Lightly salted cabbage with carrots, 900g

When cabbage is fermented, bacteria convert sugar into lactic acid, making the product much healthier for those who need to control their sugar levels. At the same time, the remaining substances in the vegetable are not destroyed, and the nutritional value of the product increases. The number of bacteria beneficial to humans in sauerkraut is no less than in kefir or yogurt.

             Lactic acid inhibits the development of harmful bacteria in the intestines and is very useful for people with slow metabolism. The fiber in sauerkraut also accelerates the elimination of toxins and breakdown products and improves the absorption of microelements.

             This product helps reduce cholesterol and blood glucose levels by affecting the metabolism of acids in the liver. Since it is elevated cholesterol levels that contribute to the formation of atherosclerotic plaques in blood vessels, sauerkraut can reduce the risk of heart and vascular diseases and lower blood pressure. Organic acids, which give cabbage a familiar sour taste and smell, have a beneficial effect on the immune system and support health during the cold season, and serve as a source of vitamin C.

             In general, quite frequent consumption of sauerkraut improves your health. The product is rich in vitamin A, calcium, manganese, potassium, and organic acids. Their properties reduce the harmful effects of free radicals that destroy body cells by “oxidizing” them. Skin health and vision also improve.