Sauerkraut - useful properties and contraindications

Sauerkraut from our ancestors since ancient times, and now we have their descendants, is one of the favorite foods in Slavic cuisine. Each family can boast of its “author's” recipe for pickling with the addition of apples and other additional components. Moreover, about a hundred variations of its preparation are distinguished. But far from everyone knows about the use and harm of this mess. Therefore, we consider in detail these points, as well as the structure and caloric content of a popularly beloved product.

Cabbage pickles: a historical excursion

Cabbage pickle is an appetizing and healthy pickle procured for the future by almost every grandmother. But do you know the fact that speaks to the aid of this product: during souring, cabbage acquires as many beneficial and important properties as are not typical for raw cabbage. This is due to the safety of submicroelements and minerals, and (as it sounds paradoxical!) The addition of new, useful properties.

This amazing property was noted by representatives of Asia. Initially, they mastered this method of harvesting. From the available evidence, modern mankind has learned that cabbage pickles was one of the main foods that the builders of the Great Chinese Building ate. Therefore, it is impossible to call this dainty truly Slavic dish.

In the absence of refrigerators in our ancestors, it was necessary to store food for a rather long time. And not just to store them, but to save as many different useful substances as possible, in order to saturate the body with such useful microelements in severe winter weekdays. Our ancestors fermented cabbage in large oak barrels, sometimes the number of these containers reached tens of units. Our ancestors even invented a separate holiday - Sergius Kapustnik. It was believed that this dish should be cooked only on the eighth day of October.

Sauerkraut came to the table not only to the Slavs. It has become widespread in European lands:

• the Germans;
• Poles
• Lithuanians
• Romanians and others

Nutrition and structure

Until now, this vegetable has no substitutes in the preparation of many dishes, however, how can sauerkraut help with certain diseases?

Pickled brine relieves hungover syndrome, it also relieves pregnant women of toxicosis. It is useful to eat sauerkraut in the fight against impotence and obesity. Cabbage brine is good for colds and cosmetic procedures.

Salted cabbage - a storehouse of benefits, in particular - ascorbic acid. Its role is undeniable in the daily life of the body. This vitamin strengthens the walls of blood vessels, positively affects the hematopoietic system, is involved in the absorption of iron by the body, and affects the increase of immunity against viral infections. The body's need for vitamin C is constant. And sauerkraut entirely satisfies this need, since one hundred grams of such cabbage replaces 70 mg of ascorbic acid.

Sauerkraut contains the whole complex of microelements and minerals, organic acids, fiber and pectins.

Sauerkraut, in addition to ascorbic acid, contains the following vitamins: E, B1, A, PP, B2, H, U, K., as well as trace elements:

• potassium;
• sodium;
• magnesium;
• phosphorus;
• calcium;
• iron;
• copper;
• iodine;
• zinc;
• chromium.

This complex of vitamins gives the right to consider sauerkraut a real storehouse of longevity, health and beauty. Moreover, in 100 g of sauerkraut contains only 24 Kcal, which makes it a dietary dish.

The benefits of sauerkraut

And now a few words about the benefits of sauerkraut on the body systems.

1. Digestion. Sauerkraut is used in the fight against ulcers of the gastrointestinal tract. However, nutritionists do not recommend using it on a “bare” stomach; it is better suited as a side dish or as an integral component in the preparation of another dish. Sour milk bacteria are involved in maintaining proper intestinal microflora. And thanks to a large amount of ascorbic acid, appetite is enhanced and serves as a mild laxative. Scientifically proven that pickled brine reduces the likelihood of cancer.
2. The heart system. Sauerkraut lowers cholesterol levels, helps dissolve various plaques, normalizes blood circulation, reduces the possibility of strokes and heart attacks, and also prevents various heart diseases.
3. Nervous system. The trace elements contained in this product are a natural source of components that eliminate insomnia, irritability; correct the psychological state.
4. Immunity. Sauerkraut includes ascorbic acid in its composition more than any other citrus fruits. The pickle of this vegetable is an excellent antioxidant, anti-inflammatory and bactericidal in the fight against colds.
5. Cosmetology. Today, cabbage sourdough is widely used as anti-aging masks that can be done at home. They give the skin freshness, rejuvenation, remove toxins and cleanse the pores.

Who should not eat sauerkraut?

Along with a positive effect on the body, this product also has negative consequences. The main disadvantage is sometimes excessive salt content.

This can cause acute heartburn, swelling, and sometimes flatulence.

It is forbidden to use cabbage starter culture in the following cases:

• high blood pressure;
• aggravated ulcer (12-intestine or stomach);
• impaired biliary function;
• renal colic;
• high acidity;
• acute heartburn.

Pros and Cons of Cabbage Pickle

Cabbage brine helps protect the body from dehydration, it is advised to use it to eliminate the "hangover".

Due to the increased content of vitamins, it is used to restore strength, give the body vitality and energy.

Recently it was noticed that sauerkraut is recommended for men after 45 to restore male strength and maintain the general condition of his body in a cheerful state.

Pickled pickle is a great fighter with cancer cells. Regular consumption of sauerkraut reduces blood cholesterol.

Sour pickle also has a positive effect on women's health. With its regular use in food, the general condition of the skin normalizes, the integrity of the nails is restored, and the hairline is strengthened.

Contraindications

It is strictly forbidden to use sauerkraut for these diseases:

• exacerbations of the gastrointestinal tract;
• acute pancreatitis;
• cardiac hypertension;
• the formation of kidney stones and urine.

It is not recommended to drink sourdough in acute heart diseases.

conclusions

1. Cabbage brine, as well as sauerkraut - an indispensable treasury of nutrients, vitamins and minerals.
2. This is a well-proven tool in the fight against many diseases.
3. Sauerkraut is a dietary product that removes toxins and toxins from the body.
4. Sauerkraut is a new step in modern cosmetology towards finding the source of immortality and longevity of the body.
5. Eating cabbage brine can give a head start better than eating citrus fruits.
6. Along with a positive effect on the body, there are contraindications for use, which should not be neglected.
7. Sauerkraut contains more benefits than a fresh analogue.

So, to use sauerkraut or not - it is up to each of you individually. It depends on your overall health and personal gastronomic preferences.

Video: useful properties of sauerkraut