Naturally fermented pickles are vegetable preserves that have been cured either by marinating the chosen produce in vinegar or through the process of fermentation by lactic acid. Naturally fermented pickles have a long history. The process of pickling is believed to have started in India 4,000 years ago as a way to preserve food for out-of-season use as well as for extended sea voyages.
Typically viewed as a mere side dish, naturally fermented pickles may actually offer tons of healthful goodness if you opt to include it in your diet.
Read further and learn more about the benefits of naturally fermented pickles and why the Superhuman Food Pyramid recommends this vegetable.
Naturally Fermented Pickles’ Benefits:
Naturally fermented pickles contain probiotics which are live bacteria that impart benefits to the body. Probiotics have been found to treat antibiotic-associated diarrhea or the condition characterized by frequent and sometimes painful passing of loose or liquid stool after the administration of antibiotics.
The probiotics in naturally fermented pickles may help alleviate the symptoms of gastritis caused by Helicobacter pylori bacteria infection as well. When you eat naturally fermented pickles and other similarly cured products like naturally fermented sauerkraut and organic full-fat yogurt, the food’s probiotics will end up populating the gut consequently drowning out and expelling the Helicobacter pylori through the bowels.
In a 2010 study, children with atopic eczema-dermatitis syndrome showed significant clinical improvement after being given probiotics, specifically Lactobacillus sakei, a lactic acid bacteria strain found in naturally fermented pickles. Eating naturally fermented pickles may prevent and potentially even help facilitate cure of allergic inflammation then.
Eating naturally fermented pickles may boost heart health as well, especially if the pickles contain cholesterol-lowering vegetables such as broccoli, cauliflower, or cabbage. Said vegetables contain cancer-fighting compounds which you can take advantage of even if you eat the vegetables in their cured form, too. And last but not the least, pickles are a great source of dietary fiber and so is suitable to include in your daily meals for overall optimum health.
Naturally Fermented Pickles’ Practical Uses:
Naturally fermented pickles feature a characteristically salty and sour taste making pickles the go-to relish. For your sandwich, consider using soaked and sprouted wheat products instead of the usual white sliced bread. Add in sardines in water or olive oil or your choice of naturally preserved or dried meats like ham, and put in some chopped pickled vegetables for a healthier twist to your lunch.
Also, store the solution where the pickles were cured in a clean glass jar. Loaded with helpful bacteria, you can use this solution as a condiment in sauces, soups, and dips. Just make sure to add the pickle juice at the end of cooking so that high temperatures do not end up killing the good bacteria. Also keep in mind that naturally fermented pickles in brine contain considerable amounts of salt. Consider using the brine sparingly if you will use it as an added ingredient in a dish as high sodium intake can have negative effects likes water retention and high blood pressure.
In the next post, I’ll tell you the benefits of bok choy that will help you in your quest to Become Superhuman.
In the meantime, if you care to jump ahead, here is a complete listing of the vegetables on Superhuman Food Pyramid:
• Bok Choy
Also avoid if autoimmune disease or nightshade sensitivity:
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