At the Creative Health Institute, where I was once director, meals always included regular and VegeKrauts. We also used VegeKraut as on salads and sandwiches, in vegetable V8-type smoothies, and even as an ingredient in recipes for raw soups and stews.
I saw many people with serious health issues such as cancer or diabetes experience dramatic improvements when they began eating more raw pre and probiotic-fermented plant-based foods, especially Dr. Anns VegKraut.
Dr. Ann Wigmores VegeKraut
- 1 green cabbage
- 1 purple cabbage
- 6 carrots
- 1 sweet red onion
- 1 tablespoon lemon juice or rejuvelac
- Optional Seasonings to taste (garlic, cayenne, herbs, caraway seeds) – optional
- Finely chop cabbage, saving outside leaves. Chop carrots and onion.
- Place vegetables into a large bowl or crock pot.
- Mix in optional seasonings.
- Cover the top outside with cabbage leaves. Place a large plate and weight on top (we use a large stone). Press down to remove air from Kraut.
- Leave at room temperature for 3 days or until it is sour enough for your taste.
- Place the Kraut in a glass jar with a lid and refrigerate. It will keep up for several weeks.
- Eat a ½ cup serving a day with meals and enjoy the wonderful flavor and nutritional benefits of this wonderful food!
Some of the benefits associated with eating raw VegeKraut, sauerkraut, and fermented foods are:
Powerful immune system boosters
VegeKraut and Sauerkraut are packed with enzymes, vitamins, phytonutrients, and minerals. For centuries it has been used as an immune booster by people living in colder climates.
VegeKraut & sauerkraut contains lactic acid bacteria and photochemical—beneficial byproducts of fermentation that help increase the body’s immune system. This can lead to decreased occurrences of several ailments, such as colds or other respiratory diseases. A healthy immune system prevents the development of common colds, skin problems that require treatment by a dermatologist, and weight gain caused by overeating.
VegeKraut & Sauerkraut are a cancer fighters
All Krauts’ are superfoods, with the ability to inhibit and even destroy cancer cells. Studies published in the Journal of Agricultural and Food Chemistry concluded that kraut is a cancer inhibitor. The study discovered that the fermentation of cabbage produced a substance called isothiocyanate, which prevents cancer growth, particularly in the breast, colon, lung, and liver.
The University of New Mexico published a study linking sauerkraut consumption by adolescent females to a reduced risk for breast cancer earlier studies indicate sauerkraut may reduce the risk for other forms of cancer including lung, colon, prostate, and liver.
“We are finding that fermented cabbage is healthier than raw or cooked cabbage, especially for fighting cancer”, says Eeva-Liisa Ryhanen, Ph.D., research manager of MTT Agrifood Research Finland, located in Jokioinen, Finland.
A recent study by the American Center for Cancer Research has found that sauerkraut has a profound effect on preventing and healing breast cancer. Based on reports that breast cancer rates amongst polish women in the United States were much higher than those in Poland researchers set out to find out why. Their answer; the women who still lived in Poland ate significantly larger amounts of sauerkraut especially important while they were in adolescence. The research found that the women who immigrated Americanized their diets and stopped eating as much of the superfood that is sauerkraut thus increasing their rates of breast cancer.
Digestive Aid
Eating sauerkraut is a great way to protect the balance of bacteria in your gastrointestinal tract. Sauerkraut is one of the few foods that contain the bacterium Lactobacilli Plantarum. L. Plantarum is a very dominant strain of healthful bacteria that helps your digestive system in the following ways:
- Boost your body’s immunity by increasing the production of antibodies that fight off infectious diseases.
- Enhance your body’s digestion by producing enzymes that help break down proteins and fats into smaller components.
- A good source of vitamin K and manganese which are both important for bone health and tissue repair.
- Help keep pathogenic organisms like E.coli, salmonella, and unhealthy overgrowth of candida (yeast) in check while creating antioxidants that scavenge free radicals which are cancer precursors
- Converts lactose, which is difficult for many people to digest, into something more easily absorbed by the body.
- By neutralizing the anti-nutrients found in many foods, including phytic acid (found in all grains) and trypsin inhibitors (in soy), new nutrients are created—including omega-3 fatty acids, digestive aids, and GTF chromium.
Wishing you the best day ever, Love and blessings.
Robert Morgan, Naturopath 