11. Sauerkraut
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Probiotics found in sauerkraut may prevent cancer. Ascorbic acid and glucosinolates, which are present in very high concentrations in it, have been proven to have the ability to slow down the pace of DNA damage to body cells and prevent the cell mutation that frequently leads to malignant growths.
Because too much salt can impair the vegetable’s ability to fight cancer, sauerkraut is often grown on soils with low salt content. To preserve the probiotics and compounds that fight cancer, they should be consumed raw or steamed.
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