Fermented cabbage
Cabbage is one of the most commonly eaten vegetables worldwide. It is likely to have been fermented in rice wine in Korea as far back as 37 BC. This is long before James Cook used sauerkraut and citrus fruit to keep scurvy at bay. Home made is far better than shop bought.
Microbes
Some shop bought varieties are heat treated and so may contain little or no microbes. Certain strains of lactic acid bacteria (LAB) found in fermented cabbage (L. Plantarum and L. Brevis) are resistant to breakdown by stomach acid. 28 different strains of LAB have been found in preparations of fermented cabbage - a lot more than you find in a supplement.
- Thiamine B1,
- Riboflavin, B2
- Niacin, B3
- Vitamin B12
- Folate
- Vitamin U
- Vitamin C
Vitamin U
In 1951 research showed that Vitamin U (S-methylmethionine) was useful for the management of gastrointestinal ulcers. It has also been shown to be useful in reducing inflammation and fibrous scarring as well as being an anti-oxidant.
Vitamin C
Ascorbigen is a substance similar to Vitamin C. Both are found in fermented cabbage and have been shown to reduce DNA damage in cells. Saukrauts containing lower salt contents have higher vitamin C levels as do summer krauts.
- Detoxification of heavy metals
- Weight loss
- Better blood sugar control
- Depression
- Atherosclerosis
- Reduced blood fat levels
- Better absorption of Zinc and Iron
- Better digestion of cereals and legumes
Kimchi
Kimchi originates from Korea and consists of fermented Chinese cabbage with added ingredients such as anchovies, pepper, garlic and spices. People who don’t eat meat are at risk of vitamin B12 deficiency. However studies shows that vitamin B12 was not deficient in elderly Koreans eating plant based diets that included Kimchi.
How much cabbage?
In one study eating 7-10 gms was shown to be good for digestion and to combat constipation. This dose is also useful to combat obesity and to detoxify from heavy metals. The anti-diabetic and cholesterol effects of Kimchi were shown to be particularly effective in those who had bad levels to begin with and this effect was dose-dependent. As little as a teaspoon full a day of fermented cabbage is of benefit, but probably a cup (around 340 gms) per day would have the best effects. Eat Cabbage every day!
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Action Plan Introduce your life to probiotic foods. Start slowly as those of you that have a poor intake of probiotic foods may experience the Jarisch Herxheimer reaction or ‘die off’. Think of starting with Dr Ese Powders. Once you have reached a normal dose then begin to introduce the fermented foods. If you are returning from ill health start slowly. Fermented and cooked cabbage may be better than raw if you have gut dysbiosis. This is because fermented cabbage is effectively part digested for you and cooked cabbage is easier for your body to assimilate if you have the wrong gut microbial balance. Ideally you should be aiming for some type of fermented food with each meal. |
Conclusion
Cabbage! What's not to love! A probiotic, prebiotic, anti-inflammatory, detoxifying food. As little as a teaspoon a day will have positive benefits for your health.