Sauerkraut: the benefits and harm to the body

White cabbage is a fairly common agrotechnical culture that grows almost throughout the entire territory of our country. Traditionally, sauerkraut in Russia has long been loved and revered. Every autumn, the hostesses prepare this product for the winter for the winter as a valuable source of vitamins and a pleasant savory dish that is served on the table on weekdays or holidays.

Recipes pickled cabbage, there are many. To give it a special taste in the process of fermentation add allspice black pepper, horseradish, bay leaf, cranberries, carrots, apples, cumin, raisins, beets, sweet peppers. Sauerkraut is good at any time of the year, it has a peculiar sourness and tartness, it is combined with meat dishes, and it is also added to the composition of some types of vegetable salads, in addition, sour cabbage soup is prepared with it.

Today, sour white cabbage was produced on an industrial scale, so that it can be freely purchased at almost any outlet all year round. The cost of this product is small, but the benefits of it are very significant for the human body.

For the first time a person begins to use sauerkraut in childhood, with small doses. The child does not make the first acquaintance with this dish earlier than in two or three years. And only after the parents were convinced that this product is not allergic or other undesirable reactions, cabbage can be gradually introduced into the usual diet. Already by the age of five, the child's digestive tract is considered fully formed and ready to take sauerkraut in the amount of up to 100 grams per use.

In the process of making sauerkraut, quite complex biochemical processes take place, called fermentation. The essence of fermentation is the formation of lactic acid, which is a natural remedy that can suppress the growth of bacterial microflora, with the result that the finished product gets the ability for long-term storage.

Nutritionists believe that pickling cabbage is much more useful than salted. The fact is that in the process of salting the preservative substance is sodium ions, but for our organism the salt is harmful in large quantities, whereas lactic acid is a valuable and useful component.

It has long been known and scientifically proven that the excessive use of salt leads to disruption of the water-salt balance in the body, and in addition, greatly impairs the work of the heart and blood vessels. It is noticed that with an excess of salt, the body receives an increased load on the kidneys and liver. Therefore, those people who care about their health, prefer sauerkraut, not salted.

After the end of the fermentation process, the finished product retains all its valuable biologically active substances, as well as vitamins and mineral complex. This happens for the reason that the preparation of sauerkraut does not require heat treatment of raw materials. Lactic fermentation is carried out in a natural way by the action of lactic acid bacteria. Usually for harvesting cabbage used white juicy varieties. In this product, prepared by the method of fermentation, based on 100 grams, contains the following components:

• protein components - 1.7 g;
• fats - 0.2 g;
• carbohydrate components - 2.9 g;
• organic acids - 1.2 g;
• starch compounds - 0.2 g;
• saccharides - 2.9 g;
• vegetable fiber - 2.1 g;
• water - 90 g;
• Vitamin B1 (thiamine) - 0.03 mg;
• Vitamin B2 (riboflavin) - 0.03 mg;
• vitamin C (ascorbic acid) - 32 mg;
• vitamin E (tocopherol) - 0.2 mg;
• Vitamin PP - 0.7 mg;
• Niacin - 0.45 mg;
• potassium - 305 mg;
• calcium - 47 mg;
• magnesium - 17 mg;
• sodium - 935 mg;
• phosphorus - 32 mg;
• iron - 0.7 mg.

As we see, judging by the chemical composition of sauerkraut cabbage, the product is most saturated with ascorbic acid, as well as with potassium and sodium ions. The share of ascorbic acid is more than 33% of the total amount of all components, but the share of sodium exceeds it almost twice - 71.6%. Sodium ions are an indispensable component in the human body, which is necessary for the normal balance of water and salts, as well as for the transmission of nerve impulses of the central nervous system.

Thanks to sodium, our muscles are able to contract, and the heart does its job of supplying organs and tissues with blood saturated with oxygen.

Despite its rich composition, sauerkraut cabbage has a very low calorie content. With the use of 100 grams of this product in our body enters only 24 kilocalories. Calorie cabbage can be slightly higher if it contains additional ingredients. However, their share in the total product is not so great, so the caloric content increases slightly. On average, this figure may be only 3-5 additional kilocalories.

Nutritionists have long turned their attention to sauerkraut. When it is used, the process of digestion of plant fibers in the gastrointestinal tract takes a long time, so you feel a sense of satiety, and the appetite at this time is under control.

Sauerkraut is not only an appetizing favorite dish of all, but also a real find for the recovery of the human body. Even one tablespoon of this product can give us a daily dose of vitamins of group B, and if you eat up to 150 grams of the product, you can be sure that you received your daily rate of ascorbic acid in full.

Do not forget that the health benefits are in lactic acid, which is released during the fermentation process - this component can inhibit the growth and development of pathogenic microflora in the intestinal tract, and also destroys helminths. In addition, lactic acid bacteria stabilize the processes of digestion and contribute to the normalization of the general metabolism. No wonder cabbage pickle called natural probiotic.

Here is a list of the healing properties of sauerkraut:

• Stabilization of the stomach and intestinal tract - regular consumption of sauerkraut in food helps to prevent the development of gastritis and ulcerative processes of the mucous membranes of the gastrointestinal tract. Cabbage juice blocks the proliferation of Helicobacter pylori bacteria during gastritis. Sour cabbage normalizes the acidity of the digestive juice and helps to eliminate toxins from the body with constipation. When a stomach ulcer against the background of the use of sauerkraut improves regeneration and accelerates the process of scarring of the ulcer. Vegetable fiber, which is part of the cabbage, increase intestinal motility and promote better digestion of food. Thanks to lactic acid, food is not fermented in the stomach and intestines, but is processed and promptly excreted from the body in a natural way.

• Strengthening the vascular system and heart muscle - the positive role of sauerkraut cabbage is that, in its acidic form, it is able to clean the walls of blood vessels from cholesterol deposits, dissolving them. Regular intake of this product helps to prevent the development of atherosclerotic vascular changes, and also prevents heart attack, stroke and cardiac rhythmic disorders, which is especially important for men because by the age of 45-50 they are more likely to develop cardiovascular pathologies and hypertension.

• Use in type 2 diabetes. Strictly under the supervision of a physician, diabetics are shown to include sauerkraut in the diet to reduce the level of glucose and cholesterol in the blood. In addition, dietary fiber of plant origin improves the digestive processes, thereby contributing to the normalization of metabolism and preventing a set of extra pounds of weight. Cabbage has almost no carbohydrates and it has a low calorie content, which is important for this endocrine disease. Adding this vegetable to their menu, people suffering from diabetes, normalize appetite and feel a feeling of satiety without an excess of kilocalories introduced into the body.
• Prevention of the development of tumor processes - sauerkraut juice can stop the division of abnormal cells that cause cancer. According to research, taking cabbage, including sauerkraut, is able to slow down, and in some cases, cause regression of cancer tumors. The product is equally effective in localizing atypical cells in any organ — the intestines, lungs, or the mammary gland. The medicinal properties of this product manifest themselves with its regular use.
• Fighting overweight - due to its low calorie content, as well as almost zero content of fats and carbohydrates, sauerkraut is recognized as a dietary product that can be used as part of diets aimed at cleansing the body and combating overweight. The increased content of vitamin C makes this product a rather powerful antioxidant, due to which excessive amounts of salts and fluids are eliminated from the body, resulting in a decrease in puffiness and a decrease in total body weight. In addition, cabbage juice contributes to the breakdown of fats and prevents their accumulation in the subcutaneous fat tissue. Nutritionists advise cabbage to be consumed both as an independent dish and included in diet diets.

• Stabilization of metabolic processes and metabolism - vegetable cabbage juice accelerates the metabolism by increasing the production of digestive enzymes. Thanks to this ability, the pickled product allows you to control your appetite and prevent overeating. While taking sauerkraut, the whole complex of metabolic processes in the body improves. For example, with gout associated with metabolic disorders, cabbage alleviates the overall condition by removing uric acid salts from the body. As a result, the pain subsides, the mobility of the joints increases, the body tone and overall well-being improve. If you take sauerkraut juice in case of alcohol poisoning, the general condition will quickly recover, as the product is able to remove toxins literally in a matter of hours in a natural way, cleansing and healing the body.
• Maintaining the normal functioning of the nervous system - sauerkraut is rich in vitamins of group B, as well as mineral components of sodium and potassium. All these substances play an important role in ensuring the normal functioning of the central nervous system and are responsible for the transmission of nerve impulses in the mediator chain connecting the muscle fibers and the central nervous system. Cabbage juice helps strengthen the body and increases its resistance to stress, as well as stimulates brain activity, which is reflected in the stability of the psycho-emotional state, memory improvement, increasing the speed of processing information received by the brain.

• Stimulating the body's immune defenses - A high content of ascorbic acid in the composition of sauerkraut makes this product a powerful activator of immunity.In ancient times, when synthetic multivitamins were not invented, sailors and warriors who set out on a long march, certainly took with them barrels of sauerkraut. This vegetable not only improved their resistance to disease, but also protected against scurvy. Today, sauerkraut juice effectively helps in treating colds and flu, improves sputum discharge during bronchopulmonary inflammatory processes, promotes a rapid decrease in body temperature during hyperthermia, and is also a powerful source of vigor.

• Application in cosmetology - The antioxidant ability of sauerkraut is able to rejuvenate cells and prolong their efficiency. Against the background of this product, the complexion improves, puffiness disappears, mimic wrinkles are smoothed. Thanks to cabbage, the condition of the epidermis is improved - the skin looks toned and healthy. Teeth and hair under the influence of cabbage juice become resistant to breakage and loss. Often the product is used in the form of masks and rubbing for the treatment of dandruff, hair loss and periodontal disease. Vitamin E, which is part of the cabbage, makes the skin more elastic, eliminates dryness and peeling. Often cabbage juice is used for anti-cellulite wraps.

Particular attention should be paid to the health benefits of sauerkraut for men. From ancient times this vegetable was considered capable of enhancing male fertility. Regular use of the product improves the blood supply to the male genital organs and stimulates the hormone production by the prostate gland. There are official data confirming the fact of improvement of semen indicators in men who have sauerkraut in their diet on an ongoing basis. The number of sperm physiological in their structure and mobility against the background of the use of this product is greatly increased, which is especially important in the case when a pregnancy is planned in the family.

In addition to improving fertility, sauerkraut improves the general condition of inflammation of the prostate gland. Cabbage stimulates urination, which, as a rule, is difficult in this state, prevents the occurrence of inflammatory bacterial infections when urine stagnates in the bladder and reduces painful sensations that are not uncommon with prostatitis. In folk medicine, steamed cabbage leaves are advised to apply to the groin area to reduce pain and improve urine flow. This method of therapy was applied even by ancient Greek healers, although today it is used quite rarely.

Like any product that we eat to maintain health, sauerkraut, in addition to positive properties, has a number of contraindications. As a rule, our body is adapted to this vegetable since childhood, so side effects against the background of its use are quite rare, although in some cases this product can harm the body:

• chronic course of gastric ulcer and / or duodenal ulcer in the stage of exacerbation or malignancy (transformation into an oncologic neoplasm);
• hypertension with frequent crises;
• chronic pancreatitis in the acute stage;
• increased acidity of gastric juice with concomitant reflux and flatulence;
• acute diarrhea or intestinal infectious diseases;
• cholecystitis in the acute stage;
• gastritis in the period of exacerbation;
• acute liver or kidney failure.

Competent medical experts believe that sauerkraut is useful if used in moderation. So, per day to maintain health, you can consume 150-200 grams of this product without fear of harming your health.

Often the cabbage is filled with vegetable oil to improve its nutritional characteristics. The calorie content of this dish increases to 50 kilocalories per 100 grams of product.However, nutritionists consider sauerkraut as a product with a negative calorie - this is explained by the fact that the body in the process of digesting this vegetable spends a lot more calories than it comes with this dish. Therefore, a diet with white sauerkraut is considered one of the most effective for weight loss.

To date, the opinion of experienced obstetrician-gynecologists, observing a woman during the course of her pregnancy, differ on the feasibility of using sauerkraut. Some doctors believe that this product is capable of provoking an increase in arterial blood pressure in a woman, and in the later stages of gestation cause such a terrible condition as eclampsia. Other experts believe that under medical supervision and in small doses, cabbage is useful, not only for the mother, but also for her unborn child.

The fact is that sauerkraut sufficiently supplies the body of a woman with iron, which is so necessary for her, especially by the last trimester of pregnancy. In addition, this vegetable is an excellent prevention of constipation and disorders of the digestive system, to which all pregnant women have an increased tendency. Dietary fiber of plant origin, which is so rich in white cabbage, improves digestion and digestibility of food, as well as helps to cleanse the body of toxins and toxins in a natural way.

It is noticed that the pickle pickle brine is an effective remedy for toxicosis of pregnant women. Reception of this product reduces the feeling of nausea, helps to reduce the number of emetic urges, and in addition, fills the water-salt balance with persistent repeated vomiting.

Sauerkraut, due to its peculiarities, to remove excess fluid from the body is not only one of the factors that regulate arterial blood pressure, but also effectively helps to get rid of swelling of the face and lower extremities. In addition, cabbage juice and lactic acid in its composition are an effective prophylactic against bacterial microflora in the kidneys and urinary tract, to which almost all pregnant women tend to at different stages of pregnancy.

Developing in utero baby sauerkraut is also beneficial. It contains folic acid, which is responsible for the formation of the fetal neural tube, from which a full-fledged central nervous system will later be formed. In addition, folic acid is a preventive measure of abnormal developmental defects of the unborn child.

In addition to folic acid, cabbage is rich in magnesium, which is also an important component in the formation of organs and systems of the infant. Magnesium is a catalyst in the production of proteins, so it is indispensable for creating such an important building material at all stages of the formation of the fetus. In addition, magnesium contributes to the normal flow of nutrients between the placenta and the baby. Lack of magnesium content during pregnancy can result in heart defects or musculoskeletal system for the fetus.

After the birth of a child in women begins a period of lactation. Breastfed sour cabbage requires careful use. The fact is that in the first six months of life in a newborn baby, the digestive tract is not well adapted to full functioning, therefore, against the background of the cabbage used by the mother, the child may experience painful intestinal colic and stool failure.

After the baby reaches 6 months of age, sauerkraut in a small amount with HB will be useful for the child's body. It is believed that this product improves the discharge of milk, its quantity and fat content increases. It is necessary to introduce cabbage into the diet of a nursing mother, including sauerkraut, carefully and only if neither she nor the child has any allergic reactions to this product, and there are no digestive disorders or diarrhea.

See more on the benefits of sauerkraut in the video below.