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Superhealth Benefits of Sauerkraut -- Issue #40
October 13, 2013
IN THIS ISSUE:
Superhealth Benefits of Sauerkraut
Many cultures around the world have been eating versions of raw cultured sauerkraut for thousands of years. They are a naturally preserved living superfood for the digestive system that not only taste amazing, but have many beneficial superhealth properties.
1) Acts as a Digestive Aid - Eating sauerkraut is the preventative approach to maintaining health at its root in the digestive system. Incorporating unpasteurized lacto-fermented vegetables into the diet on a daily basis makes for excellent digestion and regular bowel movements. Our ability to digest the foods we eat keeps us in top shape for preventing acute and chronic illness and disease.
Sauerkraut helps to restore healthy bacteria needed to convert nutrients, vitamins and minerals from the foods we eat. If you've had a history of antibiotic use or are currently on antibiotics, supplementing your diet with some good old fashion culture from raw fermented veggies is highly recommended to restore a healthy balance of micro-flora.
"Anti-biotics" (which translates as "anti-life") kill ALL bacteria in the gut, the good as well as the bad. This results in an overgrowth of yeast, called Candida albicans, which can cause a variety of symptoms including fatigue, poor memory, intense food cravings, gas, loss of sexual desire, bad breath and indigestion.
Making Your Own Sauerkraut
When you make raw cultured sauerkraut you are in fact concocting a vessel full of enzymes, lactobacilli and an alkaline reactive food source... a powerhouse of nutrition for your stomach, intestines, organs and entire body.
You can buy high quality raw cultured sauerkraut at many health food store locations, but there is nothing quite like making it homemade. If you are new to the process of culturing vegetables, there is a learning curve, but it is fairly simple once you get down some basic techniques.
Why Make Your Own Sauerkrauts?
You can ferment a variety of vegetables, not just cabbage. It usually takes between 4-10 days at 70 degrees F. You are basically pickling the ingredients and this results in a slightly different look and taste.
Sauerkraut Starter and Recipe EbookCultured Vegetable Starter - Body Ecology
This is a highly effective culture starter created by Body Ecology and is used to ferment sauerkraut using the following bacteria:
Lactobacillus plantarum Lactococcus lactis ssp. lactis Lactococcus lactis ssp. cremoris Lactococcus lactis ssp. diacetylactis Leuconostoc mesenteroides ssp. cremoris Lactobacillus kefyr Non-GMO dextrose as a carrier (consumed during fermentation)
Each box contains 6 packets which can be used to make 6 gallons of cultured vegetables.
Thanks for joining me on my fortieth edition of Superfood Evolution! If you would like to subscribe or tell a friend click here.
Until next month...
Here's to your Superhealth!
All information in this ezine is the personal view of the author and is for educational purposes only and not intended as medical advice, diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.
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