Avoid these vegetables: What you need to know about pickling risks

Vegetables are a key element of a healthy diet, especially when consumed fresh. However, not every type of vegetable is equally beneficial for health. Processed in various ways—pickled, fermented, or canned—they can sometimes harm our bodies.

In the case of pickled and canned vegetables, vinegar is added. Thanks to this, we can enjoy preserves like pickled mushrooms, canned cucumbers, or pumpkin and zucchini in marinade. It is important to remember that spirit vinegar can irritate our digestive system. For this reason, apple cider vinegar is a better choice. These preserves also contain a significant amount of salt, and canned cucumbers contain a lot of sugar.

The World Health Organization has stated that the pickling process can be potentially carcinogenic due to the harmful effects of vinegar on blood cells and the large amount of salt in them.

According to research published by the American Association for Cancer Research, regular consumption of pickled vegetables can increase the risk of stomach cancer. Similarly, a study by the National Cancer Institute, lasting 11 years and involving 40,000 middle-aged residents of Japan, found that among men who consume a lot of salt, one in 500 will develop stomach cancer, and among women – one in 300.

People with hypertension, diabetes, insulin resistance, anemia, stomach, and duodenal ulcers, as well as digestive problems such as heartburn or bloating, should avoid pickled and canned preserves.

What about fermented vegetables? Fermented vegetables are a source of natural probiotics and are rich in vitamins and minerals, but a lot of salt is also used for their preparation. Therefore, although you do not have to completely eliminate fermented vegetables from your diet, it is worth consuming them in moderation. People with heart disease, kidney problems, hypertension, and digestive system ailments should limit their consumption.

Remember that the healthiest vegetables are seasonal and come from organic farming. Their ripening, of course, depends on weather conditions and sunlight. Organic vegetables do not contain compounds from agricultural chemicals, to which plants with a short growing season, such as lettuce, cabbage, beets, spinach, dill, or early potatoes, are particularly exposed.

Conversely, artificial fertilizers sprayed on fruits and vegetables can have a very negative impact on our health. They can contribute to a decrease in immunity, damage to many organs, and disruption of the body's hormonal balance.