rvrfshr
Well-Known Member
My dear wife put up some sauerkraut from the abundance of cabbage that we grew this year. She made it in 5 gallon food grade plastic buckets which holds about 15 lbs of finished kraut.
After eating this stuff (a small bowl in the morning) for six weeks I went in for a routine blood test. My doctor's nurse called a few days later and told me that my cholesterol & triglycerides were in the normal range, and she asked me what I was doing different with my diet.
I told her and she sheduled another blood test for 2 months later. I got the same good reading, and again in another 2 months.
My doctor has taken me off the two expensive cholesterol meds and is going to check me again in early Nov..
This sauerkraut is unprocessed and only refridgerated. It keeps for up to six months. The probiotic action and fiber are the reasons why this stuff works so well.
I strongly suggest this for those who have non-life threatening diabetes & cholesterol problems.
Would like to hear from anyone who tries this or has other experiences with the use of this fermented vegetable.
After eating this stuff (a small bowl in the morning) for six weeks I went in for a routine blood test. My doctor's nurse called a few days later and told me that my cholesterol & triglycerides were in the normal range, and she asked me what I was doing different with my diet.
I told her and she sheduled another blood test for 2 months later. I got the same good reading, and again in another 2 months.
My doctor has taken me off the two expensive cholesterol meds and is going to check me again in early Nov..
This sauerkraut is unprocessed and only refridgerated. It keeps for up to six months. The probiotic action and fiber are the reasons why this stuff works so well.
I strongly suggest this for those who have non-life threatening diabetes & cholesterol problems.
Would like to hear from anyone who tries this or has other experiences with the use of this fermented vegetable.