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.
The Secret to Sauerkraut’s Health Benefits: Fermentation 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.  The Many Functional Roles of Trace Minerals Much like how elemental minerals buttress rocks and other solid structures, trace minerals serve as reinforcement for bones, cartilage, and other bodily tissue. While they might appear solid and unchanging, your body’s bone structure is in a constant of repair and renewal. Trace minerals function as the lattice architecture. Calcium, phosphorus, and magnesium are among the primary minerals that keep bones healthy and strong.1 The cellular system also relies on trace minerals to produce red blood cells, also known as erythrocytes, that deliver oxygen throughout the body for energy production. These red blood cells specifically require iron in order to transport this oxygen. Without it, there would be no magnetism, so to speak, to draw in the oxygen, resulting in a total breakdown of the energy creation process.  Raw or Cooked?
Sometimes the nutrition world feels like a land of controversy. I bet you know what I mean, and often find yourself wondering just who or what to pay attention to. There are hundreds of “nutrition experts” (all with conflicting advice), new books each week offering the best diet ever, and friends or family claiming they’ve found the holy grail (and you should try it too). To strengthen your body's ability to fight cancer, you need to eat a ton of raw foods. Here's what I ate twice a day every day: The biggest baddest healthiest salad on the planet! It consists of raw organic vegetables, sprouts, seeds, nuts and homemade dressing. This salad is super healthy, delicious and will fill you up without zapping your energy. I ate this salad every day, sometimes twice a day, during the first few years of my chemo-free cancer battle. |
 
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