Stay Healthy with Sauerkraut
Shared by Dr. Anthony Vasile
I grew up in Lancaster County Pennsylvania. If you look what it is known for you would most likely see that there are a lot of Amish that settled in the area. There were horse and buggy’s that would go past my school on a regular basis. One of the cool parts of the area was a farmers market called Green Dragon open every Friday. It was an interesting cultural experience because most of the vendors spoke Pennsylvania Dutch. They made many types of unique food but one that sticks out the most is sauerkraut. I remember seeing them make 50-gallon drums full of it. It was a big staple for many people because it can be jarred and saved throughout the year.
Sauerkraut is one of my favorite foods and growing up I would always cook it and mix it with mashed potatoes. At the time I didn’t realize I was not getting the full benefits that the sauerkraut had to offer. This is because it was cooked. Cooking sauerkraut destroys the living organisms, probiotics, that make it such a fantastic, fermented food for your health.
Sauerkraut has been shown to help with bowel issues. I attached a research article showing the benefits of sauerkraut helping the symptoms of Irritable Bowel Syndrome.
I am sharing a simple recipe how to make sauerkraut yourself. It may sound intimidating but it is easy. The bacteria do most of the work. I encourage you to give it a try and explore other kinds of fermented foods. The more variety of them we can incorporate into our diet the healthier and more diverse our gut microbiome will be resulting in a healthier you. A great book to learn how to make many different kinds of fermented foods is called “The Art of Fermentation” by Sandor Ellix Katz. It is loaded with valuable information and I highly recommend it. If you try something new that you like please share it with us.
Click here for printable recipe!
Dimidi E, Cox SR, Rossi M, Whelan K. Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients. 2019; 11(8):1806. https://doi.org/10.3390/nu11081806
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