Fermented Foods & Digestion : Eating Meat with Sauerkraut
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Fermented Foods & Digestion : Eating Meat with Sauerkraut

March 7, 2020

Hey there. Another great tip for you, for
eating sauerkraut and fermented foods. So, you’ve made your yummy sauerkraut. This one
still has a bit longer to go obviously, because I just chopped it and added stuff to it. So,
it’s got another day or two before it’s completely sauerkraut and nice and soured. And, with
the beneficial bacteria. But, what’s great about sauerkraut is besides eating with your
hot dogs all your meats can be eaten with sauerkraut. Amazingly enough, in countries
such as Germany they have pork and other meats that they actually eat with the sauerkraut.
The reason being, it makes the meat so much more digestible. Because meats, especially
red meats are very hard to digest. And, when you have something like this a fermented food
it helps a whole meal digest so much better. And, obviously you utilize the nutrients coming
from it. Especially, this good beef. You know the kind, free range, organic, meaning no
antibiotics, no hormones and lots of the good fats instead of the bad fats like the conventional
beef. So, you add these together and you’ve got a whole meal that’s very easily digestible.
And, good for you. So, go ahead and try it. You’ll love it.

Only registered users can comment.

  1. This is an interesting inference, kimmiegv. I hope that someone does a study on this. If there is no connection to blood-type, I hope we find some other interesting trait connected to the ease of meat digestion.

  2. Red meat is almost exclusively fat and protein (as opposed to carbohydrates, or even the quick caloric contender, alcohol), each of which take a bit long for the body to process. If, by red meat, you mean a rare or medium-rare, tough cut of steak, then yes, that quality could make it additionally more difficult to digest than other meat. Beyond that, I don't see the biochemical reasoning suggesting that some roast beef on my French Dip should be difficult to digest. Any Food Scientists?

  3. Absolute nonsense.

    No animal benefits from fermenting food. The more you age it, the more nutrients are lost!

    Fresh food is best.

    Fermented food (aged), kills nutrients.

    In a proper, healthy digestive system, 90% of the bacteria are healthy bacteria…

  4. @becky5653 If u need 'help', perhaps consider avoiding the source of the problem instead of treating it w/aged sourkraut?

    'fermented foods have more enzymes'
    Nonsense. Enzymes die with age. The food is dead and so do the enzymes die with age…

    Fresh food is best for ALL organisms!

    'And more vitamins too'
    FALSE. With age, nutrients are lost…

  5. becky 'The preservation of fruits and vegetables by lacto-fermentation has numerous advantages'
    Fermentation acidifies and degrades digestion for raw fruit, sprouts, leafy greens and flowers. Please name the fruit which, when fermented provides more advantage than eating raw.
    You're quoting a cookbook.
    I can provide info from scientific journals regarding disadvantages of aged/denatured food as opposed to nutrients found in the matrix of raw fruit beyond the customs of cooking/taste habituation.

  6. @rpok0609 Most nutrients are destroyed with age and denatured protein loses its native function through fermentation.

    Research how much vitamin C you have left after fermenting grapes.

  7. @Chrisisms from what i have been reading, cooking and altering our foods destroy the enzymes we need to break down carbs,protein,and fat. So our bodies overwork to produce more enzymes and that leads to all sorts of problems. From one source it states that fermenting foods destroys the enzyme inhibitors and better perserves the foods plus adding probiotics which have many beneficial factors, however raw foods still provide more advantages. Maybe you can send me more info on this.

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