Re: Is sauerkraut juice bad for you?

[Guest guest]

I've seen a lot of home remedies that involve drinking sauerkraut juice, to

clear up sore throats/colds, etc. you drink 1/2 cup a couple times a day. I've

also seen (and tried, it's good!) directions to use the sauerkraut juice in the

water when boiling potatoes. It's excellent to add to bean soup recipes once

the beans are tender as well. I wouldn't think it's too bad for you, as long as

you don't over-use it, whatever that means!

BTW, slow-cooking a pork roast in sauerkraut is DELICIOUS! (with or without

potatoes added).

I don't doubt Masterjohn is a worthy researcher, but I have a feeling there are

some other factors he has not yet discovered that mitigate the goitrogens, etc.

in the sauerkraut. Just look at how much the Germans/Russians and Koreans use

it. I did find one article that indicated selenium deficiency contributes to

goiter.

>

> I keep reading (mostly from Chris) about how fermentation doesn't decrease

oxalates and goitrogens in crucifers. The best way to get rid of them is to boil

them and throw out the liquid. As I understand it, the heat itself doesn't

destroy the antinutrients, it just helps them get out into the water.

>

> Following this line of thinking, I started wondering if fermentation also

helps get the antinutrients out into the liquid. Is it possible that although

they're still there, they've left the vegetables behind and are mostly in the

juice? A lot of traditional recipes say to squeeze out the sauerkraut before

using it (which usually involves cooking it too).

>

> I do cook my sauerkraut pretty often, but I don't usually drain it because I

like to use the sour liquid as a base for sauces. But maybe this is a mistake?

If merely heating the goitrogens doesn't destroy them, I'm probably still

getting a lot.

>

> Would squeezing the liquid out get rid of a significant amount of goitrogens

or oxalates? Should I avoid using the liquid in cooking? I also use it as a

lactic acid starter for semi-fermented meat marinades, since I can't tolerate

whey. I'm hoping the quantity is low enough in that case that I can still do it,

but I'd like to hear what you think.

>

> Another alternative I've considered is cooking and draining the vegetables

BEFORE fermenting them. Are there any traditional recipes like that?

>

[Guest guest]

> >

> > I keep reading (mostly from Chris) about how fermentation doesn't decrease

oxalates and goitrogens in crucifers. The best way to get rid of them is to boil

them and throw out the liquid. As I understand it, the heat itself doesn't

destroy the antinutrients, it just helps them get out into the water.

> >

> > Following this line of thinking, I started wondering if fermentation also

helps get the antinutrients out into the liquid. Is it possible that although

they're still there, they've left the vegetables behind and are mostly in the

juice? A lot of traditional recipes say to squeeze out the sauerkraut before

using it (which usually involves cooking it too).

> >

> > I do cook my sauerkraut pretty often, but I don't usually drain it because I

like to use the sour liquid as a base for sauces. But maybe this is a mistake?

If merely heating the goitrogens doesn't destroy them, I'm probably still

getting a lot.

> >

> > Would squeezing the liquid out get rid of a significant amount of goitrogens

or oxalates? Should I avoid using the liquid in cooking? I also use it as a

lactic acid starter for semi-fermented meat marinades, since I can't tolerate

whey. I'm hoping the quantity is low enough in that case that I can still do it,

but I'd like to hear what you think.

> >

> > Another alternative I've considered is cooking and draining the vegetables

BEFORE fermenting them. Are there any traditional recipes like that?

> >

>

[Guest guest]

They used to soak the salt out of brined foods like saltpork, salted fish, and

sauerkraut as a general practice to keep the food from being too salty, that

according to Marc Kurlansky's book " Salt " (good book!). If the whole meal has

been salt cured it would be too salty - now we live with the benefit of

refrigeration so most ingredients are fresh but the rinsing or squeezing may be

a leftover habit. Kurlansky says the barrels of sauerkraut used to get joints

of meat, chickens, etc. thrown in to be cured with the cabbage (also other

vegetables). Modern sauerkraut is a different kind of thing.

RE: digestive issues - are you drinking fluoridated water? Fluoride kills

digestive enzymes. Also, is it possible you could have pinworms? (You don't

have to answer) Some 20% of the population does, and you can catch it from any

person who touched your food, dishes, silverware etc. without washing his/her

hands at a critical moment. I believe they cause constipation as they don't

want to get flushed out too easily.

> > >

> > > I keep reading (mostly from Chris) about how fermentation doesn't decrease

oxalates and goitrogens in crucifers. The best way to get rid of them is to boil

them and throw out the liquid. As I understand it, the heat itself doesn't

destroy the antinutrients, it just helps them get out into the water.

> > >

> > > Following this line of thinking, I started wondering if fermentation also

helps get the antinutrients out into the liquid. Is it possible that although

they're still there, they've left the vegetables behind and are mostly in the

juice? A lot of traditional recipes say to squeeze out the sauerkraut before

using it (which usually involves cooking it too).

> > >

> > > I do cook my sauerkraut pretty often, but I don't usually drain it because

I like to use the sour liquid as a base for sauces. But maybe this is a mistake?

If merely heating the goitrogens doesn't destroy them, I'm probably still

getting a lot.

> > >

> > > Would squeezing the liquid out get rid of a significant amount of

goitrogens or oxalates? Should I avoid using the liquid in cooking? I also use

it as a lactic acid starter for semi-fermented meat marinades, since I can't

tolerate whey. I'm hoping the quantity is low enough in that case that I can

still do it, but I'd like to hear what you think.

> > >

> > > Another alternative I've considered is cooking and draining the vegetables

BEFORE fermenting them. Are there any traditional recipes like that?

> > >

> >

>

[Guest guest]

> > > >

> > > > I keep reading (mostly from Chris) about how fermentation doesn't

decrease oxalates and goitrogens in crucifers. The best way to get rid of them

is to boil them and throw out the liquid. As I understand it, the heat itself

doesn't destroy the antinutrients, it just helps them get out into the water.

> > > >

> > > > Following this line of thinking, I started wondering if fermentation

also helps get the antinutrients out into the liquid. Is it possible that

although they're still there, they've left the vegetables behind and are mostly

in the juice? A lot of traditional recipes say to squeeze out the sauerkraut

before using it (which usually involves cooking it too).

> > > >

> > > > I do cook my sauerkraut pretty often, but I don't usually drain it

because I like to use the sour liquid as a base for sauces. But maybe this is a

mistake? If merely heating the goitrogens doesn't destroy them, I'm probably

still getting a lot.

> > > >

> > > > Would squeezing the liquid out get rid of a significant amount of

goitrogens or oxalates? Should I avoid using the liquid in cooking? I also use

it as a lactic acid starter for semi-fermented meat marinades, since I can't

tolerate whey. I'm hoping the quantity is low enough in that case that I can

still do it, but I'd like to hear what you think.

> > > >

> > > > Another alternative I've considered is cooking and draining the

vegetables BEFORE fermenting them. Are there any traditional recipes like that?

> > > >

> > >

> >

>

[Guest guest]

>

> I've been using a Brita filter - how much fluoride does that

> eliminate?

None of it. Fluoride removal requires either a specific type of activated

alumina that targets fluoride or a process that eliminates all or most dissolved

content, like distillation or reverse osmosis.

[Guest guest]

> >

> > I've been using a Brita filter - how much fluoride does that

> > eliminate?

>

> None of it. Fluoride removal requires either a specific type of activated

alumina that targets fluoride or a process that eliminates all or most dissolved

content, like distillation or reverse osmosis.

Dang! I had no idea.

" activated alumina " - would that include something like bentonite clay?

[Guest guest]

" Wild Fermentation " by Sandor Katz tells how to do meat with the vegetables. I

think you'd like that book.

I see someone else answered about the Brita. Fluoride also combines with

magnesium, which is good for avoiding fluoride toxicity but bad if you're having

trouble getting enough magnesium - makes you deficient.

I was just reading about a 2 day cure for gut problems - taking melatonin, and

another using DMSO. They were talking about colitis. They stop the feedback

loop that keeps the area inflamed.

> > > >

> > > > I've seen a lot of home remedies that involve drinking sauerkraut juice,

to clear up sore throats/colds, etc. you drink 1/2 cup a couple times a day.

I've also seen (and tried, it's good!) directions to use the sauerkraut juice in

the water when boiling potatoes. It's excellent to add to bean soup recipes

once the beans are tender as well. I wouldn't think it's too bad for you, as

long as you don't over-use it, whatever that means!

> > >

> > > Right, that's the idea I started out with. I like kimchi juice as a drink

myself. But my digestive troubles still haven't completely gone away after 4

years of eliminating ingredients and perfecting my home cooking.

> > >

> > > > BTW, slow-cooking a pork roast in sauerkraut is DELICIOUS! (with or

without potatoes added).

> > >

> > > I do love a pork roast cooked in sauerkraut.

> > >

> > > > Just look at how much the Germans/Russians and Koreans use it.

> > >

> > > This is the key for me - how it's used traditionally. I have Polish

heritage and the few Polish recipes I know involve cooked sauerkraut -- and they

also say to squeeze out the juice. I've just been wondering if they knew

something about the juice that we don't.

> > >

> > >

> > > > --- In , " Captain " <captainmikee@>

wrote:

> > > > >

> > > > > I keep reading (mostly from Chris) about how fermentation doesn't

decrease oxalates and goitrogens in crucifers. The best way to get rid of them

is to boil them and throw out the liquid. As I understand it, the heat itself

doesn't destroy the antinutrients, it just helps them get out into the water.

> > > > >

> > > > > Following this line of thinking, I started wondering if fermentation

also helps get the antinutrients out into the liquid. Is it possible that

although they're still there, they've left the vegetables behind and are mostly

in the juice? A lot of traditional recipes say to squeeze out the sauerkraut

before using it (which usually involves cooking it too).

> > > > >

> > > > > I do cook my sauerkraut pretty often, but I don't usually drain it

because I like to use the sour liquid as a base for sauces. But maybe this is a

mistake? If merely heating the goitrogens doesn't destroy them, I'm probably

still getting a lot.

> > > > >

> > > > > Would squeezing the liquid out get rid of a significant amount of

goitrogens or oxalates? Should I avoid using the liquid in cooking? I also use

it as a lactic acid starter for semi-fermented meat marinades, since I can't

tolerate whey. I'm hoping the quantity is low enough in that case that I can

still do it, but I'd like to hear what you think.

> > > > >

> > > > > Another alternative I've considered is cooking and draining the

vegetables BEFORE fermenting them. Are there any traditional recipes like that?

> > > > >

> > > >

> > >

> >

>

[Guest guest]

Something that might be interesting in this context:

Different from making sauerkraut, in making kimchi, the cabbage is tossed with

salt, weighed down and left to rest. The liquid that comes out of the cabbage is

then discarded before the kimchi is further processed.

I've been wondering about this difference before... Kimchi is eaten raw in Korea

on a regular basis, while Sauerkraut was usually cooked, at least as far as I

know.

[Guest guest]

> > >

> > > I've been using a Brita filter - how much fluoride does that

> > > eliminate?

> >

> > None of it. Fluoride removal requires either a specific type

> > of activated alumina that targets fluoride or a process that

> > eliminates all or most dissolved content, like distillation

> > or reverse osmosis.

>

> Dang! I had no idea.

>

> " activated alumina " - would that include something like bentonite

> clay?

No. Activated alumina is a manufactured product.

[Guest guest]

>

> " Wild Fermentation " by Sandor Katz tells how to do meat with the vegetables.

I think you'd like that book.

I think I lent it to somebody. I'm sure he mentioned it but I don't remember any

details.

[Guest guest]

--- In , " doublethink03 " <doublethink03@...>

wrote:

>

> Something that might be interesting in this context:

> Different from making sauerkraut, in making kimchi, the cabbage is tossed with

salt, weighed down and left to rest. The liquid that comes out of the cabbage is

then discarded before the kimchi is further processed.

That is interesting. What does " further processed " entail? I don't recall seeing

any kimchi recipes that went like that.

> I've been wondering about this difference before... Kimchi is eaten raw in

Korea on a regular basis, while Sauerkraut was usually cooked, at least as far

as I know.

That would fit with my theory.

[Guest guest]

That kind of procedure is described in Wild Fermentation. Not sure if I've seen

it elsewhere, but I think I have.

Further processed: Mixed with garlic, ginger and spices, then add salt water,

put in a crock pot and let ferment.