Why Is Raw Sauerkraut Good For You?

July 28, 2015

Hi! to all of my Blog Followers from Ferment4health.

 

 

I found this great article written by Dr. Mercola.   http://www.mercola.com , that I thought I would share with you my readers.

 

DID YOU KNOW?

  • One way of optimizing the balance between the good and bad bacteria in your gut is by eating fermented foods

  • Sauerkraut is rich in vitamin K that helps strengthen your bones and releases proteins, which regulate bone mineralization

  • Cabbage is an abundant source of vitamin K and provides 85 percent of the required amount your body needs

  • Research has shown that high levels of glucosinolate found in sauerkraut, once they break down, may reduce the DNA damage and cell mutation during the formation of cancer (carcinogenesis)

 

 

Why Is Raw Sauerkraut Good for You?

 

Raw sauerkraut is light on your pocket but heavy on health benefits. Aside from providing good bacteria for your gut, it also:

  • Has anti-cancer properties. Research has shown that high levels of glucosinolate found in sauerkraut, once they break down, may reduce the DNA damage and cell mutation during the formation of cancer (carcinogenesis). The same study also found out that women who ate at least three servings of sauerkraut and short-cooked cabbage have a lower breast cancer risk than those who consumed one serving per week.

  • Is an excellent source of vitamin C. A serving of sauerkraut provides 35 percent of the average recommended intake of vitamin C, which is vital in the production of white blood cells, and promotes cell regeneration and repair.

  • Supports bone growth. Sauerkraut is rich in vitamin K that helps strengthen your bones and releases proteins, which regulate bone mineralization. A single serving offers 23 percent of the daily recommended intake.

  • Maintains good eye health. Fermented cabbage provides high levels of vitamin A, which can reduce your risk for macular degeneration and cataracts.

  • Fights inflammation. Sauerkraut’s anti-inflammatory properties are attributed to its phytonutrient antioxidants, which can help lessen the pain in joints and muscles.

Fermented foods like sauerkraut are actually a vital component of the Gut and Psychology/Physiology Syndrome (GAPS) program developed by Dr. Natasha Campbell-McBride. She has been using this program to help heal patients suffering from different illnesses like autism, epilepsy, mood disorders, arthritis, multiple sclerosis, celiac disease, and more. The beneficial bacteria from the cultured foods, which her patients consumed daily, helped remove heavy metals and toxins from the body, which improved their immune system.

Beneficial bacteria from fermented foods also provide the following important health benefits:

  • Helps prevent obesity and diabetes

  • Improve mood and physical health

  • Regulate fat absorption

  • Produce B vitamins and vitamin K2

If you are new to eating fermented foods, you should take it slow. Start off with one teaspoon of sauerkraut per meal so as not to overwhelm your gastrointestinal tract and cause a healing crisis, which occurs when the probiotics kill the pathogens in it. Gradually increase your serving of fermented foods as tolerated by your body.

Once you are fully acquainted with cultured foods, eat one quarter to one-half cup of fermented vegetables along with one to three meals per day to reap the health benefits that these foods offer.

This excerpt was taken from an email sent to Ferment4health  from Dr. Mercola ,  you can read more by going to his site  http://www.mercola.com.

To your health

Sincerely

Suzanne Block

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