The old folks drank fermented pickle juice, it was acidophilus juice. Modern fake food pickles are not fermented they are cooked in a white vinegar juice to acid burn them. They have no enzymes or probiotics.
The natural product is a massive probiotic and digestive system boost. If vinegar is listed on the label its fake food.
A great source for the reals stuff is homemade sour kraut, or kimchee. The best stuff is 3 to 6 weeks old, it is chock full of digestive enzymes that will radically boost your nutritional uptake. It also kills pathogenic bacterial parasites like candita.
If you are a carb craver, milk keifir and natural ferments will enable you to digest vegetables properly over time and slowly reduce your carb cravings by replacing your systemic candita infection with a symbiotic acidophilus based one.
And your immune system will become MUCH stronger.
Incredible immune booster.
You’ve inspired me to look into making pickles!
funny you should mention sauerkraut...my dtr made me some and its fermenting right now....btw, I drink sauerkraut juice too....