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Thursday, April 21, 2016

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Why Homemade Sauerkraut Could Be Your Secret Weapon Against Fat, Cancer and Heart Disease

Joy Sandra - 3:30 AM

Indeed, the benefits that come out form sour cabbage or sauerkraut are proven. This is one healthy vegetable that improves first the digestion and fights against dangerous diseases like cancer and prevents stroke or heart attack.



First, it owns high amounts of vitamin C. This is perfect food for you if you are experiencing vitamin C deficiency. It comes out from natural fermentation which creates good bacteria so, it is one powerful probiotic also and often is used by those who consume antibiotics for increasing the amount of the good bacteria.

Cancer – When it comes to cancer, the deadliest disease of Modern age it is quite beneficial due to its inside three ingredients. Isothiocyanate known for owning anti- cancer properties, Glucosinolate which activates the natural antioxidant enzymes inside the body and flavonoids which protect the arteries from damage.

Heart – the fibers inside the sauerkraut control the bad cholesterol levels, reduce the risk of heart attack, stroke and arteriosclerosis. They also improve the digestion and maintain the health of brain.

Bones – if you want to prevent the development of osteoporosis use sauerkraut. The minerals inside it are excellent for the health of your bones. The vitamin K is one of the substances inside and it is quite known for vitality of the human bones.

Weight loss – consider including the sauerkraut inside your diet as soon as possible. You have problems with your belly fat? Don’t panic, according to several studies indeed helps especially in this area. Boosts also your metabolism and reduces the obesity.

Homemade sauerkraut


Think twice before using sauerkraut bought from the markets. There is possibility that this sauerkraut lost the good bacteria during the canning process. So, start making it at home.

Ingredients: Few larger cabbages and 2 tablespoons of unrefined sea salt

Remember, the fermentation process takes 1-6 months and the serving is equal enough to 1 gallon.

Start by coring the cabbages. Place the cabbages in a bowl and pour the salt. With your hands work out the cabbage for breaking it down in cellular structure.

It will start releasing juice and this is why you need to pack them as tight as possible into the vegetable fermenter. If you do not have one, place it into glass jar pounding with wooden spoon. You should pound it until the whole cabbage gets covered with its own juice. All the solid material needs to be below for avoiding contamination from air, yeast or mold.

Other sources:bestherbalhealth.com / ncbi.nlm.nih.gov / nourishedkitchen.com


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