Based on Dr. Steven Gundry's "Plant Paradox" principles, pickled beets can be part of a healthy diet, but with specific, critical caveats regarding preparation and ingredients. [1, 2]
Here is what Dr. Gundry says about pickled beets:
• Raw vs. Cooked Beets: Dr. Gundry generally classifies raw beets as a "Yes" food. He cautions that cooking root vegetables like beets breaks down their cell walls, making their sugars more available and potentially less healthy.
• Pickling and Fermentation: He advises that true fermentation is better than simple vinegar pickling. While many pickled foods are just in vinegar, fermented foods (like properly fermented pickled beets) are rich in gut-healthy probiotics.
• Watch the Ingredients: Dr. Gundry often warns that many store-bought pickled products contain added sugars and unhealthy oils, which should be avoided.
• Lectin Concerns: Beets are generally low in lectins, but they are high in sugar (carbohydrates). [3, 4, 5, 6, 7]
In summary: Dr. Gundry considers fermented, low-sugar, homemade, or properly sourced pickled beets acceptable, but cautions against store-bought versions laden with added sugar and preservatives. [8, 9, 10, 11]
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Henry McClure
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