Many pickled foods, such as pickles and pickled radishes, are high in sodium. Excessive salt consumption has been linked to increased blood pressure, heart disease, and kidney disease. The United States Dietary Supplement Administration (USDA) recommends that adults consume no more than 2,300 mg of sodium per day to reduce the risk of heart disease.
If not fermented properly, pickled foods can contain botulism-causing bacteria such as Clostridium botulinum. This bacteria can grow in low-oxygen environments, especially in poorly preserved pickled foods.
According to experts, some pickled foods contain nitrates, which can be converted into nitrites in the body. Nitrites are known to combine with amines in foods to create nitrosamines, a substance linked to cancer risk.
According to a study from the NIH (National Institutes of Health), diets containing unhealthy fermented or pickled foods, such as too much sodium or preservatives, may be linked to an increased risk of death from cardiovascular disease and diabetes.
If you love pickled foods, you can choose products with low salt, no chemical preservatives, or make your own at home using natural fermentation methods. This helps reduce salt and increase beneficial bacteria, good for the digestive system. Besides, consume fresh or lightly processed vegetables to preserve nutrients without the risk of harmful ingredients.
