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November 5, 1932


JAMA. 1932;99(19):1607-1608. doi:10.1001/jama.1932.02740710051016

For many years, sauerkraut has been regarded as a laxative with possibly other important physiologic effects. The laxative action has been attributed largely to its lactic acid content, but partly also to the indigestible portion or crude fiber content. More recently, sauerkraut juice has been popularized with emphasis on its vitamin C content. Gehlen,1 of the Erlangen Pharmacologic Institute, made pharmacodynamic tests with the juice of a commercial product marketed in Germany. The juice had the usual properties—turbidity, characteristic odor, slight greenish color—yielded carbon dioxide and contained yeast and lactic acid bacilli. It was pasteurized and allowed to stand for a few days. The clean, filtered portion, which was used in the tests, had a solid content of 4.9 per cent and ash 1.6 per cent, and the ph was 4.0 (acid).

Gastric administration of from 10 to 20 cc. of this juice generally caused catharsis in cats