Table of contents:
- The difference between fermented and unfermented pickles
- Health benefits of pickles
- 1. Source of antioxidants
- 2. Provides essential minerals and vitamins
- 3. Increase insulin sensitivity
- Risks of consuming pickles
You must be familiar with the preparations of cucumber which are usually served with local dishes such as fried rice or satay. Yes, pickles are known as a complement to some Indonesian specialties. But what are the health benefits of pickles? Or even dangerous for health? Here's the explanation.
The difference between fermented and unfermented pickles
Not only in Indonesia, in America, New Zealand, Switzerland, and several other European countries, pickles are generally made from cucumbers and other types of vegetables soaked in vinegar. The difference with Indonesia is that the pickles you know or those that complement fried rice do not go through a fermentation process. So that the sour taste only comes from vinegar.
Most of the pickles you will find and sell over the counter are pickles made with vinegar and are not fermented. The manufacturing process is that cucumbers absorb vinegar and other spices. They are also easy to make at home.
Health benefits of pickles
Like most vegetables, pickles are very high in water content and have very little fat and protein. Pickles are also high in vitamin concentrations because the vinegar and salt mixture leaches water from the vegetables that are the main ingredient.
Eating fermented foods can help with all health conditions from insulin resistance to inflammation. In addition, here are the other health benefits of pickles:
1. Source of antioxidants
When raw fruit or vegetables are stored without cooking them first, the antioxidant content in them is maintained. Antioxidants are micronutrients that help the body fight free radical attacks.
Cooking any kind of food removes heat sensitive nutrients including antioxidants. So, pickled fruit or vegetables store a lot of antioxidants.
2. Provides essential minerals and vitamins
Eating pickles is not only delicious, but also provides you with essential vitamins such as vitamins C, A, K, folate and minerals such as iron, calcium and potassium.
Vitamins and minerals are micronutrients that are needed by the body. The benefits of pickles include protecting you from disease, helping to build immunity, strengthening bones, improving vision and various other diseases.
3. Increase insulin sensitivity
Research has shown that consuming pickles made with vinegar can help control blood sugar levels.
According to American Diabetic Association, vinegar helps improve insulin sensitivity in people with insulin resistance or type 2 diabetes, especially after they eat a high carbohydrate diet. The benefits of pickles can be obtained because the acetic acid in vinegar can help people who have this health problem.
However, the level of consumption of pickles must be maintained to avoid excess salt intake because it can increase blood pressure.
Risks of consuming pickles
The benefits of pickles are good for health, but that doesn't mean you can eat them arbitrarily. Holding the shelf life of food requires the role of salt. Therefore, pickles are full of salt content.
Too much salt consumption can increase blood pressure, which then puts you at risk for heart attack, stroke, diabetes and kidney disease. Sodium can also remove calcium from your bones. This results in brittle bones and increases the risk of fractures.
Research in 2015 found that a diet high in salt was associated with a risk of stomach cancer, along with beer and liquor.
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