Pickles are a huge part of my life. I can't tell you how many times I've used them to help someone in need. If someone feels a bug coming on, I give them a pickle or a spoonful of pickle juice. If I need a snack, I often grab a pickle and it will quickly satisfy any cravings I have. They're delicious, and fun and easy to make. Fermented Pickles bring many benefits to your body with the help of extra good microbes. Here are a few areas where pickles are especially helpful.
Pickles Help Fight Viruses
Your immune system fights pathogens with bacteria and your helper T cells. They destroy foreign invaders, especially when they have large numbers of good microbes. You'll also get lots of vitamin C that will boost your immune system. These extra microbes do it so effectively that your immune system will become stronger, making sickness a thing of the past.
Pickles Help With Digestion
Having lots of beneficial microbes, as a result of eating pickles, can give you not only extra microbes but digestive enzymes that help you absorb more of the nutrients in the foods you eat. You won’t need as many supplements and vitamins, and you’ll be absorbing more of the live nutrients in your foods.
Controlling Candida
All fermented foods can play a really important role in rebalancing the gut flora and recovering from gut imbalances such as Candida. They bring things into balance quickly. Candida yeast cells don't have the room to grow and flourish as these helper microbes crowd them out, keeping them in their proper place. I should add a note of warning here. Eating large amounts of fermented foods is more powerful than taking large amounts of probiotic supplements. Consuming a lot of fermented foods can lead to a Herxheimer reaction. As the harmful pathogens die off, they can release toxins that can mimic a yeast infection.
Natural Antioxidants
Natural antioxidants found in cucumbers help in the fight against free radicals. Free radicals are unstable chemicals that are formed naturally in the body that can lead to cell damage. While cooking food may break down some of the heat-sensitive nutrients, culturing vegetables preserves their antioxidant power and supplies them with more vitamins and minerals through the magic of fermentation.
