Oct-27-2016

What is sauerkraut?

What is sauerkraut, the benefits and harms of this product for the human body, what medicinal properties does it have? All this is of great interest to those who healthy image life, monitors her health, and is interested in traditional methods of treatment, including using vegetables.

So we will try to answer these questions in the following article. So:

Sauerkraut is a product of natural cabbage preservation as a result of the action of lactic acid, which is formed during the fermentation process. Cabbage is fermented in several ways: whole heads of cabbage, parts of heads of cabbage, shredded cabbage. The principle of “purity” remains unchanged - the absence of additional preservatives such as vinegar. If there is vinegar in the cabbage, then we need to talk about pickled cabbage, which already has other properties. The fermentation technology is generally as follows. The cabbage is cut (or shredded), slightly mashed so that cabbage juice appears, salt and a little sugar are added, which, in addition to adding flavor, speeds up the fermentation process.

The mashed cabbage is placed in a barrel and pressed down with pressure so that the juice completely covers it.

The fermentation process is completed on average after 3-7 days, after which the barrel is taken out into the cold to prevent the process of souring.

Sauerkraut can be stored in the cold for several months - lactic acid formed as a result of the fermentation of sugars prevents the formation of mold fungi.

White cabbage is most often fermented.

White cabbage (garden) (Latin name - Brassica oleracea L.) belongs to the cruciferous family.

This is a biennial plant with large fleshy leaves. Its root is taprooted and branched. The stem (stalk) is erect, short, thick and fleshy in the first year. In the second year, the stalk is straight and cylindrical. Inside, the leaves fit tightly to each other in the form of a head of cabbage, white. The outer leaves are green, sessile, oblong.

If a two-year-old stalk is preserved during the winter and planted in the soil in the spring, it will take root and shoots with flowers will form from the buds, which will then become fruits with seeds. The flowers have correct form: four petals, white or light yellow, collected in a sparse cluster. Flowering time is May-June. The fruit is a long pod with round seeds. The height of the plant reaches 50 cm.

In folk medicine, cabbage heads, leaves and cabbage juice are used.

Useful properties of sauerkraut:

Cabbage is rich in lactic acid, as it is fermented with lactic acid bacteria. These bacteria, entering the intestines, have a beneficial effect on its microflora, cleanse it of putrefactive environments, and eliminate dysbacteriosis.

Sauerkraut has the ability to activate enzymes that cleanse the intestines of substances that contribute to the formation of malignant tumors. It also stimulates digestion and the activity of the entire gastrointestinal tract. It is a good preventive measure.

When fermenting cabbage, the beneficial substances contained in other vegetables used in the preparation are well preserved: carrots (carotene), apples (vitamins C and P), sweet peppers (carotene and vitamin C), cranberries and lingonberries (benzoic acid), bay leaf, anise, cumin, pepper, which contain phytoncides and essential oils that promote digestion and have a detrimental effect on microbes.

In addition, this product:

• Regulates metabolism. Thanks to the content of iodine and nicotinic acid (vitamin PP), metabolism is normalized. Which also helps reduce excess weight.
• Reduces blood sugar levels due to its fiber content. Cabbage is low in carbohydrates (sucrose and fructose), so it is very useful for people suffering from diabetes.
• Helps with allergies and bronchial asthma. Studies have confirmed that sauerkraut contains substances that suppress the development of an allergic reaction, that is, they have an antihistamine effect (for example, vitamin U). It is known that an allergic reaction often triggers an asthma attack.
• Fights pathogenic bacteria. Sauerkraut prepared according to all the rules has a bactericidal, analgesic, and anti-inflammatory effect.
• Many women use it for cosmetic purposes. Masks based on it get rid of acne, remove pigment spots, and make the skin velvety, soft and fresh. Vitamin PP (nicotinic acid) contained in cabbage strengthens nails and hair.
• Sexual health. Acts as a powerful aphrodisiac and helps men maintain sexual strength and potency for many years.
• Rejuvenates the body. Eating this product helps cleanse the body, enrich cells with nutrients that promote their regeneration, all this gives a rejuvenating effect.
• Improves appetite. Eating sauerkraut as a snack before lunch significantly increases the secretion of the gastric glands. This is necessary for people who are weakened by a long-term illness and/or who want to gain weight.
• Remedy for vitamin deficiency. If you are deficient in vitamins, it is highly recommended to include this product in your daily menu; it will support the body and give strength.
• Anti-nausea remedy. Sauerkraut juice is recommended for toxicosis in pregnant women; according to reviews, this remedy is a great remedy for nausea.
• Helps with hangovers. It is known that cabbage pickle helps after heavy drinking. It is clear that it is better to observe the measure. But if it was not possible to follow this rule, then the brine from this product will come to the rescue.

Contraindications:

As with any product, sauerkraut can be harmful to certain categories of people. Therefore, it should be used with caution, based on the recommendations of doctors and the advice of nutritionists.

Those who have gastritis with high acidity should minimize the presence of such a product in their diet. Eating it in moderation can cause heartburn and lead to other stomach problems. Sauerkraut often causes increased gas formation, causing a lot of inconvenience for most people.

Heart disease and edema are also indications for limiting the consumption of sauerkraut, otherwise the harm to the body can be very significant. The fact is that when fermenting a vegetable, quite a lot of a large number of salt, undesirable in the diet of people with heart disease and prone to edema. Of course, excess salt can be removed by washing the cabbage with boiled water, but, keeping in mind the possible harm, you should not overuse this product for cabbage.

This product can also cause harm to people with kidney, liver and pancreas diseases. Also, in case of hypertension, the rate of consumption of cabbage should be lower than in healthy people.

How to ferment cabbage for the winter at home?

The basis of pickling is the principle of creating an acidic environment in cabbage due to the formation of lactic acid as a result of the vital activity of certain types of microbes.

Fermentation, as a rule, is carried out in barrels (or tubs) made of different types of wood (except pine). Before sauerkraut, barrels should be thoroughly washed with a hot salt solution (1 teaspoon per 1 liter of water) using a washcloth and rinsed well with water.

To disinfect barrels, it is advisable to fumigate them with sulfur: cover the barrel with 0.5 teaspoon of burning sulfur for 15–20 minutes.

If a new barrel is used for fermentation, then before using it, immediately before pickling, you should fill the barrel with water and change it periodically for 15–20 days. Then all the harmful substances from the barrel will pass into the water. This precaution will avoid unwanted consequences, otherwise the fermented cabbage will quickly turn black.

If there is not much fermented cabbage, you can use ordinary glass jars for preservation or enamel dishes (basins, pans, etc.).

The fermented cabbage should be covered on top with a cloth, then with a wooden lattice circle, on which a weight should be placed. The weight must be sufficient in weight so that it does not float, but also does not wrinkle.

The canvas, circle and weight must be kept clean, for which they should be thoroughly washed with hot boiled water about once a week.

After 2-3 days, the cabbage can be placed in jars. On top, across the narrow necks of the jars, you can insert stalks that will press it and prevent it from rising and the brine from leaking out. The jars must be placed in a cool place. Sauerkraut cannot be stored without brine. To prevent mold from appearing on the surface of the brine, sprinkle a small amount of mustard powder on top.

Only certain varieties of cabbage can be fermented. Mid-season varieties of white cabbage and its hybrids are best suited for this purpose. However, you can also ferment red cabbage. Heads of cabbage taken for pickling should contain a lot of sugar and have fairly strong leaves.

Very often, when fermenting this vegetable, carrots are used, which are also rich in useful substances and saves them. Instead of carrots, beets or pumpkin are sometimes added. To improve the taste, you can add apples, berries (for example, lingonberries or cranberries), currant branches, dill, and caraway seeds to the cabbage. The most suitable temperature for fermentation is 15–20 °C, at which gas bubbles and foam will appear only on the second day.

After this, lactic acid fermentation should begin, which lasts about 9-10 days, then gases cease to be released, the brine becomes transparent and loses bitterness. Sourdough can also be produced at a lower temperature, then the cabbage will cook more quickly. long time. At 13–15 °C this process will take 2 weeks, at 10–13 °C - 3 weeks.

It is advisable to store sauerkraut at a temperature of 1–0 °C. A lower temperature will negatively affect the taste of cabbage and its vitamin C content.

Great video about the benefits of sauerkraut!

Treatment with sauerkraut:

Sauerkraut juice (brine) contains many beneficial substances, so it also has healing properties. At the same time, cabbage juice does not contain fiber, which leads to bloating of the stomach and intestines and causes pain.

Sauerkraut has the ability to activate enzymes that cleanse the intestines of substances that contribute to the formation of malignant tumors.

Sauerkraut stimulates digestion and the activity of the entire gastrointestinal tract. It is a good preventive measure.

When fermenting cabbage, the beneficial substances contained in other vegetables used in the preparation are well preserved: carrots (carotene), apples (vitamins C and P), sweet peppers (carotene and vitamin C), cranberries and lingonberries (benzoic acid), bay leaves , anise, cumin, pepper, which contain fintocides and essential oils that promote digestion and have a detrimental effect on microbes.

Both sauerkraut itself and its brine are widely used in the treatment of certain diseases. Cabbage is rich in useful substances, almost all of which are retained after fermentation, providing a general healing effect on the body and being a good preventive measure for many diseases, including cancer. Due to the activity of the substances it contains, sauerkraut is a good bactericidal agent and is used for infectious diseases and for disinfecting wounds.

In addition, sauerkraut has an analgesic effect. Cabbage and pickle juice are also used to reduce inflammation.

Sclerosis:

Sclerosis is caused by compaction of connective tissue due to the death of parenchymal elements, which causes scar formation in the heart, spinal cord, brain, liver and blood vessels (atherosclerosis).

For the treatment and prevention of atherosclerosis, it is recommended to drink cabbage brine 0.5–1 glass 3 times a day 20 minutes before meals. In addition, it is beneficial to regularly eat sauerkraut and cabbage salads.

Constipation:

Constipation develops as a result of weakened peristalsis. It is accompanied by depression, heavy sweating, decreased appetite and a feeling of heaviness in the intestines. Toxins are formed in the patient’s stomach and intestines, which spread throughout the body. Treatment with cabbage helps normalize intestinal function and neutralize the effects of toxins.

Sauerkraut brine is very helpful as a laxative. It should be drunk warm, 0.5 cups 3 times a day.

Hangover:

A hangover is the intoxication of the body as a result of drinking too much alcoholic drinks. A person’s condition depends on the severity of the poisoning and his state of health.

During a hangover, the following symptoms are observed: lethargy, pallor, nausea, depression of cardiovascular tone, cold sweat, sunken eyes, muscle weakness, impaired coordination of movements, hand tremors.

Cabbage brine is used to prevent and recover from a hangover. It invigorates and reduces pain. You can use the brine to make the following cocktail.

Required: 3 cups of brine, 100 g of onion, 1 tablespoon of tomato paste or tomato sauce, ground black pepper, sugar, salt to taste.

Cooking method:

Grind the onion to a pulp and mix with brine, then add tomato paste or sauce, as well as pepper, sugar and salt. Mix everything thoroughly.

At the first dose, you should drink 0.5 glasses of the cocktail, then drink the rest in several doses throughout the day.

If the drink turns out to be too thick, it can be diluted with boiled water in a 1:1 ratio.

Recipes from Yulia Nikolaeva’s book “Sauerkraut, onion peel, horseradish".

According to generally accepted opinion, sauerkraut is a Russian national product. However, much earlier than the Russians, residents of Korea and China fermented cabbage. Historical fact - mention of cabbage fermentation is contained in chronicles, as we would now say, publications from the time of the construction of the Great Chinese wall. True, the Chinese fermented cabbage in white wine.

Nutritionists all over the world today literally sing the praises of the benefits of sauerkraut. Sauerkraut contains a large amount of vitamin C - 100 grams of sauerkraut contains up to 20 mg of the vitamin of life, which strengthens the immune system and prevents premature aging of cells and tissues. In addition, sauerkraut is full of vitamin A, B vitamins, vitamins K and U. These substances prevent the occurrence of many diseases of the gastrointestinal tract, including gastric ulcers and duodenal ulcers. Sauerkraut also contains a lot of iodine.

Lactic acid bacteria ferment cabbage. Getting into the intestines along with cabbage, these bacteria improve its functioning, normalizing beneficial microflora and suppressing harmful ones. Thus, eating sauerkraut eliminates dysbiosis.

As a medicinal product, sauerkraut is used to treat or relieve symptoms of chronic gastritis. A reliable way to prevent gastritis is to eat cabbage 3 times a day 30 minutes before meals for 2-3 weeks. The same recommendation can be given to patients with diabetes, because eating sauerkraut reduces blood sugar levels.

For pregnant women, drinking brine makes it easier to tolerate the symptoms of toxicosis. And according to traditional healers, a man who regularly eats sauerkraut does not have problems with potency.

The beneficial properties of sauerkraut in reducing blood cholesterol levels have been proven. And not so long ago it was established that sauerkraut contains many substances that prevent the development of cancer tumors. The data is confirmed by experiments of scientists from Finland. Feeding sauerkraut to hamsters inoculated with malignant tumor cells suppressed the growth of cancer cells. According to German scientists, eating sauerkraut at least 2-3 times a week significantly reduces the risk of developing oncological diseases intestines.

How is sauerkraut beneficial for women? It is known that after fermentation, the vegetable becomes much healthier, its vitamin composition is enriched. As a result, sauerkraut turns out to be rich in many vitamins and elements that are simply necessary for the health and beauty of a woman.

Composition and calorie content of sauerkraut

Sauerkraut is a dish that simply needs to be included in the menu when losing weight. Despite the calorie content of 100 g of product being only 19 kcal, its nutritional value is very high.

Important. The most useful cabbage is the one that has succumbed to the natural fermentation process. When using vinegar, it loses some of its beneficial substances.

Pickled vegetables are several times healthier than fresh ones. This is a source of a huge amount of vitamins, microelements and other useful substances.

Let's take a look at the composition:

• vitamins A, C, B1, B2, B4, B5, B6, B9, E, K, PP, U;
• trace elements - iron, iodine, manganese, copper, selenium, zinc and fluorine;
• macroelements - potassium, calcium, sodium, magnesium and phosphorus;
• beta and alpha carotene;
• betaine;
• lutein;
• cellulose;
• nonessential and essential amino acids;
• fatty, saturated and polyunsaturated acids.

Quite impressive. And if stored properly, cabbage does not lose its useful properties for 8 – 10 months.

How is sauerkraut beneficial for women?

The beneficial properties of sauerkraut manifest themselves in the following effects on the female body:

• Thanks to the high content of ascorbic acid, the immune system is strengthened, the aging process is slowed down and cell regeneration is enhanced. Natural quality lasts longer female beauty, the condition of hair and skin improves.
• The level of bad cholesterol decreases.
• The likelihood of tumors and cancer cell growth is reduced.
• A large amount of dietary fiber in the composition (up to 14%) helps cleanse the body of waste, toxins, bile acids and other metabolites.
• Appetite improves.
• Metabolism is normalized.
• Vitamin deficiency goes away. The vegetable can be a worthy replacement for pharmacy vitamin complexes.
• Feeling better in case of allergies and bronchial asthma, since cabbage contains antihistamines.
• The nervous system is strengthened, mood swings during PMS or during menopause disappear

As you can see, the benefits for a woman’s body from consuming sauerkraut are quite great. By regularly including this vegetable in your menu, you can not only improve your health, but also rejuvenate.

Beneficial properties for the pregnant woman's body

For pregnant women, cabbage brine has the greatest benefit, as it helps cope with toxicosis. The vegetable also saturates the pregnant woman’s body with all the beneficial substances that both she and the baby need. Cabbage increases the body's defenses, reducing the risk of contracting infectious or viral diseases.

But pregnant women should not abuse this vegetable. The salts in the composition can put additional stress on the kidneys. And also after a portion of such a dish, bloating and heartburn may occur. Therefore, let's go back to where we started - it's better to drink cabbage brine.

Sauerkraut juice: benefits and harms

As stated above, it is useful not only to eat cabbage itself, but also to drink its juice. It is effective in losing weight, and with its help you can easily get rid of extra pounds. Tartronic acid in its composition promotes the removal of fat, and then prevents it from accumulating in the body.

• There is no coarse fiber in the brine, so it has a milder effect on the gastrointestinal tract, but at the same time relieves constipation and dysbiosis.
• The juice has a diuretic effect and removes stones.
• It has a positive effect on the cardiovascular and respiratory system, liver and pancreas.
• Helps get rid of lamblia.

You should not drink juice if you have hypertension, high acidity of the stomach, coronary artery disease and chronic diseases of the gastrointestinal tract.

Is sauerkraut good for the gastrointestinal tract?

Definitely, juice is good for the gastrointestinal tract. It improves digestion and secretion of gastric secretions, increases its acidity. You can even drink it to prevent gastritis. In addition, this liquid contains lactic acid, which can fight intestinal infections and other pathogenic microorganisms.

Important. If you have problems with digestion or feel heaviness after eating, then you should wash down your food with cabbage brine or eat a little sauerkraut. The heaviness in your stomach will go away.

Product for diabetes

The vegetable is also good for diabetics. The fiber in its composition has a beneficial effect on the functioning of the pancreas and, accordingly, blood sugar levels decrease.

The product also promotes fat burning and weight loss, which is important point for diabetics, who are often obese.

Sauerkraut for hypertension

This product removes bad cholesterol and toxins, dissolves atherosclerotic plaques, cleanses blood vessels and strengthens them. In this regard, the likelihood of cardiovascular diseases decreases. Nevertheless, it is not recommended to use sauerkraut if you have hypertension.

The product contains salts that retain fluid in the body, increase blood volume, and therefore indirectly increase blood pressure. The consequence of abuse of such a dish can be a hypertensive crisis.

Note. For hypertension, you can eat no more than 100 g of product per week.

Benefits for weight loss

Low calorie content, high nutritional value, vitamin PP and tartronic acid content in sauerkraut are factors that contribute to weight loss. As a result of eating this dish, metabolism is normalized, bad cholesterol and other harmful substances are eliminated. Despite the fact that the woman is on a diet, she feels good.

But you shouldn’t overuse sauerkraut. It stimulates the gastrointestinal tract to secrete gastric juice, therefore improving appetite. If you eat this vegetable in large doses, you can constantly feel hungry and, as a result, “eat up” extra pounds.

Use for cosmetic purposes

From sauerkraut you can make face masks that increase skin elasticity, smooth out wrinkles and relieve inflammation of the skin.

Using cabbage brine you can not only remove acne and pimples, but also get rid of freckles. It is enough to apply the juice daily for 10 minutes. on the face.

Contraindications and possible harm

There are few contraindications to consuming sauerkraut, but they do exist.

This product should be introduced into the menu with caution in the following cases:

• increased stomach acidity (heartburn appears);
• peptic ulcer;
• pancreatitis;
• gastritis with increased stomach acidity;
• intestinal obstruction (bloating and flatulence occurs);
• severe heart pathologies (you should avoid the vegetable due to its high sodium content);
• renal failure (due to high salt content);
• cholelithiasis.

Absolute contraindications to the use of this product are gastrointestinal diseases in the acute stage and breastfeeding. All acids and salts contained in pickled vegetables, are passed on to the baby along with breast milk. This can lead to poor digestion, increased gas formation and abdominal cramps. If you have breastfeeding, you should discard the product.

Important. Under no circumstances should you ferment cabbage in tinned or zinc containers. During fermentation, substances are released that can cause great harm to health.

100 g of sauerkraut contains more than 600 mg of sodium. This is not always a good thing, since this macronutrient removes potassium from the body. Therefore, when eating a cabbage diet, you should definitely increase your potassium intake.

In other cases, when there are no contraindications, sauerkraut can and should be eaten! And especially in the cold season, when the body is so lacking in nutrients.

Sauerkraut has been on our table for a long time. Long before the advent of potatoes, it was considered a staple food and a source of vitamins during the period of vitamin deficiency in winter and spring. Due to its high level of vitamins, it saved travelers from scurvy. However, this product is not only delicious snack and a remedy for vitamin deficiency, but also a powerful healing agent that has found wide use in folk medicine.

Composition and calorie content

Sauerkraut has a number of undeniable advantages over fresh cabbage. Sauerkraut contains an order of magnitude more vitamins and minerals. Unlike fresh cabbage, it retains its beneficial properties for a whole year.

The energy value of sauerkraut is only 19 calories per 100 grams of product. At the same time, it is more filling due to the fiber it contains.

Sauerkraut contains the most vitamin C. This vitamin is a powerful antioxidant that slows down the aging process and a strong antiseptic that strengthens the body.

Sauerkraut also contains:

• group of vitamins B (B1, B2, B5, B6, B9),
• vitamin U,
• vitamin PP,
• extremely rare vitamin K,
• potassium,
• calcium,
• iron,
• phosphorus,
• sodium.

Don’t forget about lactic acid, which helps normalize food processes and cleanse the body. The product contains useful amino acids: lysine, tyrosine, tryptophan and methyl methionine.

Sauerkraut and its brine are often used to relieve hangovers or nausea. Cabbage acts as an effective antioxidant that reduces the risk of cancer. The vegetable strengthens the cardiovascular and nervous system, and also improves the secretion of the digestive glands.

Sauerkraut has powerful immunoprophylactic and tonic properties.

Sauerkraut lowers blood sugar levels, making it suitable for people suffering from diabetes. At the same time, it is a tonic for the skin of the face and body. However, you don’t have to eat cabbage.

It is enough to apply the product or its juice to the face and rinse with water after half an hour. Your skin will transform before your eyes and will remain smooth and fresh for a long time.

Traditional medicine has long known the benefits of sauerkraut and its brine. Since ancient times, it has been used as an antiseptic for infectious diseases and for disinfecting wounds. In addition, the product has quite powerful analgesic and anti-inflammatory properties.

Sauerkraut can be used to treat the following ailments:

• Sore throat and its varieties;
• Wounds and Burns;
• Deprivation and lice infestation;
• Helminthiases;
• Vitamin deficiency;
• Insomnia;
• Asthma;
• Hemorrhoids;
• Hangover.

However, you should not rely solely on traditional medicine. Sauerkraut is not a miracle panacea. But if used as an additional remedy, it will significantly speed up recovery.

Sauerkraut juice or cabbage pickle is often used to relieve a hangover. It removes waste and toxins from the body and relieves withdrawal symptoms. But its beneficial properties do not end there.

With long-term use, cabbage brine can cleanse the circulatory and lymphatic systems, liver and kidneys.

Brine has the same beneficial properties as cabbage itself, but it lacks coarse fiber. Due to this, the drink has a gentler effect on the body and helps cope with:

People suffering from diabetes or undergoing chemotherapy are recommended to drink this drink. The juice activates the natural production of insulin and also speeds up the recovery process after cancer therapy. Brine can be used as an antioxidant that prevents the development of cancer pathologies.

Medicinal properties of sauerkraut

The abundance of beneficial properties, vitamins and minerals makes sauerkraut an indispensable ingredient traditional medicine. It is used in recipes for various diseases:

• diabetes mellitus,
• hypotension,
• constipation,
• gastrointestinal diseases,
• cardiovascular diseases.

Sauerkraut also helps to relieve internal inflammation, it normalizes the activity of the gastrointestinal tract and helps normalize the digestion process.

Use for diabetes

Due to the high content and almost complete absence of sucrose and starch, sauerkraut will be an excellent addition to the menu for diabetics. Moreover, due to its ability to remove sugar and toxins from the body, it is recommended for frequent use.

And thanks to the presence of alkaline salts, glucose is converted into fructose. Thus, the body can absorb fructose without the participation of insulin.

In turn, cabbage brine normalizes the functioning of the pancreas and stimulates the functioning of the intestines. In addition, vitamins B and C strengthen the immune system and prevent the development of nervous diseases.

For hypertension and hypotension

Eating sauerkraut for hypertension is not recommended. This is due to the fact that this product contains a large amount of salt.

Salt retains fluid in the body, which in turn increases blood volume and leads to increased blood pressure, which can provoke a hypertensive crisis.

Thus, in case of hypertension, cabbage prepared by sauerkraut should be excluded from the diet, or the product should be thoroughly rinsed to remove salt.

In turn, eating sauerkraut is acceptable for hypotension. Due to its properties that increase blood pressure, it strengthens the cardiovascular system and has tonic properties.

For gastrointestinal diseases

Sauerkraut helps improve microflora in the intestines, eliminate inflammation in the mucous membranes and eliminate constipation and improve digestion. However, despite all these properties, the use of this product is contraindicated for certain pathologies of the gastrointestinal tract.

Sauerkraut should not be consumed in case of pathologies caused by increased stomach acidity and heartburn.

If the symptoms of the disease decrease, sauerkraut will be an excellent addition to the diet. It works well as a prophylactic against gastritis, helps improve appetite and the production of gastric juice, microflora in the intestines, and eliminate inflammation of the mucous membrane.

Sauerkraut has a number of beneficial properties that promote weight loss. This product contains few calories, but at the same time gives you a feeling of fullness for a long time. And thanks to the high concentration of fiber, more calories are spent on digestion.

Sauerkraut improves digestion, promotes the removal of toxins, and also regulates fat metabolism in the body.

However, doctors are skeptical about diets based on this product. The fact is that low-calorie nutrition causes a slowdown in metabolism. The body tries to limit calorie expenditure by slowing down metabolism.

After finishing the diet, metabolism remains at the same level for some time, since it cannot immediately adjust to a diet with a higher calorie content. As a result, the body begins to convert unused calories into fat.

Thus, after switching to a normal diet, a person begins to gain weight again. You should not hope for the miraculous effect of such a diet. In order to maintain weight, you will have to stick to a balanced diet for some time and exercise. physical exercise.

For cosmetic purposes

Thanks to its tonic and whitening properties, sauerkraut has found wide application in the field of cosmetology. There are a number of recipes based on sauerkraut; the simplest and most effective are collected below.

To prepare universal face mask, we will need some cabbage and a gauze bandage. Take the cabbage and spread it in a thick layer on a gauze bandage, then apply it to your face. After fifteen minutes, remove the mask and wash your face. We carry out the procedure once a month.

For the whitening mask Take a tablespoon of cabbage juice, two tablespoons of yogurt and a teaspoon of lemon juice. Mix the ingredients thoroughly and apply to the face. The mixture has a powerful effect, so it should be washed off after ten minutes.

For the mask, reducing the intensity of sebaceous jelly work h, we need 4 tablespoons of chopped cabbage, 50 grams of oatmeal and one egg block. Mix the ingredients and apply the mask to your face. After 15-20 minutes, the mask should be washed off.

To renew and soften facial skin You can use a mask based on sauerkraut and cottage cheese (or sour cream). To enhance the effect, you can use beaten yolk. The ingredients you will need are a tablespoon of cottage cheese or sour cream and a tablespoon of sauerkraut. Mix the ingredients and apply to the face. After fifteen minutes, wash off the mask with warm water.

Contraindications and harm

Despite the abundance of beneficial properties and qualities, sauerkraut has a number of contraindications. It is not recommended for use for the following diseases:

• stomach ulcer,
• duodenal ulcer,
• gastritis,
• heartburn,
• increased acidity,
• hypertension.

In certain cases, eating sauerkraut can lead to flatulence and bloating. People with thyroid pathology should not consume sauerkraut.

In other cases, sauerkraut brings the body great benefit, enriching with essential vitamins, macro- and microelements and helping to maintain health.

Sauerkraut was known to the Romans. It is prepared according to different recipes almost anywhere cabbage grows.1 This dish is popular in many Eastern European countries.

Sauerkraut is rich in probiotics, potassium, and vitamins C and K. The appetizer is made from cabbage and brine. The result is a crunchy and acidic condiment used in sandwiches, salads, side dishes and soups.

Peppercorns and juniper berries are sometimes added to cabbage during fermentation. Most recipes use white or green cabbage, but sometimes red cabbage is used.

Composition and calorie content of sauerkraut

The calorie content of sauerkraut is 23 kcal per 100 g. The product is ideal for weight loss.

The beneficial properties of sauerkraut for the body are the result of its rich composition. In addition to being a source of active bacteria, cabbage improves physical health and mood.

Sauerkraut helps blood circulation, fights inflammation, strengthens bones and lowers cholesterol.

For bones and muscles

Sauerkraut strengthens bones and supports their growth. Cabbage fights inflammation with antioxidants that reduce joint and muscle pain.

For the heart and blood vessels

Probiotic-rich sauerkraut lowers triglycerides and supports normal cholesterol levels for health benefits cardiovascular system. The fiber in fermented cabbage lowers blood pressure and improves blood sugar control, reducing the risk of heart problems.

For nerves and brain

Sauerkraut is included in the therapeutic diet of patients suffering from autism, epilepsy, mood swings and multiple sclerosis.

For eyes

The product supports eye health. Sauerkraut contains a lot of vitamin A, which reduces the risk of developing macular degeneration and cataracts.

For the lungs

The vitamin C in cabbage will help you quickly get rid of cold and flu symptoms.

For the gastrointestinal tract

The fiber and healthy bacteria in sauerkraut reduce inflammation in the intestines.

Lactic acid bacteria, which are found in sauerkraut, are used in the treatment of patients with irritable bowel syndrome.

For skin

Thanks to vitamins and probiotics, sauerkraut promotes skin health and reduces the symptoms of skin diseases, including eczema.

For immunity

Sauerkraut has anti-cancer properties. Research has shown that high level The glucosinolate in sauerkraut reduces DNA damage and cell mutations in the early stages of cancer.

The Lactobacillus plantarum bacteria in sauerkraut boost the activity of two powerful antioxidants that repair cells and cleanse the body.

The effect of sauerkraut is similar to chemotherapy.

Sauerkraut for women

Studies have shown improved vaginal health when consuming sauerkraut. The vegetable prevents bacterial infections in the bladder and bacterial vaginosis.

Women who ate at least 3 servings of sauerkraut were less likely to develop breast cancer than those who ate 1 serving per week.

Sauerkraut for men

Sauerkraut reduces the risk of prostate cancer.

Harm and contraindications of sauerkraut

If you have not consumed fermented foods before, start doing so gradually. Start with 1 tsp. sauerkraut, so as not to harm the gastrointestinal tract. Then gradually increase the portion.

Excess salt in cabbage can cause kidney problems, hypertension and edema.

How to choose sauerkraut

You can buy sauerkraut at the grocery store. Choose cabbage in a tightly closed container that is stored in the refrigerator. In this form, all fermented products retain their beneficial components.

Avoid processed foods as they are low in probiotics. Fermentation without pasteurization leaves beneficial probiotics in the product - lactobacilli.

How to store sauerkraut

Store sauerkraut in glass jar in a refrigerator.

Plastic containers contain BPA, which can leach into your food.

Choose your sauerkraut recipe to suit your taste. You can use any herb, such as thyme or cilantro. A pinch of hot pepper will add piquancy to the dish.