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Sauerkraut is included in the list of everyday products, is prepared according to different recipes and is very much appreciated for its useful qualities. It has a powerful effect on the body, but its properties do not always coincide with the needs of life systems, so you need to approach the issue carefully and carefully.
Composition and properties of sour cabbage
In its arsenal is a huge amount of vitamins, micro and macrocells. The peculiarity is that in a properly prepared product they can be stored for a very long time, preserving properties almost until spring. During the period of vitamin deficiency and general depletion of the body, sauerkraut becomes an invaluable help in maintaining immunity and maintaining health until the first vitamin greens.
A particularly valuable element is vitamin C, which is contained in large quantities and keeps its composition unchanged for 2 days after the brine is drained. Also included:
- vitamins A, K, PP, B, H, E;
- lutein;
- micro and macro elements;
- glucose;
- arginine;
- tryptophan;
- alanine;
- tyrosine;
- various types of acids, including linoleic and oleic.
These elements cover a significant part of the daily requirement of the body for nutrients, especially vitamin C. Therefore, it is recommended to include acid cabbage in the diet of adults and children with the approach of seasonal flu epidemics and colds, which are transmitted with coughing and sneezing.
Also cabbage is beneficial for:
- endocrine system diseases;
- reduced immunity;
- violations in the digestive tract;
- increases appetite;
- relieves manifestations of toxicosis in early pregnancy;
- compensates for the lack of elements in vitamin deficiency;
- stabilizes the nervous system;
- strengthens the walls of blood vessels;
- removes toxins;
- It has a prophylactic effect for cancer risk.
Of great importance as an additive to the diet in metabolic disorders and accumulation of uric acid in the body.
The benefits of sauerkraut for gout
Previously, only men, from 40-45 years old, were exposed to it. The triggering mechanism was not only a genetic predisposition, but also a commitment to alcohol, spicy, salty, fatty foods, a sedentary lifestyle, and being overweight. Gout was often called aristocratic disease. Over time, she became much younger, stopped paying attention to social differences, and finally reached women in the postmenopausal period. To the list of causes of the disease was added malnutrition and frequent stressful conditions, inevitable in the modern world.
The approach to treatment is only comprehensive, including a serious review of the daily diet. To stabilize and further improve the condition, the following tasks are set:
- weight loss;
- normalization of metabolic processes;
- removal of harmful formations, acids and toxins.
The inclusion of sour cabbage in the menu can help. The main advantage of this product for people suffering from attacks of gout is a large number of vitamins that mobilize the latent forces of the body in the fight against the disease and increase immunity to inflammatory processes in the joints.The product also reduces blood cholesterol, preventing the formation of deposits on the walls of blood vessels and maintaining normal blood flow.
Important: sauerkraut normalizes the intestinal microflora and has a laxative effect.
It is included in a special diet for patients with gout to reduce weight and supply the body with useful substances that are quickly broken down and absorbed under the influence of an acidic environment obtained in a natural way.
Harm and Restrictions
The only condition under which cabbage will cause damage to the health of any person is several tens of times exceeding the norm. With a reasonable approach, there are no hard contraindications. The limitation is a violation of the kidneys, a tendency to regular edema, serious disturbances in the digestive system, in which gas production is increased. In this case, it is observed:
- bloating;
- pain in the stomach;
- nausea;
- heartburn;
- burping.
Such cases rarely occur, especially with the proper construction of a dietary program. In small quantities, the product can be included in the diet 2 to 4 times a week.
Please note: for those who love but cannot eat sour cabbage due to edema, there is a recipe for cooking without salt.
The taste appears due to the natural fermentation of juice based on sugars contained in the fresh leaves of the plant.
Methods for making sauerkraut
There are a great many of them, each housewife tries to bring something personal into the foundation, which is then transmitted as the secret of culinary excellence.
Classic recipe
It includes:
- cabbage;
- carrot;
- salt.
Salt-free recipe
The fermentation process goes well without salt. It is needed to add flavor to the final product. The trick is to add spices such as bay leaf and black pepper. The principle of preparation is the same. excluding salt. You can enter dill seeds, cumin, currant leaf in the recipe.
Such cabbage can be enjoyed even by those who constantly complain of swelling, high blood pressure and a heartbeat.
With gout, cabbage can be eaten, especially when it is fermented without salt. It will benefit and greatly diversify the diet menu.
Video: gout diet
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