Fermented Feelings: Can Pickles Treat Your Social Anxiety?

You’re at a party. The host is a friend of a friend of a friend. Or your boss. Or your in-laws. You're a bit out of your element. Anxiety spikes as you obsess over your last conversation and sweat next to the snack table. Not to worry; the solution is closer than you think—on that very snack table. Our good friend, the humble pickle, has got your back.

Experts from Virginia’s College of William and Mary and the University of Maryland published a study on the relationship between eating fermented foods (pickles, yogurt, kimchi, etc.) and social anxiety. Matthew Hillmire, a psychologist and co-author of the study, enlisted 710 college students to record how much fermented food they ate over a period of time, and any symptoms of panic, fear or social phobia they suffered from.

The team found that subjects who consumed more fermented foods had significantly reduced social anxiety, especially in students who experienced neuroticism—a personality trait that is associated with the chronically shy and those who are fearful of social situations.

Similar studies were also performed on mice, where those with less healthy bacteria in their system experienced more anxiety. This is the same healthy bacteria naturally found in fermented foods. “It is likely that the probiotics in the fermented foods are favorably changing the environment in the gut, and changes in the gut in turn influence social anxiety,” Hillimire said in a statement.

The link is even clearer when we look at how these good bacteria interact with our nervous systems. Lactic acid bacteria have been shown to produce and promote gamma-aminobutyric acid (GABA) in the body. GABA works in the central nervous system to reduce excitability and promote calm, playing a significant role in controlling nervousness.

Guess what else has a large amount of lactic acid bacteria? That's right. The fermented pickle.

Not every one of them is going to be your saving grace at a party, though, mainly because not all pickles are fermented. Only naturally fermented (in brine) products contain live lactic acid bacteria. Vinegar-based cukes, which are often pasteurized, do not contain active probiotics.

We’re not suggesting that folks head to the host’s kitchen, open the fridge, and check the jar label to ensure they are being served the proper pickles to help them cope. There’s a better way.

Offer to supply the charcuterie board for the gathering! Now, not only are you the hero for bringing delicious meats and cheeses for everyone, but you can also guarantee you get your pickled Xanax fix before things get awkward. Just make sure you leave the garlic variety at home, or at least bring some mints.