Benefits Of Pickled Foods
Benefits of Pickled Foods
There are different varieties of pickled foods in Japan, Korea and China alones. Research shows that fermented foods have great nutritional value as in the case of fermented cow’s milk. For instance, yoghurt made from fermented milk triggers the production of intestinal Ã¢â‚¬Ëœ’bifidobacteria” and lactic acid bacteria, which makes it good for intestinal health. Other benefits of eating pickled foods are listed below.
1. Healthy digestion
Bifidobacteria found in fermented milk has been proven useful in treating common digestive disorders such as constipation and diarrhea, particularly in women. Moreover, it plays an essential role in improving colon health.
2. Boosts immune system
Pickled foods are also believed to improve immune function thus help avert the onset of diseases. In fact, studies show that regular consumption of pickled foods in moderate amounts can help treat certain types of cancers. However, studies are ongoing to determine whether this theory is genuine.
3. Ant-aging effects
Want to keep premature aging signs at bay? Well, pickled foods such as yoghurt are said to possess anti-aging properties. For this reason, you can include yoghurt into your daily nutritional plan for healthy skin and general wellness.
4. Boosts overall health
While pickled foods form a great nutritional plan, you should steer away from high-sodium fermented foods. As an alternative, you can add diet s rich in bifidobacteria such as yoghurt and pickled foods for overall health. On the other hand, you can decide to buy bifidobacteria supplements at the food store.
5. Lowers blood pressure
Pickled foods are recommended to help lower high blood pressure in patients with hypertension. They are also low in calories, high in vitamins and fiber. Studies show that pickled foods form an excellent nutritional plan and improve overall health.
Excessive consumption of pickled foods can increase you chance of developing colon cancer. For this reason, make sure you moderate your consumption.