Canned Pickles (‘Culture of Death’ Thinking) vs. Fermented (Probiotic~Live foods) Pickles!
The Canned Pickle Process
This is not intended to explain the full process, but very generally, after you submerge your pickles in the brine, you seal the jar and then bring the contents to a boil in a canning vat. (HEAT ALTERING)~ This kills any bacteria or other contaminants, including unfortunately any probiotics who cannot survive at these temperatures. When the jar cools, a seal develops.
~UNFORTUNATELY ALL OF THE DEAD BACTERIAL REMAINS ‘ON THE FOOD’ ~ MUCH LIKE PASTEURIZED DAIRY ~ Left for the Body to dispose of in ‘Curious Storage Places~CULTURE OF DEATH (IGNORANCE & DESIRE to Skip steps to MAKE MORE PROFIT!
CANNING ‘UNCLEAN’ – Produce may not be FRESH?
& is NOT ‘BLANCHED, RINSED & DRIED (WITH BACTERIA ~ that will be destroyed by Heat & left in on the food
Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins & Rinsing to remove any Pathogens on the food at the time of Blanching.
Blanching – National Center for Home Food Preservation
https://nchfp.uga.edu › how › freeze › blanching
~ ‘Dead bacteria’ ~a HEALTH HAZARD!
This seal is what makes it difficult to open jars ~ (THIS MEANS THAT THE CUCUMBERS HAVE BEEN ‘HEAT ALTERED’ & ARE COMPROMISED AS FAR AS BIO-AVAILABLE NUTRIENTS~
IFTHE PCKLE JAR ‘POPS’ ~ DIVERT TO GARDEN FERTILIZER & DON’T BOTHER TAKIN THE BODTTO DISPOSE~
that have not been opened. Once cooled, the jar is placed in the refrigerator or, because it is sealed, can be left at room temperature in a dark place.
The Fermented Pickle Process ~ Nourished Essentials.com
Learn To Ferment – Learn How Fun And Easy Fermenting Can Be
Confused About Fermented Foods? Start Here
For thousands of years, people from around the world have known that fermented foods were incredible – even without the science. Now with the benefit of scientific knowledge, we’re finally beginning to understand just why they are so amazing. What’s going on…
The process for fermenting pickles is very different indeed. The pickles are submerged in the brine, but, after that, everything changes. You will place an Easy Fermenter lid on the jar that vacuums out the oxygen, but allows the carbon dioxide that is produced by the fermentation process to escape. You then place the jar in a cool dark place for about 7 days. Because the lid keeps the environment perfect for probiotics to multiply and flourish, all you really have to do is be patient and then you have tasty, probiotic-rich pickles to share with your family. Fermented pickles, are stored in the refrigerator or can be stored in a cellar for a more limited time. In the instance of both pickled and canned, this process preserves the pickles, so that they can be enjoyed long after they are picked from the plant.
So which is better for your health?
This depends on what health benefits you hope to achieve from your pickles. There are some health benefits to both types of pickles.
Canned Pickle Benefits
The vinegar in pickles has been shown through significant scientific research to help regulate blood sugar. When blood sugar spikes and drops, this leads to craving and usually bad food choices and weight gain. So if something helps keep blood sugar more stable, you can more easily control your energy levels.
Fermented Pickle Benefits
Only when pickles are fermented do they retain any probiotics. Probiotics have also been thoroughly researched in independent studies. Because the brine is never brought to a boil, those probiotics thrive and multiply to up to 1000 times more live bacteria per serving than you could get in a pill or other supplement. Probiotics have been shown to improve digestion, boost the immune system, improve skin, reduce inflammation throughout the body in addition to being rich in B12 which improves mood and energy and K which is good for your heart, bones and helps insulin work more effectively to regulate blood sugar. This means that fermented pickles have all of the benefits of canned pickles plus a whole lot more. So, to answer the question, which is better for your health? We’ll have to go with fermented pickles.
Are you ready to start enjoying probiotic-rich fermented pickles? Here is a great recipe to help you get started and visit our website to learn more about making probiotic-rich fermented foods the easy way.
Ban GMO Factory Processed Foods ~ CAFOs Collapse & Go Away!
Along with Modern Disease & the need for Medicare!
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Want Cleaner Rice Paddies? Find a Flock of Ducks
Farmers in China, Japan, Iran, and France are beginning to return to ancient methods of rice farming using more birds and fewer pesticides & fertilize as they eat weeds & pests!
HOMELESS & DISEASE WILL END
– WHEN ‘GMO IS BANNED IN USA’ (CAFO Will Implode) & Global Warming will drastically slow – Global Greenhouse gas emissions from the AGRICULTURAL SECTOR totaled 4.7 billion tons of carbon dioxide (CO₂) equivalent, up 13 percent over 1990.
Agriculture is the third largest contributor to global emissions by sector, following the burning of fossil fuels for power and heat, and transportation.
~ GMO Trying to Feed the World with ‘Magnifying the Food’
but also magnifying the Vital Glutens & Helpful Lectins in the Peels …
at ‘the same rate’ ~ Makes GMO Toxic Synthetic & Not Fit for Human Consumption