Winter Special: 3 Reasons Why You Should Avoid Eating Pickles
- 785 Likes
- 0 Comment
A teaspoon of that innocent-looking pickle is doing you more harm than you realise.
Image source: https://www.archanaskitchen.com/
Winter is at its peak. And what better way to celebrate this season than by eating its most delicious offerings? Spinach, radishes, guavas…yum, I can’t wait! Of course, the fact that jumpers and overcoats conceal the tummy that’s getting developed because of the paranthas helps.
Speaking of paranthas, my absolute favourite winter dish is a steaming hot parantha with white butter and achar. Yum, yum, slurp, slurp! Either I’m really hungry, or a glutton. I’ll go with hungry.
However, if you’re umm…hungry, like me, but are health-conscious, you might want to re-think that achar. Yes, we’re talking about those very same beautiful jars of oily, sweet-sour-spicy goodness.
Pickles contain high amounts of sugar, salt, and oil. They might be tasty, and might make bland food taste like heaven, but this is also what they do:
- Sugar – We don’t need to tell you all that sugar does to your body, do we? Weight gain, an increase in blood sugar levels, and excess stress on the liver, amongst others. Obese people, diabetics, and pre-diabetics should avoid having pickles regularly.
- Salt – The high amount of sodium in pickles should be a deterrent for those who have high blood pressure. Excess sodium also causes high cholesterol, so those who are at risk of heart diseases, or those who already have heart issues, should have pickles not more than once a week.
- Oil – Pickles are practically floating in oil, especially typical Indian pickles. This can contribute to high triglyceride levels in the body, which, again, can be harmful for the heart. People who don’t have great digestive health, and frequently suffer from gas, acidity, gastritis etc. should also avoid pickles. Needless to say, this oil is also a factor in weight gain.
If you’re taking on the laborious process of making it at home, you can put less oil, or replace oil with water. If you dry the vegetables well before pickling them, it is possible to minimise the usage of oil. If you’re using water, make smaller quantities to avoid the pickle spoiling, and use a mix of seasonal vegetables to get fresh goodness along with your chatpata fix!
The good part is that since no heat is involved in the making of Indian pickles, the vegetables used retain their nutrient value. If you’re healthy, and take in plenty of exercise, go ahead and have a controlled intake of pickles. But if you have, or are on your way to have, diabetes, heart issues, or high blood pressure, or are looking to lose weight, we recommend you avoid these as much as possible.