Hard To Drop 4 Sizes?

Drop One Microbe to Make Big Change

drop 4 sizes, healthy living magazine

Geri Moore of Wisconsin weighed over 300 pounds when she decided to make a radical change in her life. “I tried many fad diets and wasted so much time and money,” she says. “I didn’t realize I was actually harming myself.” She thought that going to the gym was the answer to everything. “After a tough month of working out nearly every day, I didn’t see any results and I gave up.” She still weighed 300 pounds and didn’t know what to do. Diets weren’t working. Nor was exercise.

Read: Invincible Fungus

Obesity-Fungal Link

It wasn’t until Moore spoke with Guy Evans, founder of BioActive Nutrients, and learned about the fungal-obesity link that she began to permanently lose weight—170 pounds. In Moore’s case, as with so many others, she suffered from a fungal infection reflected in plantar fasciitis and cellulitis. She never connected her fungal problems with her obesity until Evans pinpointed the link and gave her both dietary recommendations and a cleansing program.

Bacteria That Raise Bread, Raise Body

“Most Americans spend decades wondering why their weight is fluctuating,” notes Doug Kaufmann, author of The Fungus Link and host of the national television show Know the Cause. “This is because our healers are unaware that the same germ that makes bread rise can also make people rise! yeast is so often the culprit!”

Read: Human Gut Does More Thinking Than The Brain

Penicillin Fungi Used to Gain Weight in Livestock

“Yeast is a type of fungus or mold. One mold, penicillin, has been documented for 50 years as making our livestock gain weight. Wouldn’t logic dictate that what makes one mammal overweight might have the same consequences for another mammal? yet the reason for obesity in America eludes our scientists. Fungus is known to be a human parasite and once on board, needs sugar to thrive.” Kaufmann’s dietary recommendations for losing weight through elimination of fungal infections have been widely used throughout the country.

Foods Impregnated with Fungus

Working with Evans and using Kaufmann’s information Moore did two things. First, she changed her diet. She cut out foods that fed the fungal overgrowth and foods impregnated with fungus—including alcohol, pasta, bread and sugar. “These diets have helped untold numbers of people to not only lose some of their health problems, but also weight,” says Kaufmann.

Read: Long-Lived Diet

Eradicate Fungal Pathogens

Second, she began an intensive antimicrobial cleanse. Although many companies offer cleansing kits, BioActive Nutrients’ 30-day Antimicrobial Cleanse is geared specifically to eradicating fungal pathogens. Not all people eliminate a fungal infection after 30 days. Some folks may require two to four months or longer, adds Evans. “For others, antifungal cleansing is a lifetime commitment. But the 30 day kit makes cleansing simple and the program can be extended month after month.” Its contingent of antifungal ingredients—including caprylic acid, olive leaf extract, undecylenic acid, grapefruit seed extract, neem, apple cider vinegar and odorless garlic— delivered a knockout punch to her low-level infections (caused by mycotoxins), including reducing inflammation within her fat cells, a documented cause of weight loss difficulties, and as she notes, “The inches began to fall off.”

140 Lbs Later

Within the first year, Moore had gone from over 300 pounds to a svelte, trim weight of about 140. using the 30- day Antimicrobial Cleanse makes detox easy—and effective, she adds. “It comes with three packets for each day, so you can carry them with you and don’t have to fumble with a lot of different bottles. If I’m going to be at a business lunch and dinner, I just need to put the packets in my purse. It’s that simple.”

Skin, Energy, Mental Clarity

“Not only did I lose weight,” she says, “but my skin cleared up, my nails are stronger than ever and my energy levels and mental clarity are drastically improved.” Would Moore recommend the antimicrobial cleanse to other people having difficulty losing weight? “Absolutely, too many people are suffering weight loss difficulties because of this hidden link. I urge people to first do the antimicrobial cleanse.”

Incredibly practical the fungus link to weight loss will be your companion on your journey to perfect weight and as always doug kaufmanns kaufmann 1 diet fungal quotient at home questionnaire supplement discussions and recipes are included. The fungus link to weight loss doug kaufmann or the alcohol or moldy grains in the american diet cause weight gain decades later could it be that the antibiotics you took years ago on amazoncom free shipping on qualifying offers the fungus link to weight loss nearly 70 of americans are overweight or obese yet none of the official or conventional recommendations for overcoming weight . The fungus link to weight loss teaches the reader that even in the absence of fatty foods in their diet we can continue to add pounds could it be that the antibiotics you took years ago or the alcohol or moldy grains in the american diet cause weight gain decades later. Fungus link to weight gain how the diet works know the cause by douglas kaufman has evidence that many health problems are linked to fungus in our foods weight gain is one of them hes found fungus connected to metabolic syndrome fungus link to weight loss. Doug kaufmann author of the fungus link created the anti fungal diet to minimize what he calls fungal foods these foods can throw off the delicate balance of good bacteria and promote the growth of bad bacteria and other pathogens such as fungus according to kaufmann 1 4his fungal theory is controversial and as of 2014 there is no evidence to support the idea that diet leads to

One of the many unwelcome symptoms of Candida overgrowth is weight gain, or the difficulty in losing weight. The imbalance of bad bacteria in the gut caused by Candida yeast can slow down your metabolism and disrupt normal detoxification processes, resulting in stubborn weight gain that refuses to budge. Losing weight can seem like an uphill battle, no matter how little you eat or how much exercise you do each day.

Worst of all, Candida overgrowth can interfere with your appetite, making it difficult to stick to a healthy diet.

There are a number of reasons that Candida overgrowth causes weight gain. The important thing to know is that diet alone is not going to help! To get back in shape, you must first treat the underlying cause of the problem: your Candida overgrowth. Losing weight requires both an efficient metabolism and a healthy gut. Here’s why Candida can sometimes be the biggest obstacle to this.

Table Of Contents

Candida Toxins

When Candida overgrowth is present in the body, its harmful yeast cells are constantly reproducing and dying. This is a natural part of the yeast’s life cycle, and occurs whether you are treating your Candida or not.

Candida overgrowth means that there’s a constant stream of toxins being released into your bloodstream. This can wreak havoc on your body’s detoxification processes, particularly your liver. The liver is the organ primarily responsible for cleaning the blood and flushing toxins out of your body. When Candida is flourishing, it floods the body with extra toxins, causing a huge amount of extra work for the liver.

Free Guide To Beating Candida Sign up to our free, 8-part email course today, and learn how to create your own, personalized Candida treatment plan 🙂

If the liver becomes overloaded due to all this extra work, it ends up storing the some of those Candida metabolites until it can process them later. Unfortunately, it does this by sending them to the fat cells in your body. Women store most of their fat around their hips, belly and thighs – so this is where the toxins end up. This typically results in stubborn fat deposits that become harder and harder to shift.

Sugar Cravings

As you probably know, Candida albicans needs sugar to grow and reproduce. A typical symptom Candida overgrowth is a constant craving for sweet, carbohydrate-rich foods. Unfortunately, this craving never seems to be sated, even when you’ve binged on sugar!

While many cravings for certain foods are put down to psychological needs, a Candida-induced craving for sugar is also physical. The Candida yeast feeds on large amounts of sugar and starch, which causes your blood sugar levels to drop. When this happens your brain automatically believes that you need MORE sugar to bring your blood sugar levels back up again. This triggers the production of hormones that cause you to crave sweet foods.

Of course, eating more sweet foods only sets the process in motion again, resulting in a vicious cycle. This is one way that Candida can cause overeating and further compromise weight loss.

Stress On Your Immune System

The toxic byproducts released by Candida overgrowth aren’t just a burden on your metabolism. These nasty chemicals also take a huge toll on your immune system. One toxin in particular is acetaldehyde, which is released by the Candida yeast during its growth and die-off phase. Acetaldehyde disrupts a number of bodily processes, including your metabolism, endocrine system and immune system.

Candida toxins also burden the adrenal glands, which are responsible for producing important hormones required for healthy immune system function and stress response. The adrenal glands are highly vulnerable to the stress placed on the immune system by toxic yeasts.

Stress on the adrenal glands raises cortisol levels, an emergency response which prompts your body to hold on to dietary fats and store them for later use. Unfortunately, this develops in a pattern in which the body stores fat all the time, rather than uses it for energy.


On top of all the ‘weighty’ effects of Candida is the impact it has on your energy levels. The Candida cells release up to 79 different toxins, including the neurotoxin named acetaldehyde mentioned above. This and other toxins can cause symptoms like brain fog, fatigue and depression.

As a result, Candida sufferers often struggle to find both the energy and the motivation to exercise each day. Many find it difficult just to get out of bed in the morning, let alone go for a walk or to the gym!

Of course, a lack of exercise means that you’re burning fewer calories – resulting in even more weight gain.

How To Fight Weight Gain Caused By Candida

While it’s commonly believed that a simple calorie-restriction diet is the only way to lose weight, this may not be the solution for someone battling Candida overgrowth. In this case, dieting may only treat the symptom, rather than the cause of the problem. It’s very easy to become confused by information on the internet that advocates all kinds of ‘miracle diets’ – but rarely address the problems caused by gut imbalances like Candida.

The first step in healthy, sustainable weight loss is to treat the underlying cause of your weight gain. If the cause is Candida overgrowth, then a Candida treatment plan is your best bet. By following a good Candida treatment plan designed to destroy the fungal pathogens in your gut, you’ll be giving your body’s fat-burning mechanisms a head start. Unburdening your liver and nourishing your adrenal glands will also boost your body’s detoxification processes, as well as your motivation to exercise!

You might find it easier than you think to shed stubborn pounds and get back in shape. For lots more information on the symptoms of Candida, take a look at my Ultimate Candida Diet treatment plan. This plan is based on the latest research into Candida Related Complex, and contains everything you need to know to beat your Candida overgrowth.

There are many sauerkraut diets on the Internet. The most of them are extreme and cannot have any health benefits. However, recipes of sauerkraut are good foods to help lose weight.

Why Fermented Vegetables are Foods which Help to Lose Weight

Often when people discuss sauerkraut helpful properties for losing weight they talk that sour cabbage has a few large calories. It is correct. But it isn’t the most important.

Sauerkraut contains a huge quantity of probiotics with prebiotics and they convert fermented cabbage recipes in superfoods for weight loss.

Do you want to know how many calories in sauerkraut? There are 19 large calories in 3.5 ounces of fermented cabbage.

Probiotics and Weight Loss

Foods with probiotics are effective meals for people who want manage their weight. And here’s why.

  1. Probiotics are necessary for balanced gut microflora. Balanced intestinal flora ensures good work of the immune system. And since excess weight and obesity are connected with chronic inflammation, probiotics help to lose weight.
  2. People who have sick gut flora eat many sweet foods usually. Intestinal bacteria, which are in need of sugar for their life, send a signal to the brain to consume more foods with sugar. Needless to say, that when we eat a lot of sweets we gain weight.
  3. Some bad gut microbes can be responsible for insulin resistance, which leads to obesity, diabetes, and many other serious diseases.

Thus, if you want to have a normal weight and good health you should balance your gut microflora. And one of the easiest and most effective way to have healthy gut bacteria is eating foods with probiotics.

Why traditional sauerkraut is the best source of probiotics and prebiotics you can read the article “What are foods high in probiotics?”.

How to Use Sauerkraut for Weight Loss Correctly?

If you want to lose weight with the help of sauerkraut, you must comply with certain rules.

  • 1. Only traditional sauerkraut recipes are superfoods for weight loss and balance of gut microflora.

All quick sauerkraut recipes (quick sauerkraut with apples, for instance) are delicious vegetable salads with a few calories. But they don’t have probiotics and so they are not so useful for losing weight as traditional recipes of fermented cabbage.

As for sauerkraut recipes that contain salt brine instead dry salt, for example, Armenian sauerkraut with spices, they are healthy and can be used for weight loss. But they do not have as many probiotics as traditional fermented cabbage recipes.

  • 2. You should eat raw sauerkraut only. Probiotics are living organisms and they die if you will heat sour cabbage.
  • 3. You can use sauerkraut as a healthy snack.
  • 4. Necessarily, eat fermented cabbage for lunch and dinner (2/3 cup).
  • 5. It is very important to eat sauerkraut with its juice because the juice contains much more probiotics than sauerkraut by itself.
  • 6. You can cook various sauerkraut salads with olive oil. But you should not add to them sugar or other sweets. Sugar can kill beneficial bacteria and give life to bad microorganisms. If sauerkraut is too sour for you choose fermented cabbage recipes, which contain other vegetables or fruits, for example, traditional sauerkraut with apples. Such recipes are sweeter, but it is healthy sweetness.


1. Fermented cabbage is a healthy food for losing weight. However, you should not use it as a meal for mono diets.

2. Sauerkraut is low-calorie food, but it is more important that it has a lot of probiotics.

3. Only traditional fermented cabbage without any vinegar and sugar can help you to lose weight.

4. Only raw sauerkraut is very beneficial for health because it has living probiotics.

Diets That Use Sauerkraut in Their Plans
Conscious control/restriction of certain food items, commonly known as dieting, is something we all have practiced for one reason or the other. Diet plans not only help in decreasing, maintaining or increasing body weight but they are also useful in case of some diseases as certain food items can help overcome the condition faster. Sauerkraut, being one of the most nutritious food items and low in calories has become a part of many diet plans.
Budwig Diet:
Budwig Diet was first introduced in 1950’s by a German biochemist named Johanna Budwig. Since then, it has been proven to act as a weapon against many kinds of cancers. It is a very efficient diet plan to treat cancers and that too relatively quickly, easily, cheaply, and permanently. The ingredients present in it are all non-toxic having minimal to none adverse effects. The main ingredients of this diet are Flax Seed Oil and Quark Cheese. The alternatives to quark cheese could be non-homogenized yogurt and goat milk cheese as quark cheese is not available in most areas.
Another essential part of Budwig diet is Sauerkraut juice. Ideally, the juice should come from fresh, unpasteurized, raw sauerkraut like the one available at Hampton’s Brine. It should be consumed before breakfast every morning. Sauerkraut juice is an alkalizing agent, rich in vitamins and beneficial enzymes. It also helps in promoting the good gut bacteria improving intestinal health in addition to its cancer-preventing benefits. Budwig Diet can be an excellent tool to decrease the risk of cancer development and boost cancer recovery.
For the complete protocol of Budwig diet, visit:

G Plan Diet:
The G Plan diet is a revolutionary diet that encourages rapid weight loss by promoting the best gut bacteria. This diet helps in reducing gas bloating, discomfort, and the risk of other gut-related diseases as well. It aims to rebalance the health of your gut. With this diet, one can lose as much as 8 to 10lbs in just 21 days on average.
This diet plan is divided into 3 phases; the rest phase (5 days), the re-wild phase (9 days), and the re-balance phase (7 days). The best part of this is plan is you do not have to give up on your occasional treats.
Fermented vegetables such as sauerkraut are a key part of this diet plan in the second (re-wild) phase. The benefits are not limited to weight loss only but it also exerts a number of other beneficial health effects such as clearer skin and reduced cravings for junk food.
In short, the diet plan and its ingredients boost the quality of health overall, or at the very least, lead to natural weight loss in its consumers.
For the complete guide to this plan, visit:

4-Day Sauerkraut Diet:
People who wish to lose their weight conveniently, without having to use any harmful medications and going for heavy workouts, 4-day sauerkraut diet is the ideal diet plan for them.
It is a type of of diet in which sauerkraut is regularly eaten with several meals. Sauerkraut can be used in many ways. It can be used as it is, as a part of vegetable or meat meal, in the form of a soup, etc.
This diet plan can be repeated on a monthly basis as it is extremely healthy and efficient in losing weight. You can easily lose as much as 6 pounds in just 4 days.
Additionally, as sauerkraut is rich in vitamin C that boosts the immune system, it enables you to stay fit even while dieting. However, you should know that eating sauerkraut alone cannot do the job. Coupling it with healthy meals, lifestyle, steady exercise, and the most important – discipline is equally necessary to achieve the goal.
For more details about the plan, visit:

Detox Diet Plan:
The best method for a successful and healthy detox is engaging in a sensible diet plan having a small serving of meals that contain fermented live-culture vegetables. Research depicts that kimchi and sauerkraut fulfill the mentioned criteria well. Moreover, cabbage has nutrients that are highly effective in assisting the detox process of the body against harmful organisms and toxins which is a plus.
The best seasons for detox diet are spring and fall. Avoid doing it in the winter months as the body requires more calories to fight against the cold rendering the body into a stressful condition which is not ideal. This diet plan reboots your entire system by using healthy foods and lifestyle practices that reverse inflammation, cut down your weight, and upgrade the detox pathways. To get additional results, cut-down processed foods, and sweets, and make a habit of doing regular exercise including strength training and cardio.
For further insight into the diet, visit:

7 Days Sauerkraut Diet Plan:
Eating sauerkraut as a part of a diet plan or individually is full of benefits. Sauerkraut is finely shredded cabbage that is fermented by many lactic acid microorganisms. There are proven health benefits of eating sauerkraut. With this 7 Days Sauerkraut diet plan, you can lose considerable weight in just 7 days along with many other benefits to health that include the following:

-Helps in detoxification of the body
-Aids in revitalizing the body by providing essential vitamins especially vitamin C
-Boosts the immune system
-Prevents from cold and flu
-Prevents anemia
-Helps in treating indigestion
-Helps in preventing cancers
This kind of diet is surely not sustainable but is perfectly healthy for a short duration of time. Any diet plan needs to be combined with a healthy lifestyle to get maximum results. Try reducing your stress levels, work-out daily, keep yourself well-hydrated, and avoid the habits that are harmful to your health All these measures will increase the odds of achieving your health goals alongside the diet plan.
To get an overview of this diet plan, visit:

Paleo Diet Plan:
Paleo diet is among the most popular diets today. It has been linked with many health advantages from helping in controlling optimal sugar levels to reducing inflammation. It is regarded as one of the most effective diet plans to lose weight as it is high in protein and nutrient-rich foods. It also enhances satiety and fulfills nutrient deficiencies.
Meat, fish, vegetables, fruits, nuts, and seeds are the mainstream foods while following a paleo diet plan. Sauerkraut can be added to the diet plan and it not only gives it a health-kick but also give the user a new experiment of flavor. According to the nutritional counselor Tara Green, sauerkraut helps in reducing cholesterol levels and fighting cancer off as it is rich in vitamin A and C. The fermenting process provides a host for bacteria which improve your gut health and digestion. The easiest way to add sauerkraut into your diet is to incorporate it in salads or have a healthy serving along the side of your evening feed.
For more details, visit:

Sauerkraut. A neglected food that is so simple and yet so powerful with its many health benefits. When we think sauerkraut, we think Ruben sandwich or hot dog topping. Sauerkraut is more than that.

My mission is to move sauerkraut from an occasional topping on a hot dog to an everyday meal. A condiment that you look forward to and relish, not only for its many health benefits but for its range of flavors.

Benefits of sauerkraut? Here are 27 playful, practical and healthful benefits for including sauerkraut in your life. As you read through the list, keep in mind your favorite, and share it in the Comments section.

1. Sauerkraut is the easiest of all the fermented foods to incorporate into your diet.

Once fermented, that jar of sauerkraut sits in your refrigerator ready to eat.

Scrambled eggs for breakfast? Add a forkful of Kimchi Style Sauerkraut, chopped avocado and a dollop of sour cream.

Salad for lunch? Sprinkle some Passion Pink Sauerkraut on your lettuce and top with a few shavings of Parmesan cheese.

Dinner? Place any flavor as a condiment on your plate and add zing to your meal and aid in its digestion.

Need more inspiration on ways to include it in your diet? See: 7 Easy Ways to Eat Sauerkraut

2. Sauerkraut will improve your digestion

Sauerkraut will improve your digestions within a few days, especially if you are one of 70 million people who suffer from digestive diseases in the United States alone.

Your digestive system contains 100 trillion microorganisms, a number 10 times greater than all the cells in your body. To say they are important is an understatement.

Indigestion, bloating, headaches, brain fog, skin issues, constipation, weight gain, fatigue, back pain? When the ecosystem of your gut has the proper balance of stomach acids and bacteria, your body is able to properly break down food for nourishment and cell repair. If it is not able to absorb nutrients from the foods you eat and eliminate wastes, all types of health issues may arise.

Fermented foods, of which sauerkraut is one, strengthen the health and balance of your digestive system. Improved digestion, that accompanies a healthier gut, makes for improved health.

3. Eating sauerkraut will help to reseed your gut if you’ve taken a course of antibiotics.

Antibiotics are a marvel of modern-day medicine. Used correctly, they help combat serious life-threatening illnesses.

They work by destroying bacteria and interfering with the formation of bacteria, both the good and the bad.

Every course of antibiotics tends to wipe out the beneficial bacteria and that gives a window of opportunity for the pathogens to proliferate, to grow uncontrolled, and to occupy new niches in your gut. The beneficial flora recovers, but different species of it take between two weeks to two months to recover in the gut and that’s a window of opportunity for various pathogens to overgrow.Dr. Campbell McBride, interview with Dr. Mercola

Don’t give those pathogenic bacteria a chance to gain hold. Reintroduce good bacteria by eating sauerkraut and other fermented foods.

4. Sauerkraut is the perfect “Gateway Ferment.”

Learning to make sauerkraut is perfect for your first foray into fermentation. Hence, the dubious label, the “gateway drug” of fermentation.

It is simple to make. No fancy jars required. No expensive equipment. Just cabbage, salt and time, which can be as little as 7 days!

So get started with my step-by-step photo-rich recipe: How to Make Sauerkraut in a Jar . And, if you never move beyond the fermentation of sauerkraut, don’t worry there’s plenty of goodness in sauerkraut.

5. Eating sauerkraut will not only improve your gut bacteria but will improve your brain function.

Did you know that your digestive system actually produces more neurotransmitters than your brain does? And, that the bacteria you ingested in food can affect brain function?

In an early proof-of-concept study, UCLA researchers found that women who regularly consumed probiotics through yogurt showed altered brain function while in a resting state and in response to an emotion-recognition task.

Functional magnetic resonance imaging (fMRI) scans conducted both before and after the four-week study period looked at the women’s brains in a state of rest and in response to an emotion-recognition task in which they viewed a series of pictures of people with angry or frightened faces and matched them to other faces showing the same emotions.

The researchers were surprised to find that the brain effects could be seen in many areas, including those involved in sensory processing and not merely those associated with emotion. Research learned that signals are sent from the intestine to the brain and that they can be modulated by a dietary change.

Many of us have a container of yogurt in our refrigerator that we may eat for enjoyment, for calcium or because we think it might help our health in other ways. Our findings indicate that some of the contents of yogurt may actually change the way our brain responds to the environment. When we consider the implications of this work, the old sayings ‘you are what you eat’ and ‘gut feelings’ take on new meaning.– Dr. Kirsten Tillisch, associate professor of medicine in the digestive diseases division at UCLA’s David Geffen School of Medicine

The yogurt used in this study was commercial yogurt with notoriously low levels of probiotics. Consuming yogurt you make yourself, kefir or… sauerkraut will have an even greater impact on your gut health.

6. Sauerkraut will be easier and easier to find on grocery store shelves.

As science reveals more about the benefits of the good bacteria present in traditionally fermented foods, we are seeing a surge in their popularity. In a recent Chicago Tribune article, fermented foods were listed as one of the Food Trends of 2015:

Fermented foods — think yogurt, kimchee and sauerkraut — contain live cultures, or are preserved in liquid so their sugars and starches can become bacteria-boosting agents, which is said to aid digestion.

We’re going to see much more attention on packaging (devoted) to digestive health. We’re going to start pickling all kinds of things. – Lempert, Chicago Tribune.

BLOG POST BONUS: the Buy the Right Stuff! Sauerkraut Shopping Guide. Contains 3 vital things to look for when buying sauerkraut and one popular brand not to buy and why.
FINE PRINT: You end up subscribing to my newsletter, but unsubscribe anytime. Even, right after grabbing your download :-).

7. Sauerkraut is a VERY inexpensive probiotic.

A month’s supply of probiotics can easily set you back $20-$40. The cost for a month’s supply of sauerkraut is a head of cabbage and a few jars. What could be more economical? See Triple-Digit Cost Savings of Your DIY Sauerkraut

8. Sauerkraut comes in many flavors and can be made in even more flavors, to please any palate.

It is estimated that there are over 100 varieties of Kimchi, a style of sauerkraut popular in Korea. Chonggak Kimchi (Young Radish Kimchi), Oisobagi (Cucumber Kimchi) and Pa Kimchi (Green Onion Kimchi) to name a few.

See if any of the many flavors of sauerkraut on my recipe page tantalizes your taste buds: Sauerkraut Recipes to Please Any Palate.

9. Sauerkraut contains more probiotics than the stuff you buy in a bottle.

Fermented foods not only give you a wider variety of beneficial bacteria, but they also give you far more of them, so it’s truly a much more cost-effective alternative.

Here’s a case in point: It’s unusual to find a probiotic supplement containing more than 10 billion colony-forming units. But when a team for Dr. Mercola actually tested fermented vegetables produced by probiotic starter cultures, they found 10 trillion colony-forming units of bacteria. Literally, one serving (a few forkfuls) of the fermented vegetables was equal to an entire bottle of a high potency probiotic! So clearly, you’re far better off using fermented foods.

Goldmine Natural Foods also had their sauerkraut tested. Independent lab testing showed 7.8 million CFU’s (Colony Forming Units) of live lactobacillus and bifidobacterium species per gram. That’s 468 million per ¼ cup serving!

10. Making sauerkraut will connect you with your greater community, especially those hard-working farmers.

One of the highlights of the week is my Saturday morning visit to the Duncan Farmer’s Market here on Vancouver Island. Our valley is dubbed the “Warm Land” as evident by the range of produce available at the peak of our growing season.

The late Brock (and Heather) from Makaria Farm, kept me supplied with cabbage and other vegetables for fermenting. Elia, renamed the farm to Manna Farm and she now grows the same great cabbage. It is so nice to have a face connected to the food I eat. I can have a conversation with my farmers, know how the food I buy is grown and who I’m investing in by where I spend my dollars.

I happily share jars of sauerkraut with them and I’m assured of having plenty of cabbage, not only for my 50+ quarts of sauerkraut I make in a season but also for all my local workshops.

11. Making sauerkraut will connect you with trillions of your closest – microscopic – friends.

We humans are mostly microbes, over 100 trillion of them. They live and thrive in the mouth, gut, nasal passages, ear canal and on the skin. The bacteria in the microbiome help digest our food, regulate our immune system, protect us against disease and produce vitamins.

These microbes are very small, and even though they outnumber human cells by a factor of ten, they only make up 1 to 3 percent of our body mass. That’s 2 to 6 pounds of bacteria in a 200-pound adult. These microbes are generally not harmful to us, in fact, they are essential for maintaining health.

The Human Microbiome Project was funded in 2008 with the mission of characterizing the human microbiome and analyzing its role in human health and disease. Daily, more and more discoveries are being made about how our microbiome impacts our health. Make friends with them, understand their function and do what you can to make sure they are working for you.

When you make a batch of sauerkraut, you are inviting the microbes in the air, on your counter, on your hands, and on that cabbage into the fermentation jar and asking them to eat the sugars in the vegetables, multiply rapidly and make copious amounts of lactic acid for you, so they can preserve the cabbage and create sauerkraut tang!

12. Eating sauerkraut can compensate for decreased production of hydrochloric acid as we age.

As we age, our stomach’s natural secretions of hydrochloric acid decrease. Hydrochloric acid acts as a barrier to prevent harmful bacteria and parasites from invading your digestive system. Hydrochloric acid also improves digestion in our stomach by breaking down food so it can be more easily absorbed by the small intestine.

The lactic acid from sauerkraut can partially compensate for reduced hydrochloric acid by introducing beneficial bacteria than can reproduce and turn into more lactic acid.

13. Sauerkraut contains more Vitamin C than the cabbage it was made with (magic happens in that jar or crock of fermenting goodness).

The fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. So the Vitamins C, E, and K already present in the cabbage are better utilized by your gut by consuming the fermented cabbage – sauerkraut! – instead of eating coleslaw.

14. Sauerkraut can boost your immune system.

70-80% of our immune system is located in our gut.

If you have poor gut flora and suffer from digestive issues, you’ll be more susceptible to colds and flu.

By eating sauerkraut, and other foods rich in probiotics (kefir, yogurt, kimchi), you are improving your gut flora and reducing the chances of catching every bug that flies your way.

15. Sauerkraut is kid-friendly.

When you add a bit of sweetness to your sauerkraut, with either grated carrots or a grated apple, most children enjoy it. In our family, a few jars of sauerkraut sit on the table with the evening meal. We each then choose our flavor and add a few forkfuls to our plate.

If this doesn’t work, try tossing some sauerkraut into a salad or next time you make tacos, add a bit of kimchi to the fixings.

Remember, sauerkraut is teeming with beneficial bacteria and eating just a few strands of the stuff can do wonders.

16. Making sauerkraut will change what you fear in life.

We have been so ingrained to not leave food on the counter for fear that the bad stuff – botulism! – can take hold and rapidly multiply. Don’t worry botulism does not grow in the acidic environment created in the fermentation process for sauerkraut.

The bacteria Clostridium botulinum is everywhere. We don’t get sick from it because most of the time it lies dormant. According to some research by Tim Hall on the Wild Fermentation forum: “C. botulinum prefers an anaerobic (oxygen-free) environment that’s not too acidic, not too salty and not too crowded with other bacteria.”

C. botulinum does not like the bacteria in sauerkraut. In addition, the salt we add in the fermentation process creates an environment hostile to C. botulinum.

So instead of worrying about the food you are making with your own hands in your own kitchen, question your lack of fear for consuming canned and packages foods made in huge factories by no-name people we have no relationship with us.

17. Learning about sauerkraut will introduce you to cultures from around the world.

If you lived in Korea, every November you would be given a “bonus” and time off to prepare Kimchi, a type of sauerkraut, for the upcoming winter. Kimchi is the flaming heart of Korea, a spicy national dish made with Napa cabbages, radishes, green onions, ginger, garlic, and a chili paste.

Giant-sized Napa cabbages are unloaded everywhere. Families gather together soaking the cabbages in a brine, chopping vegetables and making chili paste.

In the Seoul City Hall plaza, over 2,000 volunteers gather to make kimchi for the needy. 270 tons were made one recent year. That is a lot of kimchi.

And, Koreans consume a lot of kimchi; 1 quart weekly! American consume 1 quart of sauerkraut annually. Let’s see if we can catch up with them.

18. Making your own sauerkraut will save you money.

Currently, the average price for a 16-ounce jar of Pickled Planet sauerkraut is $7.50. You need two of these to make a quart: $15.00. If your family eats a quart per week, you would spend $780 annually on sauerkraut.

If we buy cabbage at $2 per pound, need 2 pounds per quart and throw in some other vegetables and some salt, your costs might be $6 per quart. Making your own would cost $312, annually.

Yes, you do have start-up costs of jars, lids, a scale, and an optional mandoline. Purchase those your first year and then, use your savings to buy a fermentation crock which contains a clever design that allows carbon dioxide to escape the crock while keeping unwelcome microbes like mold out and takes the flavor profile of sauerkraut to a whole new level.

19. Making your own sauerkraut will enlighten your friends – I hope we don’t scare them off – as you share your skills with them.

In the pipeline for this website is a “Pass It On!” kit. In Jamie’s Food Revolution, Jamie Oliver has readers learn a recipe then pledge to pass it on (“it” being their cooking skills) by inviting over a few friends and teaching them the recipe.

I run this website because I want everyone in each of our communities enjoying sauerkraut on a daily basis. So I would love it if you first learn to make sauerkraut and then have a “Sauerkraut Party” to “Pass It On.” And, to borrow from Jamie Oliver:

And don’t think for a moment your single contribution won’t count, because it will. Let me share a bit of my romantic dream with you… Let’s say, for instance, that you teach four people how to make sauerkraut, then each of them teaches four more people, who each teach four more people….

The cycle only needs to repeat itself seven times and we’ve packed out Yankee Stadium (meaning over 50,000 jars of sauerkraut have been made!) one-and-a-half times. Repeat it thirteen times and we’ve got more than the entire population of the United States with a jar of sauerkraut on their dinner table. High aspirations, I admit, but why not?

Making sauerkraut will force you to practice the art of patience.

Waiting for up to 28 days before you can eat something is not practiced in our culture of instant gratification.

The watching and waiting are fun for the first week. Aromas fill your kitchen. The microbes are so active, brine overflows the fermentation vessel. Little bubbles rise to the surface. If you are using a crock, you’ll hear little blop, blops as the air escapes the crock. And then, visible action stops, and you wait. And as you wait, the flavor continues to develop.

Inpatient? It’s “legal” to start eating your delicious homemade sauerkraut in just 7 days.

20. Making sauerkraut will awaken your taste buds.

You`ll never know food could taste so good. There is a depth of flavor to fermented foods that is no match to the industrially processed stuff.

Just compare a can of pasteurized sauerkraut to a colorful jar of artisanal sauerkraut found at your local health food store or made by you! Or, freshly brewed Kombucha to a can of soda pop.

There is a deep satisfaction found in eating food that is alive and rich in nutrients.

21. Eating sauerkraut may reduce the incidence of breast cancer.

Researchers fed mice a fast-food diet. Compared to controls, these mice had a predisposition to mammary (breast) cancer. Researchers then repeated these trials but gave some of these fast-food mice the probiotic, Lactobacillus reuteri. Those mice that received the probiotic had a significantly lower rate of mammary cancer symptoms than those that didn’t.

The researchers go on to suggest that L. reuteri may be increasing the development of a certain type of immune cell which may be responsible for exerting the underlying anticancer effects they are observing.

Probiotic bacteria decreased already developed tumors, and, in some cases, prevented tumor growth in animals predisposed to cancer by directly influencing the immune system. These results reinforce the idea that probiotics are important for a healthy immune system, which is important for overall health.

L. reuteri is found in many fermented foods including fermented dairy products, fermented meat products, and lactic acid fermented vegetables, that is sauerkraut. So keep eating that yogurt, kefir, and… sauerkraut!

22. Making sauerkraut will free your creative spirit.

Now, this is art!

What is making that beautiful orange-red color working its way down the jar in the middle?

See the bottom of this post for an answer.

23. Making your own sauerkraut will make you wonder why you would want to use canning to put up food ever again.

I love my canned peaches and cherries and many summers put up a few batches of each.

However, thinking of all the prep work, the big hot pot of water, making sure everything gets to the right temperature and carefully lifting jars out of boiling water often finds me throwing sliced fruit into freezer bags instead.

24. Eating sauerkraut can help our pancreas better do its job.

Your pancreas produces a variety of essential digestive enzymes that break down starches, proteins, and fats. Unpasteurized sauerkraut is very high in viable enzymes that work just like the ones from the pancreas.

25. Eating sauerkraut will add years to your life… I hope.

Remember great gut health makes for great overall health.

26. Expanding your fermentation repertoire beyond sauerkraut will increase the population in your home.

Many fermented foods (Kombucha, yogurt, kefir, sourdough bread) require a culture or bacteria to start the process.

You’ll end up adopting a variety of pets: a Kombucha SCOBY, yogurt starter, sour cream culture, a ginger bug, sourdough starter, milk Kefir grains, and water Kefir grains. Some pets you even have to feed on a regular basis. Help.

One step at a time. Know your limit and ferment wisely!

27. Eating sauerkraut with high-protein foods or foods rich in fat – yummy! – makes the foods easier to digest.

Sauerkraut as artwork? What made the red color in that jar of sauerkraut?

The red color comes from a red cabbage leaf.

When making sauerkraut, the cabbage mixture needs to be held below the brine. Usually, this is done with a green cabbage leaf torn to size to fit in the jar and then a weight placed on top, before screwing on the lid. My friend Heather, who sent me this photo, had no green cabbage leaf and used instead… a red cabbage leaf.

Who knew such beauty to be so simple?

Which Reason Resonated with You the Most?

There you have it, 27 reasons to add sauerkraut to your diet.

Now that you know some of the many benefits of sauerkraut, how delicious sauerkraut is and how easy it is to incorporate into your diet, I encourage you to either learn to make your own sauerkraut with my step-by-step photo-rich recipe or go out and buy your own with my Buy the Right Stuff Guide.

to grab my Buy the RIGHT! Stuff Sauerkraut Shopping Guide, a downloadable PDF.

Feel free to share the reason that most resonated with you in the Comments section below. Or, add your OWN REASON to make or eat sauerkraut!


It has been 7 days since I picked up 2L of sauerkraut at Costco and thought the results so far have been interesting enough to make a post about.

I have a morning ritual. Every morning I weigh myself – after using the washroom, before eating or getting dressed for consistency. Since January I have been tracking this daily in a spreadsheet and charting it.

Over the last week I have recorded the most consistant and dramatic weight-loss since I started tracking. Losing 6.5lbs. in 7 days and taking me to my lowest weight in about 1 year.

To be clear though. the sauerkraut is really just the hook to make it seem interesting. The reality is that I’m keeping my daily carb intake below 25g (which is really hard to do) in order to get myself into ketosis where my calories are sourced from body fat rather than food.

What have I been eating then?

Breakfast: about 2/3 cup of sauerkraut

Morning: 2 cups of coffee

Lunch: 65g of Salted Peanuts (anything other than plain/salted/bbq peanuts has too many carbs)

Supper: Meat + salad (very little dressing) or lower carb vegetables. ( no potato, beans, rice etc )

If I’m feeling a bit hungry I’ll have few more peanuts, and if my carbs have been particularly low for the day I’ll allow myself one small indulgence (glass of red wine, beer, handful of chips). Note that it’s not about restricting calories or starving myself. I have been having larger portions of meat for supper and as much salad vegetables as I can eat. If I was more organized I would add a salad to lunch, but the supermarket is too far from the office and peanuts are just about the only thing at the corner store with less than 10g of carbs.

This kind of diet is obviously not sustainable, but it is perfectly healthy for short 1-2 week duration and actually something that we’re fairly well adapted to do.


I highly recommend these foods, both for weight loss and for overall improvement of numerous symptoms, including depression, anxiety, brain fog, skin problems, hormonal issues, immune weaknesses, digestive problems, and fatigue.

A healthy microbiome can transform our endocrine, immune, digestive, and nervous systems — and by supporting the microbiome, fermented foods support these aspects of the body as well.


The name “sauerkraut” literally means sour cabbage. The cabbage is pickled by a process known as lacto-fermentation, in which glucose and other sugars in the cabbage are converted into energy and lactic acid.

Various types of bacteria — including lactobacilli, leuconostoc, and pediococci — enable the fermentation. These bacteria are also crucial in promoting balance within the microbiome. A number of companies make organic sauerkraut. One that I recommend to many patients is Bubbies, which makes a number of high-quality fermented and picked products, including an excellent sauerkraut and some wonderful pickled green tomatoes. (I’m not affiliated with this company, or any of the other brands I mention in this piece; I just like their products.)

Both the sauerkraut and the tomatoes are natural probiotics (sources of live bacteria). The tomatoes are also a natural prebiotic (sources of the dietary fiber on which friendly bacteria feast).

Tomatoes are full of a prebiotic known as arabinogalactans, which are extremely nourishing to helpful bacteria and thereby promote microbial balance. Tomatoes are also rich in lycopene, a prime antioxidant, and in vitamin C, another antioxidant.

They have plenty of vitamin A, which helps to heal the gut. They also offer have terrific cardioprotective benefits through lowering cholesterol and triglycerides and reducine platelet stickiness. They are also good for bone health. For a more exotic sauerkraut, a company called Wildbrine offers a red beet and sauerkraut salad, a curried cauliflower and sauerkraut salad, and a ginger sauerkraut salad, as well as a more traditional dilled sauerkraut.


Koreans find kimchee so delicious that they eat some with virtually every meal. We Americans could do far worse than to imitate their example, since kimchee is one of the healthiest probiotic foods there is, with proven support for weight loss as well.

A 2011 study published in the journal Nutrition Research found that fermented kimchee had a significant impact on the weight and body fat of the overweight and obese patients who were being studied. Not only did the patients shed both weight and fat, they also showed improvements in blood sugar, blood pressure, and the waist-hip ratio — an important biomarker of metabolic health.

Kimchee has also been shown to lower cholesterol, prevent constipation, and combat colon cancer. In addition, it can help to reduce stress, relieve depression, combat osteoarthritis, reduce atherosclerosis, and fighting liver disease.

Sunja’s offers a wonderful line of fermented vegetables prepared kimchi-style. In addition to the traditional kimchi-style cabbage, you can find fermented kale, radish, cucumber, and beets. There is also a “white kimchi” that offers the health benefits of fermentation without the spiciness of traditional kimchi.

Like pickled and fermented tomatoes, fermented radishes offer a double benefit: the fermentation offers a natural probiotics; the radishes are a natural prebiotic. Radishes are also high in magnesium and manganese (crucial for the production of digestive enzymes), vitamin C (a terrific antioxidant and immune system support), calcium (for bone health), folate, and vitamin B6 (good for coping with stress and supporting brain function).

In addition, radishes offer some ability to combat inflammation, an immune system response that promotes weight gain. Wildbrine also offers two variations on traditional kimchi — a Japanese-style miso and horseradish kimchi and a Thai-flavored kimchi prepared with lemongrass, mint, red curry, and pineapple — as well as a traditional Korean version.

Fermented vegetables

As we have seen, fermented vegetables are natural probiotics, and many are also natural prebiotics. In addition to the fermented vegetables offered by Sunja’s, you can find excellent choices from Bao Fermented Food and Drink, which offers a fermented cabbage that it markets as “Raw Slaw,” as well as a fermented hot sauce and — one of my favorites — a fermented ketchup.

Unlike most traditional ketchups, which are loaded with sugar and other problematic ingredients, Bao’s raw, sour, and fermented ketchup offers plenty of tangy flavor but no added sugar, gluten, or preservatives. Bao also makes kombucha, a fermented tea and a refreshing natural probiotic drink. Bao’s kombucha comes in seven flavors: original, berry, ginger, grape, mango, spice, and super green.


Kefir, a fermented milk drink that resembles a liquid yogurt, is yet another natural probiotic. In addition to promoting microbial balance, it offers incredible support for your immune system and has traditionally been used to treat tuberculosis and cancer.

Sadly, many types of commercially available kefir are sold with fruit and other flavorings mixed in. This destroys the live bacteria and also adds many grams of sugar to the product, making it counterproductive as a weight-loss food and problematic for health generally. Kefir needs to be plain and unflavored to retain its full health benefits, although serving it with fresh fruit is fine.Goat’s milk kefir has also become commercially available.

This is fortunate, because many people are sensitive to cow’s milk but can tolerate from sheep’s and goat’s- milk products. Goat’s milk kefir — if unflavored and packaged without fruit — allows many more people to benefit from kefir without risking the inflammatory challenges that might be produced by the cow’s milk.


Like kefir, yogurt has numerous health benefits, but only when it is packaged plain, unflavored, and without fruit, although serving it with fresh fruit is fine. The health benefits of yogurt are numerous, as are its weight-loss benefits. In June 2011, the New England Journal of Medicine reported on research linking yogurt consumption with improved weight. The article reported on “Intriguing evidence suggests that changes in colonic bacteria might influence weight gain.”

A year earlier the British Journal of Nutrition found that the kinds of bacteria found in yogurt produced improvements in insulin sensitivity and inflammation.

I hope this is a helpful starting point for you to begin healing your microbiome through food choices.

Fermented foods are packed with gut-friendly enzymes that act as natural probiotics. We’ve listed six delicious fermented foods and condiments that support weight loss.

Read: Health Benefits Of Dark Chocolate Explained: Fermentation Process Lowers Inflammation, Cardiovascular Risk


Tempeh, miso, Natto, and tamari are all tasty fermented soy products. According to Eat This, Not That! this form of the protein-packed bean has the power to get your digestive system moving, toughen your immune system, and decrease cancer risks.


A study published in 2011 found that eating kimchi gives you tons of metabolic benefits. Researchers found that patients who dieted on it experienced weight loss. Eating the fermented cabbage also offered improved blood sugar, blood pressure, and waist-hip ratios.

You can ferment your own vegetables at home. Photo courtesy of


Did you know that sauerkraut is simply cabbage that has been pickled by lacto-fermentation? According to Mind Body Green, this process converts unhealthy glucose and other sugars into energy and gut-friendly lactic acid.


It’s easy to forget about all of the sugars, gluten, and preservatives in ketchup. Mind Body Green reported that the fermented version of this condiment cuts out all of those unhealthy components — you can even make it at home.

Read: Wine Connoisseur Drowns In Wine Barrel After Fermentation Mishap: How Winemaking Can Kill You


Both dairy and non-dairy yogurt are fermented foods, but the latter offers more benefits for weight loss. The vegan products are made by adding probiotic powder and tapioca starch to nondairy milk, like coconut, according to Eat This, Not That!


Pickles are packed with probiotics and appeal to many people who generally don’t like the taste of fermented foods, Well + Good reported. The fermented cucumbers promote healthy digestion.

See Also:

The Science Of Fermentation: When Rotten Food Is Actually Good Food

Japanese Pickles Fight Flu Virus: Superfood’s Bacteria Boost Immunity


Eating sauerkraut to lose weight – did you know that you can do that? Yes! The good bacteria in sauerkraut can make you slim down! That’s what we are going to be discussing in the article below!

What is Sauerkraut?

Sauerkraut is fermented cabbage. It is a probiotic-rich food that means ‘sour cabbage’ in German.

In the 16th century, Germanic people made sauerkraut by dry curing cabbage with salt to extract the water from it, which allowed the mixture to ferment. Fermentation occurred due to the sugars in the cabbage being broken down into lactic acid, which served as a preservative.

When the English, French and other European sea men noticed a lack of scurvy in their Dutch counterparts due to sauerkraut consumption, they also started eating it!

Early Dutch settlers brought their sauerkraut recipes to the Americas and that’s how it gained more and more popularity.

Today, sauerkraut is made in the same way. It is super easy to make your own sauerkraut at home! Below is an easy homemade sauerkraut recipe that will make your mouth water!

How to Make Sauerkraut

Follow the simple steps to make your own nutritious probiotic-rich sauerkraut:

  1. Wash and chop up or shredded one medium head of cabbage into a bowl.
  2. Sprinkle 1-3 tablespoons of sea salt in the cabbage.
  3. Now using clean hands, knead and squeeze the shredded cabbage until you press out the juices.
  4. Stuff the cabbage into a quart jar and press it down tightly. You can also add whey water to completely cover the cabbage.
  5. Let it ferment at room temperature for 2 weeks until the desired texture and flavor are achieved! If you covered the lid tightly on your quart jar, you may need to loosen the lid or ‘burp’ It daily to release excess pressure.
  6. Enjoy!

5 Benefits of Eating Sauerkraut to Lose Weight

Below are 5 benefits of eating sauerkraut to lose weight through diet!

  1. Sauerkraut is a low energy density food. This means that they contain few calories in comparison to their volume or weight.
  2. It adds a lot of fiber to your meal – A 2/3 cup serving of sauerkraut contain 3.1 g of fiber! This is sure to make you feel fuller quicker and for longer!
  3. It is RICH in probiotics. Probiotics are friendly bacteria that naturally live in our guts. By eating sauerkraut, you will add more probiotics in your body, which populate your gut. This balances your gut hormones and fights the ‘bad’ gut microbes that can be responsible for insulin resistance. Insulin resistance leads to unwanted weight gain and obesity!
  4. Probiotics in sauerkraut boost the immune system, which lowers inflammation. This helps prevents excess weight and obesity which are known to be strongly connected to chronic inflammation, especially ‘proinflammatory cytokines.’ These are hormones that cause inflammation and activate your body’s FAT triggers.
  5. If you want to lose weight fast, make sure your food is getting properly digested. Sustainable weight loss depends on healthy digestion. The probiotics in sauerkraut promote healthy digestion and reduce symptoms of digestive disorders such as diarrhea, irritable bowel syndrome, constipation and more.

How to Eat Sauerkraut for Weight Loss

  1. Avoid consuming processed and canned sauerkraut found at the supermarket. They undergo pasteurization which is a heating process that kills bacteria. It will kill off all the good bacteria in the sauerkraut, rendering it useless for weight loss!
  2. Eat a serving of sauerkraut when you feel hungry between meals.
  3. Add sauerkraut as a side dish to your lunch and dinner. It pairs well with any lean meats, skinned poultry, fish and vegetables.
  4. While you are consuming adequate amounts of sauerkraut daily, don’t forget to drink enough water! This is because sauerkraut is made by fermenting cabbage in brine (salty water). This means sauerkraut has high amounts of sodium. Drinking water can help flush the excess sodium out of your body and keep you hydrated.

So those are the benefits of eating sauerkraut to lose weight! Please do add this mouth-watering fermented food to your diet and watch your weight drop!

Four Reasons Why You Should Add Bhindi (Okra) To Your Weight Loss Diet

Okra, also known as ‘bhindi’ in Hindi, is a flowering plant that belongs to the mallow family. It is mainly found in places like Africa, the Middle East, South America and India. It is a warm-weather crop and bears a fresh corn husk colour. It is nicknamed as ‘lady’s fingers’, all thanks to its spiky shape. Bhindi is quite commonly cooked in Indian kitchens. But, not a lot of people are acquainted with its innumerable health benefits. Rich in vitamins and minerals, bhindi is also known for its high soluble and insoluble fibre content. A 100-gram serving of bhindi (okra) contains 33 calories, 7.45 grams of carbohydrates, 1.93 gram protein, 0.19 grams fat and 3.2 grams fibre, as per the United States Department of Agriculture (USDA). The fibre content can prove to be very beneficial for the ones who are watching their weight. Hence, bhindi is considered as one of the veggies that you can add to your weight loss diet without worrying about gaining any weight.

Here Are Four Reasons Why Eating Bhindi Can Help You Lose Weight:

1. High Fibre Content

Bhindi is packed with dietary fibre, which keeps you satiated and makes you feel full for longer time. The fibre content in bhindi is not easily digested by the body, so it passes quickly through your system without causing the blood sugar levels to spike. The fibre aids the process of digestion in the body by facilitating proper bowel movement. This is mostly why all the nutritionists advise to eat more fibre-rich foods for weight loss. According to Dr. Ritika Samaddar, who is a Delhi-based nutritionist, “Fibre is a very important part of our daily diet and we should include both types as it is very important to maintain a healthy balance. Soluble fibres are generally recommended to people suffering from diabetes or high sugar as they dissolve and keep the sugar level under control. Insoluble fibres help in losing weight and also maintain the smooth functioning of the gastric system. An average adult should take about 15 grams of fibre every day.”

(Also Read: Okra For Diabetes: Here’s How Your Favourite Bhindi May Help Regulate Diabetes)

Bhindi is packed with dietary fibre, which keeps you satiated and makes you feel full for longer time.

2. Low-Calorie Veggie

Bhindi falls in the category of low-calorie veggies and contains no saturated fats. This makes bhindi a perfect addition to the diet of a weight watcher. Include okra in your diet and add flavours to your meal while maintaining a low-calorie count, which helps manage weight.

3. Low Fat Veggie

The fat content in bhindi is 0.3 g, or less than 1 percent of the 65-gram serving of okra as per the USDA. Fat is a nutrient that provides a high number of calories in the diet – one gram of fat has nine calories.

(Also Read: 7 Reasons to Add Okra in Your Diet)

Bhindi falls in the category of low-calorie veggies and contains no saturated fats.​

4. Low Glycaemic Index (GI)

The glycaemic index of bhindi is in the low range, which has minimal effects on our blood glucose. According to the American Diabetes Association, non-starchy vegetables, such as bhindi, are low glycaemic index foods, and can be freely enjoyed by diabetics and the ones who are watching their weight.

5. Boosts Digestion

Adding bhindi to your diet will ensure a strengthened digestive system. All thanks to the presence of fibre content in bhindi that helps move food through the digestive tract by adding bulk. This further ensures smoother bowel movements and reduced gastrointestinal problems like gas, bloating, constipation, cramping, et al.

Now, that you know the importance of bhindi in weight loss, add it to your weight loss diet and make the best out of it to stay healthy and fit.

About Shubham BhatnagarYou can often find Shubham at a small authentic Chinese or Italian restaurant sampling exotic foods and sipping a glass of wine, but he will wolf down a plate of piping hot samosas with equal gusto. However, his love for homemade food trumps all.

Healthy You

The uniqueness of okra can be seen right in its appearance. The veggie doesn’t just look sort of funny, it also nourishes the body with a variety of important nutrients. Culinary wise, it is often used to thicken soups and as part of many curries. Once considered exotic, okra is now easily found in most grocery stores. If you haven’t ever tried it, I’m sure its very interesting texture and flavor will make this vegetable a favorite in your kitchen. Here are five reasons why okra should be added to the top of your food list.


Read more ¿Qué más?: 10 Ways to feel lighter by the end of the day

1. Helps stabilize sugar levels: One cup of okra gives you 4 grams of fiber. The specific type of fiber, called Eugenol, found in this vegetable slows the digestion process and prolongs the absorption process of sugar from our blood. It prevents the sudden rise and fall of sugar and helps keep it stable. The pectin present in okra expands in our intestines and also stimulates the excretion process, making this vegetable perfect for those suffering from constipation. For weight loss, its role is essential as it prevents hunger pangs.

2. Helps in pregnancy: It is said that eating okra during pregnancy will make your labor easier. The vitamins present in this vegetable prevent the onset of a birth defect known as spinal bifida. Experts recommend eating okra during pregnancy, especially durig the time when the fetus undergoes neural development. It is important for the synthesis of DNA, RNA and red blood cells. Okra contains high amount of vitamin C which enhances the absorption of iron–a benefit that is very essential for the baby’s growth. It also makes their immune system stronger and supports the development of skin, bones and blood vessels.

3. Very effective body cleanser: Because of the mucilage, it is gentle on your intestinal lining, where it helps in the excretion process. The gelatin like coating traps the harmful toxins and helps release them through stool. In our gut, it nourishes the good bacteria, which makes it very effective to treat any digestive disorders. Additionally, okra stimulates the cleansing of the liver by binding bile with cholesterol and eliminating it. A protein molecule called glutathione, present in this vegetable, is a very potent antioxidant that shields our body from harmful pathogens.

4. Soothes asthma: Okra contains compounds that can help relieve fluid and mucus congestion. By cleansing the windpipe, okra brings relief to those suffering from asthma or any other respiratory diseases.

5. Rich in vitamin K: Okra is actually considered a very good source of vitamin K. This nutrient is crucial for proper blood clotting and for the optimum growth of cells and bones. It regulates the function of protein responsible for the activity of enzymes and cell transport. Moreover, it prevents the hardening of arterial walls, shielding us against detrimental heart diseases. It improves bone density and stimulates the adherence of calcium and other important minerals to our bone matrix, lowering the risk of acquiring osteoporosis.

© rudisill/Getty Organic okra

Eating your greens has always been the number one advice if you want to be physically strong and fit. However, with so many options to choose from, how can you find the right vegetable that is able to bring you numerous health benefits?

Well, you may be taken aback by the name of this vegetable, but okra is actually called “Lady’s Finger.” The name derives from its aesthetic. Nevertheless, it comes in two particular colors that is red and green. Don’t worry. Both taste the same. In fact, red okra simply turns green when they are cooked.

We already know that okra is rich in nutrients. Some of the typical health benefits you get from consuming okra include high protein, healthy fats, amazing fiber, magnesium, folate at 15 percent of the DV and vitamin A at 14 percent of the DV.

Here are some of the other health benefits that will surely surprise you.

1. Amazing and highly beneficial antioxidants

© Rebecca Wilson, CC BY 2.0

Antioxidants are defined by health experts as compounds found in food. They are responsible for fending off some of the most harmful molecules known as free radicals. By eating okra, you can improve your heart health and lower your risk of experiencing oxidative damage and blood clots; these are the things you can get when you consume okra on a regular basis.

2. Less chance of incurring a heart disease

Eating okra gives you an influx of health benefits because eating food that is full of antioxidants provides you with other surprises. It’s like a domino effect since okra can keep your cholesterol levels at bay. As a result, you reduce your chance of experiencing heart disease.

The gel-like substance in okra is called mucilage. This is responsible for binding itself to cholesterol during the digestion process in your body. Another point to consider is that you excrete this added cholesterol rather than having your body absorb it.

Video: Crispy okra salad (Food & Wine)

3. Great anticancer properties

One benefit that most people fail to realize when eating okra is that it has anti-cancer properties. Okra contains lectin, which is a type of protein that can inhibit the growth of human cancer cells.

There are various studies proving this. One of these studies focused on how breast cancer cells were prevented by okra’s lectin. In another study, the metastatic mouse melanoma found in okra can cause the death of cancer cells.

Suggested: 24 Fresh Summer Recipes We’re Making All Season Long (Southern Living)

Sauerkraut and weight loss

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