Great Lakes Kraut
11 Clark St.
Shortsville, NY 14548
585-289-4414
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for immediate release
November 2, 2005
NEW STUDY TOUTS SAUERKRAUT’S CANCER FIGHTING STRENGTH
EATING FOUR OR MORE SERVINGS OF SAUERKRAUT PER WEEK DURING
ADOLESCENCE LESSENS BREAST CANCER RISK BY 74 PERCENT
Bear Creek, Wis.––A traditional dish and now a favorite of health-conscious individuals across
the U.S., sauerkraut is again taking the limelight for its extraordinary health benefits as a recent
study indicates that sauerkraut may reduce the risk of breast cancer by up to 74 percent.
The study, led by Dorothy R. Pathak, Ph.D., of the University of New Mexico, set out to
determine why the risk of breast cancer nearly triples in Polish women who immigrate to the
United States. After comparing hundreds of Polish women to Polish-born U.S. immigrants, the
researchers concluded “increased consumption of cabbage/sauerkraut foods in adolescence
and adulthood may be an important primary prevention for breast cancer.” More information
about the cancer fighting properties of sauerkraut is available at www.krrrrispkraut.com.
Of the women observed in the study, those who ate four or more servings of sauerkraut and
cabbage per week during adolescence, both favorites in Polish cuisine, were 74 percent less
likely to develop breast cancer than those women who ate 1.5 or less servings of sauerkraut per
week. The study also found that older women could still gain a level of protection from cancer by
increasing their sauerkraut consumption in adulthood.
“This is just one of many recent studies showing that sauerkraut is truly a healthful food,” says
Ryan Downs, co-owner of the Great Lakes Kraut Company, the largest producer of traditionally
fermented sauerkraut in the world. “Other studies have shown that sauerkraut fights all forms of
massy tumor cancer, including cancer of the lung, colon, prostate, breast, and liver. It’s also
been shown to manage digestive problems like irritable bowel syndrome, and may work to
prevent heart disease.”
According to Downs, the recent studies about the healthy attributes of sauerkraut are causing
sauerkraut to become a popular and contemporary ingredient in today’s cuisine. “People are
now trying sauerkraut in a lot of different ways––they no longer see it simply as a hot dog
topping,” says Downs. “People have sent us sauerkraut recipes for everything from sushi to
salads. Check out the recipes at our web site, www.krrrrispkraut.com.”
Great Lakes Kraut is the largest sauerkraut producer in the entire world. With manufacturing
facilities in Bear Creek and Shiocton, WIs., and Shortsville, N.Y., Great Lakes Kraut
manufactures America’s leading brands of sauerkraut, Silver Floss and Krrrrisp Kraut––the
official sauerkraut of Lambeau Field. For more sauerkraut information and recipes, log on to
www.krrrrispkraut.com.
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Note to editors: To arrange an interview with Ryan Downs, or to request more information
about the health benefits of sauerkraut, please contact Sheree Rogers at
920.435.9800 or srogers@beinfused.com. |
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