Category Archives: hypothyroidism

What’s So Special About Sauerkraut?

I don’t know about you, but I grew up on southern food which included coffee so strong it would “make you grow chest hair” (as my daddy put it), buttermilk biscuits (YUM!), fried foods like chicken, and desserts like Coconut Cake, Coconut Cream Pie and Lemon Meringue Pie. Oh, and that’s not all. Summer time meant ice cream, ice pops and snowcones, and getting not only a Bismark doughnut to munch on in the grocery store to keep me quiet while my mama shopped (like a white glazed doughnut with a thick cream down the center…looked a bit like a hotdog bun only MUCH tastier!), but candy at the checkout. The holidays brought all kinds of yummy baked goods like Pumpkin Pie, Sweet Potato Pie (my favorite), Divinity Candy, Fudge, cookies, cakes and brownies GALORE. I didn’t much care for vegetables growing up and wasn’t forced to eat them, although I DID have to at least try them before deciding not to eat them. Oh, I can’t forget the most important thing to us southerners: SWEET ICED TEA! And I’m not talking about tea sweetened with enough sugar to make it taste delicious, it was basically tea flavored sugar water! Times haven’t changed, either. Although now when you go to a restaurant or buy tea premade in the grocery store, you’re buying tea that is sweetened with High Fructose Corn Syrup (HFCS) which has very recently been changed to just Fructose, or Fructose Syrup. Unless you read and do your research, you may think “hey, doesn’t fructose come from fruit?” Yes, and this is Big Ag’s way of fooling the public while continuing to poison us. Always be on your guard!

In that vein, there ARE ways you can counteract these foods. First of all, STOP EATING PROCESSED FOODS! If it has more than 3 ingredients (actually, should eat whole food that is just ONE ingredient), particularly ingredients you can’t pronounce, then DON’T EAT IT. Secondly, fermented foods. Preferably homemade fermented foods. When you buy fermented food at the store, it is ALWAYS pasteurized. Yogurt is pasteurized (and I have a hard time eating pasteurized food…always wind up with severe gastrointestinal pain), Kefir is pasteurized and pickles (if you can even find some that are actually lacto-fermented in the refrigerated section…the ones on the store shelf are made with vinegar, thus NOT fermented and offer no real health benefits) are pasteurized. Even the best sauerkraut in the refrigerated section with just cabbage and sea salt says it is lightly pasteurized.

There are plenty of sites that talk about the benefits of probiotics from fermented foods and there are lots of recipes to be had. I started out eating Bubbie’s Sauerkraut which was actually very good considering I had always been offput with just the smell of the stuff growing up. But as the container is on the small side and cost $7, I was determined to find a way to get fresh sauerkraut that didn’t break the bank. Guess what? You can buy cabbage (I buy both green and red…and according to EWG as posted here, cabbage is part of the “Clean 15”) for about $5 for 2 heads which last 2 to 3 months compared to a week or two! Cabbage is naturally resilient to bugs and the outer leaves are able to shield it from most toxic sprays. When consuming cabbage, make sure to remove and discard these outer leaves.

Okay, I’ll stop yapping and share my recipe. It’s a mix of red and green cabbage as they both have their own nutritional benefits! They share some of the same, but also very different ones. Dr. Mercola had his sauerkraut sent to a lab to test for probiotics and the results were astounding! “We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.” That means 2 ounces of home fermented sauerkraut had more probiotics than a bottle of 100 count probiotic capsules. Translated this means one 16 ounce of sauerkraut is equal to 8 bottles of probiotics.” (via Nourishing Plot). After the recipe, I’ll post some links to read that list health benefits as well as nutrition information.

Homemade Sauerkraut

Beginning with a head of Red cabbage and a head of Green, remove and discard the outer leaves and rinse the cabbage and set aside to dry. Cut in half, then remove the core.
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Thinly slice and add an inch or 2 layer of cabbage at a time, adding salt (and Caraway seeds if you like) after each layer, scrunching well to release water (make it sweat!). Keep doing this until all the cabbage is used.

*Always make sure to use either a clean, sterilized glass bowl, ceramic, stone or stainless steel bowl.

After washing a large mason jar, ceramic or stone jar, sterilize by pouring boiling hot water into jar and lid and rinsing well, put in warm oven for a few minutes (I’ve read in places that this is how some people sterilize their jars) or wash in dishwasher and run through sterilizing heat cycle. Once clean and sterilized, add the cabbage in handfuls to the jar, pressing down to help release juices and cover with a saved leaf or 2 (not the outermost leaves, but a couple 2 to 3 layers down in the cabbage), then cover either with a towel, cheesecloth, or lid loosely fit on. Set in a dark place where the temperature is stable and not cold. How long it takes to ferment depends on how warm or cold it is. If it is warm, it will ferment and be ready to be refrigerated in about 5 days or so, perhaps less, but my experience is 5 days in the summer, and a good week or more in the winter. Sauerkraut has a tangy smell and taste which you will recognize once it is properly fermented. It’s really a no-brainer!

*ALWAYS make sure your hands are CLEAN before you begin and wash only with non-antibacterial soap and water and dry with paper towel. You sure don’t want to add any bad bacteria to the cabbage!

Tomorrow, we will check on the cabbage to see how it is doing. You need to “burp” it daily (releasing air bubbles) by getting a jar or plate (whatever fits in your container) and press down. On the first day, check to see if it has released enough liquid to submerge it. It most likely will have juice, just not enough to cover it. If that is the case, mix up 1/2 teaspoon of sea salt per 1 cup of filtered water and add till the cabbage is covered.

Links to check into:

Sauerkraut is the Original Probiotic Superfood

Sauerkraut Test Divulges Shocking Probiotic Count

Sauerkraut Offers A Spectrum of Health Benefits

Tips for Fermenting At Home

Sunny Days & Golden Rays

“It was a beautiful day and the sun beat down,
I had the radio on, I was flying.
The trees went past, me and Dale was singing
Little Runaway; I was flyin’.

Yeah, runnin’ down a dream
Whatever would come to me
Workin’ on a mystery
Goin’ wherever it leads
Yeah, runnin’ down a dream!”

Running Down A Dream – Tom Petty & The Heartbreakers

It WAS gorgeous today. Felt like spring. Aaaand I promised last night I would start sharing information and secrets to my weight loss and health. Confession: I don’t eat breakfast! *GASP* I’ve never been a big breakfast person. Don’t get me wrong; I LOVE some breakfast foods, just not in the morning. I get up and drink a cup of organic or fair trade or rain forest alliance coffee with pastured cream, coconut sugar and coconut oil. It’s good and it holds me over till about 11’ish.  I tend to eat lunch between 11 and 11:30. Whatever I do, you know I always have to have music playing. Today, it’s definitely a classic rock day. Tomorrow it may be Indie Folk, or Adult Contemporary or Instrumental Rock or Jazz or any number of genres! Oh, you didn’t come on here to read that, huh? Okay.

I wish I had gotten pictures, but unfortunately I didn’t. But I made a homemade simple Traditional Hummus, sans tahini. Turned out fabulous, too!  It is a slightly tweaked recipe by Kelly over at LifeMadeSweeter. I (as well as other family members) can’t use paprika not to mention I have to be careful with any and all things from the “nightshade” family. Like red pepper flakes. A pinch doesn’t USUALLY cause problems, but here lately, more food and medications are giving me problems, so I am just avoiding those things. Also, I don’t have a food processor so I had to bag the handful of ingredients needed and march over to my sister’s house (behind ours) and use hers. No problem. That is, until the food processor decided to fight me and not want to work. It finally gave in! Woohoo!

Ingredients

2 (15-ounce) cans chickpeas (garbanzo beans), rinsed

2 large garlic cloves

2 tablespoons fresh lemon juice

1/2 teaspoon cumin

1/4 teaspoon paprika (OPTIONAL)

1/4 cup water, plus more as needed to thin out hummus to desired consistency

salt to taste

black pepper to taste

1-2 tablespoons olive oil

chili flakes for garnish (OPTIONAL)

Instructions

  1. Place chickpeas in a blender or food processor with garlic, lemon juice, cumin, paprika and water. Blend or puree until very smooth, adding more water as needed to thin out to desired consistency. Season with salt and pepper and add 1-2 tablespoons of olive oil to help achieve a super creamy texture.
  2. Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like and sprinkle with red chili flakes if desired.

Notes

*Can store in an airtight glass container in the fridge for up to 5 days or freezer for up to 3 months.

I normally buy Boar’s Head non-GMO Traditional Hummus in the Publix deli department which has very few ingredients, but the price is ridiculously high. Plus, it is soy free and nut free. But paying $4.99 for a small container that lasts a week compared to 2 cans of organic chickpeas (Garbanzo beans) at less than $2 each while I already have the other ingredients and now I have double the amount that the store bought containers come in. And it is DELICIOUS.

It’s great at lunch! My typical lunch? It varies, but one of my favorite lunches is Crown Prince Sardines in Olive Oil, traditional hummus with The Better Chip chips (right now I’m on a kick with the Beet chips; although I’m a huge fan of their Spinach & Kale and the Radish Chia is great, too!), a cup of fresh brewed Cinnamon Ginger tea (I make that in the mornings around 8:30 and let it sit covered till lunch when it is at room temperature), and a square of dark chocolate (85% cacao) with about a teaspoon of Polaner’s non-GMO Seedless Raspberry Spread. I love berries with dark chocolate, but raspberry is by far my favorite. One day, I’m going to make my own fruit preserves. On the days I don’t eat sardines, I have either Wild Planet tuna (Albacore Wild Tuna in EVOO, or rather, Extra Virgin Olive Oil) or Ocean Naturals Albacore Solid White Tuna in Italian Olive Oil. BOTH are delicious! And when I can afford it, I drink GT’s Synergy Kombucha, usually Raspberry Chia (my favorite). They have a few I really like, but the Raspberry Chia? Mmmm, can’t be beat!

My dinners? Depends on what the rest of the family is having. I tend to buy my own chicken (non-GMO, cage free, organic) and Sockeye Salmon which Wednesdays are my fish, kale and quinoa day since they eat at the church (and I can’t…every time I have, I’ve gotten sick because of food additives…ugh). I eat sweet potatoes pretty regular also. And I make my own sauerkraut which I will share that process with y’all tomorrow since I’ll be making some to which I eat with all meat except fish. Well, except I don’t eat pork. I can’t eat pork. I LIKE pork meats, but they don’t like me (yeah, part of my ever growing list of foods that I can no longer eat without getting sick or suffering) just like beef is starting to do the same. I eat them in very small amounts with a good portion of sauerkraut. I don’t eat bread or pasta and rarely eat rice and quinoa is once, maybe twice a week, and I occasionally whip up a batch of gluten free biscuits so I can have one when I get the craving (not often, but I am southern, ya know!). About half an hour before dinner, I get 2 tablespoons of Bragg Apple Cider Vinegar in 4 ounces of water with a little stevia and drink it, chasing it with some filtered water. THAT, my friends, is not easy for me, but with my thyroid condition, I’ve noticed a lot of benefits in drinking it!

The only other thing I do is I tend to eat a spoon of Smucker’s organic peanut butter and a cup of fresh raw milk (I can’t consume pasteurized dairy…talk about several gastrointestinal discomfort!) at night when I take my medicine. Usually have a second square of dark chocolate too. So that pretty much sums up my eating habits. Tomorrow, homemade sauerkraut!

A Little of This, A Little of That…

I love people! I love food, health and nutrition. And I have this absolute PASSION for reading, researching and finding out all I can about food and nutrition, implementing it to see what works with my autoimmune disease and chronic pain/inflammation, and sharing the information and experiences with others so they, too, can learn to benefit from a healthy lifestyle. Only this post is going to be short because I do tend to get long-winded and keep rambling on and I am tired. 😏

For those who have been asking “What do you do to keep from getting sick (from foods) again that you have developed allergies to? What do you eat to have lost weight? What are your secrets?” I will be getting into that, but not tonight. I have emailed a couple of you, along with family members, links to the video series The Truth About Cancer: A Global Quest the two times I’ve seen it available in the past year to year and a half as well as sharing the links to sign up and watch to Twitter and Facebook. Well, go. GO NOW. That link is good and the 9 episodes are airing again as we speak. It would behoove you to watch them. They are chock FULL of great information! The first two episodes are up at the moment. Episode 1 is The True History of Chemotherapy & The Pharmaceutical Monopoly. You do know that chemotherapy CAUSES cancer, right? We’ve been being lied to for decades. It’s true. Episode 2 is Cancer Facts and Fictions, Breast Cancer, Hormones, Skin Cancer & Essential Oils. These are all MUST SEE videos.

I would stay and say more on these, but my day was long and my night last night was much too short! Not to mention, I lost my wallet in the grocery store, like to have had a heart attack when I couldn’t find it, then go back to the grocery store to discover that it had fallen out of my pants pocket (back pocket…plan on getting a purse now!) and someone had picked it up and turned it in to customer service. Whew! Then I got home, was putting stuff up before dinner, and Leo (my dog) decided to spit up. What?!?!? So there was that and having to clean it up. And of course, my grandson is sick with tonsillitis and a cold. 😢 On the bright side? It’s the end of this not so lucky day! Tomorrow is a new day and it is going to be better, mucho pain or not.

Stay tuned for more…..