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Real Pickles

Northeast Grown, 100% organic, fermented & raw pickles, sauerkraut, kimchi, kvass, and hot sauce

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Home / Fermentation / Health Benefits

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).

SOURCES:
  • Asgary S et al., 2016. Improvement of hypertension, endothelial function and systemic inflammation following short-term supplementation with red beet (Beta vulgaris L.) juice: a randomized crossover pilot study. J Hum Hypertens 30(10):627-32. doi: 10.1038/jhh.2016.34.
  • Aslam et al., 2020. Fermented foods, the gut and mental health: a mechanistic overview with implications for depression and anxiety. Nutritional Neuroscience 23 (9) 659-671.
  • Drosinos, E.H. et al., 2012. Nutritional attributes of lactic acid fermented fruits and vegetables. Agro Food Industry Hi-Tech 23 (5) 46-48.
  • Einson, J.E. et al., 2018. A Vegetable Fermentation Facility Hosts Distinct Microbiomes Reflecting the Production Environment. Applied and Environmental Microbiology, 84 (22).
  • Fideler, J et al., 2019. Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS. Food Chemistry, 271 (2019) 715-723.
  • Fideler Moore, J et al., 2021. Formation of γ-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber. Journal of Food Composition and Analysis, 96 (2021) 103711.
  • Hunaefi, D et al., 2013. Effect of fermentation on antioxidant properties of red cabbages. Food Biotechnology, 27(1), 66-85.
  • Ismail et al., 2013. Exposition of antitumour activity of a chemically characterized exopolysaccharide from a probiotic Lactobacillus plantarum MTCC 9510. Biologia: Section Cellular and molecular Biology 68 (6), 1041-1047.
  • Jägerstad et al., 2004. Folates in fermented vegetables – a pilot study. LWT-Food Science and Technology 37(6), 603-611.
  • Kurokawa, K et al., 2007. Comparative metagenomics revealed commonly enriched gene sets in human gut microbiomes. DNA Research 14 (4), 169-181.
  • Lai et al., 2014. Isolation of exopolysaccharide producing Lactobacillus strains from sorghum distillery residues pickled cabbage and their antioxidant properties. Food Science and Biotechnology 23(4), 1231-1236.
  • Marco, M. L. et al., 2017. Health benefits of fermented foods: microbiota and beyond. Curr. Opin. Biotechnol. 44, 94–102. doi: 10.1016/j.copbio.2016.11.010
  • Miller, K et al., 2010. Reflex Inhibition of Electrically Induced Muscle Cramps in Hypohydrated Humans. Medicine & Science in Sports & Exercise. 42 (5), 953-961.
  • Moise, Ana Maria. The Gut Microbiome: Exploring the Connection between Microbes, Diet, and Health. Greenwood Publishing Group,  2017
  • Penas et al., 2017. Sauerkraut: Production, Composition, and Health Benefits. In: Fermented Foods in Health and Disease Prevention. Ed: Frias et al. Elsevier Inc., 557-576.
  • Preiss, U et al., 2002. Effect of fermentation on components of vegetable. Deutsche Lebensmittel-Rundschau 98 (11), 400-405.
  • Quilez, J and M Diana, 2017. Gamma-Aminobutyric Acid-Enriched Fermented Foods. Ed: Frias et al. Elsevier Inc., 85-103.
  • Shanahan, F., 2002. The host-microbe interface within the gut. Best Practice & Research in Clinical Gastroenterology, 16 (6), 915-931. DOI: 10.1053/bega.2002.0342
  • Siervo, M et al., 2012. Inorganic Nitrate and Beetroot Juice Supplementation Reduces Blood Pressure in Adults: A Systematic Review and Meta-Analysis. Journal of Nutrition and Disease 143 (6), 818-826.
  • Wastyk, H et al., 2021. Gut-microbiota-targeted diets modulate human immune status. Cell 184, 1-17.
  • Zielinski et al, 2017. The Naturally Fermented Sour Pickled Cucumbers. In: Fermented Foods in Health and Disease Prevention. Ed: Frias et al. Elsevier Inc.

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.

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These are REAL pickles: naturally fermented withou These are REAL pickles: naturally fermented without vinegar. Organic and Northeast grown.  #ReelPickles 
#PackedWithAMission #RealPickles #organic #northeastgrown #pickles #fermented #reels
Thanks for featuring us in this AMAZING raw salad Thanks for featuring us in this AMAZING raw salad @perfectfoodsinc ! 

Repost @perfectfoodsinc 
BEST Raw Vegan Salad You’ll Ever Have👇

This salad is Day 1 of our raw vegan reset cleanse. Full recipes for the dressing and faux tuna and the rest of the week’s delicious recipes can be found in our cleanse 👉 link in bio to set up a free consultation.

Ingredients:
🌱 4 oz @perfectfoodsinc Sunflower Microgreens (chopped)
🌱 4 oz @perfectfoodsinc Pea Microgreens (chopped)
🥕 Carrots
🥬 Romaine Lettuce & Celery
🌞 Sunflower Faux Tuna
✨ @realpickles Sauerkraut
🥕 Carrot Ginger Dressing
🎃 Topped with pumpkin seeds and mung bean sprouts

Comment below ME if you are looking to lose weight, reduce inflammation, improve gut health, increase energy levels or just overall level up and improve your health and want a FREE health consultation to see if our cleanse is for you👇👇

#rawvegan #vegansofig #juicing #cleanse #juicecleanse #detox #holsiticheslth #autoimmunedisease #inflammation #guthealth #cleanseyourbody #feelingmyself #sprouting #sproutsfarmersmarket #greensmoothie #fixmeaplate #smoothierecipes #nyc #nycvegan #vegansofinsta #vegansofnj
We are thrilled to introduce you all to TWO MORE m We are thrilled to introduce you all to TWO MORE member-owners of our co-op, Amy Laprade and Victor Signore! As a worker co-operative, Real Pickles is preserving our strong social mission, empowering our staff to direct the future of our business, and creating good local jobs with shared profits. 

Amy is part of our production team and our shipping and distribution team. Amy says “what excites me the most about becoming a worker owner at Real Pickles is the opportunity to build alliances with like-minded people, which can help shape the kind of community I wish to live in.” When Amy is not packing your orders and making ferments she likes to spend her time writing, doing hot yoga and spending quality time with her partner Geoff and their cat, Jack. 

Victor is the Real Pickles Vegetable Coordinator. He is responsible for maintaining our relationships with our farmers, helping to plan our starting season, ordering vegetables and so much more! He says that he is excited to be a part of something that is having a positive effect in supporting our local agriculture, local economy and our community. “Being a worker-owner means that I can help shape the future of Real Pickles and what our next steps may be as we face issues, such as climate change.” Victor is a musician, a visual artist and lives nearby with his partner, Mere and their sweet kitty Olalla.

We are so excited that our co-operative is expanding to include these excellent folks! Welcome Victor and Amy!

#workercooperative #workerowned #RealPickles #PackedWithAMission
Real Pickles is hiring a production assistant! Lin Real Pickles is hiring a production assistant! Link in bio for details! 

Real Pickles is a worker-owned co-operative in Greenfield, MA, producing organic fermented vegetables from Northeast-grown produce.  Our mission is to promote human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system in the Northeast.  As a co-op, each worker has the opportunity to become an owner of the business and participate in shaping its future.  We are strongly committed to creating good jobs that support the dignity of all workers in an equitable and inclusive workplace. 
#workercoops #workerowned #coop
The time has come! Organic Dill Pickles are back f The time has come! Organic Dill Pickles are back for the season! Thank you to our farmers for such an abundant and beautiful start to the cucumber harvests! Fresh batches of pickles are making their way to your stores in the Northeast! Enjoy! 

*check out our store locator on our website. Link in bio.

#RealPickles #DillPickles #organic #lactofermentation #NortheastGrown #coop 

@atlasfarm @redfirefarm
@leafandbeanfarm on Ask A Sista Farmer series this @leafandbeanfarm on Ask A Sista Farmer series this Friday at 4pm on Instagram Live @soulfirefarm - See you there! 

Repost from @soulfirefarm
•
See you this Friday at 4 PM for Ask a Sista Farmer!

Interested in making the jump from urban living to rural homesteading? Then join us for ASK A SISTA FARMER - EPISODE #38

On Friday, July 1 at 4 PM ET we are joined by Nivek Anderson-Brown of Leaf and Bean Farm, a homesteader and micro vegetable farmer from Virginia. Nivek will teach us the ins and outs of homesteading for self-sufficiency, and talk about the journey from urban to rural life. 

Learn more and follow @Leafandbeanfarm and Leafandbean.farm 

***
Ask a Sista Farmer, FIRST Fridays, 4:00-4:40 Eastern
On Instagram Live @soulfirefarm 
Past Episodes www.soulfirefarm.org/ask-a-sista-farmer 
Apply to be a presenter here https://bit.ly/AASFapp 

Are you ready to grow your own food and medicine for self-reliance and community resilience? First Fridays, experienced Black womxn* farmers answer your chat questions about gardening, livestock, agroforestry, plant medicine, business operations, and food preservation. At the end of the show we have a GIVEAWAY to the person who wins our quiz. To free ourselves we must feed ourselves!

Ask A Sista Farmer centers the voices of Black, Indigenous, People-of-Color, Queer, Trans*, Disabled, Immigrant, and Poor communities. Everyone is welcome to watch and listen, but please make space for centered folks to ask questions and share. Thank you. 

Sista and womxn includes trans* and nonbinary folks

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311 Wells St
Greenfield, MA 01301
(413) 774-2600
info@realpickles.com

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