Salty foods are not an exotic product for the Slavic people. They can be seen in almost every home as an excellent snack or salad ingredient. There are many recipes, because they are not easy to count delicious dish, but also a useful component of the diet. They are prepared using brine as in glass jars, and in wooden barrels. They are said to contain many minerals and other substances that the body needs. Let's talk about what vitamins are present in salted foods and can absolutely everyone consume them?
Calorie content and chemical composition
It is very difficult to talk about the chemical composition and calorie content of products, for which there are a huge number of recipes. If we consider classic pickling, which in addition to salt, water and salt itself, then the calorie content of the delicacy will be approximately 11-16 kcal per 100 g. This is due to the fact that during the pickling process it becomes more watery and loses calories. 
If you add other products to the marinade, for example, oil or, the calorie number will, of course, increase. It is not recommended to add it to the recipe, because this spice will deprive the product of many nutrients.
If we talk about energy value given food, then the approximate indicators for 100 g cucumbers will be:
- proteins - 0.8 g;
- fats - 0.1 g;
- carbohydrates - 1.7 g.
Let's consider chemical composition pickles and find out what vitamins are in your favorite pickles. Since the main ingredient of the “twists” are the cucumbers themselves, the dish will be rich in potassium, zinc, magnesium, calcium, phosphorus, nickel, rubidium, copper, iodine, as well as vitamins B, C, E and PP. 
Cucumber remains truly a unique product. Despite the fact that 98% of green consists of plain water, it is rich in vital minerals and vitamins. For various types of pickles, the natural process is the fermentation effect. This is why lactic acid appears in the product. Thanks to the salt, the dish is rich in sodium.
Useful properties
Many people attribute to pickles beneficial properties. Scientists say that thanks to the fermented milk components of cucumbers great effect on the intestines, lower blood cholesterol, improve appetite and speed up metabolism. Brine has been used for centuries as a mild laxative.
Many athletes love this product for its presence sodium. It is believed that it increases the overall tone of the body and has a beneficial effect on human endurance, and also strengthens bones. Cucumbers contain antioxidants that can help the body avoid the development of cancer. 
Potassium and magnesium are known to have a beneficial effect on cardiovascular system, blood pressure is normalized. This is the prevention of thrombosis, heart attack and stroke. Iodine has a great effect on intellectual activity, and the general composition of pickles will prevent vitamin deficiency.
Important! Doctors warn that frequent use large quantity cucumbers can be useful exclusively for people who actively and regularly engage in physical activity.
Cucumbers, which are great to pickle all year round, will help you recover from winter ailments: ARVI, flu, colds. There is an opinion that this product has the ability to remove toxins from the body and even promotes its rejuvenation. Cucumbers will help reduce swelling or get rid of it altogether. 
Contraindications and harm
Like any food, pickles have contraindications for consumption. Cucumbers can be harmful for people with diseases gastrointestinal tract with indicator increased acidity suffering from gastritis, gastric and duodenal ulcers. This is due to the fact that they increase the acidity level of gastric juice.
Important! It is not recommended to pickle early cucumbers purchased in the store. The fact is that their skin can contain a large amount of nitrates, which can “react” differently to the fermentation process and become even more dangerous for the human body. If the vegetables are homemade, then add salt for your health!
Marinades and pickles will harm those who suffer from liver problems, suffers from hypertension, atherosclerosis. Another reason why some people should not eat pickles is a violation of water-salt metabolism. The point is that great content salt in this case can slow down the metabolism even more, and the salt itself will begin to “deposit”. This will lead to muscle pain, problems in the musculoskeletal system, and stiffness of movement. 
In addition to all of the above, there is enormous pressure on the kidneys. Also, pickles will not be beneficial for those who have an underactive thyroid gland, with nephritis, gouty rheumatism, during pregnancy, as well as for any diseases for which you cannot consume a lot of salt. This product can be given to children only from 8–10 years of age in the absence of contraindications.
What can be added to and what can be combined with?
Pickled cucumbers can be an ingredient in almost any salty dish. Our ancestors always said that this best snack for the festive table.
In Ukrainian, Belarusian, and Russian cuisine, green vegetables are always used in vinaigrette and Olivier. Without cucumber, the salad loses its true taste. 
Often pieces of pickles are placed on sandwiches. And the legendary one is simply impossible without this product.
Experienced housewives quite often experiment with pickles. They began to add cucumber to green borscht to make the taste sharper. There are many salads with this green vegetable, especially those that also include boiled or fresh. It is known for its excellent combination with fish, especially canned fish. 
The piquant taste of pickles will add a special charm to sauces. For many European peoples, the combination of pickled cucumber, boiled in its jacket and herring is considered a classic. Such products are always at hand in any home, so festive table will be covered very quickly!
Did you know? In Rus', pickled cucumber (only it had to sit in a barrel for at least six months) was added to a special recipe for kvass, which was considered the most favorite among the nobility. For a long time this ingredient was a secret, because no one could guess that it was thanks to the green vegetable that a wonderful drink was obtained.
Is it possible to eat pickles on a diet?
Considering the fact of how many calories there are in pickles, girls who watch their figure cannot ignore this food.
Majority current methods and weight loss tips allow you to add cucumbers to your daily weight loss menu, but with this product, which has a fairly concentrated brine, you need to be extremely careful:
- they are indeed very low in calories, but, unfortunately, due to the recipe they have a large amount of salt, which tends to significantly retain fluid in the human body, which slows down the breakdown of lipids;
- In order not to see ugly, and most importantly, unhealthy swelling in the mirror in the morning, it is better not to consume pickles during a diet less than 4 hours before bedtime.
That is why, when answering the question of whether it is possible to eat pickles when losing weight, it is impossible to answer it unambiguously. If you really want to lose weight, but not ruin your health, then you definitely need discuss the inclusion of pickles in your diet with a nutritionist.
Table salt is one of the substances that the human body cannot do without. In ancient times, it was literally worth its weight in gold; its shortage even led to popular unrest. In the old days, salt was extremely expensive because its extraction was very labor-intensive.
We all know how respectful folk wisdom is for salt - how many sayings we have heard about it. And salted vegetables are practically our national dish.
However, with the light hand of Paul Bragg, salt was dubbed the “white death”, and this stereotype has been with us for more than 50 years. So where is the truth? Is salt good or bad? Let's figure it out.
Why do we need salt?
The importance of salt for humans is very great - almost everyone knows this. A person cannot do without salt, since it is table salt, the basis of which is sodium chloride, that restores impaired metabolism, acid-base balance in the body, maintains an optimal fluid level, including blood volume, preventing dehydration of the body. As you can see, the benefits of salt are obvious. But not everything is so simple...
What happens when there is not enough salt...
In recent decades, there has been persistent debate between supporters of salt and its opponents, who call salt “white death.”
However, it is known that if there is a lack of sodium chloride in the body (with consumption of less than 0.5 g per day), loss of appetite, taste of food, stomach cramps, nausea, increased flatulence, decreased blood pressure, increased fatigue, dizziness, muscle weakness up to the appearance of cramps, memory loss and decreased immunity, deterioration of skin and hair.
...And when there is a lot
However, with excessive consumption of salt, and salt is also found in food products, from vegetables and fruits to bread, mushrooms and various canned foods (especially a lot of salt in sauerkraut, pickled cucumbers, pickled herring), fluid retention occurs in the body.
The consequence of excess salt in the body is swelling of the face and legs, decreased kidney function, their overload, increased blood pressure (which is especially dangerous in hypertension grades 11-111), increased intracranial and intraocular pressure (which is especially dangerous in glaucoma, as it can lead to to blindness) - increased excitability nervous system, thirst, frequent urination, increased sweating.
How much salt can you eat?
According to WHO (World Health Organization), you can eat about 2-3 g per day without harm to health, which is less than a teaspoon. But a modern person consumes 12-13 g of salt per day on average.
Who does salt harm?
Salt, or rather its excess, can harm people with kidney disease, gout, arterial hypertension, obesity and oncology, and women during menopause and postmenopause.
Let's consider the main statements about the benefits and harms of salt.
What are they accusing her of? But are all the accusations against salt justified? Let's list the main myths about the benefits and harms of salt.
People who eat a lot of salty foods are at risk of developing hypertension.
It is believed that the sodium contained in the salt can increase blood pressure. But whether salt provokes hypertension is a big question.
This disease develops with age. It often affects heavy smokers, people who abuse alcohol, those who are obese, and those who are constantly under stress. And, as American scientists recently found out, only 30-40% of those who love salty foods.
Still, you shouldn’t overuse salt. Excess sodium increases the excitability of the nervous system and reduces bone density, making them brittle (with age, this can lead to osteoporosis).
The heart and kidneys do not like salt - for those who have chronic diseases these organs, it is necessary to limit its consumption.
Salt is a drug, it is impossible to refuse it.
One of the most interesting studies on the effects of salt on the brain was published in 2008 by researchers from the University of Iowa. The authors believe that salt is one of many substances that become dangerous when a certain dose is exceeded. Rats deprived of salt. they felt irritated, but as soon as they were pampered with salty food again, they showed cheerfulness and good mood.
However, this does not mean that salt cannot be avoided. Scientists observed women and men who had to reduce their salt intake by half. The first weeks did not bring results.
And then slow but important changes began. The subjects did not stop loving salt and did not lose the ability to feel salty taste. On the contrary, the receptors in the mouth responsible for the perception of salt have become more sensitive.
But to enjoy food, much less salt was now required! After 12 weeks of such a diet, the experiment participants were allowed to salt their food again, but they began to consume only 20% of the usual amount of salt.
But in general, the transition from generously salted food to lightly salted food is oh so difficult - due to the blandness of the food. Maybe that’s why the hand is reaching out to substitutes. It is better to choose one of two options:
Or gradually limit yourself to salt, reducing its amount every day,
. or reduce the amount of salt at once, and eliminate the blandness by adding salty foods: garlic, horseradish, onions of all kinds, radish, parsley, dill, cranberry, pomegranate or orange juice.
Homemade food contains the most salt. We add salt to it all the time.
This seems logical. There is a salt shaker in every home; it stands in the center of the dining table; it is passed on to each other during meals and left in sight after dinner as a symbol of the future meal.
But how then can we explain the fact that women eat about a teaspoon of salt a day, and teenagers and men over forty eat two?
American researchers from the Monell Center gathered a group of 62 people - lovers of salty food - and gave them salt shakers, which they had to use at home for a week. Salt volumes were measured. Participants in the experiment were also asked to carefully record everything they would drink and eat. To improve the reliability of the reports, the researchers used salt with an isotopic tracer (a labeled atom) that was easy to detect in urine. Regular tests showed the exact amount of salt consumed from salt shakers.
At the end of the week, scientists studied the data obtained. Sodium from natural sources accounted for just over 10% of the weekly total. And the share of salt shakers was... only 6%! Where does another 80-plus percent come from? From semi-finished products that the experiment participants bought in regular supermarkets! Manufacturers don’t just add salt to them, they literally pour bags of it into pizza, ketchup and sauces.
To really reduce the amount of salt in your diet, you will have to give up ready-made food. But it’s better not to throw away the salt shaker. If you prepare dishes without any salt at all, but add salt to the food at the table, much less salt will enter your body. After all, it goes directly to the taste buds, creating the impression that the food is much saltier than it actually is.
For the food industry, salt is a real treasure. It greatly increases the attractiveness of products.
That's true. Without it, cornflakes have a metallic taste, crackers seem unbaked, ham tastes like rubber. In bakeries, salt protects the huge, fast-running machines from clogging. It slows down the process of dough rising, and due to this, the ovens cope with production volumes. She fights rancid taste! It occurs as a result of the oxidation of fats in meat during the preparation of semi-finished products.
By the way, salt is not the only source of sodium in processed foods. Sodium citrate, sodium phosphate and sodium acid pyrophosphate make food look better, taste better and last longer.
Our body does not need salt. This is nothing more than a flavoring additive.
It is impossible to do without salt completely. Its components - sodium and chlorine - help maintain water balance in the body. Chlorine ions are necessary for the formation of hydrochloric acid in gastric juice, and sodium ions are irreplaceable for maintaining acid-base balance. They contribute to the emergence and conduction of electrical impulses in nerve cells, with their help glucose and amino acids enter the blood and tissues.
Besides, you will still eat salt, even if you give up processed foods and canned foods. Sodium is found in vegetables and greens. For example, one stalk of celery contains 35 mg of sodium, a baked potato contains 15 mg, and one bell pepper contains 2 mg.
Which salt to choose.
Sea water is one of the most useful types, it is obtained by evaporating sea water, which has a rich set of minerals: in addition to sodium chloride, it contains salts of potassium, calcium, magnesium, bromine, and it is also rich in iodine and contains about 50 other trace elements necessary to our body. Moreover, it is better to choose unrefined sea salt, since it will contain more microelements.
Rock salt is essentially the same sea salt, only not from modern, but from ancient seas, existing in sediments. It has a milder taste and is suitable for preparing first and second courses.
Table salt is produced from rock salt by evaporating it. It is much less useful for the body, since during the evaporation process all useful microelements are removed from it. Unfortunately, it also has the ability to retain water in the body, making it difficult to lose weight.
Cooking "Estra" is a purified salt that contains virtually nothing other than sodium chloride. This salt is most often filled into a salt shaker and used to add salt to prepared dishes.
It has a sharper taste.
This is the most “salty” type of salt, since it contains almost nothing except pure sodium chloride. All additional microelements (usually useful) are destroyed as a result of evaporation of water from it and subsequent cleaning with soda.
This is the least useful look salt - and for weight loss, too, because “extra” salt promotes fluid retention in the body more than other salts.
Salt of the 1st and 2nd grade contains more trace elements, and it is more useful.
Iodized salt is obtained by artificially adding potassium iodide to pure table salt. It is recommended for diseases of the thyroid gland (hypothyroidism), but it is prohibited for people with hyperthyroidism. It has a limited shelf life and is not suitable for pickling or pickling vegetables (they soften). There is no additional value for weight loss.
Not everyone knows this, but the shelf life of such salt is usually limited to 9 months.
Black salt is a natural, unrefined salt. Rich in microelements: iodine, sulfur, iron, potassium, etc. With constant use, it acts as a mild laxative and slightly improves digestion. Due to the large amount of microelements, it retains less fluid in the body than other types of salt. Black salt is usually not in great demand due to its rather high price, firstly, and its unpleasant taste, secondly.
Pink Himalayan salt contains about 84 macro- and microelements and is extremely healthy. Everything is good except the price.
Treat with table salt...
With uncontrollable vomiting, toxicosis: dissolve 1 tsp. table salt (without a slide) in 0.5 liters of boiled water. Drink 1 tbsp. l. cool solution at short intervals.
For food poisoning: dissolve 2 tbsp. l. table salt in 1 liter of warm boiled water and let the victim drink 2-3 tbsp. this solution. As a rule, after 2 tbsp. the urge to vomit will begin, and after the third, the contents of the stomach will be expelled without difficulty.
For severe diarrhea: 2 tsp. Dissolve table salt in 1 liter of boiled water. Drink all liquids to replenish lost fluids and minerals to avoid dehydration.
For diarrhea: 2 tsp. dissolve salts in 100 ml of water (half a glass). Take two sips of this solution, repeat after 2 hours.
For sore throat, colds, tonsillitis: dissolve 1 tsp. salt in 1 tbsp. warm boiled water and gargle several times a day (the more often the better). You can add 1-2 drops of iodine.
For periodontal disease: Dip a damp toothbrush in fine salt and brush your teeth with it every morning.
For dry scalp eczema: Rub dry table salt into your scalp for 15 minutes.
Then rinse off the remaining salt with warm water. Do the procedures 2 times a week. The course of treatment is 3-4 weeks. During this treatment, refrain from using shampoo, hair dryer, hair styling products!
For a cold runny nose: Place some salt in a cotton bag and heat it on a radiator or in a frying pan. Apply hot to the wings of the nose. It is also useful to apply heated bags of salt to the soles of your feet.
For fungal infections of the feet: dissolve 1 tbsp. l. table salt in 1 glass of water. Wash your feet with saline solution daily.
For suppuration near the fingernail or toenail: dilute 2 tbsp. l. table salt in 1 glass hot water. Dip your finger into the hot solution and hold for 20-25 minutes. Do the procedures 2 times a day.
For toenail fungus(onychomycosis): dissolve 1 tbsp. l. salt in 1 tbsp. water. Soak gauze in this solution and apply it to the sore nail, hold until the gauze dries completely. Do the procedures daily. The treatment is long-term.
If you are overweight: dissolve 500 g of salt in 0.5 volume of a bath with warm water, stir, then add the rest of the water. Take a bath at a temperature of 25-30°C for 15 minutes, an hour before bedtime, 2-3 times a week. The course of treatment is 8-10 baths.
We treat with sea salt.
For sore throat, chronic tonsillitis, sore throat: 1 tsp. Dissolve sea salt in 1 glass of warm water and use this solution to gargle several times a day.
For severe bruises, bruises, contusions: 2 tbsp. l. Dissolve sea salt in 1 glass of cool water. Soak a piece of clean napkin or bandage in the solution and apply to the affected area for 2-3 hours.
For vegetative-vascular dystonia, insomnia, neurasthenia: in the morning, rub down with cool water with sea salt dissolved in it at the rate of 3 tbsp. l. sea salt per 1 liter of water.
Baths with sea salt are useful for decreased immunity, metabolic disorders, hypothyroidism, diseases of the joints and spine (rheumatism, arthritis, arthrosis, osteochondrosis, gout), as well as for cellulite, allergic skin diseases (psoriasis, seborrhea, neurodermatitis, eczema, vitiligo , diathesis), increased nervousness, insomnia, stress, atherosclerosis.
Before taking a bath with sea salt, be sure to wash with soap.
Then take a bath of warm water (35-37°C) and add sea salt to it.
For a relaxing and cosmetic bath, 250-300 g of salt is enough. For therapeutic baths, the concentration should be increased to 500-1000 g of salt.
After salt baths, do not rinse with clean water or rub your body, but simply pat your skin with a towel, as the beneficial substances of sea salt will continue to work for 1.5-2 hours.
Baths with sea salt are contraindicated for benign and malignant tumors, grade 2-3 hypertension, arrhythmia, tachycardia, fungal and purulent skin diseases, exacerbation of infectious and other diseases, pregnancy.
Salt and cosmetics.
To strengthen nails: 2 tbsp. l. Dissolve sea salt in 0.5 liters of warm water. Make baths for your fingertips for 15-20 minutes. in a day.
Or: cut off the top of a juicy lemon with pulp, sprinkle the pulp with a small amount
sea salt and dip your fingertips into the pulp for 10 minutes. Rinse it off lemon juice water and pat dry with a towel. Do the procedures daily, for about a week.
In this case, you should not use decorative varnish.
For oily facial skin prone to acne: 1 tbsp. l. pour 2-3 tbsp of sea salt. spoons of water with baby soap dissolved in it (to make soapy water), apply the mixture to your face with light massaging movements, being careful not to injure the skin. Keep for 2 minutes, rinse with cool water. Repeat the procedures 2-3 times a week.
It is useful to wash your face in the morning with water and a small amount of sea salt (about 2 tsp per 0.5 liter of water).
Salt mask to accelerate hair growth.
1 tsp. Dissolve sea salt in 2 tbsp. l. water, then add 0.5 tbsp. warmed kefir and 1 beaten egg yolk. Gently apply the mixture to your hair and rub into your scalp, then wrap your head in a towel, hold for half an hour, and rinse with warm water.
Cleansing mask for skin.
Mix 1 tsp. baking soda and sea salt (ground in a coffee grinder). Moisten problem areas of facial skin hot water, also moisten a cotton swab with water, dip it in the mixture and apply it to problem areas of the skin, avoiding putting too much pressure on the skin. Keep the mixture for about 10-12 minutes. Then wash your face with cool water and apply moisturizer to your face. Do this mask once a week.
Mask for oily skin.
Mix fine sea salt and honey, apply the mixture to your face, keep for 15-18 minutes. Remove any remaining mixture with a cotton pad, then wash with cool water. The mask vitaminizes, cleanses the skin and tightens pores. Do it 2-3 times a week.
Salt and weight loss.
We have already said that many types of willpower are capable of retaining water in the body and this makes it difficult to lose weight.
Therefore, the so-called salt-free diets, in which salt consumption is sharply limited, have become widespread.
Indeed, in this way you can lose weight quite quickly by reducing the amount of water in the body - many people who are losing weight give up salt altogether. But with such a radical method of losing weight, in addition to water, vital nutrients also leave the body. important elements, including sodium, chlorine, potassium, magnesium. On salt-free diet you can quickly lose weight in just a few days, but not for long, this weight will soon return (okay, if without weight gain) - after all, fluid in organs and tissues is quickly restored. Moreover, this imaginary weight loss can lead to a deficiency of useful microelements with all the ensuing troubles of metabolic disorders.
However, there really is a rational grain in all this. Those who want to lose weight should remember one more insidious property of salt: excessively salty snacks stimulate the appetite, and hence overeating, leading to excess weight- an unpleasant burden on the entire body, primarily on the cardiovascular system and the musculoskeletal system.
It has long been noticed that after salty dishes we are drawn to fatty and sweet foods. That is why some restaurants cleverly serve salty snacks, so that after them the visitor will certainly order something “dense”, and then also confectionery.
If you are used to adding salt to your dishes during meals, try giving up salt altogether when cooking. And as flavoring additives for food or salad dressings, use fresh or dried herbs and spices. Pickles, marinades, corned beef and smoked meats should occupy the last place in your diet. For example, bouillon cubes contain on average about 60% salt per unit weight, smoked salmon - 5%, sauerkraut— 2%. And when using ready-made seasonings and sauces, you need to pay attention to the label, which indicates the salt content. So, for example, know that soy sauce is mixed with table salt, and it cannot be a substitute for it.
Thus, for salt, as for many other foods and nutrients, there is a golden rule: everything is good in moderation. Then the benefits of salt are guaranteed to you.
5 / 5 ( 1 voice )
Pickles, like fresh ones, are extremely healthy and are one of the products for proper nutrition.
Although they consist of 98% water, they are rich in fiber, minerals and vitamins, activate the gastrointestinal tract, and rejuvenate the body.
Cucumbers are often included in the menu of various diets. They contain very few calories.
There are only 15 kcal per 100 g. And salted ones have even less - 11 calories per 100 g. Therefore, they are quite suitable for those who are on a diet - for a variety of diet.
Nutritional value, benefits and harms
This crispy vegetable contains vitamins C, A, E, PP, H. There is also folic acid. It reduces appetite, and fiber helps the gastrointestinal tract.
The undeniable benefits of pickles:
- have a mild diuretic property;
- increase appetite;
- due to fiber, the intestines are cleansed;
- insulin-like substances normalize sugar and speed up metabolism;
- iodine is absorbed faster and normalizes thyroid function;
- reduce the feeling of hunger.
There are pickled cucumbers different types: lightly salted, pickled, pickled. All have pros and cons.
The disadvantages include:
- water is retained due to salt, causing swelling;
- irritate the stomach walls with acid.
Excessive indulgence in pickles, as a rule, leads to an upset stomach.
Interesting! Pickled cucumbers contain special microorganisms that help regulate intestinal microflora. Lactic acid, which appears as a result of fermentation, lowers blood pressure, neutralizes fat cells, and normalizes blood circulation.
Kvashenykh
During the fermentation process, lactic acid appears, which has a good effect on the gastrointestinal tract. There is also enough vitamin B, and it helps break down fat cells. The calorie content of such cucumbers is approximately 10 kcal per 100 g.
Overeating pickles can cause problems with digestion. It is undesirable to eat more than one or two small cucumbers per day for those who have kidney, heart pathology, or gastrointestinal disorders.
Lightly salted
Quick-salted cucumbers are preserved for at its best all the values of this vegetable. In terms of nutritional value and energy content, they differ little from fresh cucumbers.
Pickled
Pickled cucumbers in marinade contain almost the same set of micronutrients as cucumbers in their natural form. They just stimulate the appetite much more and improve taste qualities many dishes. But they are prepared using vinegar. And it neutralizes most of the beneficial substances.
Artificial additives in marinades used for mass production of pickled canned vegetables will also not add health benefits. Vinegar is contraindicated for those who have problems with the gastrointestinal tract or kidneys.
Be sure to check out:
Gallery image with caption: Gallery image with caption: Gallery image with caption: “Doshirak” on a diet: is it possible to eat the products instant cooking Gallery image with caption:Is it suitable for weight loss?
It is acceptable to eat pickled cucumbers for weight loss. They have few calories, but enough nutrients. The only problems are salt and acid.
For short term You can lose a significant amount of weight using the cucumber diet. Especially if you don’t use sugar for the brine.
But only healthy people can resort to this type of fight against excess weight.
Attention! You should not eat pickles at night. They provoke swelling and bags under the eyes in the morning. No more than 200 g of pickled cucumbers are allowed per day.
What is the danger
This snack can also bring trouble. Especially if there are problems with the pancreas, or the stomach is very sensitive. Possible pain in the epigastric region, gas formation, diarrhea, vomiting.
You should use pickles with caution at low blood pressure, as they can lower it. And even healthy people need to remember that everything is good in moderation.
Contraindications
Despite the storehouse of essential microelements in cucumbers, salted ones are highly undesirable for:
- gout;
- atherosclerosis;
- acute cholecystitis;
- urolithiasis;
- ulcers and gastritis;
- hepatitis;
- cholecystitis;
- diseases of the heart and blood vessels.
Obese people also need to be careful. Pickles increase appetite.
Use as a dietary food
Pickled cucumbers fit well into therapeutic and fasting diets. And here's why:
- few calories;
- rich in fiber, which removes excess fat from the body, improves intestinal motility;
- contain iron and phosphorus, support healthy metabolism.
One or two salted vegetables a day may well be included in the diet menu.
What types of restricted diets do such foods allow?
Cucumber mono-diet
Mono-diets based on cucumbers are popular. But experts healthy eating such experiments are not approved. However, such unloading brings significant results.
To cause less harm by refusing other healthy foods, a mono-diet on cucumbers lasts no more than 3-5 days. Every day you need to eat 2 kilos of pickles, distributing the amount over 5-6 meals.
Attention! Marinated ones are not suitable for such unloading.
You can't eat anything else these days. It is only permissible to add a little herbs, tomatoes, green tea and water. During this period, you can lose up to 5 kilograms of weight, improve your health and appearance.
It is contraindicated to follow such a mono-diet for more than 5 days. There is a risk of the formation of organic kidney stones and gallbladder. Therefore, even with a minimal tendency to gallstone disease or kidney disease, such a diet should be abandoned.
Useful video
Be sure to check out a nutritionist’s opinion on pickles:
Key Findings
Pickled cucumbers are in no way inferior to fresh cucumbers in their usefulness and calorie content. They are just as low in calories and retain all the beneficial ingredients. The only thing that distinguishes them is the presence of salt, lactic acid, and in pickled cucumbers – also vinegar.
It is the presence of salt, vinegar and acid that make pickles an undesirable dish for those with health problems. And for those who are losing weight, pickles should be dosed. Because they stimulate appetite and retain water in the body.
Olya Likhacheva
Beauty - how gem: the simpler it is, the more precious it is :)
Content
The fact that any means are good for losing weight remains unquestioned and undeniable. Ardent pursuers of a beautiful slender figure do everything they can to lose weight in order to quickly say goodbye to the disgusting extra pounds and unattractive folds of fat! A variety of products are used to promote rapid weight loss. One of the most valuable for weight loss - fresh cucumber, because its benefits for the human body are simply enormous, but whether it is possible to eat pickles on a diet remains a controversial question, the answer to which you will find below.
The benefits of pickled cucumbers
This simple and familiar green vegetable remains a truly unique product. Despite the fact that 98% of its composition is just water, it is rich in vital microelements and vitamins. Cucumbers from a jar also contain large quantities of lactic acid, which, together with fiber - the basis of this delicious miracle vegetable - improves the functioning of digestive system, which contributes to fast weight loss. The antioxidants they contain can help the body avoid the development of cancer.
However, not all cucumbers are equally beneficial for humans, and in this case we are not talking about the varieties, but about the method of preparation: canned cucumbers are even more harmful than healthy. The reason for this phenomenon is the marinade, because when canning, to extend the shelf life, housewives add vinegar, which adds flavor to the vegetables, but destroys most of the beneficial substances. The benefits of pickled cucumbers, as well as fresh ones, are irrefutable, but the benefits of pickled cucumbers are almost zero.
Calorie content of pickled cucumbers
This emerald green vegetable is a generally recognized dietary product due to its low calorie content. There are only 15 kcal in 100 grams of fresh vegetables, and in cucumbers after pickling there are even 11 because during the pickling process they become more watery, which makes them less caloric, which makes them so valuable in the process of reducing excess weight. Therefore, the solution to the dilemma of whether it is possible to eat pickles on a diet becomes obvious - the few calories in pickles will help diversify your usual diet without harming your figure.
Is it possible to eat pickles while losing weight?
Most effective weight loss methods allow you to include cucumbers in your daily weight loss menu, but you should be careful with vegetables from concentrated brine:
- They are low in calories, but contain a lot of salt, which significantly retains fluid in the body, which greatly inhibits fat burning.
- In order not to gain weight in the morning and not be adorned with unattractive unhealthy swelling, it is better not to eat pickles on a diet at night, but you can freely eat them for breakfast or lunch.
Pickled cucumber diet
Since this product contains very few calories, but has a very positive effect on digestion and metabolism, a diet based on pickles is gaining more popularity. Moreover, this technique will be effective not only for weight loss, but also for general cleansing and healing of the body. Lactic acid, which appears in cucumbers after pickling, significantly reduces the level of fat in the blood, helps normalize blood pressure, and significantly improves blood circulation.
There are several types of cucumber nutrition system. This can be a simple, but slightly hungry five-day mono-fasting on cucumbers from a jar alone (you can eat up to 2 kg of them per day) or a longer, balanced method based on this product. With this approach, you should include a pickled cucumber in each meal, even a late dinner, certainly diluting and enriching your meager dietary intake with various vegetables and fruits.
Contraindications
Significant disadvantages of the cucumber diet and contraindications to the use of pickled cucumbers are due to their ability to strongly retain fluid in the body. Salt from cucumbers, where it is contained in large quantities, interferes with the normal excretion of water, which puts a greater burden on the kidneys, so people with urolithiasis should avoid this method of weight loss. The effect may also be negative for health in people suffering from gout, acute cholecystitis, diseases cardiovascular system, because pickles are prohibited for such ailments. 
Hello, dear readers! For a long time we have been warned about the dangers of salt. There was even such a concept as “white death”. Most often it is snow-white, but there are also pink, black and even blue. So what is salt actually - good or bad for the human body?
High levels of salt intake are thought to cause a range of health problems. Including high blood pressure and heart disease. However, research since 1977 has failed to provide conclusive evidence to support this myth ( 1 ). Moreover, numerous scientific publications show that consuming too little salt can be harmful. In this article, I decided to take a closer look at this food additive and find out whether salt is harmful or beneficial in its impact on our health.
Salt is also called sodium chloride (NaCl). It consists of 40% sodium and 60% chloride. Salt is the most important dietary source of sodium, and the words “salt” and “sodium” are often used interchangeably. Some types are like this food additives may include some zinc, calcium, iron and potassium.
The minerals in salt act as important electrolytes in the body. They help the body regulate fluid balance. Some amount of sodium is naturally found in most foods.
Historically, salt was used to preserve food. In large quantities, it can prevent the growth of bacteria that cause food poisoning. And of course it is added to food to improve the taste.
Salt is obtained in two main ways: extraction in salt mines and by evaporation of sea (or other mineral-rich) water. In fact, there are many types. Let's look at the most common ones.
Table salt- mined underground in deep mines. Therefore, it is well cleaned. Most impurities and trace elements are removed. The result is almost pure sodium chloride, 97% or more. In Russia, the most famous deposits are Kulush-Galynskoye, Baskunchakskoye (Astrakhan region), Sol-Iletskoye (Orenburg region, Iletsk district).
Most often, an element important for our thyroid gland – iodine – is added to a common food supplement.
Therefore, if you decide not to eat iodized table salt, make sure that you replace it with some other foods that are high in iodine. For example, fish, dairy, eggs and seaweed. For example, I don’t like iodized salt. But I often include foods high in iodine.
Sea salt– produced by evaporation of water. As in the table version, the composition is mainly sodium chloride. However, depending on where it is collected and how it was processed, it contains some trace elements. Such “impurities” include zinc, potassium and iron.
The color of edible sea salt depends on the microelements. The more there are, the darker it is. By the way, they influence the taste differences between sodium chloride obtained in different parts of the planet. It is only because of ocean pollution that such a food additive may contain lead or other heavy metals. ( 2 )
Pink Himalayan salt– mined in Pakistan. It is mined in one of the largest mines in the world. It is also obtained in some quantities in other parts of our planet. This sodium chloride is pink in color due to the presence of iron oxide (rust).
The composition includes some magnesium, calcium, iron and potassium. By the way, sodium is much less than in regular cooking water.
Many people prefer this salt because of its light flavor. Personally, I couldn't notice the difference. The main difference, in my opinion, is the color. If you sprinkle this salt on your dishes, it will give them an unusual and pleasant appearance.
Black salt is a type of Indian volcanic used in India, Pakistan and other Asian countries. "Black" salt is actually pinkish-gray in color due to the presence of iron and other minerals. Indian sodium chloride has a characteristic sulfuric taste that is often compared to the taste of hard-boiled egg yolks.
Harm from salt
For decades, health authorities have been constantly telling us that we need to cut the norm. They say that an adult's daily requirement is no more than 2,300 mg of sodium per day. And preferably, even less. ( 3 )
This is about one teaspoon or 6g of salt (salt is 40% sodium, so multiply by 2.5g sodium)
Yet 90% of people in the world eat much more than health organizations recommend. According to the results of some research work indicate that too much consumption increases blood pressure. Thus increasing the risk of stroke and heart disease.
However, there are some serious doubts about the true benefits of sodium restriction. It's true that reducing your salt intake can lower your blood pressure. Especially in people who have a medical condition called salt-sensitive hypertension. ( 4 ) But, for healthy individuals, reducing salt intake is very ambiguous.
In 2013, a number of studies were conducted on sodium intake. It has been found that for people with normal blood pressure, limiting salt intake helps lower blood pressure:
- systolic blood pressure by only 2.42 mm Hg. Art.;
- diastolic blood pressure by only 1 mm Hg. Art. ( 5 )
This is if you have normal blood pressure of 130/75, then by limiting your use you will get 128/74 or lower. So don’t get too carried away with different ones.
I myself went on a diet for 2 weeks, where I had to eat bland foods. On such a diet, I sharply cut back on my daily caloric intake. So I still had to eat everything without spices. Brrr-rr-rr. As soon as I remember, I’ll shudder :) As a result, after 14 days I almost fainted right on the street. I already have low blood pressure. And by eliminating the salt, I reduced it even more. Therefore, I constantly felt a feeling of weakness.
Moreover, a body of research has found no evidence that limiting salt intake will reduce the risk of heart attacks, strokes or death. ( 6 ) To summarize, I can say that limiting consumption leads to a slight decrease in blood pressure.
There is no convincing evidence linking reduced intake to a reduced risk of heart attacks, strokes or death
Low intake can be harmful
There is evidence that low-salt diets can be downright harmful. Negative health effects include:
- Increased levels of “bad” cholesterol and triglycerides ( 7 ).
- Heart disease: Some studies suggest that less than 3,000 mg of sodium per day is associated with an increased risk of death from heart disease. Even in people who are sick diabetes mellitus (8 )
- Heart failure: One study found that limiting intake increased the risk of death for people with heart failure. The effect was stunning! The risk of mortality in individuals increases by 160% if this “flavoring additive” is sharply reduced (9 ).
- Insulin resistance: Some studies have shown that low-salt diets may increase insulin resistance ( 10 ).
What does high consumption lead to?
Some studies have linked high sodium chloride diets to an increased risk of stomach cancer ( 11 ).
But no one can still answer exactly how or why this happens. Several versions are offered:
- Bacterial Growth: High consumption of this dietary supplement may increase the growth of Helicobacter pylori. This bacterium leads to inflammation and stomach ulcers. This may increase the risk of stomach cancer ( 12 ).
- Stomach Damage: A diet high in sodium chloride can damage the stomach lining, thereby exposing it to carcinogens ( 13 ).
However, keep in mind that these are just observational guesses and nothing more. Therefore, the words “may” and “suppose” are written here. Nowadays, a lot of research is being carried out on cancer and research continues to this day. Some scientists are observing elephants, which are known to suffer little from malignant tumors. Others are studying breast milk and coffee beans. Therefore, research in this direction continues.
By the way, if you go to Asia, you will be offered soy sauce instead of salt. And there are a considerable number of them - classic, with mushrooms, with shrimp, with fish flavor and other additives. There are huge sections dedicated to them in stores. Each makashnitsa contains bottles of sauce. And nothing, people breed and multiply. Yes, more than ours.
And in ancient times, salting and smoking meat was the only thing that saved our ancestors in the cold winter or on long hikes.
Foods High in Sodium
In the modern diet, we get a large share of this flavoring additive from finished products or semi-finished products. These include ready-made meals sold in stores (bread, salads, main courses, chips, breakfast cereals). I'm not even talking about canned food, cheeses, ready-made sauces and sausages.
It turns out that about 75% of the flavoring additive comes to us already in ready-made food. We cannot influence the composition of the salad that is sold in the store.
Only 25% comes to us naturally We either add it to food ourselves during the cooking process or add salt.
So to eat or not to eat salt
For some diseases, it is indeed necessary to limit the consumption of this flavoring additive. But it is already necessary to adjust the nutrition program under the supervision of a doctor. However, if you are a healthy person, then there is no need to worry about reducing your intake. In this case, you can safely add salt during cooking or already in ready dish in order to improve the taste.
As is often the case in nutrition, the optimal dose lies somewhere between two extremes. Because in extremely large quantities, consumption can be harmful. But too little dosage can be just as bad for your health. This “golden mean” must be followed with any food product.
What do you think? Write to me in the comments. And share this article with your friends on social networks. And I will continue to study the results of new health research and share with you. So see you again!
