Ten Reasons to Eat Fresh Unpasteurized Sauerkraut
- high in digestive enzymes. Enzyme rich foods help support the pancreas and increase digestive strength.
- one of the best ways to establish various beneficial lactobacilli cultures (and others) in the digestive tract. It is a less expensive alternative to probiotic supplementation.
- very high in naturally occurring lactic acid. Lactic Acid helps maintain a healthy acidity in the large intestine – an environment that is hostile to parasites and yeast but comfortable for good bacteria.
- very high in vitamin C, a powerful antioxidant.
- helps to maintain the acid/base balance of the body – especially useful for toxic, acidic conditions.
- highly recommended for healing candidiasis (Candida Yeast overgrowth.)
- high in acetylcholine, a compound known to regulate the bowels, calm the nervous system, improve sleep patterns, and lower blood pressure.
- contains dithiothiones, indoles and sulfur, all of which are recommended by the National Cancer Institute for cancer prevention.
- supplies the body with easily assimilated, predigested nutrients. Most people who ordinarily experience difficulty digesting cabbage or other raw vegetables, have no trouble eating small amounts of Unpasteurized Sauerkraut.
- helps to regulate blood sugar levels making it useful for hypoglycemic and diabetics.
The above statements have not been validated by Health and Welfare Canada and are not intending to diagnose or prescribe. It is compiled from the books below. See a health care professional. Healing with Whole Foods by Paul Pitchford; The Body Ecology Diet by Donna Gates; The Cultured Cabbage by Kaufmann & Schoneck; and Conscious Eating by Dr. Gabriel Cousens.
