Hi Bobby,
'Thinking about you.
Dr. Weil says that you can rinse the salt off the sauerkraut:
http://www.drweil.com/drw/u/id/QAA281235
Quote:
The friendly lactobacilli created in the fermenting process by which cabbage is transformed into sauerkraut aid digestion, increase vitamin levels, produce a variety of beneficial enzymes and promote the growth of healthy flora throughout the digestive tract.
And in a study published in the October 23, 2002 Journal of Agricultural and Food Chemistry Finnish researchers reported that fermenting cabbage produces compounds known as isothiocyanates, shown in laboratory studies (in test tubes and animals) to prevent the growth of cancer. T
here's no evidence, yet, that these compounds have the same effect in humans, but we do know that isothiocyanates occur naturally in broccoli and brussel sprouts, vegetables which appear to be protective against cancer.
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Mari