TITLE

Sauerkraut Lowers Cancer Risk

AUTHOR(S)
Esko, Edward
PUB. DATE
May 2006
SOURCE
Macrobiotics Today;May/Jun2006, Vol. 46 Issue 3, p30
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The article reports on scientific studies on sauerkraut, a traditional German dish of shredded cabbage fermented in brine. A study in Georgetown University in Washington, D.C. confirmed that sauerkraut can help reduce the risk of cancer because of its chemical indol-3-carbonol, a natural cancer-fighting agent. A certain study conducted by Finnish researchers also found the same results.
ACCESSION #
20712848

 

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