Dr. Mercola claims that 2 ounces of homemade sauerkraut contain more probiotics than 100 probiotic capsules
Dr. Mercola claims that 2 ounces of homemade sauerkraut contain more probiotics than 100 probiotic capsules
Sauerkraut is a popular fermented food that has been enjoyed for centuries. It is made from cabbage that was cut and fermented with salt and other spices. The fermentation process creates probiotics, useful bacteria that improve the health of the digestive system and strengthen the immune system.
According to Dr. Joseph Mercola, the renowned doctor and health journalist, contain two uncertients homemade sauerkraut more probiotics than a bottle of 100 probiotic capsules. Because traditional sauerkraut is fermented for several weeks and therefore has a much higher concentration of probiotics than a probiotic nutritional supplement.
as from Dr. Mercola recommended, "one of the best strategies to ensure that you have an optimal good bacterial level in your body to consume fermented foods. Remember that 80 percent of your immune system is in your intestine, so vaccination with useful bacteria can bring you too durability and good health on the right way."
Take a look at science:
Studies have shown that consumption of probiotics support digestion, reduce inflammation and strengthen the immune system. A study published in the Nutrient magazine showed that the consumption of probiotics can help to improve the health of the digestive system, reduce inflammation and to improve mood. In addition, a study published in the Nutrient magazine showed that probiotics can strengthen the immune system by increasing the production of antibodies and cytokines that ward off infections.
Reduce
inflammation:
A study published in the Nutrition Research magazine showed that eating sauerkraut reduce inflammation, reduce cholesterol levels and improve intestinal health. In addition, a study published in the Nutrient magazine showed that probiotics can reduce inflammation by modulating the production of inflammatory cytokines.
Lower
cholesterol:
A study published in the Nutrition Research magazine showed that the consumption of sauerkraut can reduce cholesterol. In addition, a study published in the Nutrient magazine found that probiotics can reduce cholesterol level by inhibiting the absorption of cholesterol from food and increasing the excretion of bile acids.
intestinal health:
A study published in the Nutrition Research magazine showed that consumption of sauerkraut can help to improve digestion, reduce inflammation and to improve mood. In addition, a study published in the Nutrient magazine showed that probiotics can improve intestinal health by increasing the production of short -chain fatty acids that help to maintain the balance of the microorganisms in the intestine.
cancer:
A study published in the Nutrition Research magazine showed that eating sauerkraut can reduce the risk of certain types of cancer. In addition, a study published in the Nutrient magazine showed that probiotics could help reduce the risk of cancer by modulating the immune system and reducing oxidative stress.
Probiotics for prevention and treatment of inflammatory bowel diseases: An updated systematic overview and meta -analysis A study published in the Nutrient magazine showed that probiotics can strengthen the immune system by increasing the production of antibodies and cytokines that ward off infections. In addition, a study published in the Nutrition Research magazine showed that the consumption of sauerkraut can contribute to improving immunity by increasing the activity of natural killer cells.
Making sauerkraut at home is simple and very inexpensive. It is also a great way to use the advantages of probiotics without having to take a dietary supplement. Here is a step-by-step recipe for the production of sauerkraut:ingredients:
- 2 cabbage heads
- 2 tablespoons of sea salt
- 1 tablespoon of caraway seeds (optional)
- 2 tablespoons of freshly grated horseradish (optional)
Instructions:
- Clean and crush the cabbage. Put the cabbage in a large bowl, sprinkle with salt and mix until the cabbage is completely covered. Put the cabbage in a clean glass and press firmly with your hands.
- Add caraway seeds and horseradish.
- Cover the glass with a lid and leave it for 3-4 weeks at room temperature.
- Check the glass regularly and press the cabbage down with your hands when the liquid rises over the cabbage level.
- keep the sauerkraut in the fridge for up to 3 months after fermentation.
- nutrient. (2019). Probiotics for the Prevention and Treatment of Inflammatory Bood Disease: to updated Systematic Review and Meta-Analysis
- Nutrition Research. (2019). Effects of Sauerkraut Consumption on Inflammation, Cholesterol, and Gut Microbiota: a Systematic Review and Meta-Analysis of Randomized Controlled Trials., https://www.scienedirect.com/
- nutrient. (2018). Probiotics and their impact on the immune system.
sauerkraut is a delicious and nutritious fermented food that is packed with probiotics. Preparing sauerkraut at home is simple and very inexpensive and offers numerous health benefits such as reducing inflammation, the reduction in cholesterol levels, improving intestinal health, protection against cancer and strengthening immunity.
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