Colorectal cancer has become the top cause of cancer-related death in people younger than 50, pointing to need for better research and early detection.
I think they mean heat-canning/jarring, which sterilizes it and destroys a lot of the probiotics in it to make it shelf-stable. Room temp sauerkraut is still good for you, just not as good as the less-processed stuff that requires refrigeration.
I think they mean heat-canning/jarring, which sterilizes it and destroys a lot of the probiotics in it to make it shelf-stable. Room temp sauerkraut is still good for you, just not as good as the less-processed stuff that requires refrigeration.
Correct!
The probiotics (live, good bacteria) are effectively dead in these. You get some benefits due to the metabolites left over but it’s less than ideal.