Multiple Health Benefits from this 'Super Food'

[ElliotB]

In all the research on foods I have done, I have yet to find any one food that has all the health benefits of this superfood, homemade Sauerkraut. It seems that 'everyone' is in agreement that Sauerkraut (homemade only, not store bought which is pasteurized) has no negatives associated with it. Every other food I have researched has positives and negatives - no consensus one way or the other.

I have been eating about 2 cups a day of homemade Sauerkraut for the past month or so. As I am on a high good fat/grass fed meat diet similar to what Dr. Wahls details, the Sauerkraut is an excellent compliment/condiment and I have been enjoying it immensely.

Below are a couple of links to get you started:


Title: Sauerkraut: Anti-cancer Fermented Food that Restores Gut Flora

http://healthimpactnews.com/2014/sauerk ... NEMWO.dpuf
http://healthimpactnews.com/2014/sauerk ... gut-flora/


Sauerkraut offers a spectrum of health benefits

http://www.naturalnews.com/033659_sauer ... efits.html



Probably one of the most interesting fact I have read about Sauerkraut is that the gut (digestive track) is a big part of the immune system and its health is extremely important and ultimately Sauerkraut promotes gut health. Here is some info on that:


5 Quick Tips for Healthy Guts and a Healthier Immune System

http://breakingmuscle.com/health-medici ... une-system

[Scott1]

Hi Elliot,

I am quite interested in this. To date, I have not tried it as I have no control in the kitchen and I need a really good recommended recipe to follow. What exactly do you do to make it? What quantity do I need to make up? How soon after I make it is it ready? Bear in mind I am completely stupid.

Regards,

[ElliotB]

There are numerous recipes online and on Youtube. Here is what I have been doing:

Shred the cabbage using a food processor (most recipes call for using green cabbage, I have just begun experimenting with red cabbage). I use 2 medium sized cabbages at a time which lasts me about a week. You can do more or less. You need 1 tablespoon of salt per head of cabbage. Measure accurately as too much salt makes the sauerkraut taste too salty, too little and the brine won't form). Also, you can shred the cabbage with a knife but it is much easier with a food processor.

Pour a small amount of shredded cabbage in a large pot. Sprinkle in a small amount of salt. Repeat until all the cabbage and salt is used up.

Using a wooden mixing spoon, pound and mix the cabbage for about 3 minutes (you will see the cabbage getting 'wet' - this is normal - this indicates the brine is forming). (Some say to mix for 10-15 minutes but I have found that 3 works.)

Pour the cabbage mixture into a glass bowl. You can use a ceramic container like a slow cooker as well. Compress the cabbage as much as possible - you can use your hand or a large mixing spoon. Cover with a plate (I turn my plate upside down), put a weight on the plate, cover with a towel (optional). You want the plate to cover as much of the cabbage as possible leaving minimal space between the edge of the plate and the edge of the bowl. Within an hour, you should see a brine solution coming up over the edges of the plate.

Leave for 48-72 hours. I suggest you taste it after 48 and if you like the crunch, stop the process at this time. If you prefer it softer, let is ferment another day. Then package the sauerkraut in glass mason jars or a similar container. And refrigerate.


Important. Use 1 table spoon of salt for each average size head of cabbage. You can buy nice plastic measuring spoons at Amazon for about $5 and Costco has a great deal on salt, 4 large bottles for under $20 delivered (off their website) - not sure what the price is in their warehouse.

[CureOrBust]

A little bit of science behind it (not MS specific)

http://www.nourishingtreasures.com/inde ... mentation/

It also contains hints on what to watch out for when choosing the actual salt etc.

[Scott1]

Thanks very much.

I am such a sook when it comes to this stuff.

Regards

[ElliotB]

An acquaintance of mine who I discussed/recommended homemade sauerkraut to just read this book and recommended I read it:

http://www.amazon.com/gp/product/031638 ... ailpages00

It seems the importance of a healthy gut cannot be emphasized enough.

I just ordered it and am looking forward to reading it. If you are proactive with your health, you may want to read it as well.

[NHE]

Dr. David Perlmutter is interviewed about his new book Brain Maker which focuses on the gut microbiome and its effect on brain health, autism, diabetes, obesity, asthma, etc.



His talk is broadcast often on PBS so check your local listings. In his talk he discusses a patient of his with MS who received a series of fecal microbiota transplants. The MS patient is now walking unassisted and is no longer using a cane.

[jerrygallow]

in addition to grass fed meats, do you also eat the three heaping plate fulls of vegetables and greens and berries that Dr. Wahls recommends for daily consumption? She says that when she started eating 3 cups greens, 3 cups color, and 3 cups sulfur, the "magic happened". Though I find most people like to skip that part and jump right to the meat, which she allows (wild caught, grass fed, only). Though I'm not sure that alone is the secret to her success.

I've read that krout needs 2 weeks before it is done. We made some up and it made the house smell terribly. If you don't have enough water, it will turn. The mixture needs to be in water, or you need to pound the ...out of it to get enough juice from it. Thankfully, the health food store here (as well as whole foods), sells the real stuff in jars from a local brinery that does not put anything in it except cabbage, water and salt. It is also organic and un pasturized. But if you get it in the supermarket, they put preservatives in it, which kind of defeats the purpose. I need to go back to eating it, though I'm not a huge fan of the taste.

[chenman]

in addition to grass fed meats, do you also eat the three heaping plate fulls of vegetables and greens and berries that Dr. Wahls recommends for daily consumption? She says that when she started eating 3 cups greens, 3 cups color, and 3 cups sulfur, the "magic happened". Though I find most people like to skip that part and jump right to the meat, which she allows (wild caught, grass fed, only). Though I'm not sure that alone is the secret to her success.
....

I suggest that this is the secret to her success, at least a very important part of it:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2769364/

"... Her MS medications included B complex vitamins, carnitine, lipoic acid, gabapentin, bupropion, baclofen, modafanil, mycophenolate, tolterodine, and minocycline. ... "

Meanwhile minocyline has been shown to be highly effective in stopping MS, i.e.
http://www.medscape.com/viewarticle/852565
Also see older papers by the Calgary group, V.W.Yong...Luanne Metz.
Personally I perfer doxycycline: (much) better tolerablility, better safety profile.
chenman

[ElliotB]

"in addition to grass fed meats, do you also eat the three heaping plate fulls of vegetables and greens and berries"

I was for quite a while, but stopped because I was concerned about the high levels of pesticides I was probably consuming. I recently started growing and harvesting my own vegetables (very limited varieties at this point and in very limited quantities) so my consumption is way down. But frankly I never felt the consumption of large volumes of greens were extremely important as I firmly believe that the bulk of the nutrition in my diet comes from the grass fed meats. But I am not a doctor or a scientist.

"Though I find most people like to skip that part and jump right to the meat... Though I'm not sure that alone is the secret to her success."

You are correct. A LOT of exercise is also a major part of her protocol. The importance of exercise cannot be underestimated, which is IMHO is a key factor.

In addition, I don't believe she recommends taking supplements - I take a lot of them.

Neuromuscular electrical stimulation? Isn't it a fantastic option for someone who has a high level of muscle atrophy. What a great way of waking up tired muscles which would likely in time help lead to a normal exercise regimen which would possibly not have been possible otherwise.


With regard to Sauerkraut:


"I've read that krout needs 2 weeks before it is done."

That is not correct, 2-3 days is all that is needed.

Also you do not need to add any water as the brine is produced by the interaction of the salt with the green cabbage. It is important that you cover it and put a weight on the cover to compress the mixture and keep it under the brine. If your get a 'dry' cabbage, you can a bit of brine (salt water) to bring the brine level to the top of the cabbage. But typically if you add the right amount of salt, this won't be an issue.

"... though I'm not a huge fan of the taste."

There are numerous variations to the basic recipe online that allow you to 'flavor' the sauerkraut. I don't know if you like/liked seeded rye bread but if do, you can add caraway seeds (and other flavorings) to the mixture which changes the taste. I just started making it with caraway seeds and I feel like I am having a deli sandwich whenever I eat it! As I am gluten free, this minor adjustment makes it a real treat for me!


The more I find out about the immune system, the more motivated I am about eating sauerkraut and taking other probiotic supplements. Gut health appears to be paramount. I just received Dr. David Perlmutter's book and am looking forward to reading it.