Have eaten a forkful of sauerkraut every day for the last year & a half. I’ve Have had no common cold or any flu or sickness ever since. (Thank you Dr. Berg!!)
@@pamelareynaud8502 High amounts may affect the thyroid Some evidence suggests that consuming cabbage in high amounts may affect your thyroid. Substances called goitrogens in cabbage can inhibit iodine transport to the thyroid, a process necessary for normal thyroid function. In fact, a few studies have noted a correlation between cruciferous vegetable intake and the risk of thyroid cancer, although the results were somewhat inconclusive. Furthermore, goitrogens are found in higher amounts in raw cabbage, so those with thyroid conditions, such as hypothyroidism, may choose to avoid consuming cabbage juice. However, a significant amount of research on cruciferous vegetables and disease prevention suggests that the benefits may outweigh the potential risks. Koreans and germans consume cabbage a lot by the way. I suggest you to check your Iodine level regularly if it's the case for you.
When I was a little girl I was helping my mom to make sauerkraut. During winter times, we didn’t have that many fresh vegetables so sauerkraut was a stable at our house. During summer, we would make dill pickles in brine. Love it to this day. Take care of your body and feed it with the best food possible.
Sauerkraut is fermented cabbage. I am Pennsylvania Dutch and as a child I could smell it at dinner time from every house on the street. It is eaten daily. I like the Bavarian type as it is not so sour.
The sauerkraut sold in shops has been pasteurised and the process destroys the beneficial bacteria. Have you got a good recipe so I can make it at home please 🤗
grandparents grew up during the great depression. They always had saurkraut or potatoes. They lived past a lot of doctors expectations and foods like this is proof that eating healthy is great for you at the end of your life cycle.
I just started eating Sauerkraut, and within a week I feel much 'lighter'. I always thought it tasted awful, but tastes just like pickles. Great info, eat it!! Easy to make, very inexpensive, and the benefits are amazing.
Growing up in 80's Czechoslovakia this was (and is till this day) people's favourite Vit C dose. You were are tought at school that Vit C doesn't get purer or better than this. Summer activity with your nan 😊to shred & fill a 60 - 70 liter ceramic pot with cabbage & caraway seeds, salt etc so its readily available through the winter, until next summer. We eat it raw with meats, potatoes etc. And I love it. Fact (according to old school teachers) - sailors, discoverers used to take a huge barrel of sauerkraut with them on their voyages to prevent them getting Scurvy - disease caused by lack of Vit C.
mkaurn True! Amazing they taught that at school! America teaches grains and low fat diet for optimal health! Oh and only drugs and surgery for proper health 😆
@@TheUtuber999 Yeah pal you got it! Limey Bastards, Limey as we sucked on said limes, and Bastards cause we owned the world sailing round it, whilst sucking on those Limes 👍
Another similar superfood is Korean Kim Chi. It's fermented Napa cabbage, garlic, peppers, and a couple other simple ingredients. It has a powerful aroma, so unless you're in Korea, you may have people giving you funny looks if you're in a public place right after eating some. It's delicious, and it makes you feel great. I crave it, and have some for dinner almost every day.
@@brendawoods8924 There are lots of videos on RU-vid on how to make it. Salt water is used to soften the cabbage but it gets rinsed 3-4 times so there isn't much salt content left, and never use table salt, always a coarse kosher salt like Himalayan or Celtic Sea
You know the best sauerkraut is homemade, so easy to do it. Shredded manually or in your kitchen proccessor, 1 liter jar fill with a green cabbage add 1 full teaspoon of salt and fill with a water, cover up and keep in your countertop for 4 days or longer until fermented and it is ready to eat. So tasty and crunchy for salads.
My friend asked me "what happened? You lost your weight and you look so good" I said "just listen to professionals, and dr. Berg is one of the best" I started to love my body my feelings. I eat eggs and vegetables and nuts, avocado all those nutrients which dr. Berg recommended. Im not soo dependent on carbs NOW (which I had eaten so much and my face had been always puffy and I felt tired before I started watching his videos.) And yes, I eat for example boiled potatoes and rice but not that much. And with the time being I feel that I don't feel hungry. Intermittent fasting makes wonder to the body. I would like to recommend his books they are awesome. Dr. Berg is the best! Wish you all live healthy and healthy. 👍🙏😘
I grew up knowing to eat fruits and veggies and healthy meat only.I thought everybody did.And the healthier I eat the hungrier I get but I dont gain any extra weight.
Being a "Kraut", I always have loved Sauerkraut. There is also a German fermented (or pickled) red cabbage dish that is sweet ( added sugar) and it is called "Rot Kohl" (Red Cabbage) . Just like Sauerkraut it can be served warm or cold. When I was young , my Korean friends introduced me to Kimchi ( KimChee). Kimchi is fermented cabbage with spicy Korean peppers. All 3 of these cabbage dishes are awesome.
In Germany the red cabbage (Rotkohl) is not fermented. I shred it, cook it for 1 minute in the pressure cooker, and season it with vinegar and sugar, to render it sweet-sour ! My mother starts with bacon slices , cut in small pieces and sautéed , she then adds the red cabbage and an apple and cooks it on very low heat ! The latter version is more delicious than the first one !
I think your the best Dr I've seen on RU-vid. My own Dr is trash. He always just wants to prescribe medication, never alerting me as to how to avoid certain things and foods, to be more healthy. Thanks Doc.
@@juerbert1 The book was written by a man who was waiting for a heart transplant and learned about supplements, I believe. But I sacked mine, too. Few are competent or well trained vs. Narrow Pharma-trained.
Most all doctors wearing white coats are trash. Rockefeller highjacked the medical and education system many years ago. The objective was to push petroleum based products that don’t heal
I always wondered why I would go back to the cabbage soup detox when I felt horrible. It was not just about losing weight but that about I would feel so much better physically and emotionally after eating it for a few days. Stiffness and arthritis and misery would just melt away and my mood would become better. Cabbage is the key!
My mom never talked to us about nutrition but I remember eating all these things as a child. I don't know if she prpaired these foods because that was how her mom did it. I remember being healthy at home. Amazing how all our diets have changed and now I remember what you are talking about from my childhood. I just automatically understand what you are saying. This was from the 50's.
Grew on saurkraut ! Best one was obviously made at home with black salt. NO STUPID VINEGAR ! The dishes you can make out of it are superb and all so very healthy Reasonably I have taught my friend from India how to eat and cook it She never knew how great it is. 😊
Spot on about raw cabbage helping to heal stomach ulcers. I've been touting this for many years. It simply works. Thank you Doctor for your knowledge and sharing with all. Everyone take care and know there are better ways to maintain health and you do have a choice.
@costeno6420 I ate it when I was having the worse symptoms for several weeks. When I got my stomach acids stablyized it got much better. I also maintain that gut health now with kifer and ginger flavored/enhanced Kombucha. I eat coleslaw twice a week. Raw cabbage and it's juice is great and as effective.
Soooo easy to make! Lactose fermented carrots, peppers, garlic also yummy and very easy. Water (no chlorine please) and salt (no iodine!) and a large jar with a weight to keep the veg under the brine. Top the mix with a cabbage leaf, weight down with a glass weigh (I use a small jar filled with brine and a plastic jar lid, like a mayo lid, no metal please) set it on the counter, covered, and "burp" it every day by pushing it down with a wooden spoon to get the bubbles out. Make sure the veg is still covered with the salt water, if not add more brine. In 5 to 10 days it is ready for the fridge and eating! It ferments slower in cold temp and in hotter weather it is much faster so 5-10 days or when you are happy with the flavor. I pack mine into big "pickle jars" that I save up, and keep a quart jar filled from that. The big jar in the back of the fridge and the small one in front. Ditto for my kraut and also my garlic dill pickles. Lots of recipes on RU-vid, just do a search! Tomorrow I start a 4 pound batch of baby carrots with peppers, garlic, etc. added into the mix. Soooo yummy and soooo easy.
Great tips! Fermenting my second batch of kraut, here. Tried a single Mason jar ferment for first attempt and am so hooked. Got myself an 80-ounce pickle jar fermenting now with cabbage, caraway seeds, mustard seed, and some rosemary. Love the tip about the plastic jar. Many thanks!!!
Making homemade sauerkraut is very affordable. It’s three ingredients: cabbage, salt, and patience (takes about 3-4 weeks to ferment). If you have the mushy kind that’s at room temperature when purchased at the grocery store, it will not have the same probiotic benefits as the refrigerated stuff.
I started combining sauerkraut and kefir eating them at almost the same time. My Crohn's symptoms are alleviated 10-fold (whatever one can consider a fold), basically vanished if taken regularly throughout a single day, though even after the first time there's an extreme decrease in pain. I think it's the combination, especially maybe if sauerkraut is prebiotic. (This could be from me using an antibiotic, before stopping and then eating this combination, rather than believing this would help someone with "an infection" feel better; or maybe it always works.) I also started eating pretty much exclusively grass fed organic beef for meat, which isn't even that expensive at Wal-Mart Neighborhood Markets. This helps a lot, too. Each of these definitely help in their own way.
Hi Dr. Berg, I would appreciate if you would also mention that, what you say applies to unpasteurized sauerkraut and not to pasteurized or cooked sauerkraut. I do make my own sauerkraut in jars and it's really easy to make I add 10 grams of Himalayan salt to each kg of raw cabbage. Its also very good for people who suffer from constipation.
Hiiii..... I appreciated the 10 gms per kilo .... would you like to share a few more details..... method of preparation .... I have researched a few different ways.... but I am interested to know what your method is .... I've made a few batches of Kim Chi .... Have you had any experience with this ? Kind regards David Australia 🇦🇺 & a happy, safe, healthy ,new year ..... 2024 ....
My mom who passed away about 10 years ago made home made Pierogis and as a young boy I did not appreciate the sauerkraut in the variety that she made but man if I could go back in time....
Important note: Most Sauerkraut sold in the stores has been pasteurised and therefore, most of the good bacteria has been killed off within the processing of it (heating). You have to find un-pasteurised sauerkraut.
Normally the ones in the cans are to be avoided. The canning process alone kills off the good bacteria. So to find a bottled kind that are not pasteurized is the point.
I am of Russian/Ukrainian descent. Sauerkraut is a like a daily staple in our family. The slow-cooked version of sauerkraut with caraway seeds, brown sugar, a small clump of salt pork or pork belly, onions, apple, bay leaf and chicken broth is called KAPUSTA (which is actually a polish word) and it's often used as a side dish or put on hot dogs or served with kielbasa or other meat dishes. It may sound icky but it is delicious -- and GOOD for you. Eat a half of a cup 3 or 4 times a week, you always be "regular".
If you like Korean food, kimchi has all the same benefits as sauerkraut. And a few more since it is usually made with ginger, garlic, radish, and other good seasonings and vegetables.
Thank you Dr Berg, you’re such a good Dr, I refer many of my clients to you.. you deserve the Noble Prize for how many people you have helped with your knowledge. You are so appreciated 🙏
Lived as a kid in a Chicago polish neighborhood, learned to love sauerkraut! Living in Mexico for many years after, I tried to follow recipes that only got me rotten cabbage , until bless RU-vid I was able to get homemade sauerkraut. Now all these wonderful health benefits are a plus! I also prepare the Salvadorian style and also delicious thank God for cabbage and for Dr. Erick and your videos
Thank u Doctor Berg. I was diagnosed with mild ulcerative colitis this year and I never heard so much good news in just 5 min 🙏 ill def give this food a try
@@nomorenews My Dad made sauerkraut every fall. Had a good size crock along with a manual cabbage slicer which went over the crock. Would slice a couple inches of cabbage then sprinkle with salt and every once in a while would punch down. Continue until about 8" from top. Punch down put a good size round dish on top and cover with clean clothe over top. Keep eye on it and remove sort of gooey stuff that rises to the top. Don't remember how long it took at least several weeks maybe more. It was the best because had a little less salt than store bought and was delicious. Often had leg of lamb mashed potatoes and sauerkraut for Sunday Dinner.
My parents came from a pretty solid German family even though they’ve been in America for several generations. My Mom was a good cook but she basically cooked what her and my Father liked. So me being born I 1946 I got see and eat it all during my younger years. Those were the days that if you didn’t eat what was put on the table then you got hungry. I remember just once not liking what was cooked by my Mom and later on my Father warned me that if either of us hurt Mom’s feelings it wouldn’t work out well for everyone in the house. So I might not have liked some of the things that were served but I ate them just to keep Mom happy and to this day I still eat some of those same dishes that I didn’t like when I was a kid.
I've been vegan for years. I feel great. As long as I don't accidently consume cheese( like ground cheese in plant burger patty,that I ate everyday for a week unkowingly) then I have 0 arthritis pain in my hips..and feel amazing. However the last month I started consuming about a cup or more daily of fermented kraut. I feel so good! I have so much energy and I run circles around all the 20 somethings at work. The only thing different is more kraut. Also to be transparent, I've not been taking my vitamins , like maybe once a week I'll remember..not sure which change is helping me.. But I feel great.and a side note: I have for 3 years eaten probably 1/4 cup of fermented cabbage daily. It's just now, since I eat around a whole cup that this huge surge of energy is happening.
This sounds delicious. If you add the onions and bacon to raw/cold sauerkraut, great! If you heat/fry your sauerkraut, be warned that it destroys the good bacteria you are trying to ingest.
I found this after my husband questioned if I should be eating half a jar of sauerkraut a week.. I eat it with any meat, eggs, and sometimes out of the jar 🙃
@Diana Moore That's the only good kind. Simple ingredients. The others are pasteurized and almost pointless to eat. Publix and whole foods are good sources. Look in the refrigerated sections.
Yep! Captain James Cook convinced his crew to eat sauerkraut by taking a few mouth falls in front of them. He encouraged them to do so as a means of combating scurvy, in which can be caused from a vitamin C deficiency. Surely after his crew started to eat it, none of the crew died from scurvy.
Great video. How much to take and when? I currently take 2 fork fulls of sauerkraut in the morning on empty stomach and again before dinner. I started taking sauerkraut one week ago, definitely helps me with stomach bloating!
I started making sauerkraut last year and keep a jar in the refrigerator. I need the extra salt so it’s also beneficial in that way, and helps with digestion. Have been using different seeds to mix it up and thinking about adding some carrots and ginger too.
@@mccxcccx7793 I need extra salt or I will get muscle cramps. Salt is one of the electrolyte minerals needed for muscles and the heart. I also get overheated easily in the summer if I don’t have extra salt before I mow. I drink pickle juice before mowing and each time I come to take a break and drink water . Apparently I don’t consume too much salt if I need more to prevent those symptoms. I think it may be an adrenal issue.
I had difficulty sleeping due to digestive issues for about a year (possibly SIBO) and used intermittent fasting to give the gallbladder a chance to produce bile for cleansing the small intestine, as Dr Berg suggested. More recently as conditions improved I introduced sauerkraut into my daily diet and feel that it's helping produce healthier bowel movements. Great video!
@@timway6839 You had a feeling that the weekend was going to cause me to be a drinker again didn't you..your right, and every weekend this has been going on for years.. so here I am with a hangover and making a new plan of action..just like every Sunday before.
@@vegansaxon3962 Hi, my husband and I stopped drinking two months now. We take two "NAC" in the morning on an empty stomach and absolutely no cravings. We buy it at a vitamin shop.. We also haven't mentioned to friends or family we quit nor are we going to preach to drinkers to quit. "NAC" also has an extra benefit of cleaning the lungs of mucus and helps people with other issues. Can be hard to find cause the government wants to make it a prescribed substance. Anyway good luck and don't listen to anyone who isn't supportive of you.
@@mthor2346 My dear, the only one not supportive of me is me...I've been drinking again....I can see sobriety from your point of view and its so wonderful
My dad was born in Germany and his parents loved this stuff. I love it too! I always eat a pile of it with some good sausages from the European deli in town. I still rip farts after, all good.
Dr. Berg in the South we have a relish called chow-chow, made of cabbage, green tomatoes, and bell peppers. I used to see it in the grocery store and turn my nose up at it--it seemed old-fashioned to me. Boy was I wrong! Thank you for all you do to educate us.
My Mother used to make it Don't remember the ingredients thou. She also canned tomatoes and tomato juice with no salt. Tasted so fresh and clean compared to salty tomato juice today. We also had lots of 🫐 blueberry bushes. Always took these veggies and fruits for granted never realizing how nutritious they were. My Dad a a former farmer also had a huge garden including rhubarb and sunflowers along with other garden veggies. Spoiled me for fresh veggies as I cannot enjoy tomato 🍅 s from the supermarket or corn if it isn't picked that day.
Thank you! I've gotten more information from you than any physician I've ever seen. I've had my gall bladder removed and I wasn't told anything about what I should do after. I now take bile salts, and vitamins K,K2, and A. I also have gut issues still plaging me so I plan on eating sourkraut now.
I knew what to do after gall bladder removal as my mum had it removed in Eastern Europe but just wanted to test my doctor before operation. I asked him what to eat after operation and he said " everything except double hamburger". Needless to say I cancelled operation and went to another hospital with better reputation
I looooove sauerkraut! I tend to buy it in the bag in the refrigerator section at the grocery store. I love using it as a topping/dressing for my salad 🥗...it’s a natural vinaigrette and it beats having to use dressings with a ton of ingredients.
1/2 cup olive oil 1/4 cup apple cider vinegar with the mother 1 teaspoon Dijon mustard 1 teaspoon salt 1/2 teaspoon pepper 1-3 fresh garlic cloves 1-2 tablespoons dehydrated onion flakes Blend in blender This is my favorite salad dressing! I hope you like it too!
I just researched foods containing K2......yes every source said sauerkraut!!! I use to eat it frequently when growing up.....on hotdogs! It was delicious! I will start eating it again!
When I leaved in Europe, we were making sauerkraut at home so I know how all process look like,... Now I live in USA... And I noticed some companies are using vinegar to make cabbage sour... I am eating a lot of sauerkraut but I'm buying in European stores.... Sir you have a great videos!!!!!
Dr. Berg, you have viewers from all over the world as seen in the comments section. Keep up the great work. I have learned so much from you I don't listen to what the food company sponsored health experts say when they come on TV anymore.
Went to HEB and bought a small bag of Sauerkraut just for fun. It tasted awful. But I figured that if I add it with kimchi then it's not so bad. So, a spoonful of sauerkraut each day. After a week or so I started to feel the difference in bowel movement, an improvement to be precise. And I would venture to say that Dr. Berg's claim about it helping with serotonin production is also correct.
Thank you Dr. Berg for your free ( educational ) advice. I love cabbage but I don’t eat it as much I should. I will eat it more fr, now on. God bless you and your family.❤️🙏🙏🙏
I'm Polish cabbage is my life. I don't think my gramma ever served anything without cabbage or saurkraut as a side dish. When I tried more heritage eating it also helped clear up a lot of my issues. The liver cake is maybe an acquired taste.
I started eating my sauerkraut today 28 January 2022 that I prepared on 14 January. waaooo awesome. And I am going to prepare another one so that in two weeks time I move on to the next jar. Thank you for sharing this useful information. I used to cook cabbage or do salads but this is the best recipe of using cabbage.
im wondering if this is why I seem to have this endless energy lately we eat it EVERY DAY and even though my son has Hypothyroid issues he seems to be much more energetic as well and helping clear some of this eczema issues! AMEN!!! stay blessed and as always thanks you for taking time to share your knowledge and expertise...Happy Thanksgiving!!!
I highly recommend Bubbies brand. Its neither raw or pasteurized and is made with artesian well water. Which is rich in trace minerals. I have felt alot better overall after consuming this everyday for a couple months straight now. My hemorrhoids have gone away and I dont have indigestion or heartburn anymore. It's really great stuff imo. Also its probably a really great thing to consume everyday while going through this covid-19 thing. It's one of the best things you can consume to boost your immune system.
I too recommend Bubbies if you have to buy it -- but it's at least ten times as expensive as making it yourself. Sauerkraut is the cheapest and easiest vegetable to ferment at home (and even cheaper if you grow your own cabbage). It's literally just cabbage, salt, and nature does the rest (you can of course add various flavoring ingredients like caraway seeds). Honestly, just give home fermentation a try!
After watching this , I tried eating this amazing food, it works well on me as I recently diagnosed as 'constipation' and had been suffering from bloating . Thank you, Dr. Berg
My grandparents came from Italy and ate sauerkraut on a regular basis. My grandfather would say it "was good for the stomach". Smart people who lacked a formal education.
I make a sauerkraut "salad", so i just rins the raw kraut a bit so the heavy acid is gone, put some black pepper ,herbs and a good olive oil on it, sometimes with a bit of bell pepper. Salt isn't needed, goes great with my meat or eggs. It also keeps things moving😁
Living in Serbia, i eat a lot of fermented cabbage which is similar to Korean kimchi. It is our winter food, called "zimnica". We eat it with red chilli pepper powder. It is not recomended to people with high blood preasure because of high percentage of sault. We love it! You can cook it, bake it with meat, or you can it it fresh!💞
My father used to make sauerkraut and also he was fermented whole cabbage in a big wooden dish for famous sarma and we used to cut it for the salads .Sarma /cabbage rolls are must have .i don’t have a space to make fermented cabbage due to the smell but if you rinse well ander the weather packed you can make c rolls . The best sauerkraut (except my father’s) is kosher sc now when I am not in the USA it is difficult to find it cowherds is much better than polish kolpusta I will start making my own sc 😋
Thank you so much Dr Eric Berg, I really really enjoyed listening to the benefits that sauerkraut can bring us all. As always you bring us all so much useful information and knowledge. Please stay safe and well too xxxx Mags 🧡🧡🧡🧡
Someone needs to say this. It can make bowel movements be as God intended. You can have a large bowel movement, but it felt while coming out as if if were small and slick. You might be amazed to see how much came out with so little effort. I eat some with every meal when at home.
I have so many batches done the one I am consuming now is over three months. Small tip for the winter though, add carrots or any vegetable with higher sugar content to catalyze the fermentation in the absence of sweet spot temperatures (Watch out for the CO2 though) :D
I have two batches that have been going now for 8 days. Can you tell me if it's o.k. to add more brine at this stage? The original water seems to not be enough anymore no matter how much I press it all down. Thank you!☺
@@jazstar7681 You can always add more brine. I normally never use water. I use 1.75-2.25% of the batch's weight. Then squeeze al the water out and use something to press it when you close the lid so the vegetables are completely submerged on the brine. I would say it is more a matter of calculating the quantity when you close than adding more brine.
@@jollyroger9286 Thank you! I will add a tiny bit more brine this time and try a different setup next time to ensure that everything stays submerged! Happy Holidays!
When you salt the cabbage for a few hours prior to making removes a lot of liquid from the cabbage. Sometimes a bit too much to have enough liquid after a day or so of fermenting, enough liquid to cover the top layer of the kimchi even after smashing the cabbage during packing into the container. It is important to keep that top layer submerged. If you need to add a bit of distilled water with a pinch of salt, just enough to cover the top layer.
Bad bacteria to his buddy "Remember when the colon was a nice place to live? Now I just wanna get out of here! There's gotta be some light at the end of the tunnel."
One time I ate a whole can of sour kraut. I forgot about it and I was sitting on a chair reading. I thought I had a demon in the room. This scary horrible growl started and mumbles. I was really scare because I was alone. Then i felt this familiar pain in the belly. I heard the demon again but this time I felt it in my belly. It cleaned my belly out like a tornado inside a barn. My commode viborated like a tuba and WHEW i WAS CLEANED OUTSO GOOD I DID NOT HAVE TO USE BATHROOM AGAIN FOR A LONG WHILE...Its good stuff and good for the colon....
My grandmother's parents were from Poland. She lived to be a little past 100 years old. She always said it's because of sauerkraut, there may be some truth to that!
Before I found Dr Berg I thought sauerkraut was revolting. Refused to eat the canned stuff my mother ate when I was young (in the 50's-60's). Recently learned about fermenting and tried some made by "Bubbies" (only available in refrigerator section of high end groceries). Liked it, but very expensive ($8 quart) so I've learned to make it myself which is just cabbage and salt and whatever herbs/spices you want. Now I'm addicted and eat 1/4 cup before every meal and I'm feelin' good :)
Have just added this to my meals, it is indeed good for my morning bowel movement which on keto was often every other day rather than every day, now back to every day. Other thing I have found is that eating a large quantity of coconut oil before sleep - 50-60mg - aids both sleep and gets rid of lower leg muscle cramps. Touch wood! 6 weeks into keto, energy levels seem quite variable and not yet so high as before but all the stubborn fat on my body is gone (stomach, love-handles and backside), but still need reading glasses and stiff knees but problems that go back a decade or so, so will keep going.
I have been eating sauerkraut my entire life of 72 yrs. I eat it almost everyday. Furthermore, I make my own and nothing could be more simple. It's just cabbage and salt of 2% by wt. and approximately 3-5 days for fermentation. I do NOT heat it, there by preserving the probiotics. I've even added it to cauliflower rice stir-fry and it's delicious. Only barely warmed this way it's still very healthy.
I was going to link you to his video but if you just search dr berg histamine, he actually has multiple videos taking about keto rash/all that anti/antihistamines stuff
Hey Doc, You won't get any argument out of me!! I LOVE sauerkraut. I had no idea it was so healthy. Now I don't have to feel guilty for eating so much!
I get a lot of helpful information from your channel because you present in such a clear manner. Don't several of these benefits of sauerkraut (eg Vitamin C and probiotics) only apply to non-pasturized sauerkraut, ie the stuff sold in most grocery stores?
I'm so happy that I found you on here! You're the only person that I trust with health benefits. Also due to many things that you mentioned, sounds similar like my old ones who used to do same remedies for long long time ago
