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Video Transcript: Why is Sauerkraut the New Superfood?
Ty Bollinger: You mentioned superfoods. I’m going to ask you a question. I hope you can answer this. Why is sauerkraut the new superfood?
Laura Bond: Sauerkraut is the new superfood because it’s wonderful. A spoonful of sauerkraut delivers trillions of probiotics and enzymes, which are just so powerfully anti-cancer.
Our gut health is the center of our immune system; 80 percent of our immune cells are in our gut. So looking after the healthy bacteria there is just so important for whatever you’re dealing with: digestion, stress, any immune sort of problem, which cancer, of course, is.
I came across an interesting article recently though, from the University of Michigan, and it was showing that healthy bacteria can help you get through chemo. I think the article was titled “Gut Reaction: Mice Survive Lethal Doses of Chemotherapy.” And they’re talking about how important this healthy [gut] bacteria is.
So great for people going through chemotherapy. Great for anyone. I mean, I have a lot of people that come to me and they get bloated all the time. They’ve got digestive issues. And they might have cut out dairy, they might have cut out gluten, but they’re still sitting at their desks getting a horrible bloated feeling. And so often it’s because of a lack of enzymes in their diet and too much stress. But so having, you know, say a tablespoon of apple cider vinegar, or a scoop of sauerkraut before you start eating gets those digestive juices flowing.
Ty Bollinger: So that’s something that can be really practical for everybody that’s watching this. Sometimes you go to buy enzymes or probiotics − they’re very expensive. But you can make it on the cheap with sauerkraut. So explain to somebody real quick how they might make some sauerkraut that has all of these enzymes and probiotics.
Laura Bond: Okay, well, to be honest with you Ty, I’m a bit lazy. I make my own almond milk, I make my own juices, but there’s only so much you can do, so I haven’t actually. I’ve tried my own kimchi. I haven’t made my own sauerkraut, but I do know that all it involves is salt and cabbage. And you know, you can press it, the cabbage shrinks a little, and then you can just keep it for a couple—I think for about two and a half weeks is about how long you need to wait for all those healthy bacteria to start proliferating.
Ty Bollinger: Right.
Laura Bond: Because basically, cabbage contains those bacteria naturally on the cabbage leaves. And then when you’re salting it and preserving it, you’re bringing all those to the fore.
Ty Bollinger: Right. Well, you just did a great job of explaining it even though you say you didn’t understand how to make it. It’s salt and cabbage. You let it sit for a couple weeks, you keep pressing it down, and you’ve got the sauerkraut.
Laura Bond: Exactly, yeah.
Ty Bollinger: It’s very inexpensive.
Laura Bond: It’s very inexpensive. I mean, I guess I’m lazy with that one because my organic supermarket, for a pound-fifty—you’re getting about the same price—for $3 you get a delicious jar. There’s a brand I really like. So I have it with eggs, because it’s got that sort of acidity that’s quite nice. Put it on top of salads. It’s a great thing. [I] have it daily.
Ty Bollinger: Now the Germans eat it on top of hot dogs. I guess if you’re getting a hot dog that’s no nitrates and no preservatives that would be okay. You don’t want to put it on top of a hot dog from the supermarket.
Laura Bond: No. But it’s interesting you say that though, because the healthy bacteria in the sauerkraut—it’s great if you are having a barbecue or whatever, because it’s said to offset those cancer-causing compounds that you get from cooked meat.
Ty Bollinger: The HCA.
Laura Bond: Yes, exactly.
Ty Bollinger: Right.
Laura Bond: So it’s great to have around at a barbecue. Any sort of pickled food − really, really good for that.
Ty Bollinger: Yeah, it’s funny that you mentioned that, because last week we were in Atlanta, Georgia. And we were sitting at a table with about 10 or 12 guys. And one of the men there was Dr. David Jockers, who we interviewed for “The Quest for the Cures.”
Laura Bond: Oh, fantastic.
Ty Bollinger: Now, we ordered—it was a completely organic restaurant, and so we ordered some hot wings. Now they came out, and some of them had the black on them, which is the HCA, heterocyclic amines. Now what we did before we ate them though, is we drank this shake that contained probiotics, enzymes, ginger, and a bunch of other compounds that offset the heterocyclic amines. So you can actually eat it, without having the carcinogenic effect, if you drink the shake first.
Laura Bond: First. Offset the guilt.
Ty Bollinger: So there are things that you can do to offset it, right? Yeah.
Laura Bond: I love hearing about these tips, because people want to live a normal life. They want to be able to enjoy their favorite things.
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