The endocrinologist explained the desire to eat sauerkraut in winter
Endocrinologist Anna Petyushina explained why you want to eat sauerkraut so much in winter.
In an interview with the Health Mail on Wednesday, January 21, the expert explained that in winter many people are attracted to sauerkraut and other fermented foods, and this is no coincidence. Fermentation is the process of fermentation in which bacteria produce lactic acid. As a result, foods last longer and become a source of probiotics that support digestion and immunity.
It is during the cold season that the body especially needs such products. Sauerkraut is rich in vitamin C, which is more severely deficient in winter, and probiotics help the intestines and immune system cope with seasonal stress. It is believed that the craving for fermented foods is also associated with "gene memory": for our ancestors, pickled vegetables were the main way to preserve vitamins until spring and protect themselves from diseases, notes 360.ru .
In addition to sauerkraut, fermented foods include yoghurts, kefir, aged cheeses, sourdough bread, miso and kombucha. They are useful in moderation, but they should not be abused: excess can cause stomach discomfort, and salty options may be undesirable for hypertension and kidney disease.
On January 8, nutritionist Mariana Jutova said that in winter, foods rich in antioxidants, polyphenols, vitamins and biologically active substances should be added to the diet. For example, citrus fruits such as oranges, grapefruits, and lemons are a source of vitamin C, which enhances white blood cell activity and interferon synthesis.
Earlier, Olga Shuppo, founder and scientific director of the Grand Clinic network of immunorehabilitation, adaptive and preventive medicine clinics, told Izvestia about the benefits of sauerkraut. Sauerkraut is rich in vitamins C, B, K and U, probiotics, iron, phosphorus, potassium, manganese, magnesium, fiber. In terms of vitamin C content, it surpasses even lemons.
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