Posted on 04/13/2017 11:07:47 AM PDT by nickcarraway
Fat is far more satiating than carbohydrates. Carbs, especially non-calory dense complex carb foods, may fill you up “physically”, but satiation is a different story. Honestly, we eat way too much in general. People feel uncomfortable with a mild sensation of hunger, but that is actually our optimal state. Get used to periodic, 12-16 hour fasts, and you will find that feeling physically full is neither comfortable nor beneficial.
Want to lose weight? It’s easy, at least for most people. Get rid of all cheap sugars, intermittently fast, get satiated via animal fats, eat smaller portions, and don’t snack. There is no need to be a slave to the sensation of feeling physically full.
The side benefit of this is that you give your digestive system plenty of time to rest and heal. You don’t get that, if you are constantly putting it to work. Digestion is a necessary evil, in that it is very expensive in terms of energy, and quite damaging. You have to eat to survive, and to be healthy. But you don’t have to do it all the time. Nor do you have to do it until you feel physically full.
Unfortunately, all the sausage and corned beef smothered by the sauerkraut will negate the benefits.
I do....fried in bacon grease cabbage with jalapeño sausages.
The way to eat kraut is:
1. Ensure it is naturally fermented. If it’s on the shelf at the store, it is NOT. Naturally fermented kraut is refrigerated.
2. Never cook it. You kill all the probiotc benefit.
Eat it as a side dish, cold or room temp. Same as naturally fermented pickles.
My wife makes good Kimchi occasionally. Mostly she makes some sort of Thai pickled Chinese cabbage (Napa cabbage?) with salt, rice water, bean sprouts and chopped up Thai hot peppers. May have garlic - what doesn’t? Only takes a couple-three days to turn sour if put in a warm place. I love it.
Pork rib roast braised with the Sauerkraut and served with buttered mashed potatoes. I am drooling now.
What’s really good that we had yesterday from a farmers market is white asparagus.
Thanks for that suggestion for a natural healing food.
I just made this “Sauerkraut Chowder” last week. I use only 4 oz of cream cheese instead of 8 oz and I add a teaspoon of Liquid Smoke. Absolutely delicious.
http://www.food.com/recipe/sauerkraut-chowder-96499#activity-feed
I’ve been getting Ba-Tampte garlic dill pickles which are fermented. They are good.
I just got a bag of their sauerkraut, which I believe is also fermented - no vinegar listed as an ingredient.
Here in CA we have Bubbies pickles and kraut, naturally fermented.
And now some specialty producers are emerging, “Napa this that and the other” etc.
They all cost more than stuff “pickled” with vinegar. And all have less salt too.
Far superior food...
Family has been eating Sauerkraut long before it became ‘trendy’, mostly because we are of German descent and love the taste. It’s always served at holiday meals and big family events.
Interestingly just read an article showed that 2 ozs of Sauerkraut has like 100x more probiotic bacteria than like 100 over-the-counter capsules from your health food store
Just made with too much salt. In a big crock sprinkle a few tablespoons every 4” or so. Also I never eat store bought kraut without rinsing it first.
One of my favorite meals is Pork Steaks with Sauerkraut and Barley.
cabbage and noodles..with a little onion and butter and salt and pepper...
That sounds really good. But I would want to add some more veggies, chopped carrots and/or celery maybe.
Oh no, now kraut is going to get stupidly expensive. Stay away from my kraut you health hippy idiots.
drain your sauerkraut....sauté some diced onion in butter on the stove top...add your sauerkraut and fry it up...add plenty of caraway seed and believe it or not, some salt....hmmmmmm..and if you have some polish kielbasa, all the better...
“A Reuben is a good way to use it,”
Exactly what I was thinking!!
Has anyone tried the canned or bottled Sauerkraut that’s sold in grocery stores?
I’m thinking that’s going to be on my Easter lunch list!!!!
Since this is the Telegraph, I have to say that the Brits are a little behind on this one. Fermented vegetables have been “a thing” for a few years now. Williams-Sonoma has been selling artisan fermentation crocks, kits, etc. for some time. The local sources hipster butchers sell locally grown versions.
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