How Adding Sauerkraut To The Diet Helps Against Diseases

How Adding Sauerkraut To The Diet Helps Against Diseases
How Adding Sauerkraut To The Diet Helps Against Diseases

Video: How Adding Sauerkraut To The Diet Helps Against Diseases

Video: 8 Reasons Why You Should Eat More Sauerkraut 2022, December

The wave of superfoods is quietly fading away, and healthy lifestyle enthusiasts are increasingly turning their attention to local products, the so-called grandma's recipes, and adding them to their diets. They are as good as, if not more, healthful than acai or goji berries. One illustrative example is sauerkraut.

Although our ancestors did not know everything that we know about bacteria today, they intuitively protected food from microorganisms that accelerated food spoilage. At the same time, they were used in the preparation of dishes such as sauerkraut and homemade kvass. Such foods made with bacteria are called fermented, and the process by which nutrients are processed by microorganisms is called fermentation. As a result, acid is released, due to which the taste acquires a pronounced sourness.

Thanks to pickled vegetables, the human body organically receives a whole range of benefits: probiotics, prebiotics, fiber and enzymes. The fiber contained in sauerkraut promotes digestion and improves the microflora of the intestinal tract. It is an invaluable prophylactic agent against stomach and duodenal ulcers. It actively fills the intestines with a huge amount of beneficial bacteria that protect our body from pathogenic microflora, candidal, viral and fungal infections. In simple words, this means strong immunity, excellent hormonal balance and weight loss without harm to health. Just half a glass of sauerkraut covers the daily need for vitamin K, which strengthens hair and teeth.

The B vitamins included in sauerkraut are a natural energy drink that protects us from heart problems. Fermented foods are able to overcome existing inflammations or minimize them, restore the walls of blood vessels and intestines. The same cabbage can get rid of plaque on the teeth.

Photo: oksix /
Photo: oksix /

© oksix /

«Квашеная капуста - это действительно настоящий суперфуд. Причем покруче всех новомодных "заморских" по ряду причин, - рассказывает нутрициолог Ананстасия Зеленина, сооснователь проекта Nutrisol. - Во-первых, это один из самых богатых источников витамина С, который не синтезируется нашим организмом, в отличие от организма животных. Поэтому так важно ежедневно употреблять в пищу различные источники витамина С. И если не через добавки, то в продуктах. Кстати, в составе цитрусовых его будет меньше - из-за условий хранения и долгой перевозки. Во-вторых, сок квашеной капусты - это источник аминокислоты L-глютамина, которая заживляет стенки кишечника. Он же используется во многих лечебных протоколах по его восстановлению. Капуста служит источником пробиотиков и пребиотиков одновременно. Поэтому, ежедневно добавляя в рацион квашеную капусту, вы улучшаете иммунитет и функционирование кишечника. В составе такой капусты огромное количество важных для организма бактерий - не только лакто-, но и бифидо-. Порой даже в таблетированных пробиотиках вы не найдете такого количества. Поэтому при отсутствии синдрома избыточного бактериального роста капусту просто необходимо употреблять на регулярной основе. Достаточно есть хотя бы одну столовую ложку в день, можно и больше. Сочетайте как с морковью, так и с клюквой. Она отлично дополняет блюда из мяса и рыбы, некрахмалистых овощей. В целом сочетать квашеную капусту можно с чем угодно».

The list of useful bonuses from the use of sauerkraut is endless. But it's important to remember that purchased cabbage contains a lot of sugar and vinegar. Therefore, it is best to start making your own cabbage (this is not as scary as it might seem), or look for it in farm shops, carefully reading the composition.

“Use the simplest and healthiest recipe at the same time,” says Maria Nevelson, a culinary blogger and nutritionist. - Chop the cabbage at random and sprinkle with a little salt. Then remember her until she releases the juice. Tamp tightly into a glass jar. Dissolve 1-2 teaspoons of salt in a glass of water, add spices (cloves, cinnamon, dill, etc.) and stir. You can even use ginger, some honey, and soy sauce to taste. Pour the prepared brine into a jar and add enough water to completely cover the cabbage. Close the lid and leave at room temperature for a week, then refrigerate. The next day you can enjoy a healthy meal.”>

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