Cabbage is one of the rare, if not the only natural foods that a man managed to improve, that is, to increase her nutritive properties through the acidification process. The wealth of potassium, iron, magnesium, sulfur and copper makes sour cabbage very useful for our health.
Cabbage through the process of acidification (fermentation) creates extremely active cobalamin (vitamin B12), which can only be found exclusively in the food of animal origin. For this reason, sour cabbage is an unavoidable food for vegetarians.
Lasting examination affirms that sour cabbage contains a lot of vitamin C (in 100 grams of cabbage there are 50 mg vitamin C). What’s more, sharp cabbage conceals a genuine fortune from pyridoxine (vitamin B6), without which generally proteins would not be utilized by any stretch of the imagination. Likewise, sour cabbage is a rich wellspring of niacin (vitamin B3), which is required for finish digestion, vitality and cerebrum digestion.
It is known that drink from sauerkraut it is recommended as a remedy for digestive problems, as well as a folk remedy for reducing swelling of the joints.
However, it’s little known that juicy cabbage juice is not only rich in vitamin C, it is also a healing drink with a wide range of effects. Experiments have shown that the juice of fresh cabbage successfully treats stomach ulcer and inflammation of the colon. Mixed with carrot juice and beet, the brine is a great drink for those who have calcium deficiency. It is also recommended to drink women in the middle years to prevent the osteoporosis process.
- Improves mood
- It makes the body resistant to stress
- It activates the exchange of substances in the brain
- Helps to create red blood cells
- Stimulates the work of cells and rejuvenates
- Helps strengthen the bones
- It regulates and reduces the amount of fatty substances and cholesterol in the blood
- Strengthens immunity and increases muscle strength
- Contributes to recovery of worn connective tissue