It’s time to put pickles! What advantages do they have…

Doctor: Time to pickle! The most famous nutritionist in Romania explains everything you need to know about pickles! Are those in salt or vinegar better and why?

Pickles, source of health

“It’s time to put pickles!
If the cold season has come, let’s talk about pickles – a healthy option to eat vegetables even in winter. Pickles belong to the category of fermented foods, they contain live bacteria and have a probiotic effect – they complement and enrich the intestinal microBIOTA on which immunity depends”.

Lacto-fermentation is a preservation method

“A bit of biochemistry: lacto-fermentation is a preservation method in which food is left to macerate with salt in a closed enclosure without air. In the presence of bacteria (especially lactobacilli), the carbohydrates in vegetables will ferment and release gas, enzymes and lactic acid. The latter acts as a preservative, lowers the pH of the environment and blocks the multiplication of microorganisms responsible for spoiling the product”, explained the doctor.

Moreover, the nutritionist also says that “the acidity of lactic acid will destroy pathogenic bacteria and produce lactic enzymes, that is, beneficial bacteria with a probiotic effect. When the lactic acid concentration reaches a certain level, the preparation equilibrates and fermentation stops by itself after 2-3 weeks. This method of preserving food is the basis for obtaining pickles, fermented dairy products and cheeses.

What are the advantages of fermented products?

“Other conservation methods, which involve heat treatment (boiling or freezing) risk changing the nutritional qualities of food. Unlike them, lacto-fermentation allows vegetables to be kept fresh and even makes them easier to digest – some of the nutrients are easier to assimilate, and the vitamin content increases. At the same weight, pickled cabbage is 2 times richer in vitamin C compared to fresh cabbage, has less sulfur and the fibers are partially softened, without the risk of indigestion”, explains Dr. Bilic.

Lacto-fermented vegetables are beneficial for health

“Cucumbers, gourds, cauliflower, onions, carrots, radishes, beets and even melons, apples or quinces, all vegetables and fruits can be made into pickles. Lacto-fermented vegetables are beneficial for health due to the enzymes, vitamins and minerals that occur naturally from fermentation. With fermentation, an entire microbial ecosystem develops in the respective food (lactic and acid bacteria, yeasts, etc.) – it can reach from 1 million to 1 billion microorganisms/gram of fermented vegetables”, concludes the specialist doctor.

In addition to sour dairy products and cheeses, pickles are the most valuable source of live enzymes (lactobacilli and bifidobacteria) that strengthen the immune system. Probiotic products have the advantage of balancing intestinal flora, reducing inflammation and the risk of digestive intolerances, improving digestion and relieving irritable bowel syndrome.

Beneficial bacteria

“An integral part of Romanian culinary traditions, pickles are easy to prepare and keep for a long time. Due to the high concentration of beneficial bacteria they contain, consider them like live foods, they are probiotics rich in vit. C, to be consumed regularly. With pickles, health has taste and is accessible to everyone – you need vegetables, a jar, water and salt. Good job!”concludes Dr. Bilic on Facebook.