Overeating is not the primary cause of obesity, according to scientists, who point to more effective weight loss strategies.
According to a viewpoint published in The American Journal of Clinical Nutrition, the root causes…
Sauerkraut, a form of fermented cabbage, has been popular throughout Central Europe for hundreds of years. Sauerkraut combines one of the healthiest foods there is (cabbage) with one of the most beneficial and time-honored food preparation methods ever used (fermentation).
According to the Institute for Integrative Medicine at the University of Witten in Germany, sauerkraut is one of the most common and oldest forms of preserving cabbage and can be traced back as an important food source to the fourth century B.C.
What is it that’s so special about fermented vegetables and foods? Fermentation simply refers to an ancient technique and perseveration method that naturally alters the chemistry of foods. Similar to cultured dairy products like yogurt and kefir, sauerkraut’s fermentation process produces beneficial probiotics that are now linked to improvements in immune, cognitive, digestive and endocrine function.
People have been using fermentation to preserve valuable vegetables and other perishable foods for long periods without the use of modern-day refrigerators, freezers or canning machines. Fermentation is the metabolic process of converting carbohydrates, like sugars, into either alcohols and carbon dioxide, or organic acids. It requires the presence of a carbohydrate source (like milk or vegetables, which contain sugar molecules) plus yeast, bacteria or both. The yeast and bacteria microorganisms are responsible for converting glucose (sugar) into healthy bacteria strains that populate your gut environment and help regulate many bodily functions.
Microbial fermentation occurs when the bacteria or yeast organisms are deprived of oxygen (which is why fermentation was first described as “respiration without air” by early French microbiologists that discovered the science behind the process). The type of fermentation that makes most foods “probiotic” (rich in beneficial bacteria) is called lactic acid fermentation. Lactic acid is a natural preservative that inhibits harmful bacteria growth.
First and foremost, sauerkraut’s live and active probiotics have beneficial effects on the health of your digestive tract — and therefore the rest of your body too. That’s because a very large portion of your immune system actually lives within your gut and is run by bacterial organisms, what you can think of as “your gut’s bugs” that live within your intestinal flora. Microbial imbalances have been associated with enhanced risks of various diseases, but luckily obtaining beneficial microorganisms from probiotic foods has repeatedly demonstrated health benefits in clinical settings.
After eating foods like sauerkraut that provide probiotics, these gut bugs take up residence on the lining and folds of your intestinal walls, where they communicate with your brain via the vagus nerve. They also act like your first line of defense against various harmful bacteria or toxins that enter your body. Some beneficial probiotic bacteria found in sauerkraut and other cultured veggies are more or less permanent residents because they form long-lasting colonies. Others come and go more quickly but still have important anti-inflammatory effects.
As described in a 2009 report published in The Indian Journal of Medical Microbiology, “the use of antibiotics, immunosuppressive therapy and irradiation, amongst other means of treatment, may cause alterations in the gut composition and have an effect on the GIT flora. Therefore, the introduction of beneficial bacterial species to the GI tract may be a very attractive option to re-establish the microbial equilibrium and prevent disease.”
The good bacteria living in someone’s healthy gut environment have been proved to be crucial for lowering the risk of just about every form of acute or chronic illness there is. A 2006 report published in The Journal of Applied Microbiology states that probiotic benefits from cultured foods include lowering the risk of:
This is due to probiotics’ direct and indirect influences on various organs and systems, especially the rate at which your body produces inflammation and controls hormone production. The “good bacteria” and other organisms living within your gut might as well be considered an organ in their own right, because they’re critically important to the health of your brain, hormones, heart, lungs, liver and digestive organs. The latest science tells us that probiotic-rich foods can help:
Sauerkraut is very low-calorie, but as you can see it’s an anti-inflammatory food and is packed with benefits. Besides having probiotics to offer, sauerkraut is a good source of antioxidants and dietary fiber too, thanks to its main ingredient cabbage. Even eating a small amount daily — just several tablespoons — can give you significant benefits and a great source of nutrients, including vitamin K, vitamin C, calcium, potassium and phosphorus — and of course probiotics too. As an added bonus, the proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases absorption of their various vitamins.
One reason you might want to stick to a smaller serving? It’s a bit high in sodium (with about 20 percent of your needs in every ½ cup serving) considering sea salt is one of the main ingredients, although real sea salt has its own set of benefits and sauerkraut’s perks definitely still outweigh this point.
Microorganisms present in sauerkraut, including those of the lactobacillus bacteria genus, essentially “feed” the good bacteria in your gut, which improves digestive health. Research shows that within sauerkraut, lactobacillus plantarum is the predominant LAB bacteria strain that’s born during the fermentation phase.
We still have a lot to learn about the exact types of beneficial bacteria that grow within cultured foods, but for the first time, a 2003 report published in The Journal of Applied Environmental Microbiology demonstrated the complex ecology present in sauerkraut fermentations. This provided new insights into the complex bioprocess of vegetable fermentations.
Brine samples were taken from four commercial sauerkraut fermentation tanks over a 100-day period in 2001. A total of 171 phage isolates, including at least 26 distinct phages, were observed within the sauerrkaut. In addition, 28 distinct bacterial host strains were isolated and identified as LAB bacteria strains. These host strains included Leuconostoc, Weissella and Lactobacillus species
Because they can help lower the presence of toxins, inflammation and bad bacteria living within your digestive tract, probiotics bacteria are beneficial for reducing symptoms like irritable bowel syndrome (IBS), constipation (yes, they help you poop!), diarrhea, bloating, food sensitives and digestive disorders. We often hear that probiotic yogurt is one of the best foods to eat for better digestion and preventing illnesses, but non-dairy cultured foods like sauerkraut have the same effects.
In the process, sauerkraut and other fermented foods help you better absorb nutrients from the food you’re eating, regularly go to the bathroom and even help manage your appetite, thanks to their effects on hormones.
Although most people don’t realize it, the gut is your biggest immune system organ, and sauerkraut’s probiotics play a major role in regulating gut health. Beneficial bacteria can educate and support the immune system by controlling certain immune cells and preventing autoimmune reactions. Probiotics also control inflammation, which is a central feature of so many diseases facing us today.
Recent scientific investigations have supported the important role of probiotics as a part of a healthy diet that can provide a safe, cost-effective and natural approach that adds a barrier against many types of microbial infections. Research has shown that probiotics can be effective at fighting diarrhea, antibiotic resistance, Clostridium difficile colitis, various infections, inflammatory bowel diseases, constipation and even cancer. Lactobacillus rhamnosus strains have been proven beneficial on intestinal immunity and can increase the number of IgA and other immunoglobulins cells in the intestinal mucosa.
Autoimmunity — one of the root causes of inflammation — is a state in which the body attacks its own tissues because it suspects that it’s being harmed by an outside “invader,” whether this is a food you’re sensitive or allergic to, toxins from household and beauty products, poor quality air and water, and so on.
Sauerkraut’s beneficial probiotics help increase and regulate NK cells, which are nicknamed “natural killer cells,” that control the body’s inflammatory pathways and take action against infections or food allergy reactions. This, in turn, can lower your risk for developing virtually every chronic disease there is, from heart disease to cancer.
It’s not hard to image how our brain and digestive systems are connected — think of the last time you felt “sick to your stomach” or had butterflies in your belly from being nervous. Researchers are still learning about the fascinating and intimate relationship between your gut and brain, especially how this relationship is actually bidirectional, or a “two-way street.” It’s not just that your mood can affect your digestion, but it turns out that the health of your digestive system can also affect your nervous system, brain function and moods!
All of this is possible because of the vagus nerve, one of 12 cranial nerves that helps form the primary channel of information between the nerve cells in your intestinal nervous system and your central nervous system in your brain. Communication via the vagus nerve is impacted by the various populations of bacteria in your gut. Depending on what kind of bacteria are present in different proportions within your gut, different chemical messages can be triggered that impact your ability to learn, remember and sort information.
Probiotics found in sauerkraut can help produce and release important digestive enzymes and digestive substances that collaborate with the chemicals in your brain. These include various nutrients like vitamins and minerals that are needed for proper neurotransmitter function and cognitive processes.
Your brain literally needs to digest nutrients well — including amino acids and fatty acids — in order to produce hormones like serotonin or dopamine that regulate your moods. Probiotics help produce “happy hormones” and combat the effects of stress on your body, so sauerkraut might even be able to assist you in feeling more optimistic, having more energy and getting a good night’s sleep.
As you can see, the state of your gut health directly affects the way you think, feel, act and view the world! Because probiotics found in sauerkraut help regulate various hormonal functions, they can have a positive effect on your cravings and appetite control. Studies now even link intake of probiotic-rich foods with a lowered risk for obesity and easier weight loss.
Aside from the numerous benefits that sauerkraut’s probiotics offer, its main ingredient cabbage also has a lot going for it. Cabbage is a disease-fighting vegetable all on its own. Cabbage is among a group high-antioxidant foods and cruciferous vegetables known for being powerful cancer-fighting foods.
One reason cabbage and other cruciferous foods have protective effects is because they supply various antioxidants and dietary fiber. Cabbage has phytochemicals, including sulfer compounds, isothiocyanates and indoles. In laboratory settings, these have shown protection against cancerous cell formation and have positive effects on lowering inflammation. Sulforaphane, a particularly potent member of the isothiocyanate family, is capable of increasing the body’s production of oh phase-2 enzymes that can help fight free radical damage.
Although most sauerkraut is made from white or green cabbage, some varieties use purple cabbage too. Purple cabbage has its own class of special antioxidant properties called anthocyanins. These flavonoid phytochemicals, which are what give blueberries and wine their deep colors too, have strong antioxidant activities that help fight cardiovascular diseases, cancer and cognitive disorders.
Sauerkraut is native to Eastern Europe, especially places like Germany, Poland and Russia where cabbage is considered a staple ingredient, even the “quintessential vegetable.” Sauerkraut, which means “sour cabbage” in German, first made its way over to the Unites States in the 1700s. It’s been said that immigrants coming over to the Americas at this time on ships carried sauerkraut with them on their long journeys because the fermentation process was able to preserve abundant amounts of harvested cabbage and also provide important nutrients.
While fermentation might sound like a complicated process, it’s actually something that’s been practiced for thousands of years in one form of another in nearly every ancient population on Earth. Fermenting foods stops them from spoiling quickly, which is why it’s been a tried-and-true method for using up available vegetables, fruits, grains and legumes for thousands of years around the world.
For example, beneficial kefir is a cultured dairy product first created in Eastern Europe thousands of years ago, miso and natto are fermented soy products stemming from Japan, and kimchi is a traditional fermented Korean staple side dish. Fermentation is also used to make all types of yogurts that have “live and active cultures” and in the production of beer, wine and some sourdough breads too (where yeast converts sugar to carbon dioxide). Some records show that ancient Chinese populations were pickling (fermenting) types of cabbage over 2,000 years ago.
Source : https://draxe.com/sauerkraut/