Season sauerkraut: benefit, harm I.
About the benefits of sauerkraut can talk a long time. It is known that she has a tonic, anti-inflammatory, analgesic, antibacterial, anticarcinogenic effect. However, in some cases, this food can harm the body.
Huge popularity of sauerkraut in our latitudes in winter it is difficult to overestimate. Cheap, tasty, appetizing crunchy, it takes pride of place on the Russian table as the perfect snack. And another important thing: sauerkraut has an impressive list of useful properties.
Are there vitamins in sauerkraut?
There! First of all, this vitamin C – essential to maintain immunity in the winter. In addition, pickled cabbage contains vitamin K and b vitamins (B1, B2, B3, B6, B12), which has a restorative, healing and extremely useful for the nervous system. In addition, cauliflower contains a number of minerals such as potassium, sodium, calcium, iron, phosphorus, sulfur, silicon, zinc, boron and copper.
The healing properties of sauerkraut
This product is called the “nurse of the intestine” because it contained lactic and acetic acids podovlyayuschee the putrefactive bacteria.
Experts recommend sauerkraut for patients with obesity m – its delightful low calorie (25 kcal per 100 g of product) in combination with a rich set of vitamins and biologically active substances do cabbage product the number one in nutrition of people suffering from overweight. The fiber contained in sauerkraut, binds carbohydrates and accelerates their excretion from the body.
Cabbage facilitates digestion, regulates the acid-alkaline balance, normalizes blood sugar and cholesterol levels, thus helping patients diabetes ohms and people suffering from metabolic disorders.
There are studies that prove that sauerkraut contains substances that can slow down the division process of malignant cells, especially in tumors of breast, lung and bowel. Very healthy salads from cabbage, and in vitamin deficiency.
Traditional medicine teaches that sauerkraut is extremely useful in diseases such as epilepsy and asthma. Women it is useful for cosmetic purposes. Mask from sauerkraut will give freshness and velvety skin, discolor age spots and will help get rid of acne.
About the benefits of cabbage pickle
Cabbage in the brine turns a lot of nutrients, so it is used as a dietary product, with a whole bunch of medicinal properties. It is drunk to improve appetite, liver disease, chronic constipation, hemorrhoids.
During a cold tingling in chest the cabbage brine is diluted with warm boiled water in the ratio 1:1 and drink 2-3 glasses of the beverage prior to complete cure.
Diabetes sauerkraut juice, eaten in the company of a small amount of lemon juice.
Widely known for the ability of the brine to ease the condition of hangover. Folk wisdom says: “Eat the cabbage before drinking – not drunk, eat after – disperse hops”.
Drink the brine and to combat tapeworm: cabbage juice you should drink 500 ml throughout the day before meals for 20-30 days.
At high temperatures, the cabbage brine helps to Supplement the loss of fluids, vitamins and minerals.
If gastritis e is recommended to drink 0.5-2 cups warm cabbage pickle.
Sauerkraut juice is considered effective in so-called “silent” ulcer of stomach and duodenum. Drink 1/4-1/3 Cup 3 times a day an hour before meals. Prophylactic course — 2-3 weeks.
Due to the high content of organic acids in sauerkraut is contraindicated in diseases of the pancreas, kidney failure, gallstones and hypertension. It is not recommended to eat cabbage and in diseases of the thyroid gland.
It is believed that sauerkraut should not be abused semi-strong – in men it can decrease the production of the seed.
Despite the fact that sauerkraut is credited with the properties to heal ulcers disease stomach and duodenal ulcers, with highly advanced cases and severe exacerbations doctors strongly recommend to refrain from this snack. At high acidity of gastric juice sauerkraut is not something that is contraindicated – it just should be consumed within reasonable limits and preferably not in raw form. In any case (if you really want fermented cabbage!) people with these diseases, experts advise before serving, thoroughly wash it from the brine or fermenting initially with a minimum of salt.