Raw, fermented foods packed with health-promoting probiotics and have been staples of the human diet for centuries. Sauerkraut is the probiotic king. It is is the superior source of LIVE probiotics and enzymes, and due to its pre-digested state brought on by the fermentation process, these nutrients are highly bioavailable to the body.
Dr. Joseph Mercola sent a sample of his homemade sauerkraut off to a lab and reported the findings of probiotics saying, “We had it analyzed. We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.”
This incredible discovery means that just 2 ounces of homemade sauerkraut has more probiotics than a whole bottle of 100 count probiotic capsules. One 16 oz. jar of sauerkraut is equivalent to about 8 bottles probiotics!
The numerous benefits of fermented foods are undeniable. They’ve been a staple of the human diet for centuries. Many people know sauerkraut as a traditional topping for a hot dog. But it is so much more than that. Did you know that in the 18th century, sailors ate sauerkraut on long voyages to prevent scurvy, a disease caused by vitamin C deficiency? Also, Chinese laborers building the Great Wall of China (more than 2000 years ago) ate shredded cabbage fermented in rice wine.