A Healthy Gut Is Your Key to Good Health and Survival

by M.D. Creekmore on February 8, 2012 · 73 comments

This is a guest post and entry in our non-fiction writing contest  by Robin S

This article is about the benefits of sauerkraut for a healthy gut flora, which in turn means a strengthened immune system. Most folks do not have healthy gut flora because of the foods we eat, medications, bad water, pollution etc. Most foods we eat now are either GMO, full of pesticides, grown in poor soil, cooked to death etc.

Even fresh or “organic” fruits/veggies from grocery stores are NOT the same as even 10 years ago. Food is grown all over the world and shipped to the stores so it was either picked at the wrong time or preserved in some way to arrive “fresh”. Unless you planted and grew the food yourself you really don’t know what your eating.

Most food nowadays should be labeled “frankenfood”. You cannot eat enough store-bought yogurt to get the beneficial bacteria. Besides it has high fructose corn syrup and is pasteurized, in other words dead food!

There is something you can do about it. Learn the art of preserving food by fermentation. Fermentation by lactobacilli is introduced naturally, as these air-borne bacteria culture on raw cabbage leaves where they grow. Start by making sauerkraut. (Keep in mind that sauerkraut on the store shelf is dead food and doesn’t “count” to boost good gut flora). Along the same lines as grapes to wine, or making sourdough, both great subjects for another time!

To begin with it is much easier to start with the “right” “tools”! Purchase a fermenting crock either on Amazon or at Lehmans. (The German crocks come with the weights). This style crock is designed well because as your cabbage (or other veggies) is fermenting it allows the gas to escape yet air cannot get in and spoil the food your preserving. You can do it in a straight sided crock it’s just not as easy!

To begin chop your cabbage real fine (a mandolin works well) into a GIANT bowl. You may use 5 or 6 cabbage. Add SEA SALT (not iodized) to taste. This begins drawing the moisture out of the cabbage. Let it sit overnight (covered). The next day slice some horseradish root and layer it in the bottom of your crock, begin adding your chopped cabbage and pound it into the crock (this breaks the cells of the cabbage) keep adding layers and pounding until crock is 1/2 full, add a few more slices of horseradish root. More cabbage more pounding.

When crock is full, top off with more horseradish root slices. Add a couple of the outer leaves of cabbage (that you saved) so that when your weights are added the shredded cabbage doesn’t try and float to the top. You need to have about 1 1/2 to 2 inches of sea salt water over the top of your cabbage/weights. Put your lid on and fill the outer rim with plain water so air cannot get in.

You need to check this everyday to make sure the rim isn’t dry. You will see bubbles as gas escapes this means it’s working and growing the beneficial bacteria. Let it work for 2 to 3 weeks. The fermentation process is a 3 phase process this is why you need to let it work. We like 3 weeks.

When you have achieved the “sour” taste to your liking put your kraut in glass jars and store in the fridge. For good gut flora eat 3 to 5 Tablespoons everyday. This will keep good “bugs” in your guts and boost your immune system. This is a LIVING food. 3 to 5 Tablespoons is all you need, if you overeat this yummy food you may experience a bathroom emergency! If you heat it up you will kill all the good “bugs” and you just as well go and buy store-bought junk!

Sauerkraut prevents scurvy because it is high in vitamin C. Sauerkraut is low in calories. If you hated the smell of sauerkraut this living food WILL change your mind it doesn’t stink, is crunchy and oh so good for you.

Good reference books:

  • Body Reflexology by Mildred Carter – Mildred talks about sauerkraut in her book. This is an EXCELLENT book for keeping yourself healthy, been practicing her book for 30 years.
  • Wild Fermentation by Sandor Ellix Katz

Enjoy and grow plenty of cabbage in your gardens.

This is an entry in our non-fiction writing contest where you could win:

First Prize) Winner will receive a Nomad – 1 Person Standard Survival Package courtesy of Shepherd Survival Supply, a One Month Food Pack courtesy of Augason Farms, a $150 gift certificate for Remington Ammo courtesy of LuckyGunner.com  and a EcoZoom’s Versa Stove courtesy of EcoZoom stoves. A total prize value of over $875.

Second Prize) Winner will receive two (2) Rothco Sure Paks With Heater courtesy of Camping Survival, a Wise Food Vegetable bucket courtesy of LPC Survival and a Wonder Junior hand grain mill courtesy of Kitchen Kneads. A total prize value of over $509.

Third Prize) Winner will receive 3 – 27 Variety of Non Hybrid, Heirloom Non GMO Survival Seeds, 2 – Fruit Pack of Non Hybrid, Heirloom Non GMO Survival Seeds and 2- First Aid Kit with Sutures in a Waterproof Resealable Bag courtesy of  Be Prepared Now. A total prize value of over $215.

Contest ends on March 30 2012.

73 comments

JP in MT February 8, 2012 at 10:09 am

I guess all the sauerkraut I have been around must be the “dead food” type, cause the smell was unappetizing. My have to get brave enough and try this.

sam February 8, 2012 at 3:43 pm

you went to culinary school and they didn’t teach you about fermentation? no charceuterie? sounds like you got ripped off.

sam February 8, 2012 at 3:43 pm

sorry, meant for the next comment down.

TG February 8, 2012 at 4:23 pm

Sam, Lol, nope it was a, umm, shall we say cheaper? school. Not one of the more prestigious ones. They were more into the basics, but hey they taught me management of a restaurant which is what I was really after.

TG February 8, 2012 at 10:10 am

I would get into a lot of trouble in culinary school because I havent ever been able to get past the smell of sauerkraut. Do you know how hard it is to make a reuben sandwich when the smell knocks you over? Lol. I think I will give in and try to make it myself. See if that makes a difference.

gamrich February 8, 2012 at 10:37 am

To concur about the health benefits. For some years I was an enforced vegetarian because what my body did in digesting meat I found unacceptable. From time to time I would try a bit as one might with a known allergen. Eventually I became able to eat as much as I care for. Upon consideration, I realize that I had been consuming my own sauerkraut as well as homemade yogurt and kefir. Suppose that that’s what made the difference for me.

MikeM February 8, 2012 at 10:44 am

Hello,

Just wanted to ask why you recommend sea salt instead of iodized. I can tell you have very particular views about food, is this part of that general worldview or is there a practical reason? (I know in pickling that iodized table salt will leave the the brine cloudy)

Thanks for your nice submission.

R February 8, 2012 at 2:19 pm

Iodized salt has other “junk” in it and will inhibit the growth of the “good bugs”. GOOD sea salt is the only way to go.

OhioPrepper February 9, 2012 at 4:42 am

R,
You stated, ““junk” in it and will inhibit the growth of the “good bugs”. Would you care to elaborate on your assertion.

Robin S February 9, 2012 at 12:21 pm

Junk salt is also high in sodium that most folks don’t need. There are better ways to get your iodine. You can’t eat enough iodized salt because of the sodium to get the iodine you need to protect your thyroid from radiation.
Keep it simple…back to basics.

OhioPrepper February 9, 2012 at 8:10 pm

All salt (Sodium Chloride) by definition is high in sodium. What exactly is the “junk” that inhibits bacteria growth of the “good bugs”? Be specific here, since all we’re talking about is basic chemistry.

Robin S February 10, 2012 at 12:58 am

OP I am not a phd, chemist, doctor, nurse, english teacher or any other alphabet member of society. Simply put I found something basic and simple that works for me, doesn’t cost much and is healthy for you when the majority of the world isn’t a healthy place. You can have all the beans, bullets and band-aids in the universe but if you don’t have your health your finished. If you want to try this put your iodized salt in your kraut and work it out yourself. As for junk I don’t know the exact science but it has anti caking agents and who knows what else. Maybe you need more flouride to make you more docile!

OhioPrepper February 10, 2012 at 11:32 am

Robin,
I suspect I definitely need more fluoride, since I don’t use anything containing it, except perhaps toothpaste, which I spit out.

Robin S February 10, 2012 at 9:20 pm

OP your can also brush your teeth with a mixture of 50% sea salt and 50% aluminum free baking soda. You can get both these great products from vitacost. The salt hardens your gums. Most toothpaste, even the fluoride free stuff, has glycerin in it, the glycerin softens the gums. Now I don’t have any scientific proof as I’m not a PHD but I do have a real life example. I was needing a root canal…didn’t have the 800 bucks, I remembered in the reflexology book she talked about brushing your teeth with salt/soda, then I remembered an old friend who was a Navy dentist and he used salt/soda so I tried it and never looked back. To date I never got the root canal and I would never buy toothpaste again, fluoride or un.

OhioPrepper February 11, 2012 at 7:33 pm

I do make my own toothpaste with salt & soda, although I generally use kosher salt, which like all salt is sea salt.

Lantana February 9, 2012 at 6:06 pm

OP, when R mentioned ‘junk’, I thought she was referring to anti-caking agents added to processed salt for reasons other than nutrition.

Lantana February 9, 2012 at 9:03 am

Sea salt also has trace minerals that are removed if it is processed into table salt, MikeM.

OhioPrepper February 9, 2012 at 10:10 am

Can you tell us which minerals?

TG February 9, 2012 at 11:03 am

Ohio Prepper, it really depends on where the salt comes from as to which trace minerals it has. Here is something from the Mayo clinic about salt. The first thing they tell you is that salt is salt so is bad for you, but then it goes to tell you the difference between table salt and sea salt.

http://www.mayoclinic.com/health/sea-salt/AN01142

OhioPrepper February 9, 2012 at 8:17 pm

The article mentions mining salt deposits which are plentiful under the northern half of Ohio and much of Michigan. But where did all that salt come from? Yes, ancient seas that dried up and were eventually covered over by sediment, meaning that all mined salt is sea salt, and as the article stated, the biggest difference is in texture and the two are nutritionally nearly identical. Also, most of those trace minerals are available from fresh fruits and vegetables, especially if you grow your own.

Lantana February 9, 2012 at 5:45 pm

OP, I use Redmond RealSalt, which is mined in Utah from an ancient sea bed deposit. Here is their listing of the trace minerals present in their product:

http://www.realsalt.com/media/files/realsalt_analysis.pdf

Lantana February 9, 2012 at 5:55 pm

Actually, to be more accurate, the analysis shows the minerals detected (as opposed to present) by the lab. The footnotes indicate that the lab tested for 74 minerals; apparently, 14 were either not present or under their equipment’s threshhold for detection.

SurvivorDan February 8, 2012 at 11:05 am

Robin: Mrs. S.D. thinks I put you up to this as she has despised my sauerkraut eating proclivities for over 30 years. I try not to eat certain aromatic Asian foods or sauerkraut when she is around. Now I can rub her nose (metaphorically speaking) in its health benefits.
Please cover the benefits of liverwurst.

Col. D Nashville February 8, 2012 at 11:50 am

Robin S, I enjoyed reading your post. I remember making Saur Kraut as a kid with my dad in a 10 gallon crock. It stunk up the basement as it worked but was the best kraut we had ever eaten. The possibility of making a smaller batch never occurred to me until reading your post. I was wondering how much salt you add to each layer while making a batch. I seem to recall my grandmother’s recipe called for 3tbs of salt per 5lbs of cabbage.
Col. D

Robin S February 8, 2012 at 2:22 pm

Col. D your grandmothers recipe is right, we salt to taste. It shouldn’t knock your socks off salty. When we are making regular kraut it doesn’t smell but if you add garlic it is really strong! Oh and the horseradish root is necessary to keep mold away.

Ellen February 8, 2012 at 12:09 pm

I know from experience that a good gut is something we take for granted. I have crones and had sugery to remove 18″ of gut. I went through painful hell with the thing.
When it first started the pain was like a knife had been stuck in me and it wouldn’t go away. Then it would ebb away and I would think that I was over whatever it was and the next day it would start over again.
It took nearly a year and the loss of 80lbs and close to death for them to finally do something.
My experience is not the norm for gut troubles. But wouldn’t hurt to make sure you keep the pooper tube working at all times.
The only thing I know about cabbage is that the juice is good for ulcers. My dad drank it all the time.

Robin S February 8, 2012 at 2:25 pm

It’s best to keep the “pooper tube” working before problems start. Most folks gut health is already in trouble with all the gmo, sprays and bad soil that food is and is grown in. In addition to stress, stress gets your guts in a knot before food even gets there!

Caoimhin February 8, 2012 at 12:18 pm

Great idea Robin S. I am going to try this. I some old German and Polish friends who always talk of making this and how good it was. Hopefully I will surprise them this coming fall when we have our big outdoor party with the homemade. Thank you for the directions.

Deborah February 8, 2012 at 3:32 pm

Wow! Thanks Robin. I learned a lot of new things reading this post.

Lane February 8, 2012 at 3:54 pm

Another recommended book is Nourishing Traditions by Sally Fallon.

Cabbage isn’t expensive but it is greatly reduced in price prior to St. Patrick’s Day mid-March.

I have the German crock but haven’t used it yet. Does the fermenting kraut have a strong odor? Should I keep it in the garage to avoid knocking out my guests? Thanks for a great article. I need to get busy.

MtWoman February 8, 2012 at 5:07 pm

My father will be very pleased by this, being the old German fellow that he is. Now to find a crock!

MtWoman February 8, 2012 at 5:09 pm

Also….I imagine you would recommend using ORGANIC cabbage, horseradish & garlic?

CountryGirl February 8, 2012 at 6:45 pm

Many years ago I worked with a man who’s wife was Vietnamese. She would make Kimchi and he would bring it to work. Just opening the jar across the room was enough to drive you out. It was HOT and garlicly. Too hot for me to eat but I have since been able to eat less traditional kimchi. When I lived in Ohio the supermarkets had excellent sauerkraut, probably because of the large population of 2nd and 3rd generation German immigrants. They also had real German wurst at the deli. All kinds of German wurst for those of us who had developed a taste for it that couldn’t be satisfied by hotdogs.

Kelekona February 8, 2012 at 8:01 pm

Wonderful instructions. Cabbage is cheap and good for you, but its uses are a bit limited.

A niggling detail, but could this post be edited to replace “your” with “you are” where appropriate? It’s annoying when a non-troll does that.

OhioPrepper February 9, 2012 at 4:47 am

Kelekona,
A fellow grammar Nazi eh? LOL

Kelekona February 9, 2012 at 9:53 am

I usually keep my mouth shut about it since no one is perfect. Hey, I’d look like an idiot if I didn’t have a spell-check addon in my browser.

OhioPrepper February 9, 2012 at 10:12 am

Yep, I spell and grammar check everything AND have the computer read it to me. It’s easy to not see ‘form” where you meant “from”, but when you hear it, it becomes obvious.

T.R. February 8, 2012 at 8:07 pm

I love sauerkraut ! And real German potato salad when its around . For those of you that have tried it out of a can , and not liked it because of the bite , all you have to do is sprinkle some olive oil on it , and it will mellow right out !

eagle February 8, 2012 at 8:28 pm

Robin S

Your article caused me to reflect that no one on my mothers side ever had stomach problems. As a kid I do remember by grandmother making homemade kraut, pickled beets, and Russian style pickled veggies. Made it by the small sized barrel full. Also ate a lot of Lithuanian, Polish, and Russian style of cabbage, beet and borsch soups; and a Lithuanian style cold beet soup in the summer. They made a type of homemade yogurt called ” sour milk” My fathers parents also made a lot of kraut, red, regular, with both types of cabbage, with caraway seeds, poppy seeds etc. As a youngster I never knew that cabbage could be used for anything but kraut or soup!

Lantana February 10, 2012 at 9:29 am

Eagle, your grandparents’ cooking sounds interesting. has anyone in the family continued that style of cooking, or at least held on to the recipes?

Scout February 8, 2012 at 8:36 pm

Great post and true scoop !. Food is the best medicine. I learned to make saurkraut from Sally Fallon’s book on traditional foods and cooking. The Weston A Price foundation is a great place to learn more about surviving – no – THRIVING by the food you eat. Tastes are only a product of mental conditioing. We like “what we like” because of what we have been fed – so teach yourself to like REAL food and you will like it and be healthy. I used to hate things like broccoli and saur kraut because (like most of US) I was raised on fruit loops and macaroni. When I “figured food out” , I decided to change – and my tastes are now very different – and so is my health!

Robin S February 9, 2012 at 11:26 am

I’m with you. This kraut is NOTHING like the smelly store stuff. I never thought in a million years I would LOVE kraut let alone tell others about it! It has helped me too, it somehow gives you a feeling of well being! I was also raised on fruit loops, tv dinners and macaroni! Now it’s kraut, enerfood and clean water.

JSW February 8, 2012 at 8:53 pm

Why am I the only one in the family that likes saurkraut? Just reading the word makes my mouth water and now I’ve gotta go open a can… gee, wonder if I have any hot dogs to go with it. Or polish, or… :P

pepper February 8, 2012 at 10:31 pm

I love sauerkraut but whenever I eat it I always fart like a pack mule the next day and boy does it stink. Sometimes the smell can linger for days like a poisonous cloud all over the house.

Hunker-Down February 9, 2012 at 9:09 pm

Two of you in an elevator would trigger a biological terror alert.

Mama J February 10, 2012 at 11:40 am

Pepper,
LMAO! You have your own built in mosquito fogger. No DDT for Pepper. It does the same to my husband and daughter because they don’t eat enough of it. They have some funny wars.
Keep eating your fermented foods and your gut will settle in.

Vincie February 8, 2012 at 11:52 pm

I’ve seen this German fermenting crock in action! At Clay and Robin’s and I bought my own! It’s awesome! My first batch is 10 days old and looking and smelling really good! Can’t wait to eat it. Thanks for all the great information Robin!

Donna February 9, 2012 at 1:23 am

Wow. Great info. I am looking forward to trying this next fall. I bookmarked the page and saved this article.

Thanks.
Donna

Peggy Sue February 9, 2012 at 1:28 am

Robin S. Wow, you mean you can make a good sauerkraut without those awful smells? Not only that, get something that will help keep your body clean. Good report!!!!

Idahoan February 9, 2012 at 5:35 am

Good article. I recently topped a grilled bratwurst hot dog with sauerkraut. Boy was it good! Any advice on doctoring up a healthy bratwurst dog with sauerkraut? Thanks

Bill February 9, 2012 at 8:56 am

Thanks, I’ve been wanting to try making my own saurkraut. I didn’t know about eating it raw though, wife is going to think I’m nuts :) Still, if it helps I’m all for it.
Bill

Mama J February 9, 2012 at 9:03 am

Bravo Robin,
Thank you for such an awesome post and helping to spread the word about Frankenfoods. Most folks don’t realize that as much as 90% of food sold has no real nutrients or is down right bad for them. Poisonous. I tell people that the best way buy and eat, is local, organic, and whole. Foods without a list of ingredients.
I can’t wait to try your recipe. I haven’t tried it with horseradish. I have many different sized crocks that I have picked up over the years.
Bright Blessings to you.

OhioPrepper February 9, 2012 at 10:09 am

Mama J,
Can you show us proof of your assertions? Please, I see everyone making these statements as if they are facts and not merely opinions. I don’t want to eat unhealthy foods either, but a little research is generally always better than urban legend.
Rachel Carson made unfounded assertions in her book “Silent Spring” and achieved her goal of getting a worldwide DDT ban. Turns out that DDT was not the culprit in the problems she espoused and directly caused the deaths of more than a million people worldwide due to malaria.
Let’s all try to be responsible here.

MtWoman February 9, 2012 at 11:41 am

OP….yes the ban of DDT did cause a rise in malaria, but Not that alone: “Experts tie the resurgence of malaria to multiple factors, including poor leadership, management and funding of malaria control programs; poverty; civil unrest; and increased irrigation. The evolution of resistance to first-generation drugs (e.g. chloroquine) and to insecticides exacerbated the situation.[14][86] Resistance was largely fueled by often unrestricted agricultural use. Resistance and the harm both to humans and the environment led many governments to restrict or curtail the use of DDT in vector control as well as agriculture.[21]“. This is from this excellent article on WIKI, with references to studies. You can scroll down to DDT’s affect on humans and it’s relation to cancer and other diseases.

http://en.wikipedia.org/wiki/DDT

Mama J February 10, 2012 at 11:45 am

Thank you MtWoman. :)

Mama J February 9, 2012 at 2:29 pm

OhioPrepper,

Ooooo. POW! You got me. Yep. I am just spouting off some of my opinions. How irresponsible of me.
Yes, I could go into a long diatribe on the fact that Monsanto has been genetically modifying our foods with and without our knowledge since the 70′s. I could take the hours to post hundreds of links. I won’t because unless you do the research yourself, you would not believe it. Besides, I have things to do today.

If you were really concerned about it you could simply look up Monsanto’s Round Up Ready corn, soy, canola on You Tube and find some lovely videos of farmers spraying Round Up herbicide, thousands of acres of these crops. Not once, but twice. Videos created my Monsanto. They advertise it freely, without guilt. It’s great for them because the food crop genes have been manipulated to withstand the chemical. This grain is shipped to processing for consumption for animals and humans. We eat the animals. You get it. Even if the crop was not used for consumption,, for fuel, the Round Up creates super resistant weeds, it destroys the soil. They add petroleum waste in the name of fertilizer to provide false nutrients to an already dead food. Really. Look it up. It is a like a trophy wife. Pretty because it is altered, but no substance.

I have been researching Monsatan’s antics for over a decade. I have stood on street corners and Farmers Markets handing out information and even given away free hugs to get people to listen to the information.

You can and probably will take the information and assimilate it to fit your own needs. Most folks do because it is easier to process. Going on a non GMO diet is impossible without eating simple organic whole foods. Local if you can get them. Most people can find those foods if they look. But the ease of going to the local market is to much for them to give up.

Go to the grocery store and buy only foods that don’t have the above ingredients. Find meat that hasn’t been fed those ingredients. Even if a product is labeled organic doesn’t mean it is not GMO.
So, you can look for yourself if your food really matters to you. Or you can take what I have just told you and file in the round trash can next to the desk., labeled Urban Legend Box of Denial.

Look up “Truth in Labeling”. Or GM Salmon, should really get the juices flowing. Can you imagine those Frankenfish getting into our indigenous salmon populations. And look up how many people on the planet depend on salmon for survival. Whooo-ey. But don’t take my word it. Nobody cares what I think.
I need to go sell some GMO Girl Scout cookies so I can take my girls to learn some prepping skills.
Urban legend? I wish.

Mama J February 9, 2012 at 6:09 pm

Sorry to the grammar typo Nazis. I got new bifocals and I am doing the bobble head moves trying to see my computer screen. I had an incomplete sentence and other mistakes on my previous post. My bad.

CountryGirl February 9, 2012 at 7:50 pm

Actually the death toll from banning DDT is much bigger then you stated. Rachel Carson and her fiction may have been responsible for more deaths in the 20th century then Hitler, Mao or Lenin. Millions die every year from Malaria. Well over 50,000,000 since DDT was banned.

OhioPrepper February 9, 2012 at 8:40 pm

First of all, I have done my research and generally prefer and acquire locally grown foods when I can. As for GMO, I suspect what you’re railing at is the GMO done by scientists via gene splicing, since we have all been eating GMO foods for centuries. Even the most heirloom wheat we eat today started as some low yield spindly grass has been genetically modified through cross breeding, to give us the high yield, disease resistant varieties we eat today. The original roundup ready soybeans were not genetically engineered. Different varieties of soybean were planted and inter bred and some were found to be resistant to roundup. These were again interbred and propagated giving us the base we have now. Calling them Franken food is IMHO based on scientific illiteracy, which along with mathematics is an all too common thing in our current society.
I have seen the roundup ready plants, being planted by local farmers in the area, and have seen the amount of fuel, fertilizer, and time required fall, while the average yields rise. I’m not seeing poison any where unless the herbicides are being misused, and that is illegal and generally not done, at least where I live.

Mama J February 10, 2012 at 11:12 am

Ohio Prepper,
You claim that herbicide is not poison? It is designed to change the cell structure of what it touches. Everything it touches. Those organisms wither and die. Exactly why Monsanto needed to genetically alter a plant to withstand their own chemical. Patent a GMO seed that can withstand your own chemical. Call it higher yield. Sell more seed, more herbicide. A win win for them.

You choose to eat locally, but you are OK with everyone else eating GMO crops. If they offer free samples of Round Up Herbicide in Dixie cups at the local market, will you partake?
You believe the words “genetically modified” does not mean exactly what it says it is? Do you truly believe that that Monsanto patented name ” Round Up Ready Soybeans” haven’t been genetically altered?

The plant species that are cross pollinated are “Hybrids”. I do not have problem with something that naturally occurs in nature. It happens to my squash plants every year. I eat them.
Genetic modification and gene splicing has been happening for centuries? Not possible.

Frankenfood is a slang word, just as the word Prepper. Slang is common in our culture as a witty play on words. Calling it “scientifically illiterate” does not make your weak claims more credible.
The fact that Monsanto crops have higher yield is correct. The food is drenched in herbicide, so quantity over quality is a price too high to pay.
The quality of the soil, beneficial microorganisms, and fungi are lost. The very essence of the Earth. These soils take years to recover from the chemical onslaught. Two years for them to begin to recover to be exact. Scientifically.
Do you work for Monsanto? Never mind, don’t answer that.
IMHO what you have claimed to be true is opinion and does not support any actual scientific fact. Your visual accounts of food production in your area are shaded and false. You should keep those opinions to yourself because they are indeed irresponsible. You have convinced yourself that these farming practices are not harmful, just as I predicted.
I had to stop that fight several years ago as it was affecting my emotional well being. Now, I simply choose to fight Monsanto by not purchasing their poison. I encourage others to do the same. No harm, no foul. My biggest hope is that the Truth In Labeling will come into law. People will know when they purchase a food product that is made with GMO products. Let them make their own choice.
From this point on I chose not to participation in a debate with someone who is not open to accepting what Monsanto is openly willing to admit. It is not productive or healthy.

Ohio Prepper, I wish you the best in life and hope that you can take this in the spirit of debate as it is intended.

Hunker-Down February 9, 2012 at 9:16 pm

Mama J,

May I have a GMO free hug?

Mama J February 10, 2012 at 11:15 am

HD Darlin,
LMAO. I would give you a hug so big your wife would give me the stink-eye! And then I would give her one too. Hugs are good.

SrvivlSally February 9, 2012 at 12:04 pm

You are so right, homemade saurkraut is wonderful and does not smell quite like the stuff that comes out of the store-bought cans. I like adding a bit of horseradish to various foods for that spiciness it gives but had not thought of adding it to my kraut. Thanks for a wonderful idea, Robin S.

Uncle Charlie February 10, 2012 at 3:20 am

When I was a kid (long, long ago) my mom would buy the kraut in the refrigerated section in glass jars, not the cans. I always assumed that this was the “good stuff.” Was I wrong?

I hope no one is suggesting that we go back to using DDT. They ARE now using it in several African countries as apparently, their mosquitoes can’t be controlled by other methods as used in the western hemisphere but it is not without it’s side effects on the indigenous populations. They are between a rock and a hard place.

Gayle February 10, 2012 at 6:15 pm

I was so busy this past week that I missed this post and the comments. I have something to add about promoting good bacteria in one’s gut–if one is a cow.

Let me tell you about the strangest thing I have ever seen. I was cycling out in the country and my group all came to an abrupt halt as we looked upon the UF Ag School’s Cattle Center. We saw a fully grown cow with a washing machine door attached it its side, one of those round doors made of glass. You could look in and see the cows stomachs.

Of course we had to ask what was going on–after all, it’s not every day you see a hybrid cow-washing machine door.

It turns out that when cows get really sick, they get a fever which kills the good bacteria in their guts. Cows eat grass. The good bacteria helps break down the grass so it can be digested. If there is an insufficient amount of good bacteria in a cow’s gut, it continues to eat until its stomach explodes.

Scientists at UF installed a washing machine door in the cow’s stomach so it could open the door, remove some of the partially digested grass containing good bacteria and feed it to other cows whose good bacteria had been destroyed by fever.

Lesson: Just say “no” to exploding cows.

Hunker-Down February 10, 2012 at 9:14 pm

Gayle,

We had an almost exploding cow on the farm, around 1956.
Her stomach was twice normal size and she was laying on her side and refused to get up. Dad called the vet, he came out and stood on the cows stomach; Spit tobackie, muttered something, bent over and stabbed the cow with his pocket knife. He stood there until all the gas had escaped, climbed off the cow, charged dad four dollars and left. The next day the cow was fine.

Gayle February 10, 2012 at 10:36 pm

H-D,

Do you call that a “vet-induced-belly-toot”?

Mama J February 11, 2012 at 8:22 am

HD,
LMAO! I would have liked to have seen that. They cattle with bloat are so relieved to have the gass out, they don’t mind being stabbed in the stomach. They have come cool new tools for that now. But, my vet still spits tobackie. And he charges about $85.00 before he leaves.

Mama J February 11, 2012 at 8:23 am

Gayle,
I say NO to exploding cows too. Poor cow.

Ray February 26, 2012 at 5:38 pm

Sorry, not going to take advice from someone that doesn’t know the difference between your and you’re.

Gayle February 26, 2012 at 10:13 pm

Ray,

That’s too bad. Some of the most sage advise I’ve gotten is from old men with no teeth dressed in overalls who surely do not know the difference between “your” and “you’re”. BTW, if you are going to mention a term (as opposed to actually using it), the terms should be placed in quotation marks. You might want to research the “use/mention” distinction. And the quotations here are scare quotes.

NorCal Ray February 27, 2012 at 12:41 am

Gayle,
Get ‘em Gayle. Thanks for the heads up on this post. Took me awhile to find it. At least he didn’t use my full screen name.
As for taking advice from people who can’t tell the difference between your and you’re, who cares. Is he trying to say he is perfect and never makes a mistake? The only perfect person died over 2000 years ago and there hasn’t been another one since.
Some people are just too full of themselves to be of any good to anyone.
Ray
Ray

Uncle Charlie February 27, 2012 at 3:34 am

I’m old (still have all my teeth) and know the difference between your and you’re but that doesn’t keep me from typing it more and more as I get older. Spellcheck doesn’t catch such mistakes and, as some know, you eyes see what they want to when you proof your comments. Lighten up Ray, proper grammar and spelling won’t count much WTSHTF.

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