ஊறுகாய் சாப்பிடுவதால் என்ன பயன்?

Blood Pressure :

Pickles are high in sodium and eating a high-sodium diet is strongly associated with risk for developing high blood pressure.You can still enjoy pickles, but limit your serving sizes, or choose low-sodium varieties.

Cancer : 

A study conducted in southern India, among people with same dietary patterns and socio economic background, has shown that the consumption of pickled vegetables increases the risk of developing gastric cancer.

Kidney :

However, eating large amount of pickles increased kidney workload.

Ulcer :

Eating too much of pickles causes ulcer.

Mental Stress :

The consumption of fermented foods that contain probiotics may serve as a low-risk intervention for reducing social anxiety. 

Infectious Disease :

Body needs special care, not only in the form of extra rest but also in the foods you eat. Choosing foods carefully can help you to feel better faster, and is crucial.

Table salt is used as a preservative. Unlike Himalayan or sea salt, which has natural salt and numerous beneficial minerals, refined salt has been chemically stripped of minerals and dried above 1,200 degrees Fahrenheit. The processed salt is not pure sodium chloride but is actually only 97.5 percent sodium chloride. The remaining 2.5 percent of refined salt is made up of anti-caking and flow agents. Often, such agents include dangerous chemicals like ferrocyanide and aluminosilicate.Calcium chloride, Sodium Benzoate Is a preservative which has been linked to cancer. Finally eating preservative foods like pickles causes Infectious Disease.