Adverse Effects of Pickles

Q: My husband eats lots of pickles. Are they bad for one's health?

Krishna: Yes, we Indians eat lots of pickles, almost daily.

Fermented foods such as kefir, kimchi, and miso can help keep your gut healthy. But most pickles on grocery shelves are not fermented, wherein yeast, bacteria, and other microbes are used to preserve foods. Instead, pickles often get their sharp tang from soaking in a brine of vinegar and spices.

 Cucumbers are preserved in a tasty mixture of vinegar, spices, and salt. This preservation method has been used for thousands of years. Pickles can contain antioxidants, fiber, and important vitamins and minerals. But they're usually very high in sodium.

We Indians prepare them in different ways with lots of salt, chilli powder and other spices. Especially we love mango and gongura (( Sorrel leaves or Roselle leaves - Hibiscus sabdariffa))  pickles a lot in this part of the world. Their sour taste combined with chilli powder is unbeatable and makes the pickles irresistible. Even if we have lots of curries, they are a must for us.

I too love this Mango pickle

And this

We also prepare tomato, Indian gooseberry, tamarind, chilli, cucumber, ginger, garlic, lemon and many more pickles.

Some are listed below:

South Indian pickles (oorugai/pachadi) are renowned for their intense, spicy, and tangy flavors, often using gingelly oil and a blend of mustard/fenugreek.

Signature varieties include Mango Avakaya, Gongura (sorrel leaves), Lemon (Nimmakaya), Amla/Gooseberry (Usirikaya), Tomato, Ginger (Allam), and Pandumirchi (red chilli), often paired with rice or curd rice. 

Top South Indian Pickle Varieties

Mango Avakaya/Vadu (Andhra/Tamil Nadu): A fiery raw mango pickle, often with garlic, or using tender baby mangoes (Maavadu, maagaya).

Gongura Pickle (Andhra Pradesh/Telangana): A tangy, spicy pickle made from sorrel leaves, often a staple accompaniment.

Usirikaya/Amla Pickle (Gooseberry): Tangy and rich in vitamin C, often sauteed before pickling.

Lemon/Nimmakaya Pickle: A classic, sharp pickle fermented with salt, chilies, and fenugreek.

Tomato Pickle: A popular, sweet-and-tangy option made with ripe tomatoes, mustard, and spices.

Allam/Ginger Pickle (Andhra): A thick paste-like pickle with a distinct, sharp taste.

Pandumirchi Pickle: Made from ripe red chilies, known for being extremely hot.

Amtekai/Hog Plum Pickle: A distinct sweet and sour pickle.

Bitter Gourd/Karela Pickle: A unique, savory-bitter option.

Cucumber pickle: with mustard powder and chilli powder

Non-Vegetarian Options: Such as seer fish pickle, chicken, prawn and mutton pickles. 

Regional Specialties: Andhra/Telangana pickling often features high heat and pungent flavours, while Tamil Nadu frequently uses varied, complex mixtures like lemon or citron.

Preparation: Traditional methods include using sun-dried ingredients, raw, or fermented techniques, often preserved in gingelly (sesame) oil.

Usage: Used to enhance simple meals like curd rice, and breakfast items like idli, dosa, or pappu (dal, lentils).  

 Pickles are  nutritious but pose significant health risks when consumed in excess, primarily due to their very high sodium content, which can exceed two-thirds of the daily recommended limit in a single serving. They also contain lots of chilly powder and other spices.

• High Blood Pressure (Hypertension): The excessive sodium content (often over 1,000 mg per serving) can rapidly increase blood pressure.
• Cardiovascular and Kidney Issues: Long-term, high-sodium intake from daily pickle consumption is linked to heart disease, strokes, and kidney dysfunction.
• Digestive Issues: The acidic nature and high salt content can cause bloating, water retention, and aggravate heartburn or gastric ulcers.
• Potential Stomach Cancer Risk: Some studies suggest that high consumption of salt-cured foods, including pickles, is associated with a higher risk of stomach cancer. Diets high in sodium may raise your risk of gastric cancer. High salt intake may damage your stomach directly, leading to cancer, or it may lead to infections and ulcers that eventually become cancerous. 
• Medication Interference: Due to their vitamin K content, pickles may interfere with blood-thinning medications like Warfarin.
• Some commercial pickles contain vinegar too.  It is not "good for you" in high, concentrated doses, which can cause tooth enamel erosion, throat irritation, and digestive upset. Consuming too much may lead to low potassium levels or interfere with medications.  ​
• Pickle gravy and juice may cause health issues when you have conditions such as stomach ulcers or hypertension.
• Diets high in sodium may be connected to an increased risk of osteoporosis. If you are not getting enough calcium, high amounts of sodium can further leach the mineral out of your bones, leading to weaker bones and a risk of osteoporosis.

• Moderation is Key: People with hypertension, heart disease, kidney disease, acidity, or on low-sodium diets should limit or avoid them.
• Check Ingredients: Some commercially prepared pickles contain preservatives like Yellow 5 or Polysorbate 80, which may cause allergic reactions or behavioural issues in children. 
• Alternative Options: Opt for low-sodium or low-sugar varieties when possible. 

It is always not possible to avoid them completely for people who love pickles. Pickles and pickle juice, in moderation, may have some health benefits for some people. But they’re not a healthy choice if you have certain health conditions or you eat too many of them.