Guest guest Posted February 2, 2010 Report Share Posted February 2, 2010 > > ----Hello Bee, and moderators, > > ---- Just wondering if someone knew how many carbs are in a cup of homemade sauerkraut with sea salt. I couldnt find it on Fitday.com. What i did find on there was 6.4grams of carbs per cup, but that was cooked and canned, low sodium. +++Hi Caine. 1/2 cup of sauerkraut contains 2.1 grams of carbs, 1.1g protein and 0.2g fat - here's the source: http://www.eddieoneverything.com/lists/how-many-carbs-are-in-that.php > > ---- Oh, i have my first week completed after my slip, i feel good, thanks for all your support. +++Hey, way to go!! You are so welcome for the support! Cheers, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2010 Report Share Posted February 2, 2010 > > > > ----Hello Bee, and moderators, > > > > ---- Just wondering if someone knew how many carbs are in a cup of homemade sauerkraut with sea salt. I couldnt find it on Fitday.com. What i did find on there was 6.4grams of carbs per cup, but that was cooked and canned, low sodium. > > +++Hi Caine. 1/2 cup of sauerkraut contains 2.1 grams of carbs, 1.1g protein and 0.2g fat - here's the source: > http://www.eddieoneverything.com/lists/how-many-carbs-are-in-that.php > > > > ---- Oh, i have my first week completed after my slip, i feel good, thanks for all your support. > > +++Hey, way to go!! You are so welcome for the support! > > Cheers, Bee ---- Hi Bee, and moderators, ---- A couple more Q. ---- First i have a little list of what fats are in 3oz of lean ground beef, yielded after cooking on fitday.com. *Calories-----------------------208.3 *Calories from fat--------------116.3 *Fat-----------------------------12.9g *Sat Fat--------------------------4.9g *Polyunsaturated Fat--------------0.4g *Monounsaturated Fat--------------5.5g *Cholesterel---------------------75.0mg *Protein-------------------------21.6g ---- Can you please tell me how much good fats this has, is it just the sat fat at 4.9g or all of the other fats as well. ---- I have only been using the sat fat count thus far with 4.9g. ---- The calories doesnt list grams, but i assume thats what it is. ---- Note the cholesterel is in milligrams, i guess that .75g, i dont know. ---- Second Q is can i massage all of abdominal area, like below belly button, and to left and right, or everywhere without any trouble. Probably a dense Q, but just wanna make sure. ---- Also may i stretch my abdomen, say if im on floor on belly, just to push up my upper body so it stretches, would that be fine. Or even leaning far back over a couch for ex. Thanx again... Caine... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2010 Report Share Posted February 3, 2010 > ---- Hi Bee, and moderators, > > ---- A couple more Q. > ---- First i have a little list of what fats are in 3oz of lean ground beef, yielded after cooking on fitday.com. > *Calories-----------------------208.3 > *Calories from fat--------------116.3 > *Fat-----------------------------12.9g > *Sat Fat--------------------------4.9g > *Polyunsaturated Fat--------------0.4g > *Monounsaturated Fat--------------5.5g > *Cholesterel---------------------75.0mg > *Protein-------------------------21.6g > ---- Can you please tell me how much good fats this has, is it just the sat fat at 4.9g or all of the other fats as well. +++Hi Caine. After you get the lean ground beef nutrition table, and you change the amount to 3 oz. you must click on the Recalculate button first. Next, you click on Add To Your Food Log which only has the total fat, protein, etc. and calories of course. +++Here's the totals I got: 15g fat 21.7g protein no carbs > ---- I have only been using the sat fat count thus far with 4.9g. > ---- The calories doesnt list grams, but i assume thats what it is. +++Do not be concerned about calories at all! > ---- Note the cholesterel is in milligrams, i guess that .75g, i dont know. +++Don't be concerned about it, since fitday totals the fats correctly when you add them to your Food Log. > > ---- Second Q is can i massage all of abdominal area, like below belly button, and to left and right, or everywhere without any trouble. Probably a dense Q, but just wanna make sure. +++You need to massage mainly your large colon which lays in your body like a loop, which is starts on the left side, goes across underneath your stomach, and down the right side - look up images of your large colon/intestines on the internet so you know where it is located - here's one image: http://www.meb.uni-bonn.de/cancer.gov/Media/CDR0000415499.jpg > > ---- Also may i stretch my abdomen, say if im on floor on belly, just to push up my upper body so it stretches, would that be fine. Or even leaning far back over a couch for ex. +++Don't put your body through those stretches, since you need to directly massage your large colon the way it lies in your body instead. The best, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 > > Hi Bee, > > Thanks for sharing your knowledge on healthy eating and combating candida. I made my own sauerkraut with red cabbage following a receipe from this site but every time I eat I get loads of gas. I've stopped eating it for the time being, is this a common reaction? > +++Hi . Yes, gas is a common reaction to sauerkraut. Maybe have smaller amounts with complete meals. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2010 Report Share Posted May 29, 2010 What I have is an inexpensive set-up which I bought from http://www.therawdiet.com. I think it was under $30.00. The guy also sells on eBay. He also sells Harsch crocks. It consists of a gallon jar with a hole drilled in the top through which there is a water seal gizmo. It also comes with a smaller lid to put inside to keep the sauerkraut (or whatever) below the level of the brine. There is also a grommet which sits in the hole in the lid, and there is also a thing to plug the grommet. It works okay (have used it only once so far), but I think I want to perfect my technique with smaller batches before I go making a whole gallon again. I want to try using more salt and a splash of vinegar next time. Pam Maltzman > I'm curious: what came with your setup? It would be nice to put together a > web page with the available options. I do know condiment cups work pretty > well but I don't have an easy source to point people to. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2010 Report Share Posted May 29, 2010 Not too long ago I was making kraut in a 2Qt Mason jar with the white lid. It got tight, so I tried to loosen the lid. It was very difficult to get loose and when I finally was able to turn the lid it exploded. I had a towel over the lid and jar in case the glass broke. I wasn't expecting the lid to blow off. It broke, too (the lid). The glass jar remained undamaged. I've seen air locks installed in the white lids. How do they do that? Kathleen " Do just once what others say you can't do, and you will never pay attention to their limitations again. " R. Cook ________________________________ From: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2010 Report Share Posted May 30, 2010 Wow. I've never seen a plastic lid that didn't leak air. My guess would be that either it was just cranked on too tight, or stuff from the jar got into the threads and glued it down. I keep mine a bit loose, esp. for the first couple of days, which is when pressure develops. To install an air lock though, all you have to do is drill a hole with a circle saw. The water locks are installed on a rubber tapered cork, and you just press the cork into the hole. If you want to glue it down, you can use silicone sealer. On Sat, May 29, 2010 at 8:16 PM, Kathleen <kathleencsa@...> wrote: > Not too long ago I was making kraut in a 2Qt Mason jar with the white lid. > It got tight, so I tried to loosen the lid. It was very difficult to get > loose and when I finally was able to turn the lid it exploded. I had a > towel over the lid and jar in case the glass broke. I wasn't expecting the > lid to blow off. It broke, too (the lid). The glass jar remained > undamaged. I've seen air locks installed in the white lids. How do they do > that? > > Kathleen > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2010 Report Share Posted May 31, 2010 That was the problem - I tightened the lid day one. The lid breaking apart was better than the glass breaking. Good thing I had a towel over the lid. I've seen the airlocks in the tapered rubber cone on line but can't tell which size to get. Do you know? Kathleen " Do just once what others say you can't do, and you will never pay attention to their limitations again. " R. Cook ________________________________ From: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2010 Report Share Posted May 31, 2010 For using on a lid, it doesn't matter what size you get: you will cut the hole to fit the cork. In fact, you could take the plastic thingie out of the cork and just glue it in a smaller hole on the lid. So my answer is: get the cheapest one. I like the ones like this: http://www.shriverspharmacy.com/index.php?main_page=product_info & products_id=185\ 8 mainly because they are easier to clean (they come apart). Actually from the picture I can't tell if they come with a cork or not: maybe not, since the cork sizes vary depending on the carbouy the wine/beer maker is using. In one of the links someone mentioned using a balloon too. Not a bad idea! I think you might have some bum lids though. The ones I use simply won't break: they kind off bend and deform, but not break. Some plastic these days is really brittle, for reasons I don't understand. I've had several sets of headphones break at the earpieces, and they weren't cheap headphones. Good plastic is well-neigh indestructible unless it gets around too much ultraviolet or heat. On Mon, May 31, 2010 at 8:05 AM, Kathleen <kathleencsa@...> wrote: > That was the problem - I tightened the lid day one. The lid breaking apart > was better than the glass breaking. Good thing I had a towel over the lid. > > I've seen the airlocks in the tapered rubber cone on line but can't tell > which size to get. Do you know? > > Kathleen > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2010 Report Share Posted May 31, 2010 Thankyou, . More pliable plastics are made that way with a highly toxic ingredient. There was an issue about that in the news not long ago. I have to be careful what kinds of plastics I give my parrot due to that issue. Kathleen " Do just once what others say you can't do, and you will never pay attention to their limitations again. " R. Cook ________________________________ From: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2010 Report Share Posted July 30, 2010 > > eating cultured veg's gives me a burning feeling in my throat and causes excess burping. is this a sign that i DONT need to eat them? maybe i have enough stomach acid? i love the taste, don't get me wrong, i just don't like the feeling i'm getting. +++Hi , Try having smaller amounts and ensure it is with a meal, and then maybe you can increase it later on. Bee Quote Link to comment Share on other sites More sharing options...
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