Everyone knows it's great on a bratwurst, but Sauerkraut is also a versatile, healthy ingredient that can add flavor to many dishes.
Bear Creek, WI (PRWEB) October 16, 2007
With football season under way, hungry fans are topping their bratwursts or hot dogs with Sauerkraut. However, the big game should not be the only occasion to consider eating Sauerkraut.
"The truth is, Sauerkraut is the kind of food we should be eating all year long," says Ryan Downs, co-owner of Great Lakes Kraut Co. "Everyone knows it's great on a bratwurst, but Sauerkraut is also a versatile, healthy ingredient that can add flavor to many dishes."
Research tells us the health benefits of Sauerkraut are too good to ignore. Highly publicized scientific studies like those done by researchers at Michigan State University and the University of New Mexico show that chemical compounds in Sauerkraut and cruciferous vegetables in general offer the body improved cancer-fighting abilities.
The American Cancer Society estimates that one-third of all cancer deaths are related to poor diet and inactivity. With October designated as National Breast Cancer Awareness Month, this should bring attention to the importance of evaluating women's diets. A diet high in cruciferous vegetables, like cabbage (Sauerkraut), cauliflower, and broccoli, may significantly reduce the risk of certain types of cancer.
Cruciferous vegetables contain plant compounds including flavonoids, isothiocyanates, indoles, and sulforaphane that have been shown to modulate cancer cell growth and development. Studies have further indicated that when cabbage is fermented into Sauerkraut, these cancer-fighting benefits may be enhanced.
Low in carbohydrates, with no fat or cholesterol, Sauerkraut delivers flavor without any of the unwanted sugars or fats. There are many contemporary Sauerkraut recipes-like Tangy Trio Bean Salad-that provide the health benefits of Sauerkraut. To access more Sauerkraut recipes, visit http://www.sauerkrautnews.com.
Silver Floss and Krrrrisp Kraut Sauerkraut, winners of the ChefsBest™ Award as America's best-tasting Sauerkraut, are manufactured by the world's largest Sauerkraut producer, Great Lakes Kraut Co. LLC, Bear Creek, Wis. With processing facilities in Bear Creek and Shortsville, N.Y.--the best cabbage-growing regions in the world--the company combines modern technology and four generations of Sauerkraut-making expertise to produce the country's leading brands. Silver Floss canned and jarred Sauerkraut is found in the canned vegetable section of grocery stores in the East, South, and Midwest. Krrrrisp Kraut refrigerated Sauerkraut is located in the meat department at grocery stores nationwide. For more information about Great Lakes Kraut and its award-winning brands, visit http://www.sauerkrautnews.com.
Tangy Trio Bean Salad
- 2 cups frozen French-cut green beans
- 1 can (15 oz.) chickpeas, drained
- 1 can (15 oz.) red kidney beans, drained
- 1 cup drained Krrrrisp Kraut® or Silver Floss® Sauerkraut
- 1/2 cup chopped red bell pepper
- 1/2 cup fat-free raspberry vinaigrette
- Salt to taste
Cook green beans according to package directions. Drain; rinse with cold water. In large bowl, stir together cooled beans and all remaining ingredients. Serve immediately, or refrigerate overnight to blend flavors.