Who says you can’t have your cake and enjoy it too? For many of us who are gluten-free, it can certainly be a challenge to find desserts that not only meet our dietary requirements, but please our taste buds as well. As someone who used to look forward to dessert as the highlight of a meal, I am especially selective about my GF sweet treats.
When I came across this recipe for a chocolate cake that featured sauerkraut, I was suspicious but curious enough to give it a try. The fermented and pickled cabbage, sauerkraut is one of those surprising superfoods that offer a host of health benefits. It is an excellent source of vitamin K, as well as a vitamin C and fiber.
According to a June 2006 issue of the Journal of Applied Microbiology , lactic-acid producing bacteria found in fermented foods like sauerkraut improve the health of the digestive tract, reduce the ill effects of lactose intolerance and boost the immune system, making nutrients more available for absorption and synthesis.
Sauerkraut may also reduce the risk of certain cancers. A study published in the Journal of Agricultural and Food Chemistry found that when cabbage is fermented into sauerkraut, isothiocyanates are produced, which may prevent cancer growth, especially in the breast, lung, colon and liver. Other studies, like one conducted by the American Center for Cancer Research, found that Polish women eating larger amounts of sauerkraut, particularly during adolescence, have a lower incidence of breast cancer than those who eat less amounts of it.
A superfood and chocolate cake? Sounded like a winner to me. Read more about it here.
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