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Most pickles sold in stores have been pasteurized, destroying their probiotic qualities
Thursday, March 27, 2014 17:03
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By: David Gutierrez, staff writer
(NaturalNews)
Traditional pickles are made by immersing vegetables such as cucumbers in salt water and letting them ferment.
While perhaps initially developed as a food preservation method — the Lactobacillus bacteria found in pickles, sauerkraut and yogurt produce lactic acid, a natural preservative — this process also produces a living superfood.
Lactobacillus is an important probiotic that helps regulate digestion and boost the body’s immune system. This means that, just as with yogurt and sauerkraut, you should never buy pasteurized pickles!
Pasteurization is designed to kill all bacteria in a food, so it eliminates any probiotic benefits and potentially changes the chemistry of the..
Source: http://truthisscary.com/2014/03/most-pickles-sold-in-stores-have-been-pasteurized-destroying-their-probiotic-qualities/
