Keywords
sauerkraut
lactic fermentation
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Abstract
Sauerkraut is a cabbage product that originated in ancient China and is now consumed worldwide. Sauerkraut is made through lactic acid fermentation, and it has been associated with a variety of health benefits, including antioxidant, anti-inflammatory, and anticarcinogenic properties. However, individuals with high blood pressure, histamine sensitivities, those prescribed MAOIs, or those who are immunocompromised should consider avoiding sauerkraut due to its high sodium and histamine content, possible food safety risks, and potential interaction with MAOIs.
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References
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