Pickles and marinades: to whom they are harmful and what are useful

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Home preserves is not only delicious but also useful, because vegetables store quite a lot of vitamins andDisputes have long been controversial over different pickles and marinades. Someone opposes them, referring to a large amount of salt and the development of fungi and bacteria in jars, while others assure that pickles are a great way to fill the winter deficiency of vitamins and minerals. Conservation helps to preserve the beneficial properties of vegetables – they do not undergo heat treatment, and in themselves the process of pickling and pickling even increases their benefits.

The leader in terms of benefit is sauerkraut. It has a huge amount of vitamin C and other antioxidants. In addition, sauerkraut has a beneficial effect on the gut microbiota. Marinated cucumbers, tomatoes and other vegetables also help intestinal bacteria, but cabbage still holds the leading position. It will help to cope with constipation and adjust the digestion. When you do canned food, be sure to add useful spices – garlic, chili, dill, basil. They will all give your canned food not only taste but also benefit.

but some people can harm. First of all, it applies to patients with hypertension, for which excess salt threatens to worsen the condition. Pregnant women should be careful with pickles and marinades, it is better not to give children under three years of age. Due to salt, vinegar and spices, canned food can be contraindicated in some diseases, so listen to your doctor's advice.

However, as doctors note, one or two salty cucumber or a portion of cabbage can sometimes be taken into account by everyone-the main thing is to consider your individual risks and not admire.