Winter's Natural Antioxidant: Pickles

A Natural Antioxidant for Winter Days: Pickled Vegetables Cabbage, cauliflower, gherkins, beetroot and many more… Pickled vegetables are an important health source in addition to being delicious, and they frequently appear on our tables throughout the year. The most notable benefit of pickled vegetables is their support for intestinal health. The probiotics, which are beneficial bacteria found in their composition, along with prebiotic fibres promote the enrichment of intestinal flora, which means a strong immune system. Due to this important effect, consumption of pickled vegetables increased during the pandemic period. However, be warned! Nur Ecem Baydı Ozman, Nutrition and Dietetics Specialist at Acıbadem Kozyatağı Hospital, points out that the sodium found in abundance in pickled vegetables can cause serious health problems when consumed in excess, contrary to their benefits, stating: "As with all foods, moderation is very important with pickled vegetables too. Because excessive consumption can lead to swelling, stomach cancer, hypertension, and in the long term cardiovascular diseases. Therefore, you should limit pickled vegetables to once or twice a week and eat them in small amounts." she says.

Points to Consider When Making Pickled Vegetables

Nur Ecem Baydı Ozman reminds that care must be taken to use vegetables and fruits that are not rotten when making pickled vegetables, stating "While good bacteria multiply during fermentation in pickled vegetables, harmful bacteria spreading from rotten parts of vegetables or fruits can also multiply and negatively affect intestinal health, and therefore the immune system." Nutrition and Dietetics Specialist Nur Ecem Baydı Ozman at Acıbadem Kozyatağı Hospital explained some benefits of pickled vegetables; provided important recommendations and warnings!

A Resistance-Boosting Food

Our immune system is closely related to our intestinal health. Healthy intestines strengthen our bodies by supporting immune system cells. Thanks to the prebiotic fibres in pickled vegetables and probiotic beneficial bacteria, they protect intestinal health and can indirectly help us get through seasonal illnesses such as colds and flu more mildly.

Prevention of Many Diseases

Vegetables and fruits used in making pickled vegetables have a prebiotic effect because they contain fibre in high amounts. Prebiotic foods help increase the number of beneficial bacteria in the intestines. Additionally, lactic acid bacteria form during the fermentation stage of pickled vegetables, which can positively affect intestinal health. In this way, intestinal movements are optimized and constipation can be prevented. To prevent constipation, add a small amount of pickled vegetables to your salads instead of salt. This way you can both prevent constipation with high fibre intake and consume pickled vegetables in small amounts.