Pickled vegetables, unlike pickled vegetables, do not contain beneficial bacteria that have a beneficial effect on the functioning of the digestive organs. This negatively distinguishes them from fermented products, Anastasia Medvedeva, a nutritionist at Azbuka Vkusa, told socialbites.ca.
“Pickling is a preservation method based on the action of vinegar essence and salt, which suppresses the vital activity of microorganisms. This helps preserve the product, but reduces its nutritional value and deprives it of many beneficial substances. “Normally, canned food does not contain any bacteria: it is neither friendly nor pathogenic,” said Anastasia Medvedeva.
At the same time, beneficial bacteria develop in products that improve the functioning of the gastrointestinal tract during fermentation, that is, during salting, pickling and urination.
“The product has fermentation by microorganisms. They secrete enzymes that change the properties of the product. Fermented foods contain live beneficial bacteria. The preservative is lactic acid produced by various types of lactic acid bacteria, ”explained the nutritionist.
He stated that fermented products, unlike brine, are not subjected to heat treatment. However, the shelf life of vegetables preserved with salt and vinegar is longer than fermented products.
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