Pickled Cucumbers: Why and Who Should Eat Them
These cucumbers are not only tasty, but also add variety to dishes, enriching them with additional nutrients.
They contain vitamin C and B vitamins. In addition, pickled cucumbers contain vitamin E – the so-called vitamin of youth and vitamin K, which has a positive effect on the circulatory system.
Pickled cucumbers are especially recommended in weight loss diets.
The pickling process makes cucumbers an easily digestible product and enriches them with additional nutrients.
They are also great for detoxifying the body.
Cucumbers reduce swelling and rid the body of excess water. They stimulate digestive processes, accelerating intestinal peristalsis and increasing the synthesis of gastric juice.
Probiotic bacteria present in pickled cucumbers regulate the microflora of the digestive system and at the same time strengthen the body's overall immunity.
Pickled cucumbers are also a source of antioxidants that eliminate free radicals, protect against cancer and slow down aging.
Other properties:
- lowering cholesterol levels;
- prevention of constipation;
- protection against anemia;
- Due to the presence of lactic acid, they participate in the synthesis of vitamin K and B vitamins.
Who Shouldn't Eat Pickled Cucumbers
Despite the numerous health benefits of pickles, their consumption should be limited by people with high blood pressure due to their high sodium content. In addition, adding pickles to the daily diet is not recommended for people with digestive diseases and stomach ulcers.
Earlier we told you why gargling with soda is contraindicated when you have a cold.
