Sauerkraut juice, a healthy panacea
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Sauerkraut, although a typical dish of German and Eastern European cuisine, has been around for a long time. The myth has been circulating that the Chinese survived it while building the Great Wall. In the eleventh century it arrived in Eastern Europe together with Genghis Khan. Germans and Dutch soon got to know it too.
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In the Netherlands it was taken on the ships because it could be very well preserved during a long voyage and because it appeared to prevent scabies among the sailors. But sauerkraut turns out not only to prevent scabies. It is good for a lot of ailments, especially stomach and intestinal problems. An overview.
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To make sauerkraut, a cabbage is fermented with salt. After the fermentation, a lot of water has been extracted from the cabbage. This water mixes with the fermentation products to produce an acidic drink rich in vitamins and minerals.
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45 minMain dishRed cabbage, mild olive oil, quinoa plus, forest outing, lemon, sesame oil, soy sauce less salt, Bio Today tahini white in pot, tap water,grilled red cabbage with quinoa salad -
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Vitamin C in the first place but also not to be neglected amounts of vitamins A, K and B. The mineral of which we find the largest amount in sauerkraut juice is sodium but many other, physiologically important Minerals are also present. The sauerkraut itself and its juice thus provide the body with many nutrients that help it strengthen itself and make the immune system more resilient.
Digestive Aid
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The process in which sauerkraut is made is called lacto-fermentation. Cabbage contains a bacteria known by science as "Lactobacilli plantarum".
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The fermentation process ensures that both the cabbage itself and the juice are teeming with this bacteria. It is the exact same bacteria that is present in our intestinal flora and that keeps our digestive system and intestines healthy. These bacteria protect the digestive system against other parasites such as e.coli, salmonella and an overgrowth of candida.
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5 minDrink without alcoholbananas, cool fresh apple-pear raspberry juice, Soy drink vanilla,soy fruit shake -
20 minMain dishsauerkraut, sticking potato, liquid baking product, half-to-half minced, Spice meatballs, pineapple, olive oil, liquid baking product,gratin sauerkraut dish with minced meat -
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15 minSide dishsweet potato, soft goat cheese, egg, spring / forest onion,stuffed sweet potato with egg
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As far back as traditional medicine, sauerkraut and its juice have been used to help with a variety of digestive problems. For example, it has been used to relieve stomach pain or relieve constipation. The high content of lactic acids present in the sauerkraut itself and in the juice helps to break down proteins in the digestive system.
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It also became known as a great remedy for hangovers. According to alternative healers, it would relieve the stomach, relieve headaches, and eliminate alcohol intoxication from the stomach and intestinal mucus and detoxify the liver.
Healthy carbonated juice against cancer?
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In the fermentation process from cabbage to sauerkraut, a group of substances is created that can slow the growth of cancer cells. These substances are called isothiocyanates. We also find these substances in both the juice and the cabbage. In 2002, a group of Finnish researchers published a report in The Journal of Agriculture and Food Chemistry, which found that these isothicyanates from sauerkraut in test-tube and animal studies prevented cancer cell growth.
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Of course, further research is needed to know whether this would also work in humans, but we do know that the same substances also occur in broccoli and Brussels sprouts. Two vegetables that have long been known to be good for our health.
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Sauerkraut is tasty anyway. So why not put it on the menu more often? The claims about a possible cancer prevention may not be sufficiently proven. But everyone seems to agree on the beneficial effect on the stomach and intestines. Are you really not in the mood for a weekly portion of sauerkraut on your plate? Then a glass of sauerkraut juice can be done on time and was sufficient. Tasty!
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20 minSide dishEggs, lettuce, parsley, olive oil (extra virgin), tarragon vinegar, salt and freshly ground pepper,lettuce with egg dressing -
15 minSmall dishbaking flour, peanut oil, flat leaf parsley,ar'nabit mi'li -
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