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Pickles are a great food that are also often used in hamburgers and salads; pregnant women, in particular, reach for them most often.
But do you know what health benefits pickled cucumbers have?
Our grandmothers swore by them. Fermented cucumbers taste great, especially alongside the main dish. And besides that, they hide a much greater treasure!
Health benefits:
- restoration of the body’s internal environment
- enzymes in fermented food help digest other foods as well
- help with intestinal imbalance
- suppression of excessive cravings, prevention of overeating and weight gain
- alleviation of morning sickness during the first months of pregnancy
- detoxification and removal of toxins from the body
- boost of energy and many more vitamins than non-fermented foods
- practical advantages
- cheap and easy to make
- adding flavor to ordinary dishes
- long-term preservation of garden produce
Antidepressant aids
Few would say that fermented, sour pickles can play a role in levels of happiness! Pickles and other fermented foods have the ability to reduce anxiety and thus support a feeling of happiness by acting as anxiolytic agents. Simply put, they have antidepressant effects, removing psychological tension and the aforementioned anxiety.
Neuroses and anxiety can be reduced by consuming fermented ingredients such as sauerkraut.
It has low calorie content and, conversely, a high content of vitamins and minerals. It is produced thanks to lactic acid bacteria fermentation and provides probiotics in the form of lactobacilli.
Moreover, scientists have confirmed that a healthy stomach leads to a healthy brain. In fact, by supporting the hormone serotonin in the body, the level of happiness increases, which strengthens healthier thinking and reduces the onset of anxiety. There is even more serotonin in the gut than in the brain, so it is important to have the digestive tract in order. And that is ensured by consuming fermented foods.
What does fermentation do to foods?
Fermentation was used mainly for long-term storage of foods; it is a certain method of their preservation.
It serves to remove harmful substances, may also improve the taste of foods and their nutritional value. Sauerkraut, for example, is healthier compared to fresh cabbage. Because of fermentation, vitamin B12 is produced in cabbage, which fights stress.
Besides their beneficial effect on a person’s psyche, these foods have other health benefits: they supply the body with vitamins and minerals and a number of other health-promoting substances. It is most ideal to consume them mainly during the winter period because they support immunity.
