Surely you perceive sauerkraut as something of your own, native, national slavery. Meanwhile, the fermentation of this wonderful vegetable began to be engaged in China. The mention of this event is contained in the ads of the construction of the Great Wall of China.
Interestingly, cabbage fermented with halves or whole heads retains 1.5-2 times more useful properties. By the way, it can maintain these beneficial properties for 6-8 months.
Sauerkraut is usually perceived as one of the simplest dishes that Belarusians begin to eat during the fall-winter season. Meanwhile, cabbage in this form was not previously considered farmer food. In China, she was even fermented in white wine.
This simple salad hides even more vitamin C than in oranges. It is this vitamin that strengthens our immune system, prevents the premature aging of cells. Sauerkraut also contains a significant amount of iodine, vitamins A, B vitamins and vitamins K and U. They prevent gastrointestinal disorders (including gastric and duodenal ulcers).
Those who follow a strict diet for weight loss should not be afraid: sauerkraut contains only approx. 20 kcal and a lot of useful substances.
What makes sauerkraut so useful? Acid-milk bacteria, which actually ferment it. Upon ingestion, they normalize the beneficial gut microflora and thus reduce the risk of developing dysbiosis.
Sauerkraut can be used as a medicine.
For example, for the treatment of gastritis, it is recommended to eat cabbage three times a day half an hour before meals. This kind of diet should be maintained for 2-3 weeks.
Sauerkraut is also useful for those with diabetes – this product reduces the amount of sugar in the blood.
Ladies in an "interesting position" who add sauerkraut to their diet will help them better tolerate the symptoms of toxicosis.
Researchers from Finland came to fantastic conclusions. In their experiment, they fermented cabbage for hamsters with malignant tumors. As a result, they noted that cabbage suppressed the growth of cancer cells!
And German researchers say that if you eat sauerkraut 2-3 times a week, you can significantly reduce the likelihood of bowel cancer.