Professor names ideal products to add to pickles

Tea or oak and grape leaves are the ingredients that will help pickled cucumbers achieve the right acidity. At the same time, such popular ingredients as lemon and vinegar can be harmful to human health.

This was stated by Professor Canan Heser, according to the Turkish publication Turkiye. According to her, 1 sachet, 1-2 spoons of tea, or a few leaves will be enough to achieve the desired effect. She also recommended using whey and rock salt in the preparation.

"The main ingredient that ensures fermentation is salt. You can also use whey if you want to achieve probiotic properties. It contains lactic acid bacteria," the doctor explained.

However, she warned against adding vinegar and lemon to the marinade, as with regular consumption of such cucumbers, their acid can directly cause stomach and intestinal disorders and aggravate reflux.

Heser noted that in small quantities, pickles using rock salt are very beneficial for the intestinal system, but excessive consumption is not recommended for healthy people, as it can cause stomach ulcers or duodenal wounds.

In addition, in people with blood pressure problems, this dish can increase the risk of heart attack and aggravate atherosclerosis. Pregnant women should not eat it either - they already have edema and problems with high blood pressure, and eating excessively salty foods will only aggravate them.

As OBOZREVATEL previously reported, Oleg Shvets, president of the Association of Nutritionists of Ukraine, said that certain preservation options can be harmful to health. According to him, vegetable pickles contribute to high blood pressure and increase the risk of heart attack and stroke.

The expert reminded that there are many other ways to preserve vegetables and fruits for a long time, and they retain almost 100% of their nutrients.