Cabbage

Fermenting cabbage into sauerkraut adds a probiotic benefit that fresh cabbage lacks. Sauerkraut combines the glutamine content of cabbage with beneficial microbes from fermentation, providing dual gut-healing benefit. Fermented cabbage in the form of sauerkraut provides both glutamine and beneficial microbes, offering dual gut-healing benefits. Red cabbage is the best plant source of glutamine, well-tolerated even during active gut inflammation, and effective for gastritis and ulcers. Cabbage contains 3.3 grams of carbs and 170 milligrams of potassium per 100 grams. Cabbage can be prepared by steaming, as coleslaw, or in stir salads. Cabbage, especially red cabbage, is the best plant-based source of glutamine and is well-tolerated even during active gut inflammation. A two-food protocol of beef and cabbage covers the highest glutamine sources from both animal and plant kingdoms for comprehensive anti-inflammatory coverage. Beef and cabbage together form a two-food protocol covering the highest glutamine animal and plant sources for comprehensive anti-inflammatory coverage.