Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 Was curious to find the sauerkraut stuff. It was in issue 21 (May 2003)... have copied it below. Haven't checked the links to see if they are all still active. Anyway.... FYI, Mark " ************************************************ *03: The Lymans and Sauerkraut ************************************************ [Howard speaks fondly of his mother and her cooking. She was known in her community for her great homemade sauerkraut, and used to bring home cabbage by the truckload to make literally 100s of lbs. of it fresh every fall in 4 or 5 huge crocks. She gave sauerkraut to everyone she knew, often bartering for fresh vegetables and/or fruits (as long as they returned the jars)! Howard loves sauerkraut on pizza, sauerkraut sandwiches, and has often remarked that there " isn't any food that can't be made better with sauerkraut] HISTORY OF SAUERKRAUT: " Although sauerkraut - German for " sour cabbage " - is thought of as a German invention, Chinese laborers building the Great Wall of China over 2,000 years ago ate it as standard fare. Chinese sauerkraut, made from shredded cabbage fermented in rice wine, eventually found its way to Europe, where the Germans and Alsatians adopted it as a favorite. There is a theory that the Tartars introduced the acid cabbage from the Orient into eastern Europe, and from there kraut went to Germany, Alsace-Lorraine, and France. " [Edited from: http://www.kitchenproject.com/history/sauerkraut.htm SAUERKRAUT NUTRITION: " In the 17th century a law was passed in Germany that the German navy had to take sauerkraut on board their ships since this was the only way to preserve vitamins in those times. Without the important vitamin C (app. 200 mg per 1 kg of sauerkraut) the men on these ships would have contracted scurvy. " " Cabbage is a cruciferous vegetable and contains several phytochemicals: Indoles block cancer-causing substances before they can damage cells; Phenolic acids help resist cancer by inhibiting cell proliferation induced by carcinogens in target organs; inhibit platelet activity; decrease inflammation and act as anti-oxidants; Sulforaphane induce protective enzymes, suppress tumor growth. Studies of people who eat a diet high in cruciferous veggies show lower rates of cancer than those who don t. Cabbage contains choline which is used by the brain to make acetylcholine, a neurotransmitter that plays a role in memory function. Cabbage is a good source of B-6, or pyridoxine, a vitamin responsible for a whole host of beneficial effects, from aid in digesting proteins and fats and alleviating nausea, to reducing muscle spasms. B-6 works as a natural diuretic and helps maintain a healthy immune system. " [Edited from: http://www31.brinkster.com/kefirgrains/wat.htm http://www.wholife.com/issues/7_4/04_article.html [sauerkraut festivals, events, & recipes (some non-veg'n): http://www.sauerkrautrecipes.com/events.shtml [Veg'n recipes (search the site using " sauerkraut " - 15 recipes: http://www.vegweb.com/ ****************************************************************** Mark Sutton, Webmaster * msutton Editor, Mad Cowboy e-Newsletter, http://www.madcowboy.com To , send a blank e-mail to: Mad_Cowboy- Back issues/info: Mad_Cowboy/ Mark's Personal Veg'n Blog: http://www.soulveggie.com ****************************************************************** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 Awesome info! i loved reading it. So saurkraut came into Western diets via a sort of kimchee! i never knew how healthy saurkraut was, but i have heard a lot lately about how healthy kimchee is; and i love kimchee! Thanks for posting that here, Mark. i think i am going to like saurkraut now... ~ pt ~ There must be sound mind to make a happy man; a care for the things of this world, but without anxiety; and such an indifference to the bounties of fortune that either with them or without them we may live content. ~ Lucius Annaeus Seneca ~~~*~~~*~~~> , Mark Sutton <soulveggie@e...> wrote: > > Was curious to find the sauerkraut stuff. It was in issue 21 (May 2003)... > have copied it below. Haven't checked the links to see if they are all > still active. > > Anyway.... FYI, Mark Quote Link to comment Share on other sites More sharing options...
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