Sauerkraut, made from fermented cabbage, is a staple in many European households, and for good reason! Healthy foodies here in Australian are only just starting to pick up on the fermentation trend. Find out why this humble cabbage dish deserves superfood status!
An excess of estrogen in the body can prevent us from losing weight, effect our skin by causing blotchiness and blemishes, and impact our periods, mood and libido. Cabbage naturally contains a phytonutrient that helps with estrogen metabolism, so excess amounts can be excreted from the body.
Gut health is crucial for overall health. The fermentation process creates a host of healthy bacteria for us to consume which improves the ratio of good bacteria vs bad bacteria. Environmental and emotional stressors such as antibiotics, the contraceptive pill and poor diet can all wreak havoc on the levels of good bacteria in our digestive system. A gut full of of healthy bacteria helps with digestion and absorption of nutrients, supports the lining of our gut, improves our immunity, and helps to boost our mood!
Cabbage is a good source of vitamin C and iron. It also calcium and fibre.
The fibre in cabbage attaches to bile salts in the gut, which contain cholesterol. This aids bile salt excretion, helping to reduce cholesterol levels.
Cabbage contains the glucosinolates kaempferol and sinigrin currently being studied for their ability to reduce the risk of cancer development, especially colon, prostate and bladder cancers. Eating cabbage raw, fermented, or briefly cooking it via blanching, sautéing or steaming ensures a higher content of these beneficial nutrients.
The fermentation process actually increases the antioxidant levels naturally found in cabbage, which helps prevent free radical damage to our cells.