Pickles have a different and very special place in the Indian plate. Be it dal, rice, paratha or any simple food, just one spoon of pickle changes the taste of the entire food. While some people cannot even think of eating food without pickles, some people consider it completely ‘unhealthy’ and stay away from it. Often people shy away from eating pickles due to fear of high blood pressure, heart disease and weight gain. But are pickles really the enemy of health? The answer is not so simple. Like every food item, if pickle is consumed properly and in limited quantity, then instead of causing harm, it can give some unique benefits to the body. Let us understand in detail the entire health mathematics related to pickles. Science behind adding oil in pickles (Why Oil is Used in Pickles?) Many people get scared by seeing oil floating in pickles, but traditionally adding oil in pickles is not just to enhance the taste, but there is a scientific reason behind it: Natural Preservative: Oil forms a protective layer over the pickles, preventing air and moisture from directly coming in contact with the spices or fruits. This process protects the pickles from fungus, bacteria and spoilage. Supports fermentation: The presence of oil in some traditional Indian pickles promotes the process of lacto-fermentation. This process is considered very beneficial for the stomach. Does pickle salt really increase blood pressure? It is true that salt is used in large quantities in pickles to preserve them for a long time and to cook the spices. Experts’ view: For people who already have high blood pressure or heart disease, excessive salt consumption can definitely be harmful. But if you are completely healthy and lead an active lifestyle, then eating pure homemade pickle in limited quantities (half a teaspoon) throughout the day does not pose any major risk. In today’s time, the real and major reason for increasing blood pressure is the ultra-processed food (packaged chips, namkeen), junk food and physical inactivity (bad lifestyle) consumed daily, and not the traditional homemade pickles. 4 unique benefits of eating pickles in limited quantities (Benefits of Eating Pickles) If pickles are prepared at home hygienically and in the traditional manner by drying them in the sun, then it can have the following benefits: Boon for Gut Health: Probiotics (good bacteria) naturally develop in traditionally fermented pickles. These bacteria strengthen the inner layer of our stomach and keep the digestive system healthy. Relief from bloating and gas: Some people have the problem of heaviness or bloating in the stomach after eating heavy food. Eating a little spicy or sour pickle with food activates the digestive juices, which can provide relief from bloating. Improves digestion: The spices used in pickles like fennel, fenugreek seeds, nigella, asafoetida and celery are full of medicinal properties. All these spices together speed up metabolism and help in digesting food. Increases taste and appetite: After illness or in case of bad taste in the mouth, eating a little pickle increases the production of saliva, which not only improves the taste of food but also increases appetite. Who should be careful while eating pickles? (Precautions) Even though pickle may taste wonderful, it should be consumed very thoughtfully in the following circumstances: High blood pressure patients: People whose BP often increases should completely avoid ready-made pickles from the market because they contain very high sodium content. If they wish, they can eat fresh pickle at home with less salt, that too in very small quantities. Kidney patients: People suffering from kidney problems find it difficult for their bodies to filter out excess salt and oil, so they should keep pickles away from their diet. Excess is Bad: Pickles should never be eaten in a bowl like a vegetable or main meal. Always include it in your plate only in the amount of a small piece or half a spoon to ‘change the taste’ or as a ‘chutney’.
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