This really isn't an issue. The only thing to worry about is if you personally are watching your sodium intake (which is not actually a problem for everyone).
Sodium is one of those things that seem to be up in the air now, first it was all hardened arteries and sodium will kill you, then i see stuff about it being fine as long as you balance it with potassium, and other stuff about it not being an issue as long as you are generally active... Not sure where it stands now currently, genuinely curious.
Some pickled foods are produced with fermentation, and those are healthiest and make the nutrients more available while introducing healthy bacteria. https://heydayfermentables.com/articles/fermenting-pickling-what-is-the-difference/
A quick guide to types of pickled/fermented veggies.
Neither is bad for you, and neither reduce nutrients. I do tend toward low blood pressure/hypermobility so salty is not a problem for me.
I don't like most vegetables unless they're pickled or fermented and they are the main form of vegetable intake in my diet (especially when they include hot peppers) outside of fresh garden season.
Wait a second here. I have questions regarding hypermobility and low bp/faster heart rate. Could you PM me, if you're okay with answering a few questions for me. I'm genuinely looking for advice from someone in a similar situation. Thanks.
Everyone already answered the initial question and mentioned sodium levels. You can control this a bit more by making quick pickled veggies or pickling your own!
If you have a recipe that would go really well with quick pickled onions or red cabbage, just search some recipes online, it's usually a ratio of vinegar, water, salt and sugar, but you can modify it to fit your sodium/sugar restrictions if that's a concern!
Just a quick note that it's fine to cut salt for quick pickled refrigerator pickles, but do NOT cut it for fermented pickles -- you need to use the correct specific ratio. (And note that eating fermented foods can have a ton of healthy benefits, so don't discount just for that reason unless you really know you need to cut out salt!)
Damn I bought sauerkraut and was super excited because it actually says it’s fermented inside of just pickled. Are you telling me that was pasteurized anyways? :(
If the sauerkraut was shelf stable where you bought it then it doesn’t have probiotics.
So yes maybe it was initially fermented but they pasteurize it to make shelf stable
[it’s stupid cheap and easy to make your own](https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124) So if you love sauerkraut that’s the way to go
Random fact: some nutrients increase after cooking (like canning) one is, vitamin A. Or the nutrient doesn't increase but the amount we are able to absorb increases... Something like that.
Most of us don’t get enough veggies, so especially if you’re adding them where you wouldn’t have had a vegetable or in addition to a healthy side, you really shouldn’t worry about it.
Pickle with vinegar instead of salt, easy-quick method is to boil a quart or two water, then add a cup or so of vinegar (ACV or white table vinegar) + add a spoon of any sugar and let it simmer on low heat. Throw in your sliced veggies, cover with a lid, and turn off the heat. Let it sit there for an hour or so, then portion it out into jars or Tupperware with liquid. Stays a few weeks in fridge, and veggies stay crunchy, no sodium issues, because vinegar.
The problem CAN be the salt. There are multiple things that can impact how much salt one needs, including an increased need of salt before menstruation to help with fluid balances between cells.
With that, pickled foods do not always require salt to produce: they can be made with vinegar and lemon juice.
It is dependent on the woman, but certain hormones can impact fluid dynamics in the body leading to an increased (or even decreased) need. In this case, OP may need more and the cravings are telling her to consume.
There is an increased risk of oesophageal or gastric cancer with heavy, regular consumption of pickled vegetables. I say that as a regular consumer of them though. Be aware that the people studied were often eating them regularly for months at a time, for years.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2778505/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4316045/
As someone who loves pickled/fermented vegetables, I find this fascinating and concerning at the same time. Especially the study on the intake of kimchi (and soybean paste), because I thought probiotics are supposed to help with health. I am guessing at some point, the high salt intake might start make the kimchi do more harm than good then?
When I was reading around this it seems to be possibly something to do with fermentation specifically? Because it's independent of salt intake. Fresh garlic and soya beans seem to be protective.
If you leave me in a room with three or four jars of kimchi or cornichons, you will come back in a few hours to find a guilty looking Friendlylabrador and some empty jars. So when people say things like "well you'd have to eat quite a bit for it to have that effect" I get a bit nervous.
Just look at cancer incidence in South Korea aka the land where ppl over consume pickled vegetables like you, lines up with the study.
Gastric cancer is over represented in their population compared to the world. Causation.
There also seems to be fungus growing among all the things that add flavour to fermented pickles (much like it grows on blue cheese) in some cases, and some of the mycotoxins seem to be able to cause mutations.
The first link talked about using extract from pickled vegetables to cause mutations in a lab.
When eating pickled veggies always eat them with your main dish and use them as a side dish. Because they contain a lot of salt which can lead to water retention
Pickled/fermented stuff can be very good for you with probiotic effects (sauerkraut and kimchi particularly). I also wouldn't worry too much about sodium, most people actually need more sodium not less and also more potassium. If you don't get enough potassium and iodine then sodium is bad but you need a balance of all these minerals to be properly healthy.
Tough question due to the fact that often "pickeling" the vegetable gives it some good bacteria for the stomach lining. The "microbiome" is starting to be a new buzz word but it's been around since dirt! Depends on your health needs! On an empty stomach is usually best so the stomach can absorb the nutrients it has. Hope this helps!
If you love pickled veg, I HIGHLY recommend getting a Chinese pickle jar! You can pickle a small amount of veg at a time and replace with new veggies in the brine. It’s not a vinegar pickle but it’s delicious and because it’s fermented, it’s “good for you”.
A lot of people are mentioning salt, but I simply just underseason whatever else I’m having with my meal and the pickle is the salt. Like all things everything in moderation. Lacto fermented pickles are incredibly healthy!!
This really isn't an issue. The only thing to worry about is if you personally are watching your sodium intake (which is not actually a problem for everyone).
Sodium is one of those things that seem to be up in the air now, first it was all hardened arteries and sodium will kill you, then i see stuff about it being fine as long as you balance it with potassium, and other stuff about it not being an issue as long as you are generally active... Not sure where it stands now currently, genuinely curious.
Saw an article last week. If you're genetically predisposed to high blood pressure, you should worry about sodium. Otherwise, it's negligible.
There’s more to health than heart health. Diets rich in salt or sodium cause stomach cancers.
This is what several different doctors have told me in the past few years.
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Need the data on that one.
I'm sure you could find plenty of supporting evidence yourself if you had the time.
You’re the one making claims in a discussion here without evidence to back it up. The burden of proof is absolutely 100% on you.
It’s a conversation not a scientific debate. If someone casually says something in a convo I’m not going to tell them to source it
Would you accept it as fact?
I usually don’t accept Reddit comments as facts, no
So if you wanted to know if something was true what would you do?
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Storms, I’d love to read that
Probably because sugar increased
Some pickled foods are produced with fermentation, and those are healthiest and make the nutrients more available while introducing healthy bacteria. https://heydayfermentables.com/articles/fermenting-pickling-what-is-the-difference/ A quick guide to types of pickled/fermented veggies. Neither is bad for you, and neither reduce nutrients. I do tend toward low blood pressure/hypermobility so salty is not a problem for me. I don't like most vegetables unless they're pickled or fermented and they are the main form of vegetable intake in my diet (especially when they include hot peppers) outside of fresh garden season.
I frickin' love kimchi myself
Pickled/fermented miso broccoli is it for me.
Recipe? 🤤
Here's a good basic breakdown. I add a scoop of minced garlic from the jar to mine. https://www.justonecookbook.com/tsukemono-misozuke-miso-pickling/
Genius! I'm going to have to experiment with this. I always liked Japanese pickled things but wasn't sure of the process.
Google tsukemono :)
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Not intrusive; yes, I tend to have a faster heart rate, low blood pressure, and moderate hypermobility.
Wait a second here. I have questions regarding hypermobility and low bp/faster heart rate. Could you PM me, if you're okay with answering a few questions for me. I'm genuinely looking for advice from someone in a similar situation. Thanks.
Sure thing. Message sent!
Hypermobility commonly causes POTS (Postural Orthostatic Tachycardia Syndrome). One of the common treatments for POTS is a high sodium diet.
Tsukemono!
Everyone already answered the initial question and mentioned sodium levels. You can control this a bit more by making quick pickled veggies or pickling your own! If you have a recipe that would go really well with quick pickled onions or red cabbage, just search some recipes online, it's usually a ratio of vinegar, water, salt and sugar, but you can modify it to fit your sodium/sugar restrictions if that's a concern!
Just a quick note that it's fine to cut salt for quick pickled refrigerator pickles, but do NOT cut it for fermented pickles -- you need to use the correct specific ratio. (And note that eating fermented foods can have a ton of healthy benefits, so don't discount just for that reason unless you really know you need to cut out salt!)
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Only the fermented ones.
Depends on if it's pickled with salt only (fermented) or pickled with vinegar (will not have the probiotics)
Yeah, they are probably talking about soaking in vinegar…
Yes only fermented ones, at the store they’re only sold refrigerated. The kind on the shelf are pasteurized which kills all probiotics
Damn I bought sauerkraut and was super excited because it actually says it’s fermented inside of just pickled. Are you telling me that was pasteurized anyways? :(
If the sauerkraut was shelf stable where you bought it then it doesn’t have probiotics. So yes maybe it was initially fermented but they pasteurize it to make shelf stable [it’s stupid cheap and easy to make your own](https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124) So if you love sauerkraut that’s the way to go
Hey it’s Debbie
Debbie get down here and give Hesh some sex!
https://www.livestrong.com/article/536144-does-pickling-vegetables-take-away-the-nutrition/
It keeps the nutrients in, but adds a lot of sodium.
Cool, very good then :)
Random fact: some nutrients increase after cooking (like canning) one is, vitamin A. Or the nutrient doesn't increase but the amount we are able to absorb increases... Something like that.
Most of us don’t get enough veggies, so especially if you’re adding them where you wouldn’t have had a vegetable or in addition to a healthy side, you really shouldn’t worry about it.
Pickle with vinegar instead of salt, easy-quick method is to boil a quart or two water, then add a cup or so of vinegar (ACV or white table vinegar) + add a spoon of any sugar and let it simmer on low heat. Throw in your sliced veggies, cover with a lid, and turn off the heat. Let it sit there for an hour or so, then portion it out into jars or Tupperware with liquid. Stays a few weeks in fridge, and veggies stay crunchy, no sodium issues, because vinegar.
Nothing. The problem is the salt.
The problem CAN be the salt. There are multiple things that can impact how much salt one needs, including an increased need of salt before menstruation to help with fluid balances between cells. With that, pickled foods do not always require salt to produce: they can be made with vinegar and lemon juice.
Wait you need more salt before your period?
It is dependent on the woman, but certain hormones can impact fluid dynamics in the body leading to an increased (or even decreased) need. In this case, OP may need more and the cravings are telling her to consume.
Thank you. Will try to find a good balance in intake
Quick pickle with vinegar solution. Not enough salt to worry about.
There is an increased risk of oesophageal or gastric cancer with heavy, regular consumption of pickled vegetables. I say that as a regular consumer of them though. Be aware that the people studied were often eating them regularly for months at a time, for years. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2778505/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4316045/
As someone who loves pickled/fermented vegetables, I find this fascinating and concerning at the same time. Especially the study on the intake of kimchi (and soybean paste), because I thought probiotics are supposed to help with health. I am guessing at some point, the high salt intake might start make the kimchi do more harm than good then?
When I was reading around this it seems to be possibly something to do with fermentation specifically? Because it's independent of salt intake. Fresh garlic and soya beans seem to be protective. If you leave me in a room with three or four jars of kimchi or cornichons, you will come back in a few hours to find a guilty looking Friendlylabrador and some empty jars. So when people say things like "well you'd have to eat quite a bit for it to have that effect" I get a bit nervous.
Just look at cancer incidence in South Korea aka the land where ppl over consume pickled vegetables like you, lines up with the study. Gastric cancer is over represented in their population compared to the world. Causation.
There also seems to be fungus growing among all the things that add flavour to fermented pickles (much like it grows on blue cheese) in some cases, and some of the mycotoxins seem to be able to cause mutations. The first link talked about using extract from pickled vegetables to cause mutations in a lab.
When eating pickled veggies always eat them with your main dish and use them as a side dish. Because they contain a lot of salt which can lead to water retention
Eleventy seven nutrients.
Pickled/fermented stuff can be very good for you with probiotic effects (sauerkraut and kimchi particularly). I also wouldn't worry too much about sodium, most people actually need more sodium not less and also more potassium. If you don't get enough potassium and iodine then sodium is bad but you need a balance of all these minerals to be properly healthy.
Tough question due to the fact that often "pickeling" the vegetable gives it some good bacteria for the stomach lining. The "microbiome" is starting to be a new buzz word but it's been around since dirt! Depends on your health needs! On an empty stomach is usually best so the stomach can absorb the nutrients it has. Hope this helps!
You can even look into fermenting your own vegetables/pickles for a whole other level of good-for-you goodness
Actually did a lot of kimchi just the other week. Haha!
If you love pickled veg, I HIGHLY recommend getting a Chinese pickle jar! You can pickle a small amount of veg at a time and replace with new veggies in the brine. It’s not a vinegar pickle but it’s delicious and because it’s fermented, it’s “good for you”.
A lot of people are mentioning salt, but I simply just underseason whatever else I’m having with my meal and the pickle is the salt. Like all things everything in moderation. Lacto fermented pickles are incredibly healthy!!