In addition to the addiction to sauerkraut, which is found in a considerable number of consumers, the suddenly flared up and irresistible craving for this product can be explained by other reasons. Among them - vitamin deficiency, errors in nutrition, inflammation of an infectious nature and some others. Read more about this later in the article.

White cabbage

• Belonging to priority crops in the diet, white cabbage is good in any form:
• Fresh
• pickled;
• pickled;
• stew;
• boiled (as part of the first courses);
• fried;
• for a couple.

Did you know? Sauerkraut is able to retain almost all vitamins and micro and macro elements for a long time. This her ability lasts for six months, or even 8 months.

Chemical characteristics

The widespread demand for white cabbage is explained by a weighty and harmonious set of nutrients that are contained in it. The tables show the quantitative values ​​of substances significant for human health that are present in the chemical composition of white cabbage - in three main gastronomic conditions.

Vitamins and Minerals:

The benefits and harms of sauerkraut

• Such a rich vitamin and mineral nutrient set determines a wide range of qualities that are beneficial to the human body and helps to solve problems with:
• diseases of the gastrointestinal tract;
• dysbiosis;
• giardiasis;
• with increased concentration in the blood of "bad" cholesterol;
• atherosclerosis;
• gout
• toxicosis in pregnant women;
• mastitis;
• gestational diabetes;
• low potency;
• poor metabolism;
• stressful situations;
• hangover syndromes.

• However, sauerkraut, with all its undoubted useful qualities, should be used with caution or completely abandon this vegetable with:
• individual intolerance
• cholecystitis;
• pancreatitis;
• tendency to heartburn;
• increased pH of gastric juice.

Why pulls on cabbage

If we exclude a completely understandable craving for a favorite product, then an intolerable desire to taste sauerkraut can be explained:

• vitamin deficiency;
• malnutrition;
• low acidity of gastric juice;
• immunocompromised;
• the consequences of poisoning the body.

Avitaminosis

It is caused mainly by a deficiency of ascorbic acid in the body (vitamin C), as well as a lack of certain other vitamins and shows symptoms in the form of:

• fatigue;
• pallor of the skin;
• frequent manifestations of colds;
• insomnia at night and sleepiness during the day;
• the appearance on the body of small hematomas due to the fragility of capillaries;
• increased bleeding from the nose and with injuries;
• severe headaches and joint pain;
• myalgia.

Gastrointestinal problems

Inflammatory processes in the gastrointestinal tract lead to an imbalance in the acid balance in the direction of lowering the acidity of the gastric juice. A person has an increased need for acidic products that make up for an insufficient level of hydrochloric acid production in the body.

In most cases, reduced acidity is provoked by gastritis and degeneration of the gastric mucosa, which is a harbinger of peptic ulcer. In addition, excessive acidic cravings are often caused by problems in the activity of the bile ducts and liver.

Important! When fermenting in cabbage, tartonic acid is formed, which is not found in fresh vegetables. This acid not only prevents the formation of new fat in the body, but also breaks down old layers, which is undesirable for thin people, but very useful for obese people.

Poor nutrition

An unbalanced diet, an inadequate diet, depleted in the absence of essential vitamins and minerals, very often provokes an increased tendency to consume acidic foods, including very often sauerkraut. Poor diet, often lead to diet for weight loss, built on the reception of the same products.

In addition, I really want sour often to people who, in the pursuit of a healthy diet, exclude many foods from their diet. This, of course, contributes to the overall healing of the body, but significantly impoverishes the palette of tastes available to taste buds.

As a result, signals are sent to the brain with the requirement to enrich the taste variety of the diet with the help of something acidic or spicy.

For this, cabbage can not only ferment, but also pickle. A similar process occurs when indigestible food is consumed, when acidic foods are called on to help the body.

Infectious diseases

When inflammatory processes occur in the human body caused by an infectious effect, this leads to an increase in temperature. In the process of combating this problem, the body produces interferon, for which it requires an increased amount of ascorbic acid, which is not enough in this situation.

As a result, the patient has a pronounced need for sauerkraut as a proven source of vitamin C.

In addition, even if an infection, which has not yet led to visible symptoms of a cold, enters the body, the body can preventively “request” a fermented product to suppress the source of infection.

Important! It is strongly not recommended to add acetic acid to the fermentation of cabbage. The process of ripening should occur in a natural way and a certain amount of time.

Often, an acute need for sauerkraut is caused not at all by love for this popular product, but by other reasons provoked by malnutrition or external factors in the form of infections. In most cases, small but regular portions of ordinary sour cabbage radically help solve the problem.