Re: unpasteurized kim chi/sauerkraut

[Guest guest]

Joanna.... I think for those of us new on the diet, we are supposed to

have sauerkraut only. Kimchi is only for those who have recovered from

candida, or for much later in the diet, if I am correct.

> Just a quick question about the kim chi/sauerkraut.

[Guest guest]

I am wondering about the Kim chi issue. I thought we could have it

right away since it is essentially the same thing as sauerkraut, only

using different veggies and some spice. I looked in the files section

and did not see anywhere that it says to wait until recovered like it

does for Beet Kvass and Kefir (unless I missed some info somewhere .

Also I heard somewhere a long time ago that too much spice can harm

the good bacteria in our system, I have also heard that spice keeps

the system in good balance. Can anyone clear this issue up?

>

> Joanna.... I think for those of us new on the diet, we are supposed to

> have sauerkraut only. Kimchi is only for those who have recovered from

> candida, or for much later in the diet, if I am correct.

>

>

> > Just a quick question about the kim chi/sauerkraut.

>

[Guest guest]

>

> Just a quick question about the kim chi/sauerkraut. I'm new on the

> program, one month, not on antifungals yet. But I have been trying

to eat the kim chi (raw, from my health food store) but I am so scared

to be taking in anything fermented. I assume there is a difference

between this and fermented foods, and I seem to tolerate it, but will

it slow my progress if I don't take it at this stage? My digestion is

great now that I got my ratios of fat right.

==>Hi Joanna. " Ferment " means " the breakdown of complex organic

materials into simpler substances by microorganisms. " And yes, that is

what occurs when beer and wine are made, but fermented vegetables are

not alcoholic and they are perfectly safe and healthy.

There is also no connection between naturally fermented foods and

drinks, and anything moldy, yeasty, or fungal. Fermenting is simply

nature pre-digesting foods for us, which makes them much healthier and

easier to digest than raw vegetables. Kimchi (kimchee) or sauerkraut

are both good to have right away on the program. To learn more about

fermentation see this article:

http://www.healingnaturallybybee.com/articles/foods28.php

However, some kimchi contains garlic, hot peppers, radishes, etc. that

are antifungal, so they will create die-off symptoms. Start with less

and only gradually increase it.

The best kimchi is homemade, see this recipe:

http://www.healingnaturallybybee.com/recipes/recipe180.php

Cheers, Bee

[Guest guest]

>

> Joanna.... I think for those of us new on the diet, we are supposed

to

> have sauerkraut only. Kimchi is only for those who have recovered

from

> candida, or for much later in the diet, if I am correct.

==>Doug, kimchi (kimchee) is okay any time, however it contains garlic,

radishes, hot peppers, that are antifungal, so early on if a person has

too much it will cause die-off symptoms. Sauerkraut will avoid that

problem somewhat. Here's a great recipe that I've made:

http://www.healingnaturallybybee.com/recipes/recipe180.php

It is delicious and addictive (in a good way)!!

Bee

[Guest guest]

>

> I am wondering about the Kim chi issue. I thought we could have it

> right away since it is essentially the same thing as sauerkraut,

only

> using different veggies and some spice. I looked in the files

section

> and did not see anywhere that it says to wait until recovered like

it

> does for Beet Kvass and Kefir (unless I missed some info

somewhere .

> Also I heard somewhere a long time ago that too much spice can harm

> the good bacteria in our system, I have also heard that spice keeps

> the system in good balance. Can anyone clear this issue up?

==>Hi. Yes, you can have it right away, but be cautious because

kimchi usually contains garlic, radish and red pepper which are all

antifungal so they will create die-off symptoms.

I do not believe that too much spice harms good bacteria; if is did

then our ancestors would have candida/fungal epidemics long ago.

LOL! Spices and herbs are very beneficial to health. I wonder if

the medical mafia started that rumour?? They do not want people to

take charge of their own health. Nature doesn't get it wrong!

Bee

[Guest guest]

HI Bee,

I just looked up the recipe and i have one question. Do you wash your napa

cabbage before making kimchi?

I am big on washing vegetables.

Thanks,

Irene

At 05:47 PM 2/16/2008, you wrote:

>

> >

> > Joanna.... I think for those of us new on the diet, we are supposed

>to

> > have sauerkraut only. Kimchi is only for those who have recovered

>from

> > candida, or for much later in the diet, if I am correct.

>

>==>Doug, kimchi (kimchee) is okay any time, however it contains garlic,

>radishes, hot peppers, that are antifungal, so early on if a person has

>too much it will cause die-off symptoms. Sauerkraut will avoid that

>problem somewhat. Here's a great recipe that I've made:

><http://www.healingnaturallybybee.com/recipes/recipe180.php>http://www.healingn\

aturallybybee.com/recipes/recipe180.php

>

>It is delicious and addictive (in a good way)!!

>

>Bee

>

>

[Guest guest]

>

> HI Bee,

> I just looked up the recipe and i have one question. Do you wash your

napa cabbage before making kimchi? I am big on washing vegetables.

==>You can wash it if you wish. I just remove the outside leaves.

Bee

[Guest guest]

Thanks, Bee! I will switch to the sauerkraut for now.

Joanna

[Guest guest]

I know people who have thier own vegatable garden at home & they pull out thier

own organic cabbage & do not wash it before preparing Sourkraut...I assume they

would brush of any excess dirt though.

If you are using conventially grown (non -organic ) cabbage ..I personally

definitely would wash it...but you are the one who has to eat it so..

Re: unpasteurized kim chi/sauerkraut

Posted by: " irene.m@... " irene.m@... irenab17

Sun Feb 17, 2008 2:00 am (PST)

HI Bee,

I just looked up the recipe and i have one question. Do you wash your napa

cabbage before making kimchi?

I am big on washing vegetables.

Thanks,

Irene

[Guest guest]

>

Kimchi (kimchee) or sauerkraut are both good to have right away on

the program. To learn more about fermentation see this article:

> http://www.healingnaturallybybee.com/articles/foods28.php

>

Hi Bee,

I have been tracking this group for many months and made a few

non-committal posts several months ago. I stalled for ages... and

continued my smoking and drinking and bad eating habits. I was

depressed and stressed out from my job. I am pleased to announce that

I have been NICOTINE AND ALCOHOL FREE for almost a whole month now! I

have also resigned from my high-stress management job and started

following your recommended diet and supplement schedule two weeks ago.

The difference it is making for me emotionally is phenomenal! I feel

_so_ good inside my own skin... I feel a welling up from deep inside

me of calm, contentment and quiet confidence. I am also able to focus

better, have become more productive and more alert during the day and

stay awake longer in the evenings. My partner is a darling

and comments frequently about how healthy I look and that I am losing

weight (a welcome change from the harassment about my smoking and

drinking)

Anyway, my question for you is about pickling salt / salt without

iodine for making your own sauerkraut. What is pickling salt? Can I

use Celtic sea salt to make it? I have discovered that the sauerkraut

I was eating is pasteurized and can't seem to find any unpasteurized

sauerkraut in New Zealand where I live.

Thank you Bee and Group for giving me the courage to change my life

and fight the candida fight with you!

Kind regards,

[Guest guest]

> Hi Bee,

>

> I have been tracking this group for many months and made a few

> non-committal posts several months ago. I stalled for ages... and

> continued my smoking and drinking and bad eating habits. I was

> depressed and stressed out from my job. I am pleased to announce

that I have been NICOTINE AND ALCOHOL FREE for almost a whole month

now! I have also resigned from my high-stress management job and

started following your recommended diet and supplement schedule two

weeks ago. The difference it is making for me emotionally is

phenomenal! I feel _so_ good inside my own skin... I feel a welling

up from deep inside me of calm, contentment and quiet confidence. I

am also able to focus better, have become more productive and more

alert during the day and stay awake longer in the evenings. My

partner is a darling and comments frequently about how

healthy I look and that I am losing weight (a welcome change from the

harassment about my smoking and drinking)

==>Hi . I'm so happy to hear from you! That's absolutely

wonderful you've stopped smoking and drinking, and that you are doing

my program. And for you to feel so good is fabulous! Well done my

friend!

>

> Anyway, my question for you is about pickling salt / salt without

> iodine for making your own sauerkraut. What is pickling salt? Can

I use Celtic sea salt to make it? I have discovered that the

sauerkraut I was eating is pasteurized and can't seem to find any

unpasteurized sauerkraut in New Zealand where I live.

==>Pickling salt is a refined salt, so it is best to use a good sea

salt instead. Here's a great sauerkraut recipe that is done in 4

days: http://www.healingnaturallybybee.com/recipes/recipe125.php

>

> Thank you Bee and Group for giving me the courage to change my life

> and fight the candida fight with you!

==>You are very welcome indeed! The more people who are fighting

candida the merrier! Onward and upward!

Luv, Bee

[Guest guest]

Hi Bee,

Thank you for your encouraging reply and for the sauerkraut recipe. I

can't wait to make some! Today I made my first batch of raw butter

from raw cream that I got through my local WAPF chapter. I am so

exited by preparing these great foods myself! This diet is therapy

for my body _and_ soul I can't remember feeling this good! I am

trying to not get anxious about die-off symptoms and healing reactions

which must be coming anyday now...

Kind regards,