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Sauerkraut: Anti-Cancer Food That Restores Gut Flora
Sauerkraut can be an important part of diets designed for healing cancer. Sauerkraut is a German word that simply means sour white cabbage. Lacto-fermented cabbage has a long history of providing benefits for many different health conditions, and now it is proving to be beneficial for cancer. Cabbage, by itself, offers a number of health benefits, but the fermentation process increases the bioavailability of nutrients rendering kraut even more nutritious than the original cabbage.1
In 2005, a team of researchers from Poland and the United states observed a substantially higher rate of breast cancer among Polish women who immigrated to the United States. They compared Polish women who were living in and near Chicago and Detroit with women who were still living in Poland. They observed that the rate of breast cancer was three times higher for the Polish immigrants. They evaluated various factors and concluded that the consumption of lacto-fermented kraut was a possible factor in the different cancer rates. Women in Poland ate an average of 30 pounds of raw kraut each year, while the Polish women in the US were eating approximately 10 pounds per year.2
What are the qualities of kraut that would make it a super food for cancer prevention, and to be included as a part of diets designed to treat cancer? Let’s take a look at some of the science.
Sauerkraut contains high levels of glucosinolates. These compounds have been shown to have anti-cancer activity in laboratory research.
“The observed pattern of risk reduction indicates that the breakdown products of glucosinolates in cabbage may affect both the initiation phase of carcinogenesis -by decreasing the amount of DNA damage and cell mutation -and the promotion phase, by blocking the processes that inhibit programmed cell death and stimulate unregulated cell growth,” said Dorothy Rybaczyk-Pathak from the University of New Mexico.3
Continue reading article or visit Krautlook for more on kraut: health benefits, recipes, and cooking how-to videos.
Article from Health Impact News, March 18, 2014, by John P. Thomas.
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