Health Benefits

Raw,  fermented vegetables are enjoying both a cultural and scientific renaissance in recent years. While more people are appreciating the flavors and versatility, many studies are showing that including these foods in our diet can improve our health from gut to brain.

Healthy gut, healthy bodies

Research demonstrates that the health and diversity of our gut microbiota contributes to our overall well-being. Our intestinal “microbiome” is heavily populated, hosting more microbial cells than there are human cells in our entire body. And it is incredibly diverse, with 100 times more DNA than the entire human genome! (Shanahan, 2002) This complex community influences our health in many ways and is highly impacted by our diet. Fermented foods that are raw and nutrient-rich are an important part of a diet that nourishes this microbial community, and in turn, our own general health (Marco et al., 2017; Moise, 2017).

A wild and living food… starting with healthy soil

Living microbes are responsible for the lactic acid fermentation of vegetables. The fermenting microbes in Real Pickles products come on organic vegetables from farms that prioritize healthy, living soil (Einson et al., 2018).  During a “wild” or “spontaneous” lactic acid fermentation (no cultures added), these live microbes break down the raw vegetables into a food that is rich in important nutrients including proteins, fats, fiber, minerals, vitamins and carbohydrates (Penas et al., 2017).   These nutrients are an important part of a balanced diet, and when consumed through food are delivered in appropriate amounts.

Biologically active and nutrient-rich

The health and diversity of our gut microbiome influences our overall health in many ways, including immune system function, intestinal tract health, metabolism, and brain health (Moise, 2017). Fermented foods, including lactic acid fermented vegetables, can positively impact gut health by transforming food constituents into health-promoting compounds that improve digestibility, nutrient synthesis and availability, and production of biologically active compounds that promote good bodily health (Marco et al., 2017; Fideler et al., 2019; Wastyk et al., 2021). Lactic acid fermentation produces a wide diversity of antioxidants and nutrients, such as folates, which are important for fetal development and blood cell production (Jägerstad, et al., 2004); oligosaccharides, which are associated with anticancer activity (Zielinski et al, 2017); and bioactive peptides, which are known to support immune and circulatory system function (Fideler et al., 2019).  Evidence shows that fermented foods produce antioxidants and anti-tumor compounds that may reduce the risk of some cancers (Penas et al., 2017; Lai et al., 2014; Ismail et al., 2013). Lactic acid fermentation also degrades anti-nutrients, such as phytates and polyphenols, which decrease mineral bioavailability and nutrient absorption (Drosinos et al., 2012; Preiss et al., 2002; Hunaefi et al., 2013; Zielinski et al, 2017). For example, in fermented foods lactic acid bacteria are known to produce D-phenyllactic acid (D-PLA), which promotes a physiological immune response in humans (Peters et al., 2019) and gamma-amino butyric acid (GABA), which is known to reduce anxiety and blood pressure, improve decision-making, and boost immunity (Fideler Moore et al., 2021).

Fast gene evolution and adaptation

The gut microbiome acts as a “hot spot” for horizontal gene transfer between microbes, including those from fermented foods. This increases the potential for adaptability of our intestinal health to both external and internal stressors (Kurokawa et al., 2007).

Exercise tonic

Studies suggest an association between beet juice nitrate and reduced blood pressure (Asgary et al., 2016). Pickle brine has been shown to reduce muscle cramping (Siervo et al., 2012; Miller et al., 2010).