Low-carb diets support thread

Mercy

Well, that all went a bit big didn't it? :rotfl:

Anyway, info still stands. If in doubt phone your insurance comps and ask. If they say they only pay out on receipts - keep them.

MX

Mercy

Hey all

You know I'm convinced of the Sauerkraut thing - it's good for you, 100g has only 3g carb, and it's got loads of beneficial bacteria just up for doing you so much better than Benecol could ever dream of.:rotfl::j

So, planning another potfull for tomorrow (taking what's left at it's prime and putting in fridge for further use) I needed to decide what to use.

Last week I took a tubful to m&d's for father's day, all tried it, all really liked it Mum (I didn't know till after she'd eaten it) has quite recently developed a very great problem with onions, they make her feel ill. But the onion fermented in my sauerkraut didn't give her a problem at all!

She said on the day that if she'd known onion was present she'd have declined. But she ate it and I asked Dad today to see if it had been a prob - nada. Would have used leeks this time if it was.

So, sauerkraut #2 will have white cabbage, green cabbage, carrots, onion and salt.

And will become a staple for not just me but my parents too.

I often find it difficult to say - eat this it will be good for you - to my parents. Now I know they like the flavour i can just give it to them in regular amounts knowing they'll love it without the hard sell. :j:D:rotfl: cant hard sell to my parents. They're where i get stubborn from :rotfl:

Happy fermentations from the land of Mercy to you all:rotfl:

Mxxx

Edwardia

re Benecol, Yakult and Activia.. according to a BBC doco I watched on YouTube only the Benecol spread was able to prove the health claims made abt lowering cholesterol to EU's satisfaction which is why health claims for these 'functional foods' have gotten vaguer..put the doco on my blog btw..

A diabetes researcher in Toronto whom I emailed recommended that I eat live yogurt for digestion.

I used to eat sauerkraut, but I seem to eat less vinegary sharp stuff now. OH's brother used to live in Germany, will ask husband if he kijes it.

Mercy

Edwardia wrote: »

re Benecol, Yakult and Activia.. according to a BBC doco I watched on YouTube only the Benecol spread was able to prove the health claims made abt lowering cholesterol to EU's satisfaction which is why health claims for these 'functional foods' have gotten vaguer..put the doco on my blog btw..

A diabetes researcher in Toronto whom I emailed recommended that I eat live yogurt for digestion.

I used to eat sauerkraut, but I seem to eat less vinegary sharp stuff now. OH's brother used to live in Germany, will ask husband if he kijes it.

Kefir is supposed to be good too. Not got into that or natto, just not got round to it

Do like kimchi - korean - will be doing some more of that tasty thing as I went past the best veg stall in the country* today and accidentally bought a mooli. Half will be fermented, half will be dauphinoised (sp) sounded good so I'm having some

Mx

* Bolton voted best market in UK last year (BBC food and farming awards), and it's the best veg stall in our market

Mojisola

Mercy wrote: »

You know I'm convinced of the Sauerkraut thing - it's good for you, 100g has only 3g carb, and it's got loads of beneficial bacteria just up for doing you so much better than Benecol could ever dream of.:rotfl::j

Last week I took a tubful to m&d's for father's day, all tried it, all really liked it Mum (I didn't know till after she'd eaten it) has quite recently developed a very great problem with onions, they make her feel ill. But the onion fermented in my sauerkraut didn't give her a problem at all!

That's really interesting. I had to stop eating raw onions a few years ago - I started getting really weird reactions to them - but it's a shame to lose out on the health benefits.

When things settle down at home here, I'll have a go at making some sauerkraut with added onions. I'm buying a Polish one at the moment and really enjoying it.

Mercy

Mojisola wrote: »

That's really interesting. I had to stop eating raw onions a few years ago - I started getting really weird reactions to them - but it's a shame to lose out on the health benefits.

When things settle down at home here, I'll have a go at making some sauerkraut with added onions. I'm buying a Polish one at the moment and really enjoying it.

Onions are a good source of sulphur, as is garlic and cabbage .

Glad you like it! All the bought ones have to be pasteurised so all beneficial bacteria is lost. I expect the taste will be similar, though. Making your own isn't difficult - got my recipe from google (my friend) and it worked perfectly first time. :j

As I'm all fired up n stuff, I will be eating my current sauerkraut, waiting for 4 weeks for next batch, and fermenting other veg to fill in the time May do a blend of my kimchi recipes. 1st had mooli as main veg, second had napa (chinese lettuce) cabbage so maybe i'll do one with a bit o napa, mooli, carrot, spring onions, and regular green cabbage. and or whatever seems handy

Once you get started it's not complicated at all.

Mx

Mercy

Fermentation

Korean stylee

http://www.maangchi.com/recipe/kkakdugi

Made it as said 1st time also I took this basic recipe and used napa cabbage (chinese lettuce) instead of mooli - lovely. Will use this as a base with other veg too.

This differs from the sauerkraut as it uses liquids - this means that fermentation takes place right away (3 days at room temp). With sauerkraut, the cabbage etc is pressurised to make liquid, then proper fermentation can begin. (eating from 3-4 weeks on in summer - 18'C min)

Sauerkraut - I based mine on this. Didn't get mold on mine, mind

http://boingboing.net/2009/01/12/making-sauerkraut-is.html

Also I used just white cabbage.Don't think we're ready for the pink one chez Mercy

As with anything experience gives you confidence. That's why I'm including the heart of a 'green cabbage' as it's called in asda, though if the leaves arent tightly rolled I will be washing it. alonside my white cabbage, onion, carrot etc. It's just going to be there as variety in colour

Might make a small separate one with garlic in it to see how that behaves :rotfl:

Maybe a Maangchi version with red peppers in it? Ooh! The fermentation world is our lobster :rotfl:

Have a go.

Mx

daska

Congratulations on the non-smoking Mercy, pickled garlic is wonderful stuff, I still have some of a jar I made when I was pregnant with DS2, I'm eeeking it out, yummmm...

I've lost another notch on my belt, it looks as if 14 stone might be achieved by the end of term which was my goal

And I'm not eating the cakes LOL

Mercy

daska wrote: »

Congratulations on the non-smoking Mercy, pickled garlic is wonderful stuff, I still have some of a jar I made when I was pregnant with DS2, I'm eeeking it out, yummmm...

I've lost another notch on my belt, it looks as if 14 stone might be achieved by the end of term which was my goal

And I'm not eating the cakes LOL

Thanks, Hunni. I'm finding not smoking really too easy. So glad I don't stink of fags anymore. Just need to start using deodourant and i might make friends. 1 step at a time, I say :rotfl:

Well done on the notch, babes! We all know that's what matters really And well on way to getting what you want! :j Now, that's cool. :beer:

How did you pickle your garlic? *Sudden massive irrational interest* :rotfl:

MXXX

Edwardia

I buy kefir from local Polish shop - yummy.