Sauerkraut combines the anti-carcinogenic properties of cabbage with the benefits of lactic acid fermentation. A study conducted at MTT Agrifood Research Finland, which was published in the October 2002 issue of the Journal of Agricultural Food and Chemistry, confirmed the cancer-fighting properties of sauerkraut. Also noteworthy is sauerkraut’s high content of the antioxidants lutein and zeaxanthin, both associated with preserving …