Sauerkraut is obtained from fermentation of fresh cabbage. Cabbage is good Poso, agree to appropriate large containers / tubs, filling with water and allowed to stand.

Fermentation / pickling cabbage increases its digestibility, and digestibility and levels of certain vitamins in particular vitamin C; leads to the formation of useful enzymes, antibiotic and anticancer substance.

 – Anticancer activity

Fresh cabbage, like other vegetables from this group (brassica family), such as broccoli and Brussels sprouts, rich in glucosinolates, substances that exhibit anticancer activity. Unfortunately, the same vegetable contains substances that inhibit the production of thyroid hormones are the same or boiling or destroyed by fermentation.

A study in 2002 conducted in Finland indicates that sauerkraut is free of substances that have a protective role in the fight against cancer which are formed during the fermentation of cabbage.

The researchers found that the cabbage is a large number of components that belong to a group of isothiocyanates which in laboratory testing and in animal models has been shown to act preventively in the growth of cancer cells, with particular positive impact on preventing the development of cancer of the breast, colon, lung and liver.

The researchers showed that during the fermentation process release enzymes that break down glucosinolates completely contained in the fresh cabbage to isothiocyanates, which are believed to be responsible for antikancergeno fact.

In studies that preceded the aforementioned study it was shown that isothiocyanates its anticancer effect achieved by promote self-destruction of precancerous cells.

 – Beneficial impact on digestive organs

Sauerkraut is extremely useful as an aid in maintaining bacterial balance in the gastrointestinal tract. Sauerkraut is one of the few foods containing probiotic bacteria Lactobacilli Plantarum.

    – This is one of the bacterium that produces lactic acid, which helps the digestive system in several ways:
– Improves the immune system by increasing the number of antibodies that fight against infectious diseases;

– Inhibits the growth and development of pathogenic organisms including E. coli, Salmonella and the excessive growth of fungi such as Candida;

– Participates in the synthesis of antioxidants that fight free radicals;

– Antinutritivne neutralizing substance.