2. What role do spices? Often added to the jars, garlic, horseradish ever present, texas health med

Photo: Practical health We who live in temperate climates, texas health medsynergies we would sometimes be eternal summer for an endless wealth of flavors and colors in the market. But because it's just so care of tomorrow is urging householders to preserve the fruits of the garden to enjoy throughout texas health medsynergies the cold season of fiber, minerals and vitamins them. Without knowing it, we often use methods that our ancestors used them for thousands of years
Pickles are the oldest form of preserving vegetables in containers. As early as 2030 BC in Mesopotamia obtained from the culture is preserved cucumbers Tiger Valley. The ancient Egyptians ate pickles, Cleopatra's beauty texas health medsynergies is seen on account of such foods. The great Greek philosopher Aristotle advocated healing effects of pickles. The Romans took from the people they conquered various recipes and started canning vegetables in vinegar, brine, oil, honey, for their long journey.
1. How does conservation for pickles? Pickles are foods preserved in acid solution. The anaerobic fermentation (without air), vegetables becomes unique flavors and acids produced in solution are those that preserve vegetables. texas health medsynergies Conservation processes prevents propagation of bacteria in food, which can lead to impairment of the fruits texas health medsynergies of the garden and the consumption by humans texas health medsynergies to disease. Pickling texas health medsynergies process is based on the presence of acetic acid (vinegar) added solutions texas health medsynergies marinated or lactic acid produced by natural fermentation. The fermentation is an anaerobic oxidation of carbohydrates, carried out using enzymes or micro-organisms. When the fermentation takes place in a controlled environment, to produce lactic acid, which inhibit the growth of microorganisms. The pickled in salt, fermentation texas health medsynergies is long, the color and flavor of the ingredients at room temperature is changed under the action of lactic acid produced by some bacteria stimulated by the addition of salt. The pickles in vinegar, fermentation is faster. After fermentation has occurred, pickles require storage in a cool temperature is essential to stop the multiplication of bacteria. Do this all, storing pickles in the cellar or cool spaces in storehouses. The oil film covering vegetables that are in the solution serves to prevent ingress of air into the bottle.
2. What role do spices? Often added to the jars, garlic, horseradish ever present, texas health medsynergies mustard seeds, bay leaves, flowers and stems of dill, celery leaves are more than spices are ingredients with antibacterial role and each of them brings more benefits. Seeds, stems and flowers texas health medsynergies of dill helps reduce cholesterol and normalize blood pressure. The stems and leaves of celery than the effect lends pickles their diuretic, urinary tract cleansing. The grain of mustard facilitates digestion. Garlic also helps reduce cholesterol, increase immunity and inhibit the growth of bacteria in solutions where murează vegetables. Bay leaves give a special flavor marinades, reduce flatulence (bloating) and colic, stimulates appetite and antibronşitic effect. Pungent horseradish vinegar solution decreases, texas health medsynergies but the root freshly picked, cleaned and cut vegetables lend solution and preserved a small part of its beneficial effects: gastric stimulant of saliva and facilitates texas health medsynergies digestion, is diuretic and anti-inflammatory.
3. What benefits brings us eating pickles? Because the fermentation texas health medsynergies process is based on carbohydrates in pickles, pickled vegetables and it decreases less energy value. Low in calories but high in fiber as the nonconserved vegetables, helps digestion. Bacteria of the group of lactobacilli help pick contained in the synthesis of vitamin texas health medsynergies K and B to inhibit the development of putrefactive bacteria in the large intestine. Combined with garlic vinegar, horseradish and bay leaves increases immunity. In combination with coarse salt, mineral rich grow its antimicrobial properties and helps remineralize the body. It has antibacterial and antifungal effect and balances the pH of the blood. It also inhibits overdevelopment vinegar bacteria E-coli in the gut. Research pick correlated with reducing the frequency of consumption of asthma, as well as the occurrence of autoimmune diseases and skin diseases. Pickles natural fermentation annihilates phytates (phytic acid substances formed by combining minerals) which prevents the absorption of minerals. Thus, in the presence of lactic acid produced by bacteria in the fermentation process of pickles, iron is absorbed better. The lactic acid content in vegetables pickled in salt acts as a laxative by