This fermented cabbage has a unique power:
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It creates bioactive compounds that strengthen the intestinal barrier
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It protects against inflammatory damage that causes “leaky gut”
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It stimulates metabolites that only appear after fermentation (GABA, ILA)
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It keeps the cell junctions of the intestinal wall strong
And the best part: you don’t need to eat large amounts. Just a few spoonfuls a day are enough to transform your digestive health.
Study results are clear:
— Fermented cabbage protected intestinal cells against inflammation
— It outperformed raw cabbage and kept the cellular barrier strong
— Fermentation periods of 10 to 14 days produced more protective compounds
— It prevented toxins from leaking into the bloodstream (leaky gut syndrome)
And it doesn’t just act in the gut:
see continuation on next page
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