Russian nutrition expert Mikhail Ginzburg stated that attempting to preserve vegetables by canning them with salt turns them into a harmful product. In a recent interview, the doctor outlined a method for preserving vegetables and fruits produced in the summer for use in the winter without degrading their composition.
The expert noted that fresh vegetables grown in rural areas possess many beneficial properties for the body. However, improper preparation for preservation until winter often leads to the creation of products that can negatively impact health and life expectancy. This is primarily linked to the use of salt as a preservative.
He added, "Excess salt in canned products is a problem. It negatively affects life expectancy, as it contributes to the development of arterial hypertension in individuals." According to him, sauerkraut and pickled cucumbers can be considered exceptions to this rule, as their preservation process enriches the composition of these vegetables.
The doctor stated, "The exceptions are sauerkraut and pickles, as in this case, the product exhibits beneficial properties associated with lactobacilli." However, due to the high sodium chloride content, this food cannot be deemed healthy. Healthy foods are not produced through canning and salt preservation.
The expert concluded, "If we hope to obtain a healthful product in this way, we are mistaken. And if we expect to retain the beneficial properties of the original product, we are also somewhat mistaken." The best way to preserve summer vegetables for winter use is freezing, as in this case, nothing harmful appears in the composition of the final product.
