Homegrown Probiotics

In Health by Joan Shields, RNLeave a Comment

Joan Shields, RN
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Joan Shields, RN

A Registered Nurse in NY State with a BA in nursing , Joan spent 16 yrs. in the specialty area of post-op surgical nursing. She has also studied Geriatric Nursing and worked as a Geriatric Care Manager for 4 years and at the opposite end of the spectrum, worked as a school RN for 3 yrs. in the NYS Public School system. In 2005 she was diagnosed with Leukemia and changed her course of study to nutrition focusing on the relationship of the food we eat and how it affects our health. Currently, she is studying via the Elsevier Nutritional Course of Study. Being an organic gardener for over 30 years her areas of expertise include composting, crop rotation and companion planting. She is an active member of the National Wildlife Foundation, the Audubon Society, Beyond Pesticides & The National Resource Defense Council.
Joan Shields, RN
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Preserved organic vegetables offer wonderful probiotic support for gut health. The “gut” aka the digestive system consists of the small intestine (or small bowel) and the colon (or large intestine/large bowel) and is connected to health, illnesses/disease. The gut and intestines hold “bad” bacteria, microbes, parasites. Our “Good bacteria” will eat the bad and create a healthier immuno response. Antibiotics in the food supply & the overly prescribed antibiotic industry has left us weak to fight off bad bugs/bacteria. Resistance to superbugs is a real threat to many.

*Prevention is key.

DID YOU KNOW: Dr. Mercola of Mercola.com sent his sauerkraut to a lab and reported the findings: “We had the sauerkraut analyzed. We found in a 4-6 ounce serving of the fermented vegetables were literally ten trillion bacteria.” That means 2 ounces of homemade fermented sauerkraut had more probiotics than a bottle of 100 count probiotic capsules. Translated this means one 16 ounce jar of sauerkraut is equal to 8 bottles of probiotics. Protect your gut health. It is connected to health illnesses/disease. The gut and intestines hold “bad” bacteria, microbes, parasites.

Our “Good bacteria” will eat the bad and create a healthier immuno response.

*The antibiotics in the food supply & the overly prescribed antibiotic industry has left us weak to fight off bad bugs/bacteria. Resistance to superbugs is a real threat to many.

*Prevention is key to good gut health

Sauerkraut Recipe

Ingredients:

8 cups coarsely chopped green cabbage

4 teaspoons unrefined sea salt

4 cups apples, peeled, cored, chopped(save the peels for apple peel tea)

1/2 teaspoon mustard seeds

1 cup raw apple cider

Filtered water

Makes: 1 quart
Place the cabbage in a bowl with the salt. Squish cabbage to release liquid. the cabbage will get smaller in size and take up less room in the bowl as the liquid comes out. Add the apples & mustard seeds. Transfer cabbage mixture and the liquid to a 1-quart jar; add the cider. Push the mixture down into the jar, leaving 1 inch of space at the top. Cover the mixture with filtered water. Secure the lid and air lock. Place in a cool, dark location. Ferment for 2 weeks, then remove the air lock, submerge the mixture, cover with an air-tight lid, and refrigerate for up to 1 month. It is ready to consume after 1 week in refrigeration but will last for up to 2 months when refrigerated.

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