Thu, 01 Jan 2009
Sauerkraut Juice is good for the gut

The therapeutic benefits of Sauerkraut and Sauerkraut Juice have been recognised for generations, but its origins, which happened quite by chance, are less well known. Over 2000 years ago, Chinese labourers working on the construction of the Great Wall of China were fed nothing more than rice and were suffering badly from nutritional deficiencies. To supplement their meal, they tried pickling some cabbage in rice wine. Not only did the concoction add variety to their meal, but it overcame their nutritional problems. 

The recipe eventually made its way into Europe where Germans quickly adopted it as a favourite, naming it Sauerkraut which is German for 'Sour Cabbage'. Apart from having an agreeable flavour, it was obvious that Sauerkraut also contained therapeutic benefits that aided digestion. It became common practise for German children to be fed Sauerkraut to purify their intestines, and even today, many European doctors recommend Sauerkraut in the promotion of healthy juvenile development.

Sauerkraut is made using nothing more than cabbage, 2-3% salt and spices. It is then left to ferment naturally from bacteria contained in the cabbage. Throughout the fermentation process a microbiological breakdown of carbohydrates produces lactic acid, which is what scientists have found to be so beneficial in aiding digestion and regenerating the body's intestinal flora.

Sauerkraut Juice is the resultant liquid from the fermentation process, and can be drunk daily to boost the digestive system.

• The benefits of Sauerkraut Juice.
• Improves digestion and regenerates intestinal flora.
• Restores and protects the liver.
• Assists in the absorption of ferrous compounds.
• Assists the elderly and children in balancing hydrochloric acid deficiency.

Sauerkraut Juice can also be particularly beneficial for diabetics. Because carbohydrates are destroyed during the fermentation process, Sauerkraut Juice is very low in carbohydrates and the lactic acid content aids in the metabolism of carbohydrates in other foods. Fermentation also increases the availability of minerals such as potassium, calcium and magnesium.

For more information contact hilde@asohm.com.au