THIS INGREDIENTS IS THE BEST PREVENTIVE AGAINST STOMACH CANCER
Did you know that regular consumption of a certain ingredient can save you from getting stomach cancer, one of the most deadly forms of malignant diseases?
This ingredient is always on the table – fresh during the summer and during winter it is often pickled. If you thought of cabbage, you are not wrong!
Pickled cabbage, also known as sauerkraut, is an ingredient which is the richest source of vitamin C. Sauerkraut is extremely nutritious and healing. It has always been valued, especially as a remedy. It is known that the navigator James Cook fed his crew with sauerkraut for prevention of dangerous diseases.
100 grams of pickled cabbage contains 20 mg of vitamin C, then, vitamin A, folic acid, magnesium, iron, phosphorus, calcium, potassium, sodium, and protein. It is an excellent source of vitamin B12, and therefore it is especially recommended for vegetarians.
Pickled cabbage can be sued for treating diabetes, gout, burns and inflammation.
Red cabbage is up to 7 times more healing than the regular one, and its color indicates that it contains anthocyanins.
The thing that makes pickled cabbage different from the fresh is that is containing probiotic bacteria. Pickled cabbage is fermented food that is naturally rich in probiotic cultures.
Besides being tasty, pickled cabbage is extremely healthy. It contains phytonutrients that protect the body from cancer of the stomach.
Here is a list of pickled cabbage’s health benefits:
– It soothes stress
– Strengthens the immune system
– Rejuvenates and protects the skin from sun rays
– It has beneficial actions on digestion organs, stomach and intestines
– Reduces elevated cholesterol
– Helps in the process of forming red blood cells because it is rich in B12
– Improves mood
– Helps in the process of discharging harmful toxins from the body
– It helps build bones
Method of preparation of pickled cabbage at home:
– 15 kg of cabbage
– 0,5 kg of sea salt
– 6 bay leaves
– 1 tablespoon of pepper grains
– Several pieces of quince, because of the yellow color
– Cumin, anise, grapes or apples (optional)
Method of preparation:
Arrange a row cabbage in plastic barrel, and then add salt and spices. Continue the arrangement until you spend all cabbages. Finally pour water until the cabbages not covered well and finally close the barrel.
First keep cabbages at room temperature until pickled. You need to wait one month until this process is done. Move the barrel in a cool place, for example in the basement.