Another case where fermentation isn't a bad thing
My wife just took me to Jessup's popular Blob's Park for the first time to celebrate Fasching, and they had some pretty good sauerkraut, served along with tasty Weisswurst and a bunch of other options. I'm looking forward to going back. (It was particularly good recovery food after 21 miles in the morning -- vote for a more sane running schedule here.)
It's with interest, then, that I read an article today about sauerkraut's positive qualities.
From the article:
Similar to yogurt, the fermentation process makes cabbage healthier and more digestible than the plant in its raw form. When not fermented, cabbage contains goitrogens that can block the production of thyroid hormones, which are essential to proper development of our cells. During fermentation, goitrogens are eliminated and produce an increased level of B vitamins, including vitamin b12 – a key supplement for vegans.
For the next study in this field, I strongly suggest funding a look at the effect of accordion playing and shoe slapping on dexterity in aging humans.
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