Traditional Pickling - The secret to long life and weight control by Emine Sporel
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Traditional Pickling - The secret to long life and weight control
Pickles have been consumed for almost thousands of years in nearly all cultures. Originally used as a method to preserve and store food for an extended period without spoilage, pickling have been in use long before refrigerators became a part of every kitchen. We can also call them the original antibiotics. When natural pickles are consumed as a part of our diet, the benefits they offer are numerous and invaluable:
- Supports the immune system
- Aids in weight control
- Assists in digestion
- Delay aging (anti-aging)
- Helps control cravings for certain foods that we can't seem to resist, especially sweet foods
Traditional pickles are excellent natural probiotics. They are made using a fermentation method that utilizes beneficial bacteria known as lactic acid bacteria, naturally found on the surface of vegetables. It does not require the addition of vinegar or lemon salt. The scientific name for this method is lacto-fermentation, due to the presence of beneficial bacteria lactobacilli.
It's essential to pay close attention to using high-quality ingredients when making pickles. Using organically certified, very fresh, and seasonally harvested vegetables is a good idea. To make traditional pickles you need no more than just high-quality vegetables, unchlorinated water and unrefined salt. The quality of the salt is also crucial for pickling. I recommend using unrefined natural rock or sea salt. Refined salts may contain unwanted chemicals.
Supports the immune system: It physiologically supports the immune system by maintaining a high levels of beneficial bacteria in the digestive system.
Aids in weight control: Probiotics, or beneficial bacteria, prevent inflammation that can occur in the digestive system and assist in the natural weight control mechanism. A healthy digestive system directly affects metabolism. The more beneficial bacteria there are, the more effective energy and nutrient intake from the food we eat. With a healthy digestive system, the hormones produced will also be balanced. Healthy control of important parameters such as blood sugar and hunger control is allowed. The need for food binge and sugar and sweet cravings diminishes. The probiotics we consume with our diet also affect our genes and play a role in establishing a healthy internal ecosystem. Recent research has found connections between the hunger hormone LEPTIN and beneficial probiotics. This research reports that individuals who are genetically prone to weight gain have fewer beneficial bacteria in the gut. Further research is ongoing to assess if an increase in beneficial bacteria helps with the genetic weight issues. The other connection between weight control and probiotics is that no matter how much an individual tries it is nearly impossible to lose unwanted weight if the digestive system harbors a high number of harmful bacteria. These bacteria produce toxic substances resulting in chronic inflammation which may lead to metabolic syndrome (high blood pressure, imbalanced blood fats, type 2 diabetes, etc.). Regular probiotic consumption is not only essential for weight control but also for general health.
Aids in digestion: We all know that consuming some raw vegetables is good for our health. Raw vegetables contain enzymes that aid in digestion, but when we ferment the same vegetables the digestion-enhancing enzymes are enhanced by up to tenfold. During natural fermentation the vegetables are pre-digested by lactic acid bacteria and become easier to digest. For example, someone who may have difficulty digesting raw cabbage can easily digest sauerkraut. Furthermore, the minerals and vitamins in raw vegetables become readily available for the body through fermentation, enhancing the nutritional value of pickled vegetables. An example will be the C vitamin content in sauerkraut is much higher than the raw cabbage.
Anti-aging properties: The simplest formula for delaying aging is to preserve our energy, and we can achieve this by preserving our enzymes. Fermented, probiotic-rich foods make our metabolism more efficient. Digestion is normally a high energy-demanding process. When our digestion is facilitated by probiotics, the energy we save during digestion can be used to renew our bodies, create new skin, new hair, and new brain cells. The enzymes we preserve by not using them during digestion benefit us by helping us detoxify, rejuvenate, and strengthen our immune system. We live longer and stay younger for a longer period.
Control on cravings: It controls cravings for certain foods that we can't seem to resist. One of the most evident signs of an unhealthy and stressed digestive system is the irresistible desire and cravings for certain foods, especially sweet foods. Fermented foods, including pickles, yogurt, and kefir, are sour-tasting foods. Sour tastes can help suppress the irresistible craving for sweets. In our modern world, foods are primarily prepared using only sweet and salty flavors. The missing flavors, such as sour, bitter, and sharp tastes, can be created with various spices and fermented foods. These tastes stimulate the VAGUS nerve that carries information from our entire digestive system to our brain and from our brain to our digestive organs. Vagus stimulation leads to the secretion of bile from the liver and acid from the stomach. These secretions reduce, and even eliminate, the craving for sweet foods. Additionally, these secretions make it easier to digest fats and proteins. As I mentioned at the beginning of the article, natural fermented foods like pickles, yogurt, kefir, and buttermilk have countless benefits and should not be missing from our kitchen.
Note: Home pickling, when not done correctly, can pose a risk of botulism, a potentially life-threatening illness caused by the bacterium Clostridium botulinum. To minimize the risk of botulism in home-pickled foods, it's essential to follow proper procedures and guidelines. It is essential to sterilize jars and lids. It is also essential to use fresh, high-quality ingredients.
Discard suspicious jars: If you encounter any signs of spoilage, such as bulging lids, off-odors, or visible mold, do not consume the contents. It's safer to discard the jar. When you engage in home pickling, you indeed bear the responsibility for ensuring the safety and quality of the pickled foods you prepare.
Written by Emine Sporel Ozakat, Ph.D.
Sports Nutrition, IOC
Certified Metabolic Health Practitioner, MHP
Published November 11th, 2023
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