Can pickles kill you? The answer is right here

Pickles are a familiar dish of Vietnamese people in particular and Asians in general, especially in traditional Tet meals. Pickles are often used with main dishes to help with boredom and stimulate the taste. However, if not eaten properly, pickles can bring a lot of harm to health. Researchers have found that pickles have many benefits for digestive health, helping with weight loss and fighting a small number of cancers. On the other hand, due to its high salt (sodium) content, pickles have an adverse effect on the heart and have been linked to stomach cancer. And also many people have asked “Can pickles kill you?”. We will answer you shortly. Let’s find out with Bourbon O the article below

Nutritional content in pickles

The nutritional information can vary widely depending on the type of pickle, but almost all pickles are rich in sodium. Normally, in 35 grams of pickles, pickled cucumbers, cucumbers contain some nutrients with the following content:

• Energy: 4 Kcal.
• Carbohydrates: 0.8 grams.
• Fiber: 0.3 grams.
• Sodium: 283 milligrams.
• Protein: 0.2 grams.
•   Sugar: 0.4 grams.

This is nutritional information published by the United States Department of Agriculture in conjunction with the Agricultural Research Service, the Nutrition Data Laboratory in collaboration.

Can pickles kill you?

Salt-loving foods are a healthy dish because they contain a lot of probiotic bacteria produced during fermentation. These probiotics keep fermented foods from spoiling and boost the body’s good bacteria.

Scientists also found that pickles contain many natural antioxidants that help fight free radicals that damage cells and lead to many problems with aging, cancer, and heart disease. Preserving vegetables in the form of salting can keep the antioxidants almost intact.

Fiber from pickles also makes the stomach feel full faster, limiting cravings, making us tolerate less food into the body, thereby helping to lose weight very well. In addition to the benefits mentioned above, acidic pickles also help absorb calcium, minerals and iron better, can prevent infections and toxins in the digestive tract, detoxify the body, and are good for brain health. Brain…

Pickles also create a sense of appetite, preventing boredom when eating greasy foods.

A study from Michigan State University, and the National Institute of Food and Nutrition in Warsaw, Poland also found that women who ate pickles at least three times a week had a lower risk of breast cancer than those who only ate them. them once a week.

Fermentation is one of the most common methods of pickling, but not all pickles are fermented. As vegetables and fruits ferment, healthy bacteria naturally break down the sugars. This process creates the sour taste of fermented pickles. The good bacteria in pickles break down the lactose. These bacteria, also known as probiotics, aid in food preservation and have many health benefits.

When the pickles don’t ferment, the vinegar will mess up the pickles. Vinegar itself is produced through fermentation, but only raw and unpasteurized vinegar, such as raw apple cider vinegar, retain parts of the medium that feed that good bacteria. Most pickles sold in grocery stores are unfermented, pickled pickles. In these cases, cucumbers are soaked with vinegar and spices. Pickles can also be made at home with relative ease

People with stomach pain and gastrointestinal disease should not eat a lot of pickles because the acidity in melons can make the stomach growl when hungry, overwhelm the taste of the next dishes and cause stomach ulcers. thick.

People with blood pressure, heart disease, liver disease should also eat because salt and spices in pickles can increase adverse health risks.

Pregnant women should not eat pickles because they can become a stimulant, increasing the feeling of fullness and nausea. Moreover, pregnant women are also uncertain about the safety of foods and additives that can be added to pickles, causing adverse effects on the fetus.

The benefits of pickles

Hides a lot of bacteria

Vegetables and fruits used to make pickles often contain many types of bacteria, including lactic acid bacteria, pathogenic bacteria and parasites. In pickle salt environments, pathogenic bacteria live about 9 hours, parasites do not live more than 10 days.

Harmful to the stomach

 People with stomach ulcers, if they eat a lot of sour food, the disease will get worse, leading to more pain and possibly more stomach damage. If you eat sour on an empty stomach, the amount of acid in the stomach increases, stimulating this part to secrete more gastric juice, causing discomfort and nausea.

Risk of cancer

 When eating pickles, the gastric juices in the stomach will create conditions for nitric to affect protein foods such as meat, fish, shrimp, crab, eggs, fish sauce, etc. to form a compound called nitrosamine, which can cause cancer. cancer.

Causes diabetes, high blood pressure

Because some types of pickles are quite high in salt, people with high blood pressure should avoid them. Some pickles also have added sugar, so are not suitable for people with diabetes or at risk of diabetes.

Risk of high blood pressure, heart attack and stroke

 Most pickles use a lot of salt to prevent microorganisms such as bacteria, yeast or mold from growing. Therefore, eating a lot of these foods.

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Do not eat pickles when they are pungent, spicy, and have a bad taste because they contain a lot of nitrosamines that can cause cancer. Also should not eat melons that are overripe, too sour, melons change color, are slimy…

Clean the pickling tools, do not put the pickles in the paint bucket, recycled plastic …

Before eating, wash the melon several times to reduce the saltiness and acidity of the melon

Do not eat pickles often, every day should only eat about 50g of pickles and eat 2-3 times a day.

Salting, either by fermentation or in brine, has been used for thousands of years to preserve food after it has been harvested. Typically, pickle recipes include salt, white vinegar, and some other seasoning, such as cumin and mustard seeds.

In parts of Asia, oil is also used extensively in pickles. While cucumbers are most popular in North America, all fruits and vegetables, and even meat, are pickled. People in these places can also salt cucumbers, carrots, cauliflower, beets, cabbage,… All you need to do is pour vinegar and hot brine on top, let cool, cover with lid. and let them soak for a few days in the refrigerator.

Homemade pickles have their own unique flavors and are easy to eat. If you’re not sensitive to salt and don’t have high blood pressure, you can completely make your own jar of pickles to enjoy their unique flavor and health benefits.

Separate pickled cucumbers and all types of pickles in general, in addition to possessing a special flavor, suitable for eating with other foods, also bring many health benefits to humans.

Pickles contain a lot of vitamins and minerals in their vinegar brine as well as being a great source of antioxidants, which can neutralize free radicals, slow the aging process and reduce the risk of diseases. cardiovascular diseases. The biggest disadvantage of pickles is that they contain too much sodium. However, this can be completely eliminated if the melons are washed before processing.