Raw sauerkraut contains lactobacilli bacteria, one of the better-studied types of probiotics.
Sauerkraut and its juices are made from naturally fermented cabbage. In this ancient method of food preservation, dry salt is added to shredded cabbage, which causes the cabbage to release juice containing lactic acid, preserving the cabbage.
Sauerkraut juice, due to the fermentation process, is rich in natural lactic acid, which inhibits the growth of undesired intestinal bacteria and encourages the growth of good bacteria. This makes sauerkraut juice an excellent choice for treating sluggish bowels and poor digestion. Drinking this tart juice not only benefits your body’s digestive process, but it also acts as a laxative, helping to prevent constipation.
Probiotics are beneficial bacteria that may help improve digestive function, lower your risk for antibiotic-associated diarrhea and possibly help with lactose intolerance, irritable bowel syndrome and inflammatory bowel disease, according to the University of Florida Extension.
A 1/2-cup serving of sauerkraut has about 20 calories, 1 gram of protein and 5 grams of carbohydrates, including 3 grams of fiber, or 13 percent of the daily value. It also provides about 10 percent of the DV for iron and 25 percent of the DV for vitamin C, as well as significant amounts of vitamin K. Fiber helps lower your cholesterol and blood sugar levels and decreases your risk for constipation and other digestive issues. You need iron for forming red blood cells, vitamin C for wound healing and vitamin K for blood clotting.
For Nutritional information and Life Food Programs contact The Naturally Healthy Clinic staff. For this recipe contact Georgina Cyr or click here