Saturday, March 23, 2013

A Super Way to Get Your Good Bacteria, Vitamin C and Vitamin K in One Food.

Nutritional deficiencies are significant with those with celiac or gluten sensitivity diseases. And many have had to take antibiotics and the bio film of the digestive system is an unhealthy mix of organisms and needs to be coaxed back to health. I recommend eating nutrient dense foods and here is a food that has lots of vitamin C and K, good for prevention of illnesses and probiotics.

I know, when I mention that super food is Sauerkraut, many of you will turn up your nose.
But I'm going to tempt you to try home made or naturally fermented Sauerkraut found at health food stores. I recently started making some at home and find it easy. I find it quite sweet with a slight hint of sour. If it's too sour one could rinse it off a bit. But not too much because you don't want to wash away the good bacteria.

And you can even make chocolate cake from it!

Linda Joyce Forristal, CTA, MTA writes in her article on the Weston A Price Foundation web site called
Sauerkraut: The Miracle Cabbage :

With winter upon us, I think it's a good time to talk about sauerkraut--one of man's most ingenious ways of enjoying the garden bounty during the months when fresh fruits and vegetables are unavailable. In my mind, the miracle of sauerkraut is that the brine does not have to be inoculated with bacteria for the process to work; the best sauerkraut is made simply with shredded cabbage and salt that is magically inoculated with atmospheric bacteria.

According to Harold McGee, the author of On Food and Cooking: The Science and Lore of the Kitchen, the ideal salinity for sauerkraut brine is 2.25 percent, with temperatures between 65-70ºF. These conditions produce the best environment for a bacterium called Leuconostioc mesenteroides to grow and produce lactic acid. When the acidity of the brine reaches about 1 percent, another bacterium, Lactobacillus plantarum, takes over to finish the job. The end result is tangy, crunchy bits of cabbage to top off a sandwich or round off a heavy meal.
A new book on sauerkraut, A Passion for Sauerkraut: The Humble Vegetable for Good Health by Sam Hofer, (Hofer Publishers, Saskatoon, Saskatchewan, Canada, 2001) is full of interesting sauerkraut lore and fascinating recipes, including one for Sauerkraut Chocolate Cake!

The recipe can easily be doubled.

Sauerkraut, from Nourishing Traditions published by New Trends- Promotes Weston A Price philosophy.

1 half a head of cabbage shredded ( I use the food processor)

1 TBsp of sea salt.

1 tsp caraway seed (optional)

4 TBsp of whey ( optional, if used, use 50% less salt)

Crush or pound the cabbage with a meat hammer with the salt until there is a little bit of liquid. Transfer to a mason jar that can be sealed and punch down the cabbage so that it is covered with a layer of liquid. It should be at least 1 inch below the opening of the jar. Seal and leave at room temperature for 4-5 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.

Best of all sauerkraut is nutrient dense and has a strong reputation for preventing illness. With the erosion of our soils and the gradual decline in the nutrient levels in our foods, it's always best to look for nutrient dense foods.

Read more about it's use for preventing illness and death here.

To your health
Dr. Barbara

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