Eggs can legally be sold up to a month after the sell-by date, after which they are indeed illegal but still very much edible for another two weeks or so, longer if theyâre hard-boiled and kept in the shell.
Sauerkraut & Sodium. Sauerkraut in bowl with cabbage on cutting board Photo Credit zeleno/iStock/Getty Images. Sauerkraut has some impressive nutritional benefits. Itâs a fat-free, low calorie food, and a good source of fiber, iron and vitamins C and K. As a naturally fermented product, itâs also a probiotic.The bad news is this: sauerkraut is so high in sodium that it should only be enjoyed in small amounts to avoid consuming an excessive amount of salt.hese values give some perspective on the sodium in sauerkraut. One-quarter cup of canned, drained sauerkraut has 235 milligrams of sodium and a 1-cup serving jumps to 939 milligrams.
The fermentation process increases the number of microorganisms dramatically, digesting the cabbage and other vegetables and producing lactic acid. This lactic acid works the same in a jar of fresh sauerkraut as it does in our large intestine; harmful bacteria cannot survive in the acidic environment. When we eat unpasteurized sauerkraut we reap the benefits of absorbing an entire ecosystem into our own internal ecosystem. The lactic acid from the sauerkraut creates an environment where the introduced beneficial bacteria can reproduce and in turn create more lactic acid. Lactic acid also helps digestion at an earlier stageâin our stomach. As we get older, our stomachâs natural secretions of hydrochloric acid decrease.