[ad_1]
Pickled dishes of all kinds form a common culture among Arab peoples, attracting many with their favorite flavors and whetting their appetites for food.
Pickles are made from many types of vegetables, but the nutritional value of pickles may be unknown to some.
Eating pickles is safe for most people, except for patients with high blood pressure and kidney disease, because they are high in salt. However, a small group of people may experience side effects from eating them. In the following report, we review the most important health benefits and harms of pickles.
The benefits of pickles:
Restore mineral balance in the body
Pickles are high in sodium, so they’re theoretically high in electronics, which is a mineral recovery option for people who have a fever, vomiting, or are dehydrated.
Losing weight
Pickles work to suppress cravings for sugars and starches, which helps control and manage calories to burn fat.
Rich source of vegetables
Pickles are produced from raw vegetables that are rich in nutrients, vitamins, and minerals that are important for the body, such as carrots, cucumbers, and lemons.
Boost immunity
Pickles contain high amounts of probiotics, which are valuable for the immune and mineral systems, and play a role in preventing colon cancer, reducing intestinal problems, preventing the risk of metabolic disorders and drug resistance. insulin and migraine relief.
Treatment of muscle cramps
Eating pickled vegetables can soothe muscle cramps in dehydrated people, as the vinegar in pickles relieves leg pain and helps calm muscles.
improve digestion
Probiotics are microorganisms found in the organ associated with the stomach that aid in the absorption of food, and a decrease in their number can disrupt the systems related to the stomach which can be corrected by eating pickled vegetables. .
Rich source of antioxidants
Pickles contain natural antioxidants, especially C and E, which help prevent many chronic diseases, such as cancer, as they repair cell damage.
Prevention of certain diseases
Cucumbers are high in beta-carotene, an antioxidant that your body converts into vitamin A, a powerful compound that helps lower your chances of dying from heart disease, stroke, cancer, and respiratory disease.
control blood sugar
Pickles that use a vinegar-based brine help control blood sugar. Stable blood sugar levels help prevent extreme hunger, and preventing high blood sugar is essential for the health of people with diabetes.
Damage to pickles:
Hypertension
Pickles are preserved by adding salt, which makes up about 5% of most marinade recipes, making them one of the foods that may pose a risk to a patient with hypertension, as too much salt consumption can. cause high blood pressure, which leads to an increased risk of heart attacks and strokes. Cerebrovascular disease, diabetes and kidney disease.
weak bones
The sodium in pickles can also cause calcium to leak from your bones, which can weaken them and increase the risk of bone fractures.
Kidney disease
Excessive consumption of pickles leads to the accumulation of uric acid in the kidneys and difficulty in getting rid of it, and also contributes to the formation of kidney stones, which can cause kidney failure.
[ad_2]
Source link
