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• 2 Tbsp Brine From Fermented Vegetable
Brine from fermented vegetables is the salty, acidic liquid produced during lactic acid fermentation of vegetables. It may contain organic acids, sodium, and small amounts of compounds derived from the vegetables and fermentation process.
Beneficial properties
fermented food byproduct
contains organic acids
source of sodium
may support flavor and palatability
Nutritional highlights
It is typically high in sodium and contains lactic acid, with small amounts of potassium and trace nutrients leached from the vegetables.
Conditions it helps with
Dehydration
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High Blood Pressure
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High Blood Pressure
Includes: High Blood Pressure / Hypertension
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