Guest guest Posted March 30, 2007 Report Share Posted March 30, 2007 DUNCAN, So RAW CABBAGE is bad for you? Just wondering here. Thanks. Bill ************************************** See what's free at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2007 Report Share Posted March 30, 2007 Thanks Sharon. So confused about raw foods. Bill ************************************** See what's free at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2007 Report Share Posted March 30, 2007 Sorry Elyse, that wasn't me. Dilution of enzymes is not an issue. What might be an issue is that sauerkraut has negative properties that are worse for you than raw cabbage. Still, low doses of uncooked naturally fermented sauerkraut are good too, so ya makes your choice Duncan > > Duncan, > > You mentioned in another post that sauerkraut dilutes stomach enzymes. > Do you think then it's a bad thing to have it. I thought it helped > to have it, but this sounds like it's worse to have it. > > (I tried asking this before, but that's when my e-mail was bouncing so > it probably didn't get through). Thanks, > > Elyse > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2007 Report Share Posted March 30, 2007 Bill, I know it's bad for me! I love cabbage but I get an instant reaction from it in form of severe itching in my ear. Raw broccoli does the same for me. No trouble with raw, fermented or cooked though. Sharon > > DUNCAN, > > So RAW CABBAGE is bad for you? Just wondering here. Thanks. > > Bill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2007 Report Share Posted March 30, 2007 Yes, it can be very confusing. I've read a ton of books about it and there's just so much conflicting information. I personally love raw food and that's most of my diet but then I did a lot of work to get to the point where my system can handle it. If a person has candida, you definitely need to take some enzymes with it and bacteria until you are balanced (or inulin to help bacteria grow). If you're interested in raw food, a really good overview is by Schenk: http://www.bookpublishing.com/ip/includes/target_media/tm_schneck.pdf I think our bodies were meant to eat only raw food but they are just so out of whack with all the junk food and other pollutants that people have a strong reaction to them at the start. Best to just change one meal or snack at a time rather than do a sudden switchover. Many who do raw food eat far too much fruit, dried or fresh and either end up with candida or make it worse. A raw food diet doesn't equal a healthy diet. It's all in the foods you eat. Most also overdo fats like nuts. You need to consume a lot of food too. Fit for Life is an old but useful technique for eating whether you're vegetarian or not and some of the recipes are good for transitioning. Of course the only fruit for breakfast needs to wait until the candida is back to normal. Sharon > > Thanks Sharon. So confused about raw foods. > > Bill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2007 Report Share Posted March 30, 2007 Yes, raw cabbage has negative components that can be neutralized by steaming. Duncan > > DUNCAN, > > So RAW CABBAGE is bad for you? Just wondering here. Thanks. > > Bill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2007 Report Share Posted March 31, 2007 On 3/30/07, Duncan Crow <duncancrow@...> wrote: > Sorry Elyse, that wasn't me. Dilution of enzymes is not an issue. > What might be an issue is that sauerkraut has negative properties > that are worse for you than raw cabbage. Still, low doses of uncooked > naturally fermented sauerkraut are good too, so ya makes your > choice Since I think I am responsible for this information I'd like to make a clarification: I have found two studies, one showing that sauerkraut fermentation eliminates the goitrogens and one that showed it completely activated them. Second, the goitrogens are anti-carcinogenic and are in fact the same things that everyone is cheerleading about being anti-carcinogenic in cruciferous vegetables, so you have to kind of take your pick whether you want to eat them for that benefit or avoid them because they decrease iodine uptake into the mammary or thyroid. My opinion is that it is probably best to eat them in moderation but that an excess is no good. I would use stricter moderation when breast feeding or if you have an established thyroid problem and if you eat them daily I'd make sure you're getting at least the RDA of iodine plus a safety measure of 50% or so. Chris -- The Truth About Cholesterol Find Out What Your Doctor Isn't Telling You: http://www.cholesterol-and-health.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2007 Report Share Posted March 31, 2007 On 30 Mar 2007 10:03:11 -0700, Duncan Crow <duncancrow@...> wrote: > Yes, raw cabbage has negative components that can be neutralized by > steaming. Cooking destroys the enzyme that activates the goitrogens but they can be activated by intestinal flora. The overall effect is that cooking reduces the bioavailability of goitrogens (anti-cancer, anti-thyroid) to 30% of the original value on average. Chris -- The Truth About Cholesterol Find Out What Your Doctor Isn't Telling You: http://www.cholesterol-and-health.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2008 Report Share Posted March 21, 2008 > > Can I add ginger root and fresh parsley to sauerkraut after it is > fermented and keep in the refrigerator? > How long will sauerkraut keep in the refrigerator? > Thank you, Ellen " -) ==>Why not make kimchi instead and use ginger root and parsley in it instead? I wouldn't add them fresh after the sauerkraut is fermented. Sauerkraut without added stuff would last for months in the fridge. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2008 Report Share Posted March 21, 2008 > > > > Can I add ginger root and fresh parsley to sauerkraut after it is > > fermented and keep in the refrigerator? > > How long will sauerkraut keep in the refrigerator? > > Thank you, Ellen " -) > > ==>Why not make kimchi instead and use ginger root and parsley in it > instead? I wouldn't add them fresh after the sauerkraut is fermented. > Sauerkraut without added stuff would last for months in the fridge. > > Bee > Bee, Thanks so much for your answer. I will add them fresh for each serving as I eat my sauerkraut. Also will look into making kimchi. Thanks so much for your time. Gratefully, Ellen " -) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2008 Report Share Posted June 17, 2008 > > Hi all, > > To confess, I have not been doing this part of the program. I went > out and bought the kimchee and sauerkraut - but I hate them. > especially cold. I know we aren't supposed to cook it so sometimes I > can put the food on top to warm it which makes it better. But there > are only some dishes I can fathom eating this with. ==>, I think commercial kimchee tastes bad, but I make it myself and it is delicious. It tastes more like a salsa, without the tomatoes. ==>You can heat sauerkraut, but just don't cook it or overheat it. Then you can have it with butter - yum! Again, I think homemade sauerkraut tastes better. > > So if I'm taking the HCL (actually I take Beta Pepsin which seems to > be much more potent than some other HCL I have been on) is that enough > of a digestive aid? ==>Yes that's okay and it is enough without eating sauerkraut or kimchee. It actually is betaine hydrochloric acid. The best, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2008 Report Share Posted August 2, 2008 I've made lots of kraut. If the liquid was covering the cabbage, I can just about guarantee it's not bad. If it wasn't, then throw it out and try again. Doug > > Doug have you made Sauerkraut before?  If so, is it normal to have something white in the bottom of the jar? Not sure what it is .... wondering if it might be gone bad? > thanks > Maddy > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 Thanks Doug ..... yes, the cabbage was covered with liquid but there is this white cloudy stuff right at the bottom of the jar. This is my first time to make this and don't want to eat something that is not good. Maddy  [ ] Re: Sauerkraut I've made lots of kraut. If the liquid was covering the cabbage, I can just about guarantee it's not bad. If it wasn't, then throw it out and try again. Doug > > Doug have you made Sauerkraut before?  If so, is it normal to have something white in the bottom of the jar? Not sure what it is .... wondering if it might be gone bad? > thanks > Maddy > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 Hi Maddy, I've only made saurkraut once and it had some cloudy white stuff in the bottom. I ate it and had no problem - didn't get sick from it. I just assumed that the cloudy stuff was residue from the probiotic. Maybe someone else can clarify what it is for sure. Hope that helps, > > Thanks Doug ..... yes, the cabbage was covered with liquid but there is this white cloudy stuff right at the bottom of the jar. This is my first time to make this and don't want to eat something that is not good. > Maddy  > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 Maddy: Does it smell good? Does it taste good? Then it's fine. If you know the really really bad stink that comes from rotten cabbage, then you would know if it was bad. The white stuff means that you have an active probiotic culture growing...those are the bodies of the organisms collecting in the bottom. Sometimes when I do lactofermented pickles, they get little white spots all over them, and they are still very good and totally edible. Enjoy, --- nowski Hawthorne, Florida sumar@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 Hi The Sauerkraut smells good and taste good as well so I think it's OK. It's a little tart but otherwise good. I had it fermenting for 2 weeks then today put it in jars in the refrigerator. thanks  .....  you have been most helpful Maddy [ ] Re: Sauerkraut Maddy: Does it smell good? Does it taste good? Then it's fine. If you know the really really bad stink that comes from rotten cabbage, then you would know if it was bad. The white stuff means that you have an active probiotic culture growing...those are the bodies of the organisms collecting in the bottom. Sometimes when I do lactofermented pickles, they get little white spots all over them, and they are still very good and totally edible. Enjoy, --- nowski Hawthorne, Florida sumarfastmail (DOT) fm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2008 Report Share Posted August 4, 2008 Maddy said: > The Sauerkraut smells good and taste good as well so I think it's OK. > It's a little tart but otherwise good. I had it fermenting for 2 weeks > then today put it in jars in the refrigerator. Maddy: That's perfect...sounds like you have a good batch of kraut there! I've been making lacto=fermented veggies and kraut off and on for several years, and I was about to say that I've never had a batch go bad. And then TODAY, of all days, I go to the frig and my batch of cabbage rejuv has terrible black mold all over it and it really stinks. So it can happen. But I would say it is extremely rare and you will immediately know it when it is bad. One hint for those new to fermentation: The SALT is the key. It is salt that guides the fermentation. The lacto-beasties can thrive in a salty environment, while most other " bad " bacteria and yeast can't live in salt water. That being said, the salt levels in some of the recipes are awfully high. But you do need to use SOME salt in every ferment. Come to think of it, I've been so foggy lately, I might have forgotten the salt in this batch that went bad. Go figure! By the way, for you folks up north, daikon radish makes an EXCELLENT ferment! Just keep that idea for later when you are able to eat radishes (since they are a root and not on Bee's diet). You can cut them up in long spears similar to dill pickle spears, put seeds and spices in the bottom of a quart jar, pack the radish spears tightly in the jar, pour over the brine, and they ferment like crazy. Very yummy and good for digestion when you get back to a more " normal " diet and want a good probiotic source. Fermented, --- nowski Hawthorne, Florida sumar@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 Hi , Sorry, but radishes are included on my diet. Not all root vegetables are excluded. Re-check my Candida Diet List on my website. The best, Bee > > > By the way, for you folks up north, daikon radish makes an EXCELLENT > ferment! Just keep that idea for later when you are able to eat radishes (since they are a root and not on Bee's diet). You can cut them up in long spears similar to dill pickle spears, put seeds and spices in the bottom of a quart jar, pack the radish spears tightly in the jar, pour over the brine, and they ferment like crazy. Very yummy and good for digestion when you get back to a more " normal " diet and want a good probiotic source. > > Fermented, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2008 Report Share Posted October 1, 2008 > > Hello, > > Does anybody know where to get unpasteurized organic sauerkraut in the > UK? Hi Petra. You'll get a better respond from other members if you include UK in your subject line. Write the subject like this: Help to find sauerkraut in the UK. Also you posted this message twice. The best, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2008 Report Share Posted October 1, 2008 Thanks Bee, reposted the message. Â Best Petra From: Bee <beeisbuzzing2003@...> Subject: [ ] Re: Sauerkraut Date: Wednesday, October 1, 2008, 3:15 PM > > Hello, > > Does anybody know where to get unpasteurized organic sauerkraut in the > UK? Hi Petra. You'll get a better respond from other members if you include UK in your subject line. Write the subject like this: Help to find sauerkraut in the UK. Also you posted this message twice. The best, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 Your sauerkraut will last almost indefinately in the fridge if you don't put it in a spot where it will freeze. You will know if it gets " killed " if it turns back to blue purple from the pretty red. Pat B From: alex_tunbridge <alex.tunbridge@...> Subject: [ ] Sauerkraut Date: Sunday, January 4, 2009, 7:51 PM Hi All, I have some sauerkraut in the fridge which I made a few weeks ago using red cabbage. DO you think it will still be ok despiote the fact that it has been in the fridge for a few weeks or should I just start a new batch? Regards, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 properly cultured veggies should last at least 8 months in cold storage- awesome, eh? -Sara From: alex_tunbridge <alex.tunbridge@...> Subject: [ ] Sauerkraut Date: Sunday, January 4, 2009, 4:51 PM Hi All, I have some sauerkraut in the fridge which I made a few weeks ago using red cabbage. DO you think it will still be ok despiote the fact that it has been in the fridge for a few weeks or should I just start a new batch? Regards, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 > > Hi All, > > I have some sauerkraut in the fridge which I made a few weeks ago > using red cabbage. DO you think it will still be ok despiote the fact > that it has been in the fridge for a few weeks or should I just start > a new batch? +++It will be fine . Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2009 Report Share Posted January 20, 2009 > > Hi, > I read on Bee's site that sauerkraut is good and there is a recipe, but does it have to be > home-made? I have Eden Organic Sauerkraut that came in a jar (indredients: Organically > grown cabbage, water, sea salt). > > Just wanted to check first and make sure it is okay to eat this. +++Hi Donna G. You do not have to make sauerkraut. There are good ones available. I'm not familar with that particular sauerkraut, but it may be okay. Ensure it has " unpasteurized " on the label, and that the jar is from the fridge at the health store. Bee > > Thanks for your help. > donna g. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2009 Report Share Posted January 22, 2009 ***There is a sauerkraut recipe on Bee's site. Also other fermented foods recipes. You might want to check out the recipe section for other ideas as well. There are some recipes that are not specifically for Candida people, so make sure the ingredients are all allowed for Candida before you try it. Best, Marissa I really like > sauerkraut, I have Nurishing Traditions cookbook and know there is a > recipe in there, has anyone tried making their own? > Thanks > Vida > Quote Link to comment Share on other sites More sharing options...
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