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Should you drink ‘ABC Juice’ or ‘ABC Pickle’? Celebrity macrobiotic coach, Dr. Shilpa Arora recently took to Instagram to recommend a three-ingredient pickle that is probiotic-rich and gut-friendly. Here’s everything about ‘ABC Pickles’ that you need to make a part of your daily diet.
How to prepare ‘ABC Pickle’
Arora has discouraged people from drinking ‘ABC juice’ as it contains huge amounts of sugar which can increase their insulin levels. Instead, Arora recommends ‘ABC pickle’, made from amla, beetroot and carrot.
Amla, beetroot and carrot are the three main ingredients you will need to prepare ABC pickle. Cut the vegetables and keep them in a glass jar. Add salt and shake the jar well. Prepare tadka with green chilli and mustard oil. Then make powder of fennel, cumin and coriander seeds. Once you add the ‘tadka’ and powder to the ‘ABC pickle’ jar, keep it in the sun for three to four days for fermentation. And your ABC pickle is ready!
“Fermentation encourages the growth of beneficial lactic acid bacteria, which improves digestion, nutrient absorption and gut microbial balance,” dietitian Deepalakshmi told The Indian Express.
In addition to enhancing the “flavor” and “shelf life” of the vegetables, this process “makes their nutrients more bioavailable,” which ultimately helps gut health.
Benefits of ‘ABC Pickles’
All the ingredients of ‘ABC Pickle’ are very beneficial for health. While mustard oil serves as a source of healthy fats with anti-inflammatory and antimicrobial benefits, all the seeds—fennel, coriander and cumin—prevent inflammation and stimulate digestive enzymes.
As a powerful antioxidant, beetroot can reduce inflammation and prevent cancer and other serious diseases. According to experts, ‘Nitric oxide obtained from beetroot increases blood flow in the muscles.’ And since carrots are rich in carotenoids, they protect the skin from UV damage and sunlight.
Meanwhile, green chilies, which contain capsaicin, boost metabolism and support circulation. According to the outlet, ‘ABC Pickle’ can be enjoyed with dal, rice or roti.
“Choose homemade or unpasteurized versions to preserve live cultures, and store the pickles in a clean glass jar under refrigeration after fermentation,” advises Deepalakshmi. He adds, “If you notice mold or an unpleasant odor, discard it.”
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