Sauerkraut means sour cabbage in German, and that is literally what it is. The cabbage is finely chopped and fermented using bacteria. This gives it its distinct sour taste while the lactic acid produced during the fermentation process creates beneficial bacteria. These bacteria help to stop the growth of other, harmful bacteria in your body. Historically, fermented foods were valuable as a way of keeping foods fresh for long periods when there was no refrigeration. Many people associate sauerkraut with German and East European dishes where it is typically a side dish. However, it has become a firm international favorite. It is also a source of nutrients that offer many significant health benefits.
Age-related macular degeneration and cataracts affect people as they get older and are common causes of blindness. A diet rich in anti-oxidants can eliminate dangerous free radicals that cause healthy cells to mutate. Sauerkraut is an excellent source of antioxidants. Lutein and zeaxanthin are essential carotenoids found in cabbage and other green leafy vegetables. They are vital for eye health because they are both located in the macula – lutein is in the macular pigment and zeaxanthin is found in your retina, and they help to protect central vision.
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