Re: Beverly Heart burn and sauerkraut

[Guest guest]

Can you repost that video,and sorry,if you already did.Short term memory and eye

strain after reading so many messages,brain fog.

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> Beverly

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> i store it in the cupboard until it is fermented and then I put it in the

fridge. Sea salt: I use one teaspoon per pound of veg.

>

> Instead of the saurkraut, you might need HCL. sounds like a contradiction I

know but heart burn is usually low acidity not high. If you want to know more

about this you could ask Bee on her board. I do know Bee is right about this I

just do not fully know why

>

> Love Joanne

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>

> ________________________________

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> To: fibromyalgiacured

> Sent: Thursday, 26 January 2012, 20:43

> Subject: Heart burn and sauerkraut

>

>

>  

> I started the sauerkraut and now I have horrible heartburn. What natural

remedy can I use for heartburn? I previously was on heartburn meds for years and

quit them months ago. I have had only 2% of the heartbirn problems I used to

have since I have cut out processed foods. I know that the sauerkraut is

straightening out my stomach acid imbalance so I will continue to eat it. I just

really need something to end the suffering until then. Thanks! Also, did you

refrigerate your sauerkraut. I have seen conflicting information on storage. My

suaerkraut has fresh ginger, carrot, and cabbage with celtic salt. I followed

the video Joanne recommended and the lady said she used up to 4 tbsp of celtic

salt and my cabbage is super salty. How much do you use?

>

> Thank you for you help!

> Beverly

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[Guest guest]

I use one teaspoon of salt to each quart jar no matter what vegetable it is that

I am canning.

Lovell

________________________________

To: " fibromyalgiacured " <fibromyalgiacured >

Sent: Thursday, January 26, 2012 3:14 PM

Subject: Re: Beverly Heart burn and sauerkraut

 

Beverly

It is one and a half teaspoon per pound I use. I was using 2 and that was too

much, i cut down to one and that was not enough for the last few batches I have

used 1.5 and this has been fine. I have just remembered that, hubby just

reminded me

Love Joanne

________________________________

To: " fibromyalgiacured " <fibromyalgiacured >

Sent: Thursday, 26 January 2012, 20:51

Subject: Re: Beverly Heart burn and sauerkraut

Beverly

i store it in the cupboard until it is fermented and then I put it in the

fridge. Sea salt: I use one teaspoon per pound of veg.

Instead of the saurkraut, you might need HCL. sounds like a contradiction I know

but heart burn is usually low acidity not high. If you want to know more about

this you could ask Bee on her board. I do know Bee is right about this I just do

not fully know why

Love Joanne

________________________________

To: fibromyalgiacured

Sent: Thursday, 26 January 2012, 20:43

Subject: Heart burn and sauerkraut

 

I started the sauerkraut and now I have horrible heartburn. What natural remedy

can I use for heartburn? I previously was on heartburn meds for years and quit

them months ago. I have had only 2% of the heartbirn problems I used to have

since I have cut out processed foods. I know that the sauerkraut is

straightening out my stomach acid imbalance so I will continue to eat it. I just

really need something to end the suffering until then. Thanks! Also, did you

refrigerate your sauerkraut. I have seen conflicting information on storage. My

suaerkraut has fresh ginger, carrot, and cabbage with celtic salt. I followed

the video Joanne recommended and the lady said she used up to 4 tbsp of celtic

salt and my cabbage is super salty. How much do you use?

Thank you for you help!

Beverly