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» LymeNet Flash » Questions and Discussion » Medical Questions » With Candida, why do doctors say no raw, live sauerkraut? (Page 2)

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Author Topic: With Candida, why do doctors say no raw, live sauerkraut?
Lymetoo
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quote:
Originally posted by lundeliz:
Can anyone tell me if the way my mother makes sauerkraut has any probiotic value at all? I love it. It's delicious! She shreds the cabbage, then packs it in canning jars. She pours hot water with salt over the cabbage and seals the jars. In a few weeks it is ready and is yummy and sour. We all love it but does it have any value?
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liz.. Someone I've contacted says they aren't sure. They asked, "Does it have bubbles when it ferments, and how long do you let them ferment?"

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--Lymetutu--
Opinions, not medical advice!
Posts: 96239 | From Texas | Registered: Feb 2001  |  IP: Logged | Report this post to a Moderator
lundeliz
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Thanks for trying to find out for me, Lymetoo. I'm not sure about the bubbles. Do the bubbles mean it's good? I think my mother said it takes maybe a month to be ready. Well, anyway, I'll keep eating it cause I love it! Thanks again.
Posts: 72 | From SW Texas | Registered: Dec 2006  |  IP: Logged | Report this post to a Moderator
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