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Title : Why Homemade Sauerkraut Could be Your Secret Weapon Against FAT, Cancer and Heart Disease
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Why Homemade Sauerkraut Could be Your Secret Weapon Against FAT, Cancer and Heart Disease

Sauerkraut is cabbage that has been fermented, which is where the bitter taste different origin. It is popularly used as a garnish or as a condiment in certain cultures, which can be added to sausages or hot dogs. This plant has many health benefits, most of them scientifically proven. This very healthy plant can provide many health benefits, such as improving your digestive health, improve circulation, improve heart health, will provide quick energy, stimulates the immune system, strengthen bones, reduce total cholesterol levels , eliminate inflammation, protect against some cancers, and even improve your vision and skin health.

sauerkraut - Nutrition Facts

sauerkraut contains high amounts of dietary fiber as well as significant levels of vitamin A, vitamin C, vitamin K, and several Sauerkraut B vitamins is also a good source of iron, manganese, copper, sodium, magnesium and calcium, and contribute a modest amount of protein to its diet.

Sauerkraut is rich in vitamin C

In the past, sailors used to carry sauerkraut with them wherever they went, they knew that this vegetable surprising was charged with vitamin C. This amazing vegetarian was an effective cure for scurvy, which is caused by deficiency of vitamin C.

is a probiotic sauerkraut

the process acidification creates probiotic benefits. Natural fermentation plant provides good bacteria for the digestive system. It is recommended to take sauerkraut after taking antibiotics. This method will help restore healthy bacteria in their intestines.

prevents cancer

Did you know that sauerkraut is one of the best foods for cancer prevention? Yes, and this is mainly because of these 3 compounds:

• Flavonoids- that protects the arteries from narrowing down and against damage
• Glucosinolate- that activates natural antioxidant enzymes in the body.
• Isothiocyanate- this vegetable is high in isothiocyanate, which has potent anti-cancer properties.

stronger and healthier heart

sauerkraut is rich in fiber, which improves digestion. It also improves heart health and brain. Some other health benefits of fiber are:

• Reduces the risk of atherosclerosis
• Reduces the risk of a stroke or a heart attack
• controls the levels of bad cholesterol

sauerkraut for stronger bones

This vegetable is rich in minerals that are useful for bone health. These minerals prevent osteoporosis. The content of vitamin K helps maintain healthy bones. This vitamin helps regulate the production of proteins, which are necessary to maintain bone mineralization. Therefore, sauerkraut should definitely include in your healthy diet.

sauerkraut to lose weight

Eating fermented foods like sauerkraut promotes weight loss. The consumption of fermented foods positively affects metabolism. A recent study has found that the cabbage fermentation and promotes affects the inflammatory process, lipid metabolism, obesity and in a particular way.

Make your own sauerkraut

Most of the fermented cabbage, which is sold in stores has been heated to a point that all the beneficial bacteria have been killed. However, it is very easy to make your own homemade sauerkraut. It is also cheaper and much better. This recipe is very simple and easy to do. Just follow the simple instructions. Here's what to do:

basic sauerkraut

• Serves: 1 gallon
• Preparation time: 20 minutes
• fermentation time: 1 to 6 months

ingredients:

• 2 tablespoons unrefined sea salt
• a big, green cabbages

Directions:

1. first, it is necessary core of cabbage and shred the remains. You can use a food processor.
2. Put the cabbage and a little salt in a large bowl together. Knead with your hands and break the cell structure of cabbage.
3. Cabbage start to release the juices and become limp. When this happens, you will have to pack in a fermenter vegetable or sauerkraut mud as strong as possible. If you are not in possession of one, use a large glass jar to pack. Pounds with a wooden spoon.
4. You need to keep hitting until cabbage is immersed in a liquid. This is vital as the key to food fermentation is that need to be below the liquid. If the enzymes are exposed to air, the chances of contamination by molds, yeasts and stray microbes increases.
5. cover it and put it on a room temperature so you can start the fermentation process. It can take from one to six months. It depends on your taste.
6. Proof that every couple of days. When it is to your liking, keep in the fridge where it can stay for at least 6 months

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Source :. bestherbalhealth.com

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