We especially appreciate sauerkraut in the fall and winter. Few people realize that it has a positive effect not only on the immune system. Find out how it supports the entire body.
Pickling vegetables is a food preservation process that is popular almost all over the world. This method was known in ancient times, and the first doctors used sauerkraut to treat insomnia, digestive system ailments and lung diseases.. In the 17th century, sailors used it to treat scurvy.
It reached Europe only in the Middle Ages, when it was discovered that pickled food stays fresh longer and has a unique taste. Since cabbage was one of the basic vegetables in the diet at that time, storing it in pickled form became extremely popular.
In Poland, cabbage has also been pickled since the Middle Ages. However, the development of this technique could be observed in the 17th and 18th centuries, when they began to distinguish and different regions obtained cabbage with different taste or consistency.
Today, sauerkraut is appreciated, especially in winter. We use it to prepare bigos, cabbage soup or Christmas dumplings. It also often appears in a form, as it perfectly matches various types of meat.
The properties of sauerkraut result from the fermentation process that the vegetable undergoes. As a result of the action of lactic acid bacteria, sugars such as sucrose, glucose and fructose are converted into organic acids, ethanol, carbon dioxide and mannitol. Additionally sauerkraut contains a number of valuable nutrientssuch as iron, selenium, manganese, calcium, magnesium, sulfur, sodium, potassium and B vitamins, vitamins C, A, E and K. We also find it a large portion of fiber.
Sauerkraut is appreciated in winter because of its… positive effect on the immune system. Thanks to a large dose of vitamin C, it acts as an antioxidant and is involved in the synthesis of red blood cells. It increases the absorption of iron from the digestive system, which is why it is recommended for people who suffer from anemia.
Due to the presence of lactic bacteria, sauerkraut has a beneficial effect on the digestive system. It supports the health of the intestinal microflora, prevents constipation and indigestion. In turn, fiber provides an increased feeling of satiety after a meal prevents sudden sugar spikes. Additionally, it has a beneficial effect on the circulatory system and prevents the occurrence of cardiovascular diseases. Consuming it may help reduce the level of bad cholesterol in the blood.
Another advantage is its anti-inflammatory effect, which prevents stomach ulcers and helps fight heartburn. Consuming it may also reduce the risk of cancer in the future.
/trillion /123RF/PICSEL
Unfortunately, not everyone can enjoy the benefits of eating cabbage. Due to its sourness, they should avoid it people suffering from gastric and duodenal ulcersas it may worsen its symptoms. It will work similarly for people suffering from heartburn and acid reflux.
Sauerkraut as a fermented product may be difficult to digest for people who suffer from hypersensitivity intestines and irritable bowel syndrome. Eating it may contribute to bloating, gas and abdominal pain.
People with hypertension and kidney diseases should be careful with it. This is due to the high salt content, which can be found especially in store-bought products. In this case, excess sodium in the diet can lead to water retention in the body and other negative consequences.
Sauerkraut is a universal ingredient that is very easy to include in your diet. It is used in many Polish cuisine dishes. It is worth preparing it in its simplest form as a salad for dinner. We can cook from it delicious traditional bigos or mix with pasta to make noodles. Many people like pancakes with it added – just mix the cabbage into the dough and fry it as usual.
Source: Terazgotuje.pl, dietetyki.org.pl
