{"id":2317,"date":"2017-01-30T13:49:23","date_gmt":"2017-01-30T18:49:23","guid":{"rendered":"http:\/\/ipa.local\/?p=2317"},"modified":"2018-07-04T16:18:33","modified_gmt":"2018-07-04T21:18:33","slug":"2317-2","status":"publish","type":"post","link":"https:\/\/internationalprobiotics.org\/home\/2317-2\/","title":{"rendered":"Cabbage Heads to Front of Health Class"},"content":{"rendered":"
The humble cabbage has outsized health benefits.<\/strong><\/p>\n When steeped in salt and set aside to ferment (sauerkraut<\/a>), the payoff includes probiotic potential.<\/p>\n Take a look at the nutritional goodness in one cup of sauerkraut:<\/p>\n When fermented and stored without excessive heat, sauerkraut<\/strong> also includes probiotic<\/strong> benefits. Other healthful components of sauerkraut are: isothiocyanates<\/strong>, which are thought to prevent cancer growth; indole-3-carbinol<\/strong>, another cancer fighter; and flavonoids<\/strong> which can also be beneficial against heart disease.<\/p>\n\n