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Salt pickled: Benefits, how harm?

Apart from functional foods that serve delicious food, many studies have shown that the health benefits of pickles are good for digestion, which can help with weight loss with more healthy antioxidants and can fight off a Number of cancer types. Other studies suggest that the adverse health effects of high sodium (sodium) adversely affect cardiovascular health and are associated with an increased risk of stomach cancer.

The health benefits of pickles

Salt pickling is a way that has been used for thousands of years to preserve food during the growing season. Most recipes use salt, vinegar and spices. In Asian countries, oil is also used. While pickled cucumbers in salt may be the most commonly eaten salt in North America, in the world, all fruits and vegetables and even meats can be soaked in salt.

Supply probiotic biological products

Salt pickling is a form of fermentation. When vegetables and fruits are fermented, healthy bacteria break down cellulose that is hard to digest in food as well as some natural sugars. This is why some people who are lactose intolerant can eat yogurt. Healthy bacteria help keep foods safe and less likely to be damaged, and can also help increase the good bacteria in the intestinal tract when eaten. Eating pickles in a meal can enhance the healthful probiotic content. Pickled vegetables provide a variety of microorganisms that are useful for the digestive system, stimulate digestion and help to strengthen the body's resistance and immunity.

Provides antioxidants

Natural antioxidants found in fruits and vegetables help fight free radicals. Free radicals are harmful substances that are naturally formed in the body and can lead to cellular damage and problems like heart disease and cancer. While cooking, any food can break down some of the nutrients due to heat sensitivity, but preserving vegetables with melon salts helps maintain antioxidant properties.

Provides essential minerals and vitamins

Eating fresh pickles is not only delicious but also provides essential vitamins like vitamins C, A, K, folate and minerals like iron, calcium and potassium. Vitamins and minerals are important micronutrients that protect the body from disease, help build immunity, strengthen bones, protect eyesight, treat anemia, and other bodily functions.

Control diabetes mellitus

Studies have shown that consumption of vinegar with vinegar improves hemoglobin levels in diabetic patients, thereby helping to control diabetes mellitus. The acetic acid present in vinegar has been noted to be responsible for this phenomenon. However, be careful to avoid consuming salt pickles as excessive salts raise blood pressure.

Helps to lose weight

Fiber from cantaloupe salt can last longer, limiting cravings and helping to regulate weight naturally.

Against spleen cancer

Recent research shows that Japanese pickles benefit health and the ability to fight certain types of cancer. A 2014 study found that the bio-product in traditional Japanese pickles was found to fight spleen cancer cells in mice. This finding may lead to future human spleen cancer treatment.

The adverse health effects of pickles

Eating a lot of pickles can increase the risk of stomach cancer.

The risk of stomach cancer?

Research shows that extremely salty immersion foods can put you at risk for stomach cancer. In Turkey and Japan, when salted foods are used very commonly in the daily diet, observations have shown a significantly higher rate of stomach cancer. Recently, a group of doctors in Turkey looked at the diet of patients with stomach cancer and found out that gastric cancer patients eat significantly less bread, whole grains, milk and Orange juice squeezes, but they eat more pickles than those who do not have cancer. More research is needed to clarify this connection.

Increases blood pressure

Preserving any kind of food requires the addition of salt and salts, which make up about 5% of most of the melon salts. High salt content can increase blood pressure. Salt and sodium are villains when it comes to living with hypertension and heart disease. Dietary guidelines for Americans show that people with hypertension or pre-hypertension need to limit their daily sodium intake and only need 1.500mg / day.

Causes gastric irritation

Eating a large amount of pickles in a single time can stimulate gastric acid secretion, develop gastric esophagus reflux syndrome, and easy to trigger gastric ulcer is available.

How to eat salt pickled for health benefits?

1. Do not eat pickles while still green, have a pungent. Blue melon is not soothing, it is more likely to contain nitrosamines that can cause cancer. Only eat melon when turned yellow to fresh, sour, crunchy and fragrant.
2. If you have a history of cardiovascular disease, hypertension, eat salt pickles because they contain high levels of salt that can increase your blood pressure.
3. Before eating, wash several times, squeeze clean the melon to reduce salinity and acidity of pickles.
4. Do not eat too much and often. Just eat the same food and many more at a meal, especially the Tet holiday.
5. Pickled vegetables do not get into the jar because it is easy to damage the melon available in the jar, use a clean spoon to pick the melon, cover the jar and store it in the cooler of the refrigerator.
6. Self-salt your own vegetables and fruits, can help you adjust the amount of salt added and ensure clean food, protect the product safe in the refrigerator as well as keep the flavor. Salt melon for dishes on New Year.

In short, basic pickled cucumbers still provide many health benefits, especially when eaten in moderation and carry out steps to reduce salty and sour before eating.