There used to be people who were opposed to eating pickled vegetables, believing that "eating pickled vegetables can cause cancer." They believed that pickled vegetables contain carcinogenic nitrites. In fact, this claim is unscientific. Eating high-quality pickled vegetables not only does not cause cancer, but is also beneficial to the body. Moreover, pickled vegetables are one of the preferred foods for healthy weight loss.
In fact, the sour taste in pickled vegetables is due to the lactic acid produced by lactic acid bacteria breaking down the sugars in cabbage. Lactic acid is not only non-carcinogenic, but also has digestive benefits. After cabbage becomes sour, its nutritional content remains unchanged, and regular consumption of pickled vegetables is beneficial to human health. In addition, many pickled vegetables are made with a lot of chili peppers and garlic, requiring only a small amount of salt. Therefore, they are low in cholesterol and low in calories, making them a healthy food option.
Regular consumption of pickled vegetables can aid in weight loss. This is mainly because pickled vegetables contain abundant minerals and microorganisms, which can promote the secretion of proteolytic enzymes in the human gastrointestinal tract, normalize the distribution of microorganisms in the intestines, and help maintain a healthy intestinal environment. When the intestines are healthy, digestion is enhanced, and obesity caused by constipation naturally disappears.
At the same time, one of the main ingredients in pickled vegetables, chili peppers, can stimulate gastric acid secretion, aiding in digestion. The various vitamins found in pickled vegetables also have antioxidant effects and can promote metabolism and blood circulation. The chili peppers, scallions, ginger, garlic, and other ingredients in pickled vegetables not only promote physiological metabolism but also help the body sweat, which is the best way to burn calories and promote health. Additionally, the main ingredient in pickled vegetables, cabbage, has very low calories, and garlic has fat-burning properties. It is also rich in dietary fiber, which prevents constipation and intestinal inflammation, prevents fat accumulation in the body, and effectively burns existing fat, achieving weight loss and health benefits.
There are two main types of pickled vegetables on the market: spicy and non-spicy. If you are trying to lose weight, choosing spicy pickled vegetables is more suitable. Pickled vegetables can be used in soups, fried rice, or cold dishes, and can even be enjoyed as a snack on hot days. If you can maintain moderate consumption, within one or two months, you will see your body slim down. Moreover, the weight loss achieved through eating pickled vegetables generally does not lead to rebounding.
