Sauerkraut

Sauerkraut, the best friend your digestive system could wish for!

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Father Kneipp called sauerkraut "the best friend of your digestive organs" He also declared in his famous work Thus Should You Live, published in 1886: "those who regularly partake of sauerkraut will live longest!" This tells us that sauerkraut has a most beneficial effect on our health, staving off old age. But how is this possible?

And a healthy digestive leads to healthy body, which is part of a good Fitness Training Programme

To make sauerkraut, green cabbage is finely shredded, salted with sea salt and seasoned with mustard seed and juniper berries before it is allowed to undergo a natural lactic acid fermentation in clean wooden barrels or special fermentation crocks. The lactic acid in sauerkraut is approximately 20% (D-) and 80% (L+). It is precisely this (L+) lactic acid that so beneficially affects the general digestion, by disinfecting the stomach and colon as well as inhibiting the growth of certain harmful bacteria which cause putrefaction, flatulence and even toxicity. In addition, analyses testify that sauerkraut has a considerable content of mineral salts and trace elements, such as potassium, calcium, phosphorous, iron, copper, plus vitamin C. sauerkraut, like natural, unsweetened yoghurt, also provides (L+) lactic bacteria, the friendly flora for human intestines.

Let us not forget, then, that a copious intake of sauerkraut or sauerkraut juice is most beneficial for our digestion, blood regeneration and the metabolism of the whole system. A daily glass of sauerkraut juice ought to be considered an excellent preventative measure against cancer, gout, rheumatism and premature aging. Dr. Johannes Khul, a famous German cancer researcher, maintains that the lack of (L+) lactic acid in our modern diet is the cause of widespread incidence of cancer.

SAUERKRAUT SOUP

1 lb Sauerkraut
Half a pint of beef stock
2 small onions; chopped
3 slices of bacon
1 tsp paprika
1 tablespoon of tomato paste
Half a teaspoon of caraway seeds
Pinch of salt
2 Potatoes; peeled - grated and soaked
Quarter of a pound of lean, diced ham
2 Beef frankfurters; sliced

SIMMER SAUERKRAUT WITH 3 CUPS of stock for 30 minutes. Saute onions with bacon until golden. Add paprika, remaining stock, tomato paste, caraway seeds and salt to taste. Add sauerkraut, stock and drained potatoes, and simmer for 30 minutes. Add more stock if necessary to make 6 cups. Add the meats and cook long enough to heat through (about 10 minutes).