Fermented foods have become a hot topic recently - but they have been an essential part of healthy diet in every culture, on every continent, throughout the years. There is a theory that it were the Tatars who introduced "sour cabbage" from the Orient into Eastern Europe, and from there kraut went to Germany etc. It has been documented that the Chinese workers building the great Wall of China, ate fermented cabbage regularly. So did Roman soldiers: it was said that it prevented digestive problems connected to new foods and water of the countries they conquered. Captain Cook was the first captain to not lose any sailors to scurvy: he had 60 barrels of sauerkraut on his ship! (His voyage lasted for 27 months and there was, of course, no refrigeration back then - this fact gives you an idea of the kraut's shelf life!)
Mainstream health experts began paying a renewed attention to sauerkraut after a study published in 2002. Finnish researches reported that in clinical studies a substance produced by fermented cabbage, isothiocyanates, helped prevent the growth of cancer.
Eating raw sauerkraut on a regular basis can:
§ Decrease your likelihood of being diagnosed with cancer.
§ Assist in managing Type 2 diabetes.
§ Aid in lowering LDL (bad) cholesterol.
§ Improve your digestive function and comfort.
§ Keep your immune system strong, reducing colds and flu.
§ Support good colon health by making it easier to manage constipation, diarrhea
and bloating, as well as irritable bowel syndrome (IBS).
§ Decrease allergies.
§ Reduce yeast infections.
§ Synthesize vitamin K, which is essential for healthy bones.
§ Combat anxiety and depression.
§ Improve mood and brain functions.
§ Decrease your likelihood of developing auto-immune disorders.
§ Prevent the overgrowth of yeast and other harmful organisms.
§ Enable the body to absorb and utilize essential minerals, such as calcium, zinc, and iron.
§ Assist in the manufacturing of several members of the B vitamin family.
§ Enhance communication between your brain and intestinal tract.
§ Support healthy longevity over
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The Secret to Sauerkraut's Health Benefits: Fermentation
Would it be that so uncommon about aged vegetables and sustenances? Maturation essentially alludes to an antiquated procedure and perseveration technique that normally adjusts the science of nourishments. Like refined dairy items like yogurt and kefir, sauerkraut's aging procedure produces useful probiotics that are currently connected to upgrades in safe, intellectual, stomach related and endocrine capacity. Individuals have been utilizing aging to safeguard important vegetables and other perishable sustenances for long stretches without the utilization of cutting edge ice boxes, coolers or canning machines. Aging is the metabolic procedure of changing over starches, similar to sugars, into either alcohols and carbon dioxide, or natural acids. It requires the nearness of a starch source (like drain or vegetables, which contain sugar particles) in addition to yeast, microbes or both. The yeast and microscopic organisms microorganisms are in charge of changing over glucose (sugar) into solid microbes strains that populate your gut condition and help control numerous real capacities. Microbial maturation happens when the microscopic organisms or yeast creatures are denied of oxygen (which is the reason aging was first depicted as "breath without air" by early French microbiologists that found the science behind the procedure). The kind of aging that makes most nourishments "probiotic" (rich in valuable microbes) is called lactic corrosive aging. Lactic corrosive is a characteristic additive that represses unsafe microbes development.