How Fermented, Pickles , Can Improve Your Health.<br />'Time' recently offered readers <br />a guide to fermented pickles and how <br />to get the most out of this "super food.".<br />Fermentation, After sitting in brine for several weeks, <br />healthy bacteria acts on sugars inside <br />vegetables, converting them to lactic acid.<br />These live microbes also affect the gut<br />in a number of ways that improve health.<br />In general, fermented vegetables have been <br />linked to significantly improved glucose <br />metabolism and a more robust immune system.<br />Fermented veggies have also been linked to a lower <br />risk of Type 2 diabetes, decreased triglyceride levels <br />and higher HDL cholesterol in people who ate them.<br />Other studies have linked fermented vegetables to <br />reduced psychological stress, which supports the theory <br />that the gut and the brain exchange crucial information.<br />We know the microbes, organic <br />acids and other metabolites <br />in fermented foods influence <br />communication between the gut <br />and brain in a positive way. , Andres Gomez, microbial ecologist at <br />the University of Minnesota, via 'Time'.<br />'Time' reminds readers that <br />many vegetables can be pickled, <br />including cabbage, carrots and peppers. .<br />However, experts note that pickles also contain a high <br />amount of sodium, associated with a number of adverse <br />health outcomes, so it becomes important not to overdo it. .<br />It’s okay to eat pickles daily if you’re <br />balancing out their sodium content <br />with fresh, low-sodium produce <br />like fruit and leafy greens, Frances Largeman-Roth, registered dietary nutritionist <br />and author of 'Everyday Snack Tray,' via 'Time'
