Why homemade sauerkraut could be your secret weapon against FAT, Cancer and Heart Disease

Why homemade sauerkraut could be your secret weapon against FAT, cancer and heart disease
Sour cabbage is also known as sauerkraut. There are many health benefits of this vegetable, most of which have been proven. Most importantly, it can be beneficial in preventing heart attack, stroke and cancer. It can also help in improving your digestion.

CABBAGE

Benefits Of Vitamin C In Sauerkraut
Sailors long ago would make sure they were always carrying sauerkraut on them as it contains a high amount of vitamin C. it was essential that they had this with them every cruise. It was effective for them as it prevented against scurry, which is a deficiency of vitamin C.

Sauerkraut Is A Probiotic
Sauerkraut gets its probiotic benefits due to the process of souring. Natural fermentation of these veggies helps in providing good bacteria to your digestive system. It is always recommended to take it after you have taken antibiotics. This will help in restoring the healthy bacteria in the intestines.

Protection Against Cancer
Sauerkraut is probably one of the best foods to prevent cancer from developing in the body. It prevents cancer because of these three ingredients that it has:
• Isothiocyanate: This vegetable has a high source of isothiocyanate, which has been proven to have strong anti cancer benefits.
• Glucosinolate: This property in sauerkraut will activate the antioxidant enzymes in the body.
• Flavonoids: Flavonoids help the arteries fight against damages or from them narrowing.

Healthier & Stronger Heart
Sauerkraut has a high source of fiber, which supports digestion. It can also improve the health of one’s heart and brain. These are other health benefits a person can receive from its source of fiber:
• Controlling bad (LDL) cholesterol levels
• Reducing chances of heart attack or stroke
• Reducing likeliness of arteriosclerosis

Sauerkraut For Stronger Bones
Sauerkraut contains rich mineral that can support the health of your bones. They are able to prevent the development of osteoporosis. Vitamin K is in sauerkraut that will allow you bones to become stronger and healthier. This vitamin works by regulating the production of proteins. These proteins are need to maintain and mineralize the bones in the body.

Sauerkraut for weight loss
According to a study by eating fermented foods, like sauerkraut, is proven to promote weight loss –especially in the waist-hip area! Consuming fermented foods had a very positive effect on metabolism. The results of the study suggest that the fermentation of the cabbage in particular may affect obesity, lipid metabolism, and inflammatory processes.

Make your own Sauerkraut
Food pasteurization laws as well as the canning process means that most sauerkraut on store shelves has been heated to the point where its beneficial bacteria is killed off. The good news is, making your own sauerkraut is actually quite simple –not to mention budget friendly!

Basic Sauerkraut
Serves: 1 gallon
Prep time: 20 minutes
Fermentation time: ~1 – 6 months

Ingredients:
o a couple large, green cabbages
o 2 Tbsp unrefined sea salt

Instructions:
1. Core your cabbages and shred the rest. A food processor is great for this!
2. In a large bowl, toss the cabbage and salt together. You will need to “knead” them together with your hands to break up the cellular structure of the cabbage.
3. The cabbage will begin to release its juices and become limp. This is when you will need to pack it as tightly as possible into a sauerkraut crock or vegetable fermenter. If you don’t have one, you can simply pack it tightly into a large glass jar, pounding it down with a wooden spoon.
4. Continue pounding until the cabbage becomes submersed in liquid. This is very important as real key to preparing any fermented food, is that the solid materials rest below the liquid. Fermentation is an anaerobic process and to expose your ferments to air increases the likelihood that they’ll become contaminated by stray microbes, yeasts and molds.
5. Cover loosely and let your ‘kraut sit at room temperature to begin its fermentation process. It can sit for at least 1 month and up to 6, depending on how you like it.
6. Test the sauerkraut every few days, and once it’s to your liking transfer it to the fridge where it will keep for at least 6 months. If scum appears on the top, simply spoon off the top what you can.

Source:http://familylifegoals.com

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