Health Benefits
For thousands of years, healthy humans throughout the world used natural fermentation (or lactic acid fermentation) to preserve their vegetables. Since the advent of industrial food production, however, these foods have nearly disappeared. We choose to make raw, naturally fermented pickles because they taste better and because of the many health benefits associated with them:
- ACTIVE CULTURES & ENZYMES. As with those found in yogurt, cultures
& enzymes in traditional pickles are known to support proper digestion, aid in
nutrient absorption, contribute to healthy metabolic function, and inhibit
harmful microbes in the intestinal system. (1,2)
- LACTIC ACID (the primary by-product of the fermentation)
supports the growth of essential intestinal flora, normalizes acid levels in the stomach,
helps the body to assimilate proteins and iron, and stimulates cell
metabolism. (1,2)
- REDUCTION OF ANTI-NUTRITIONAL COMPOUNDS. One study found, after fermentaion,
an 87% reduction of naturally-occurring nitrates in cabbage and a 70% reduction of
naturally-occurring oxalic acid in beets. (3)
- IMPROVED NUTRIENT AVAILABILITY. Natural fermentation breaks down phytates,
which block mineral absorption. One study found significantly better absorption of iron
by humans from a mix of lactic acid fermented vegetables as compared to the
same mix of fresh vegetables. (4)
- 1999 LANCET STUDY: Regular consumption of naturally fermented vegetables positively
correlated with low rates of asthma, skin problems, and autoimmune
disorders among children attending a Waldorf school in Sweden. (1)
- POSSIBLE ANTI-CANCER LINK: A 2002 study showed that sauerkraut fermentation
produces isothiocyanates, a class of compounds which, in previous studies, appeared to prevent
cancer growth in animals. (5)
Sources:
- Sally Fallon (1999) Nourishing Traditions (2nd
Edition), New Trends Publishing.
- Annelies Schoneck & Klaus Kaufmann (1997) The
Cultured Cabbage, Alive Books.
- Preiss, U. et al. (2002) Effect of fermentation on
components of vegetable. Deutsche Lebensmittel-Rundschau 98
(11), 400-405.
- Svanberg, U. et al.(1990) Bioavailability of iron in
lactic fermented foods. In Processing and Quality of Foods,
Vol. 2, eds. P. Zeuthen et al., pp. 2.116-21. Elsevier Applied
Science, London.
- Tolonen, M. et al. (2002) Plant-derived biomolecules in fermented cabbage. Journal of
Agricultural & Food Chemistry 503 (23), 6798-6803.
These statements have not been evaluated by the Food and Drug
Administration. Real Pickles products are not intended to treat,
cure, or prevent any disease.
"It feels good to eat Real Pickles and Real Sauerkraut--my body seems to relish them both... thanks for making such great food."
--Sheila, Springfield MA
Dan Rosenberg and Addie Rose Holland
413-863-9063
P.O. Box 40, Montague, MA 01351
info@realpickles.com
Site layout and design by Addie Rose Holland. © Real Pickles, 2006.