Fight Food-Borne Infection With Sauerkraut
by Robert Rister
Kraut cannot be made sour with soaking the cabbage in brine, so the finished product
is always high in salt. Souring cabbage concentrates potentially carcinogenic nitrites in
the early stages of picking, but these disappear within thirty days (and they can be
washed out of the kraut that is eaten before it is pickled). It does not reduce vitamin
content; in some cases, depending on the exact strain of bacteria fermenting the
cabbage, krauting increases the vitamin content of the cabbage.

Like other foods made from vegetables in the cabbage family, kraut contains the
sulfur-bearing compounds known as isothiocyanates, but the sulfur in kraut fights
infection rather than cancer. Specifically, really sour sauerkraut is especially potent
against the foodborne infectious microorganism Listeria.


About The Author

Robert Rister

Read
with an explanation of their phytonutrient benefits
and
by Diet. Robert Rister is the author or co-author of nine
books on natural health.
When I was growing up on the farm,
May was sauerkraut month. Farm
women would gather heads of
cabbage from their gardens, shred
them, add salt and water, and
ferment them in huge vats wafting
odors that literally could be smelled
for a mile. My mother used to tell me
some of our neighbors stomped vats
of shredded cabbage with their feet
to provide the right bacteria for
fermentation, but I never personally
witnessed this.

Although sauerkraut, literally "sour
cabbage," is thought of as a German
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