Considered one of the oldest ways to preserve cabbage, sauerkraut can be traced back to fourth century BC. Perhaps one of the reasons this food item has remained popular is due to its tasty flavour and properties. Overflowing with lactic acid and tyramines, sauerkraut is said to be low in calories and high in vitamins and minerals. Specifically, the fermented foods contains vitamins A, B, C, and K.
The Witten/Herdecke research team analysed data from 139 research papers ranging from 1921 to 2012, mostly from Europe, America and Asia about the benefits of sauerkraut.
Studies pointed out that sauerkraut had “anti-carcinogenic effects”, suggesting it has anti-cancer properties.
Citing research from Penas et al, fermented cabbage was said to provide “highly beneficial antioxidant and anti-carcinogenic compounds”.
Overall, the papers found that “regular sauerkraut consumption can contribute to a healthy digestive flora”.
To minimise the chance of skin cancer developing, try to avoid being out of the sunshine between 10am to 3pm.
This may not be possible for everybody, so wearing wide-brimmed hats and long-sleeved loose-fitting clothes can help keep your skin covered.
Skin cancer is directly caused by the sun’s ultraviolet rays causing DNA damage.
It’ll also help to not smoke, to avoid smoky environments, and to reduce the amount of alcohol you might drink.