Women who live in countries where sauerkraut is eaten on a daily basis such as in parts of Germany and the Ukraine have lower risk of breast cancer. More on breast cancer
Sauerkraut is fermented cabbage. The fermentation process releases high quantities of DIM, di-indolyl metane, a chemical which boosts the immune system and helps prevent cancer.
The fermentation of cabbage is performed by bacteria in the cabbage. It is lactofermentation, similar to making yoghurt. The bacteria multiply massively in this process and make sauerkraut a great pro-biotic, even better in colony count than yoghurt.
Cabbage is in the crucifer family which is associated with less bowel cancer also. It is also recommended for healthy heart diets to lower cholesterol.
