In the fall, I want to "dilute" the diet not only with all sorts of croups, but also vegetables that are pretty difficult to find fresh and good quality when it goes to winter. In this case, many picks and marinades come to the rescue, which "save" any feast. But are salty and pickled cucumbers and tomatoes? We decided to figure out which unpleasant moments there can be in themselves such beautiful vegetables, seasoned with a huge amount of salt.
Briefly about our favorite pickles
Salt is the most popular natural preservative, which is most often used if it is necessary to preserve vegetables, and sometimes fruits, for several months, especially very popular solvent in the autumn-winter period - remember whether one of your feast without a couple of pickled cucumbers did? Hardly. Of course, several times a year we can afford several salted vegetables, but the preservation passion can lead to serious problems, especially if you suffer from chronic diseases. Salt is even more annoying the gastrointestinal tract, and people who periodically fight gastritis and ulcers, pickles should be excluded at all - you only provoke another attack. Also, with caution to salt, it is worth treating hypertensive - even if you do not have problems with the use of salty products, remember that salt has the property to accumulate in the body.
pickles saved us in the cold season
Photo: pixabay.com/ru.
What about the marinade?
The marinade base is more vinegar, but the salt here is present in a considerable amount. One of the advantages of the marinade is its ability to partially retain useful substances in vegetables, which allows the use of marinated foods for cooking almost along with fresh vegetables. However, in the first case, we talked about the accumulation of salt in the body, in the case of marinade we are talking about sharp spices that are not less than salt irritate the digestive organs and can cause the development of inflammation in the gastrointestinal bodies, especially unpleasant consequences of marinade brings intestines, which is very sensitive To an increased level of acid and substances that give products sharpness. Use pickled products no more than several times in half a year, and be careful if you know about the metabolic disorders in the kidneys.
Maybe it's better to pick up?
Also is not the best option, even in this case, the benefits will be much more than from previous ways to conserve products. The most popular product for the base is cabbage, which becomes an excellent garnish if you follow the diet. In addition to the fact that you can use sauer products much more often than salty or pickled, most of the quashed products retains a vitamin complex, for example, a sauer cabbage contains an incredible amount of vitamin C, which has a beneficial effect on the host of the intestine and as a whole on immunity.