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Lactic acid and fiber sauerkraut improve intestinal flora and help to restore a healthy balance of beneficial bacteria in the gut, thus normalize the gastrointestinal tract. This is important for maintaining normal immune system, reports the Chronicle.info with reference to clutch.ua.
Cabbage contains minerals: calcium, magnesium, iron, potassium. It is worth remembering about the relatively high content of sulfur element, which positively influences the appearance of hair, skin and nails. Studies have shown that isothiocyanates formed during the fermentation of cabbage may reduce the risk of developing tumors. High content in cabbage phytosterols helps to reduce the concentration of cholesterol and enhances its excretion from the body.
Pickled products are not to be confused with canned, prepared with vinegar and pasteurized. With this trade they lose their favor. If the salted cabbage is ready in 3 days, for cooking sauerkraut will take at least a week. And a week is another useful yeast product, healthy food! Besides, low calorie.
Caution should be used for people with high acidity, pancreatitis, exacerbation of gastritis or stomach ulcers. The fiber and sulfur in sauerkraut leads to increased gas-formation, can also worsen the condition of people with chronic colitis. Because of the salinity it is harmful in renal failure and high blood pressure.
Remember that all fermented foods contain a lot of salt, so eat them in large quantities is not recommended. They should be a part (approximately a third) of the daily number of vegetables. This is roughly half a Cup (60-120 ml) pickled vegetables (cabbage) 1 time per day. It is better to eat them in the morning and at lunch. In the cold season and spring regularly add fermentation to your diet.