If pickles complete the meal in the cold season, their juice is a real elixir for health. Preventing the appearance of cancer cells, stimulating digestion and strengthening immunity are just some of its benefits.
Pickle juice is obtained from the natural fermentation process and is thus enriched with lactic acid, probiotics, as well as vitamins A, B1, B2, B6 and B9, also known as folic acid.
This category includes only pickles prepared only from water and salt, made at home, not those that have vinegar in their composition.
Increases the body’s resistance to disease
Because it contains a lot of vitamin C, pickle juice is recommended for those with a weakened immune system.
The lactic acid in its composition helps to assimilate proteins and iron. Thus, it strengthens the body and helps it fight viruses and bacteria that trigger diseases specific to the cold season.
Stimulates the digestive system
Pickle juice is a source of probiotics, which have the role of protecting the intestinal flora. For this reason it is recommended for people undergoing treatment, especially with antibiotics. In addition, it improves intestinal transit, prevents bloating and feeling full after meals.
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