Fighting cancer with sauerkraut
A study published in the Journal of Agriculture and Food Chemistry found that the process of fermenting cabbage produces isothiocyanates, which have been shown to prevent cancer growth–especially in the breast, colon, lung, and liver.
Reducing the risk of colon cancer
Sauerkraut is also a cruciferous vegetable. According to the U.S. Department of Health and Human Services,
eating several servings of cruciferous vegetables a week (sauerkraut, cabbage, Brussels sprouts, cauliflower,
broccoli, and turnips) can reduce the risk of colon cancer.
Preventing childhood cancer
The latest research says sauerkraut and other cruciferous vegetables, when eaten by women during pregnancy, can prevent the babies from developing certain types of childhood cancer, and from lung cancer later in life. It’s the Indole-3-Carbinol in cabbage and sauerkraut that protect us from cancer.
Sauerkraut and your heart
Sauerkraut contains flavonoids, a phytochemical that the American Heart Association’s Nutrition Committee reports can help lower cholesterol and reduce the risk of heart disease.
Sauerkraut aids digestion
Probiotic bacteria, used as a natural preservative during sauerkraut fermentation, create lactic acid. Lactic acid, in turn, helps aid in digestion by restoring a healthy balance of good bacteria in the digestive system. Cleansing the
digestive tract of harmful bacteria can also provide relief from the symptoms of Irritable Bowel Syndrome (IBS).
Sauerkraut enhances immune function
A diet that regularly includes fermented foods can also help prevent colon cancer and enhance immune function.
Source: www.midvalleyvu.com