4 Reasons You Should Be Eating Sauerkraut
There are no bones about it: Fresh sauerkraut is good for you. The fermenting process that turns cabbage into sauerkraut results in gut-friendly lactobacilli, known to aid digestion, produce a variety of beneficial enzymes, promote the growth of healthy flora throughout the digestive tract, and even increase vitamin levels. Lab and animal studies have also indicated that fermenting cabbage produces isothiocyanates, which may prevent the growth of cancer. While this has yet to be proven in humans, vegetables that appear to be protective against cancer, such as Brussels sprouts and broccoli, also contain isothiocyanates.
If you want to add sauerkraut to your diet, avoid the commercially available sauerkraut, as it is pasteurized and lacks the beneficial bacterial cultures that make it healthful. Instead make your own, or look for fresh sauerkraut in the refrigerated sections of natural food stores, farmers markets and in barrels in delicatessens that still make their own.
One cup of sauerkraut provides about 45 calories, eight grams of fiber and vitamin C. Be aware that it can have plenty of sodium, but rinsing and soaking it in cold water before you eat it can lower the sodium content considerably.
Today’s Health Topics
Editor's Pick
Health Focus
Ask Dr. Weil's Q&A
