Reiki classes in Dallas in English and Spanish

Reiki is a natural healing modality and easy to learn. Healing Today has provided affordable classes to hundreds of students since 1999.

We will present separate Reikiclasses on December 6-7, 2014 in English and Spanish near the Galleria Dallas Mall.

The training is in Traditional Usui Reiki and the classes are all inclusive. At the end of the class you will leave with your certificate. The fees include handout, attunement, and

certificate. The level 1 class is only $75 total and is on Saturday from 10am-3pm.

The classes will be taught by Richard C. Fiallo, Reiki Master. Richard has been teaching and sharing Reiki with others since 1999 and has personally attuned over 3000 different students. The classes are always fun, informative and include lots of hands-on experience

More info is on website here;

http://healingtoday.com/classes.tx.htm

Clases de Reiki en Espanol
http://healingtoday.com/clases.esp.usa.htm

Cursos de Reiki en Los Angeles, California

Ofreceremos clases de Reiki tradicional en los tres niveles en Los Angeles, California (90241) los días 15-16 de Noviembre, 2014.

La dirección exacta se enviará con la confirmación de su inscripción al curso. Los cursos ofrecen mucha información y practica. Las clases serán impartidas completamente en Español por el Maestro de Reiki, Daniel Godoy.

Reiki es una sistema holístico y complementario totalmente natural que se practica a través de la imposición de las manos y se enfoca en el cuerpo completo, no solo lo que conocemos como cuerpo físico sino el campo energético. Reiki trabaja con el proceso de circulación de la energía para incrementar, restaurar y armonizar el bienestar general de la persona.

En Reiki hay tres niveles: Nivel 1: $75 (cuerpo físico), Nivel 2: $85 (distancia), Nivel 3 o Nivel de Maestro: $ 175.

Cada curso incluye la iniciación al nivel correspondiente, material de soporte, practica y certificado. El certificado se entregará al final de la clase.

Inscríbete en nuestra página web:

http://healingtoday.com/clases.esp.la.htm

Curso de Estudio en Casa

Si no puedes atender nuestros cursos presenciales ofrecemos el curso en casa. Estos cursos se ofrecen en los tres niveles tradicionales de Reiki. Todos los cursos incluyen iniciación, material de soporte, certificado además de la atención personal de un maestro de Reiki vía telefónica y/o correo electrónico durante todo el curso.

Para más información y para registrarte en los cursos de estudio en casa por favor visita:

http://www.healingtoday.com/esp.hs.htm

Probiotics As Functional Food For Health
Gita Sapkota


Probiotics are currently defined as live microorganisms which when
consumed in sufficient quantity confer health benefits to the host.
Probiotics live microorganisms such as Lactobacillus and Bifidobac-
terium bacterial species, as well as yeast have beneficial effects
upon ingestion by restoring the balance of the host's intestinal
microflora. It is important to maintain a healthy community of
bacteria in the gastrointestinal tract.

The word "probiotics" literally means "for life" and refers to living
microorganisms that, when consumed in sufficient numbers, exert health
benefits beyond basic nutrition.

The microfloral colony on the digestive tract is ordinarily composed
of both benevolent and potentially harmful bacteria. When the delicate
balance between these bacteria becomes adversely affected, the body
becomes exposed to excessive toxin levels, which then manifests as
various type of diseases. Probiotic bacteria are used to alter this
intestinal microfloral balance in such a way that, by
being more abundant than
the harmful bacteria, they inhibit the growth of harmful bacteria,
promote good digestion, boost immunity and increase resistance to
infection.

At present, probiotics are added to yogurts, various fermented milk
products and dietary supplements during production. The majority
probiotics currently marketed as nutritional supplements and used to
supplement functional foods are strains of Bifidobacterium and
Lactobacillus. Most of the probiotics available at present are
bacteria whereas Saccharomyces boulardii is one example of probiotics
yeast. Organism should meet the following basic requirements for
consideration as a probiotic food product: exhibit biosafety
characteristic, have the ability to survive in the human stomach,
beneficial for host health and easy to process and cost effective
(stability/long shelf life, commercial scale production). Dr.Tika
Karki, a food scientist, says it should contain 10 million live
micrporganism per gram for probiotic yogurts .

Probiotics may exhibit antimicrobial, immunomodulatory,
anticarcinogenic, antidiarrheal, antiallergenic and antioxidant
activities. Considerable ongoing research is currently being
undertaken focusing on the development of target specific probiotics
containing well characterized bacteria that are entering the
marketplace in the form of nutritional supplements and functional
foods, such as yoghurt and other functional food products. Probiotic
bacteria also produce substances called bacteriocins, which act as
natural antibiotics that kill undesirable microorganism. Relief of
lactose maldigestion symptoms and decreasing the duration of rotavirus
diarrhea are health benefits conferred by many probiotics strains.

The potential benefits of probiotics foodstuffs.

Acidification of the colon: Benevolent microflora produces lactic and
acetic acids, which are essential in combating the growth of
potentially harmful bacteria such as salmonella, shigella and coliform
species on the gastro intestinal tract.

Vitamin production: the intestinal flora enhances the production of
several vitamins that are necessary for human health, including folic
acid, B2, biotin, pantothenic acid B6, B12 and vitamin K.

Elimination of intestinal gas and bloating: the benevolent bacteria
prevent harmful bacteria from becoming dominant in the colon where
they of the produce foul-smelling waste products and create painful
intestinal gas and bloating. Excess gas resulting in chronic
flatulence is often a direct result of having too few benevolent
floras on the colon, which in turn allows harmful bacteria and yeast
to proliferate and multiply very quickly.

Normalizes bowel movements: constipation is often alleviated by
ingesting large quantities of benevolent bacteria because they promote
the processing of bodily waste considerably; decreasing the amount of
time it takes for waste products to travel through the digestive
system.

Improves immune system functioning: the benevolent bacteria act to
provide powerful nature "internal vaccination" by stimulating the gut
associated lymphoid tissue, which in turn combats harmful substances
and organism in the body that might otherwise cause infections and
disease.

Deactivation of carcinogenic compounds: numerous carcinogenic
compounds derived from ingested foods and byproducts of other
organisms are scavenged by the activities of benevolent bacteria.

Regulation of cholesterol levels: through a complex process, the
benevolent flora helps to reduce the accumulation of cholesterol on
the bloodstream and promote its excretion through the bowels.

Additional benefits associates with probiotic foodstuffs: the
benevolent microflora of probiotics foods work in conjunction with
other species of beneficial intestinal microorganisms " native to the
human body" to produce additional benefits such as

creating a protective barrier against invasion by harmful
microorganism by colonizing and coating the intestinal mucosa, Aiding
in the production of natural beneficial antibiotic substances such as
acidophillin, bifidin, hydrogen peroxide, Breaking down carbohydrates,
facts and protein while rendering their toxic byproducts inert.

Probiotics are important for recolonizing the intestine during after
and after antibiotic use. Probiotics also promote healthy digestion.
Lactobacillus acidophilus is a source of lactase, the enzyme needed to
digest milk sugar, which is not present in lactose-intolerant people.
Since lactic acid bacteria produce acids, peroxides and bacteriocins,
it is expected that they could influence the incidence of cancer.

Probiotics, along with a very large and diverse range of other
bacteria, colonize the human body. These bacteria play a significant
role in human physiology.

Probiotic products have entered the market in the form of nutritional
supplements and functional food. The probiotic market, especially that
of dairy products such as yogurts and other fermented dairy products,
has experienced rapid growth in Japan, Europe and the USA. Fermented
milk drinks have been available in Japan for several decades and the
market for probiotics products is now mature. Probiotic beverage and
foodstuffs have begun to diversity into juices on the European market.
In addition, while probiotics products may already have become a vital
component in the diets of consumers' in the developed world, they have
yet to enter the markets of the developing world.

In general probiotics bacteria are sold in two different formats: food
and dietary supplements. Food products containing probiotic bacteria
are almost exclusively dairy products, capitalizing on the tradition
association of lactic acid bacteria with fermented milk. The
supplements market contains many different product formats and
contents, including capsules, liquids, tablets and even food-like
formats. Importantly, dietary supplements are designed to supplement
the diet and not replace any of the components of a diet.

In developed countries, market competition among producers of dairy
products supplemented with probiotics is intense. Functional foods,
dietary fiber, prebiotic and probiotics are the principle functional
ingredients in many of these dairy food products. Common dairy
probiotic products in Japan expected that prebiotic and probiotics
will continue to be the major functional food ingredients for the
foreseeable future in the world.

The development of successful probiotic products will be contingent on
both the proofs of a probiotic effect and the development of foods
that harbor high numbers of viable organism at the time of
consumption. At the start of the 21th century, globle probiotic
research efforts are focusing on the development of target- specific
probiotic products containing well characteristics. Reports are
already demonstrated number of beneficial effects associated with the
consumption of probiotics and sales are increasing worldwide as
consumers become more aware of their benefits.

In Japan consumer demands for probiotics is high, which is well suited
to the traditional Japanese concept of gaining good health through the
consumption of natural products, American and European consumers also
perceive the health benefits of probiotics and have increased their
consumption of fermented dairy products considerably in recent years.

Owing to the increased
awareness among consumers regarding health, probiotic products are
likely to enjoy very good prospects in both developed and developing
nations.

The Japanese have truly been leaders in the whole health and wellness
movements, of which probiotics are an important segments. After all,
Japnese was the country to give birth to the daily dose probiotics
drink yakult.

(This article was prepared after interacting with food scientists)

http://www.gorkhapatra.org.np/detail.php?article_id=5413&cat_id=10

Gut Bacteria Play Key Role in Immune System
By Michael Smith, North American Correspondent, MedPage Today
Published: October 16, 2008
Reviewed by Dori F. Zaleznik, MD; Associate Clinical Professor of
Medicine, Harvard Medical School, Boston.

NEW YORK, Oct. 16 -- The development of key immune cells is triggered
by specific types of bacteria in the gut, a finding that could lead to
new therapies for diseases of inflammation, researchers here said.

In the absence of bacteria from the cytophaga-flavobacter-
bacteroidetes phylum -- or CFB, for short -- the immune cells are also
not present, at least in mice, according to Dan Littman, M.D., Ph.D.,
of New York University, and colleagues.

On the other hand, when bacteria from that phylum are introduced into
animals lacking them, the result is a restoration of Th17 immune
cells, Dr. Littman and colleagues said in the Oct. 16 issue of Cell
Host & Microbe.Action Points
--------------------------------------------------------------------------------

Explain to interested patients that commensal intestinal bacteria play
important roles in maintaining health by aiding in digestion and
helping to ward off pathogens, among other things.


Note that this study suggests that specific types of commensal
bacteria also play a role in stimulating production of cells of the
immune system, which may open the door to new ways to treat
inflammatory diseases.
Th17 cells -- CD4-positive cells that have a potent pro-inflammatory
effect-- are normally in a balance with another population of CD4-
positive cells, dubbed Foxp3-positive cells, which play a regulatory
role in the immune system.


The finding that different populations of gut bacteria influence the
development of the Th17 cells could open the door to new treatments
for inflammatory bowel disease and other illnesses of the immune
system, Dr. Littman said.


"The number of inflammatory diseases known to involve T helper 17
cells seems to be growing every week," Dr. Littman said. For that
reason, he and colleagues have been studying the development of the
cells.


In a series of experiments in mice, he and colleagues showed that a
complete absence of so-called commensal bacteria in the small
intestine leads to a lack of Th17 cells. Commensal bacteria are the
useful organisms that help in digestion and aid in protecting against
pathogens.


In commercially available germ-free mice -- which have a complete lack
of bacteria and fungi -- Th17 cells were not detectable and the
presence of interleukin-17 secreted by the cells was at the limit of
detectability.


On the other hand, Foxp3-positive cells were increased, even though
the total number of CD4-positive cells was two- to three-fold lower
than normal.


When the researchers used a cocktail of antibiotics to destroy the
commensal bacteria, they found that the proportion of Th17 cells fell
by half after four weeks of treatment. In mice given the cocktail from
birth, the proportion of Th17 cells was 80% lower than in control
animals by six to eight weeks of age.


Dr. Littman and colleagues then broke out individual antibiotics to
see if they influenced the number of Th17 cells. Vancomycin (Vancocin)
-- which mainly attacks Gram-positive bacteria -- had a similar effect
to the whole cocktail.


On the other hand, antibiotics that attack anaerobic and Gram-negative
bacteria had little effect.


More than 90% of the commensal intestinal bacteria -- in both mice and
humans -- are either members of the Gram-negative CFB phylum or the
Gram-positive Firmicutes phylum, the researchers noted.


A series of experiments showed that members of the CFB phylum are not
present in animals that lack Th17 cells, Dr. Littman and colleagues
said, although those from the Firmicutes phylum remain.


The researchers found that some strains of experimental mice have
intestinal bacteria but no Th17 cells. Comparing those animals with
other strains, Dr. Littman and colleagues discovered that CFB bacteria
were associated with the creation of Th17 cells.


Exactly which members of the CFB phylum induce the cells is currently
under study, the researchers said.


"It's not the amount of microbial flora but the kind of microbial
flora that seems to count," Dr. Littman said.


The findings point to ways of manipulating the immune system,
commented Yasmine Belkaid, Ph.D., of the National Institutes of
Health, one of the sponsors of the study.


"There is more and more evidence that gut flora have a tremendously
important influence on human health," Dr. Belkaid said in a statement.
"This new study is the first report that has associated a defined set
of gut flora with the induction of specific immune cells."


The study was supported by the Howard Hughes Medical Institute, the
Helen and Martin Kimmel Center for Biology and Medicine, the Sandler
Program for Asthma Research, the National Gnotobiotic Rodent Resource
Center, the NIH, the Phillip Morris Foundation, and the Canadian
Institutes of Health Research. The researchers did not report any
conflicts.





Additional source: Cell Host & Microbe
Source reference:
Ivanov II, et al "Specific Microbiota Direct the Differentiation of
IL-17-Producing T-Helper Cells in the Mucosa of the Small
Intestine"Cell Host & Microbe 2008; 4: 337-349.

http://www.medpagetoday.com/InfectiousDisease/GeneralInfectiousDisease/11343

Probiotics As Functional Food For Health
Gita Sapkota


Probiotics are currently defined as live microorganisms which when
consumed in sufficient quantity confer health benefits to the host.
Probiotics live microorganisms such as Lactobacillus and Bifidobac-
terium bacterial species, as well as yeast have beneficial effects
upon ingestion by restoring the balance of the host's intestinal
microflora. It is important to maintain a healthy community of
bacteria in the gastrointestinal tract.

The word "probiotics" literally means "for life" and refers to living
microorganisms that, when consumed in sufficient numbers, exert health
benefits beyond basic nutrition.

The microfloral colony on the digestive tract is ordinarily composed
of both benevolent and potentially harmful bacteria. When the delicate
balance between these bacteria becomes adversely affected, the body
becomes exposed to excessive toxin levels, which then manifests as
various type of diseases. Probiotic bacteria are used to alter this
intestinal microfloral balance in such a way that, by
being more abundant than
the harmful bacteria, they inhibit the growth of harmful bacteria,
promote good digestion, boost immunity and increase resistance to
infection.

At present, probiotics are added to yogurts, various fermented milk
products and dietary supplements during production. The majority
probiotics currently marketed as nutritional supplements and used to
supplement functional foods are strains of Bifidobacterium and
Lactobacillus. Most of the probiotics available at present are
bacteria whereas Saccharomyces boulardii is one example of probiotics
yeast. Organism should meet the following basic requirements for
consideration as a probiotic food product: exhibit biosafety
characteristic, have the ability to survive in the human stomach,
beneficial for host health and easy to process and cost effective
(stability/long shelf life, commercial scale production). Dr.Tika
Karki, a food scientist, says it should contain 10 million live
micrporganism per gram for probiotic yogurts .

Probiotics may exhibit antimicrobial, immunomodulatory,
anticarcinogenic, antidiarrheal, antiallergenic and antioxidant
activities. Considerable ongoing research is currently being
undertaken focusing on the development of target specific probiotics
containing well characterized bacteria that are entering the
marketplace in the form of nutritional supplements and functional
foods, such as yoghurt and other functional food products. Probiotic
bacteria also produce substances called bacteriocins, which act as
natural antibiotics that kill undesirable microorganism. Relief of
lactose maldigestion symptoms and decreasing the duration of rotavirus
diarrhea are health benefits conferred by many probiotics strains.

The potential benefits of probiotics foodstuffs.

Acidification of the colon: Benevolent microflora produces lactic and
acetic acids, which are essential in combating the growth of
potentially harmful bacteria such as salmonella, shigella and coliform
species on the gastro intestinal tract.

Vitamin production: the intestinal flora enhances the production of
several vitamins that are necessary for human health, including folic
acid, B2, biotin, pantothenic acid B6, B12 and vitamin K.

Elimination of intestinal gas and bloating: the benevolent bacteria
prevent harmful bacteria from becoming dominant in the colon where
they of the produce foul-smelling waste products and create painful
intestinal gas and bloating. Excess gas resulting in chronic
flatulence is often a direct result of having too few benevolent
floras on the colon, which in turn allows harmful bacteria and yeast
to proliferate and multiply very quickly.

Normalizes bowel movements: constipation is often alleviated by
ingesting large quantities of benevolent bacteria because they promote
the processing of bodily waste considerably; decreasing the amount of
time it takes for waste products to travel through the digestive
system.

Improves immune system functioning: the benevolent bacteria act to
provide powerful nature "internal vaccination" by stimulating the gut
associated lymphoid tissue, which in turn combats harmful substances
and organism in the body that might otherwise cause infections and
disease.

Deactivation of carcinogenic compounds: numerous carcinogenic
compounds derived from ingested foods and byproducts of other
organisms are scavenged by the activities of benevolent bacteria.

Regulation of cholesterol levels: through a complex process, the
benevolent flora helps to reduce the accumulation of cholesterol on
the bloodstream and promote its excretion through the bowels.

Additional benefits associates with probiotic foodstuffs: the
benevolent microflora of probiotics foods work in conjunction with
other species of beneficial intestinal microorganisms " native to the
human body" to produce additional benefits such as

creating a protective barrier against invasion by harmful
microorganism by colonizing and coating the intestinal mucosa, Aiding
in the production of natural beneficial antibiotic substances such as
acidophillin, bifidin, hydrogen peroxide, Breaking down carbohydrates,
facts and protein while rendering their toxic byproducts inert.

Probiotics are important for recolonizing the intestine during after
and after antibiotic use. Probiotics also promote healthy digestion.
Lactobacillus acidophilus is a source of lactase, the enzyme needed to
digest milk sugar, which is not present in lactose-intolerant people.
Since lactic acid bacteria produce acids, peroxides and bacteriocins,
it is expected that they could influence the incidence of cancer.

Probiotics, along with a very large and diverse range of other
bacteria, colonize the human body. These bacteria play a significant
role in human physiology.

Probiotic products have entered the market in the form of nutritional
supplements and functional food. The probiotic market, especially that
of dairy products such as yogurts and other fermented dairy products,
has experienced rapid growth in Japan, Europe and the USA. Fermented
milk drinks have been available in Japan for several decades and the
market for probiotics products is now mature. Probiotic beverage and
foodstuffs have begun to diversity into juices on the European market.
In addition, while probiotics products may already have become a vital
component in the diets of consumers' in the developed world, they have
yet to enter the markets of the developing world.

In general probiotics bacteria are sold in two different formats: food
and dietary supplements. Food products containing probiotic bacteria
are almost exclusively dairy products, capitalizing on the tradition
association of lactic acid bacteria with fermented milk. The
supplements market contains many different product formats and
contents, including capsules, liquids, tablets and even food-like
formats. Importantly, dietary supplements are designed to supplement
the diet and not replace any of the components of a diet.

In developed countries, market competition among producers of dairy
products supplemented with probiotics is intense. Functional foods,
dietary fiber, prebiotic and probiotics are the principle functional
ingredients in many of these dairy food products. Common dairy
probiotic products in Japan expected that prebiotic and probiotics
will continue to be the major functional food ingredients for the
foreseeable future in the world.

The development of successful probiotic products will be contingent on
both the proofs of a probiotic effect and the development of foods
that harbor high numbers of viable organism at the time of
consumption. At the start of the 21th century, globle probiotic
research efforts are focusing on the development of target- specific
probiotic products containing well characteristics. Reports are
already demonstrated number of beneficial effects associated with the
consumption of probiotics and sales are increasing worldwide as
consumers become more aware of their benefits.

In Japan consumer demands for probiotics is high, which is well suited
to the traditional Japanese concept of gaining good health through the
consumption of natural products, American and European consumers also
perceive the health benefits of probiotics and have increased their
consumption of fermented dairy products considerably in recent years.

Owing to the increased
awareness among consumers regarding health, probiotic products are
likely to enjoy very good prospects in both developed and developing
nations.

The Japanese have truly been leaders in the whole health and wellness
movements, of which probiotics are an important segments. After all,
Japnese was the country to give birth to the daily dose probiotics
drink yakult.

(This article was prepared after interacting with food scientists)

http://www.gorkhapatra.org.np/detail.php?article_id=5413&cat_id=10

NaturalNews.com
http://www.naturalnews.com/024492.html
Originally published October 15 2008

Grow Your Own Probiotics: Part 3 - Benefits of Cultured Vegetables
by Patty Donovan (see all articles by this author)


(NaturalNews) Lacto-fermented foods have been around for centuries.
They are commonly found in Korean, Chinese, Japanese, and North and
Central European cuisine. Some examples are sauerkraut, kimchi and
miso but there are literally hundreds of foods worldwide. Different
cultures ferment everything from breads to fruit and vegetables to
fish and meat. Lacto-fermentation is used to preserve foods, enhance
the flavor and even create "new" foods. Instead of being preserved
with vinegar like most pickles and sauerkraut you buy in your local
grocery store, these foods are "pickled" through the action of live
bacteria and yeasts converting natural sugars into lactic acid. These
foods should be consumed raw and unpasteurized with the exception of
breads. The live organisms are naturally acid resistant and repopulate
your gut with beneficial organisms as you ingest these foods.

Besides providing probiotics, other benefits include:
•Approximately 70% of the body's immune system is in the gut. A
healthy gut leads to a healthy immune system and body.
•Fermentation destroys such plant inhibitors as goitrogens and
phytates.
•They are able to keep bad bacteria and yeasts in check. For example,
if your gut contains plenty of the beneficial organisms that should be
found there and you consume food contaminated with Salmonella, you are
much less likely to become ill than someone with poor gut health. If
you get sick at all, it will likely be a short, mild illness.
•The lactic acid-producing lactobacilli in these foods alter the
acidity of the intestine, which in turn, helps prevent the overgrowth
of the unfriendly bacteria, molds, and yeasts such as Candida
Albicans.
•These foods provide enzymes, organic acids, B vitamins, Vitamin C and
Vitamin K.
•Lacto-fermented foods are lower on the glycemic index than similar
foods unfermented EVEN when these foods are cooked. For example, lacto-
fermented bread is around 68 on the glycemic index while regular bread
is 100. Therefore, regular ingestion can help control blood sugar.
This is partly because some of the sugar has been converted into
lactic acid.
•These foods provide an energy boost because the nutrients are "pre-
digested" and more easily assimilated.

Making your own cultured vegetables is really simple. Cabbage already
has a plentiful supply of lactobacillus and can be fermented with
nothing but salt, water and time. Many other vegetables that have not
been "sterilized" through chlorine baths or irradiation also contain a
plentiful supply of beneficial bacteria. You can speed up the process
by adding whey from yogurt or preferably kefir to you veggies. Add 2
tablespoons whey to 4 cups vegetables. If you are using whey you can
decrease the amount of salt used. There are different recipes all over
the web. What I've found to be the most fun is experimenting. Your
nose will tell you if something is "off". I've been doing this for
over a year now and my only real disaster was pickles.

Patty's Sauerkraut
Ingredients:
1 small cabbage, grated
1 cup water with 2 teaspoonsful salt and 3 tablespoons of whey added
(this is your brine). It is very important to use water containing NO
chlorine such as spring, distilled or Reverse Osmosis
½ cup shredded carrots
½ cup shredded daikon radish
1 tablespoonful coriander seeds
1 large or 2 small Granny Smith apples
1 cup of chopped greens like kale or chard
a pinch of red pepper flakes
Several of the large outer cabbage leaves
This usually gives me about 6 cups of packed vegetables.
Instructions:
1.Grate the cabbage and place in large bowl. Pound until you have
quite a bit of liquid. I actually put my cabbage back in the food
processor with the plastic blade and "bruise" it this way.
2.Add all ingredients except cabbage leaves and brine and mix well.
3.Pack tightly into your chosen container leaving about 1 ½ inches of
space. This container needs to be glass with an airtight lid or a
special fermenting crock. Mason jars with plastic lids work fine.
4.Add your brine slowly, letting it work its way down to the bottom of
the veggies. If the liquid does not cover the vegetables, add more
water until they are covered. Cover the vegetables with the cabbage
leaves and make sure everything is submerged. Put lid on.
5.Place in dark cabinet and leave undisturbed 3 or 4 days at room
temp. If your house is very warm, 2 or 3 days is adequate, if very
cool, then 4 or 5 days may be necessary. Place your jars in a tray as
they may leak as the sauerkraut ferments.
6.Remove from cabinet and place in refrigerator. The sauerkraut can be
eaten immediately at this point but I've found it develops a richer
tangier flavor "aging" in the refrigerator for 2 or 3 more weeks.
Sources:
Nourishing Traditions by Sally Fallon and Mary Enig

http://www.articlesbase.com/health-arti...


Buzz up!1 voteBoost this article on YahooBuzz! Click "BuzzUp!"


About the author
Patty Donovan was in a wheelchair and could only walk around her house
with a cane. She was on over 20 medications. When told to "take the
morphine, get in the wheelchair and learn to live with it" by a
neurosurgeon, she knew her life had to change. She is now almost a
fanatic when it comes to healing through the use of "whole foods" and
and natural remedies. Since that time, she has spent countless hours
researching nutrtion and alternative health. After spending 30 years
in the allopathic health care industry in both pharmacy and as an RN,
she brings a unique perspective to Natural News readers. Since
committing to this new life style, she no longer uses even a cane, has
gotten off over 20 medications, lost over 50lbs and returned to work.






--------------------------------------------------------------------------------

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