Sauerkraut is a German/Austrian word for sour cabbage. A process called fermentation sours the cabbage. Which does not mean canned in vinegar. In fact, this information here does not apply to any canned sauerkraut as the canning process kills valuable nutrients and enzymes, essential to its rejuvenative powers.
The fermentation of cabbage creates lactic acid. Lactic Acid fermentation is incredibly healing to the digestive system.
In our Western Culture, millions and millions of people are suffering from the ill effects of fast and packaged food, causing excess gas, burping, painful indigestion, nausea and burning sensation after eating. They rely on antacids and acid-suppressing medications, which give only temporary relief, meanwhile suppresses much needed digestive acids.
We desperately need our stomach acid; hydrochloric acid, to start breaking down our food so the next stage in digestion can occur; assimilation of nutrients. Hydrochloric Acid (HCL) is also essential in killing unwanted bacteria and parasites in the body. Due to stress, aging and certain illnesses, our HCL count diminishes, which is when we should be giving our bodies a break by eating lighter foods.
However, most people eat the same junk they always eat, calling on the body tooverproduce HCL, causing acid reflux. They then take copious amounts of antacids, claiming they’re just one of those people who “produces too much acid”.
Advertisers further promote this with pizza commercials claiming you can now eat any food your like as long as you take their medication. They even have the gall to show the meds being delivered on top of the pizza box. People don’t naturally produce too much acid; pharmaceuticals just say that so you’ll buy their drugs. The body produces too much acid because it is out of balance and piling on bad fats, excessive sugars and inappropriate proteins and antacids are only further exacerbating it.
Eating lactic acid-fermented cabbage is the number one way to restore your natural digestion so it doesn’t have acid reflux, burping and indigestion. Rich in Vitamin C and digestive enzymes, sauerkraut has a unique harmonizing effect on the stomach; it strengthens the acidity of the gastric juice when hydrochloric acid production lags, and reduces the acidity when production is up! No other food does this. It’s inherently a booster and an inhibitor of HCL.
So when you eat a little sauerkraut before or with every meal, especially later in the day with heavier meals, you’re basically unlocking your secretion glands according to their need. Besides chewing your food well, there’s not a more important step to take in assimilating your food.
You’re not what you eat; you’re what you assimilate. If you have poor stomach acids, you’re not taking the necessary step to assimilate your food. Sauerkraut will also “sweeten” your small and large intestine, as well as provide you with vitamin C.
To promote optimal digestion, include with most meals and if you already have indigestion, drink a few tablespoons of sauerkraut juice (never throw your excess juice away!) and you’ll feel instant relief. You don’t need to eat a lot of sauerkraut, 3-5 tablespoons a day is highly beneficial.
As I mentioned earlier, commercially canned sauerkraut is not the same as homemade. Homemade, unpasteurized sauerkraut is a Power Food. Once you’re tasted homemade kraut, you’ll never want commercial again, it doesn’t taste or act the same. Some commercial kraut isn’t even fermented; it’s just canned in vinegar, and tastes like it too.
If you’ve only experienced this type of kraut, you’re in for a treat. I include it in most of my recipes. It’s an excellent flavor booster to salads, stir fries, fruits, salsas and sandwiches, try it in everything!