This Vegetable Is The Best Prevention For Stomach Cancer And Other Gastric Problems

Probably you don’t know this and that’s why we inform you that if you regularly consume just one food, it could save you from getting a stomach cancer, one of the most deadly forms of malignant illnesses.

So, this cheap and easy available vegetable, that is always around you is actually the cabbage.

You may or may not have heard about the healing properties of the cabbage, but, one thing is for sure, this vegetable has the most powerful healing properties.

Gastric Problems

auerkraut has great healing properties that go beyond the healing properties of many other plants.

Just 100 grams of raw sauerkraut contains 20 mg vitamin C. It also contains folic acid, vitamin A, magnesium, phosphorus, iron, calcium, sodium, protein, potassium, sodium, and fiber. It’s an amazing source of vitamin B12, hence it is strongly recommended for vegans and vegetarians.

Sauerkraut is original fermented food rich in probiotics.

Besides being very tasty, sauerkraut is very healthy because it contains phytonutrients that protect the body from a stomach cancer. That is why it’s usually recommended by doctors and people with digestion problems and sensitive stomach, in general.

Here we present the most powerful healing properties of sauerkraut:

– Strengthens the immune system
– Lowers the high levels of cholesterol
– Helps in excretion of a harmful substances from organism
– Relieves stress
– Heals skin that is damaged by an excessive exposure to UV rays
– Improves mood
– Helps build bones
– Helps formation of red blood cells due to its rich content of vitamin B12
– Has a beneficial effect on the bowels, the stomach and generally the digestive organs.

Here is what you need if you want to prepare sauerkraut at home:

– 15 kg cabbage
– Six laurel leaves
– 5 kg of salt
– 1 tablespoon peppercorns
– Quince pieces to yellower color
– By your choice: caraway, lovage, apples, fennel, or grapes

Preparation:

First thing you should do is to sliced the cabbage and then, arrange a layer of the sliced ​​cabbage in some plastic barrel. Then, put the salt and the spices. Do the same thing with the rest of the ingredients. Pour them with water till it covers the cabbage and seal it tightly.

Until it sours it should be kept in a room temperature, which will take about a month.

In the end it should be moved to a cooler place, like a basement or something similar, and kept at a temperature of not more than about 5 degrees.