Studies conduced in Poland and the United States observed higher rates in breast cancer among women that came from Poland, a 30% increase. When comparing their diets, a significant change was in the amount of fermented cabbage that was consumed. In the United States, these women consumed one-third less, approximately 10 pounds of sauerkraut as compared to more than 30 while in Poland for the year.
It seems like the glucosinolates in the sauerkraut have an anti-cancer activity and the ability to strengthen the immune system to fight off cancer by decreasing the amount of DNA damage and cell mutation. Sauerkraut also blocks unregulated cell growth.
Eating more raw sauerkraut is found to strengthen the immune system and significantly reduce breast cancer risks. A study published in 2012 in the Nutrition Cancer shows that the consumption of cabbage and sauerkraut is connected to reduced breast cancer incidences somehow controlling the estrogen production which has been considered a breast cancer risk.
Besides lowering cancer risk, this study shows how beneficial eating raw sauerkraut can be on the body strengthening the immune system and creating benefits including improvement in digestion, balancing the gut flora, reducing allergies and creating an environment where health and positive changes can be attributed to simple changes in the foods we eat.
Make sure that your sauerkraut is raw and not cooked or pasteurized . Cooking destroys many of the health benefits. Raw sauerkraut contains lactic acid and living probiotic microorganisms that are destroyed if pasteurized or other canned sauerkraut is used.
You can make you own by adding salt to raw organic cabbage or buy it in your health food store. It’s easy and a fun afternoon project for the kids.