What major side effect results when consuming pickled cucumbers due to the brining process?
Answer
Significant addition of sodium
While plain cucumbers are naturally low in sodium, the traditional method of pickling involves submerging them in a brine, which introduces a substantial amount of sodium into the final product. For instance, consuming just one large pickle can easily contribute upwards of 1,000 milligrams of sodium to one's diet. This level represents a large fraction of the recommended daily sodium intake for adults, which generally falls between 1,500 mg and 2,300 mg. Moreover, individuals suffering from gastroesophageal reflux disease (GERD) may find that the high acidity introduced by the vinegar used in the pickling brine aggravates their symptoms, even if eating fresh cucumbers causes no issue.
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