produce lactic acid from carbohydrates (sugars) contained in vegetables or fruits. Pickling inhibits the processes of decay or spoilage of the food but the whole process occurred properly must be fulfilled several conditions: first of all from the vessel in which pickling food you need to remove the air to prevent the growth of other bacteria and mold (bacteria that carry out lactic fermentation is anaerobic) to remove the air you have to beat the pickled vegetables and pour salt and pour the brine. If we pickling vegetables in a clay pot worth it even squeeze something heavy, for example, a jar filled with water, sometimes still use to this purpose well cleaned granite stones. Ensilaging must also occur at a suitable temperature, preferably that was 15-20 ° C.
A healthy tradition
The tradition of pickling food in Poland is very long, initially prepared mainly sauerkraut, usually in large quantities. The tradition of pickling cabbage grown up in the countryside, where it constituted a large part of the winter diet. Sauerkraut formed the basis of many dishes, prepared with the soup or fed with peas or potatoes. Normally, in the preparation of sauerkraut was involved the whole family. As time began to pickled other vegetables – cucumbers, beets and carrots. Adding to the pickled vegetables such additives as garlic, horseradish, dill and cumin made the homemade preserves gained not only an unusual taste but also many valuable health properties.
Our ancestors probably did not realize all the health properties of silage, today we know that pickled vegetables have many, often really surprising properties, below you will find the most important ones:
- Pickled vegetables is a vitamin bomb, pickling next freeze is one of the ways of food preservation that allows you to save valuable health nutrients, vitamins and minerals. First of all, pickled vegetables are a source of vitamin C, which has a beneficial effect on immunity. The silage can also find B vitamins, which affect the condition of the nervous system and metabolism, we also find them in vitamin E, which is called the vitamin of youth and a whole lot of minerals: calcium, magnesium, iron. Everything of course depends on what vegetables we pickling, for example, if we want to increase the amount of iron in the diet should prepare pickled beets, if you need more vitamin A, pickling carrots.
- De-acidification of the body – many people do not eat silage mistakenly thinking that they acidify the body. Nothing could be further from the truth! Lactic acid bacteria regulate the acid-base and perfectly deacidification body. Modern diet and lifestyle lead unfortunately to acidification, which disturbs many functions of our body, so it is worth to take care of regular de-acidification of eating such as sauerkraut.
- Important pro-biotic bacteria – contained in the silage lactic acid bacteria regulate the intestinal flora, thus improving digestion, absorption of nutrients, regulate the cycle of bowel movements, normal intestinal flora also has a significant impact on our immunity. In addition, pickled vegetables relieve unpleasant symptoms of lactose intolerance, so also are recommended for people who can not drink milk.
- Fiber – pickled vegetables contain significant amounts of fiber, which prevents constipation, stimulates intestinal function and also provides a feeling of fullness, so should be consumed regularly by people suffering from digestive disorders and a slimming.
- Low in calories – pickled vegetables are low in calories, this is due to lactic acid, which reduces the pickled vegetables carbohydrate content. For example, 100 grams of sauerkraut will have only about 20 calories and the average cucumber even less – about 10.
- Salt – pickled vegetables contain a lot of salt, moderation should therefore keep people suffering from hypertension and other cardiovascular disease. Surely these people should not abandon them completely! The more that there are ways to remove excess sodium and chlorine from the body, even drinking infusion of birch leaves.
What can be pickled?
Most often pickled vegetables, of course, cabbage and cucumber, they often constitute the basis for winter stocks. Pickling can, however, also other vegetables. Excellent are the pickled beets that can be used in the kitchen in many ways: for salads, while the juice from pickled beets is ideal for preparing a delicious red borscht, is recommended for people suffering from anemia, because it is a rich source of iron. To drink is also suitable sauerkraut juice, which improves the appetite (so it can be given to children). While adults sauerkraut juice is especially useful after a sumptuous party, because eliminates signs of “hangover”. For pickling well-suited carrots, cauliflower, green beans, garlic, onions, eggplants, peppers and even olives, pears and apples.
Pickled or acidifed?
The healthiest are pickle prepared yourself at home, then we sure what is in our products. So let’s find a little time for self-preparation of pickled vegetables, especially, it is very simple. If, however, we can not prepare their own while shopping should be very attentive, most of us mistakenly believe that the product pickled and acidifed no different, but it is not. So what is different pickling of acidifing?
Acidification is the process accelerated, the acidifed products during the initial phase of fermentation is added to substances that have speed up the process, to protect it from development of other microorganisms, change its flavor and conserve. The fermented products, however, we can find: sodium benzoate – preservative, sugar that accelerates the fermentation, sorbic acid, which inhibits the growth of molds and yeasts and acetic acid.
Unfortunately, pickled and acidifed are two terms often used interchangeably by the manufacturers, so buying sauerkraut can buy a product with the addition of artificial additives. We can also meet with acidifed cabbage, whose production will be based on natural fermentation. How to avoid mistakes? First of all, you need to read product labels, if we find there the names of such additives like sodium benzoate, acetic acid and sugar, we can be sure that the product was artificially acidified, but if the buy sauerkraut on the scale, its quality can be identified by smell and appearance (features can also be used to identify other fermented products – except for color):
|Pickled product:||Acidifed product|
|A acidulous taste, while slightly sweet and salty||Intensive acid, acetic|
|The smell of milk, slightly sweet||Acetic, acerbic|
|Colour: slightly yellowish, natural||White, sometimes grayish|
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