Pickled cabbage - its importance for health

Scientists have found that people who consume it are less exposed to cancer. Pickled cabbage is truly a wonder food. Although we only remember it occasionally, sauerkraut enjoys certain medical and nutritional properties that are worth emphasizing.

Pickled cabbage is very rich in vitamin C (even richer than fresh, raw food), a vitamin that provides antioxidant protection, but not only, thus helping to strengthen the body's immune system. Pickled cabbage is also known as a powerful mineralizer and remedy against anemia. In its composition are present minerals and vitamins essential for the optimal functioning of the body: B-complex vitamins and minerals such as magnesium, folic acid, potassium, iron, iodine. 100 g of sauerkraut provides a quarter of the recommended daily dose of vitamin C, and a glass or two a day of cabbage juice can work wonders for anemic people or those suffering from hemorrhoids.

Also, sauerkraut can be consumed with confidence in diets because it contains few calories (20 calories per 100 grams) and helps regulate digestion, while facilitating fat burning. During the fermentation process, lactic acid is formed which acts positively on the digestive tract, cleansing it of harmful bacteria and thus helping to detoxify the body. In addition to its role in eliminating toxins from the body, sauerkraut is also known for its blood pressure stabilizing effect. Recently, nutritionists of the twentieth century appreciate sauerkraut as a powerful aphrodisiac food for men, leading to increased male potency. According to another recent study, women who eat sauerkraut 5 times a week have a 70% lower risk of developing breast cancer. Viruses can also be avoided by eating sauerkraut, and for the prevention of bird flu sauerkraut is warmly recommended by specialists. Thanks to its content of vitamin B12, sauerkraut slows down the aging process, protecting the nervous system and preventing memory loss.

Pickled cabbage is strongly alkaline and, therefore, an exceptional ally for maintaining the internal environment, blood and lymph, in a state of balance. So, in winter, eat pickled cabbage salads frequently. So we are talking about an ideal product for consumption in the cold seasons (but not only) when you do not have access to raw vegetables, produced in Romania.

Probiotics appear in the fermentation process, essential compounds for the colon flora, so for the entire digestion. But perhaps the greatest virtues belong to the sulfur compounds it contains. They have a proven effect in the cancer prevention laboratory. Cabbage combats the toxic effects of processed meat foods, especially sausages, grills, fried foods.

Nutrition is vital to support the detoxification process

The active substances in cabbage enter the two detoxification phases that take place at the cellular level in the liver. In the second phase, the liver must destroy the metabolites resulting from the digestion of the meat. They are usually much more toxic than the initial toxins in the meat.

The most dangerous intermediate metabolites result from the body processing red meat, improperly prepared (including grilled), and alcohol. Pickled cabbage can be eaten daily, adapted to a diverse diet.