Originally Posted by PaulaJoAnne
I think something may be a little off on this, because lacto fermentation pre-digests the cabage.
Here is an excerpt about the effects of fermenting cabbage from the Wise Traditions article
|Fermentation of sauerkraut actually activates the goitrogens from their precursors. It also has the beneficial effect of reducing the nitrile content to half of what would be generated by cabbage upon digestion.18,21 Since nitriles appear to be more toxic than goitrogens and their effects cannot be mitigated by dietary iodine, the overall effect of fermentation is positive. More importantly, if sauerkraut is used as a condiment, the amount of goitrogens consumed is very low and very unlikely to exert any harm. However, it is important to realize that unreasonably high intakes of sauerkraut could have adverse effects.
Both articles are written by the same person--has anyone else looked into this? I'm interested in reading more about this!!!! ETA: I'm wrong on that--the nourishing gourmet article just references the other author on her blog.
And this has me thinking as well:
|A number of leafy crucifers that no longer exist were used throughout Europe as salad vegetables and scurvy remedies from the sixteenth through the nineteenth centuries.3 Familiar crucifers such as cabbage, radish, turnip, mustard and horseradish also flourished throughout Europe by the sixteenth century.6 Cabbage itself reached cult status as a cure for all diseases.
According to Antonio Mizauld, a sixteenth century Parisian professor of medicine, the Germans and Flemish had a custom of consuming cabbage before and after meals, which protected them from being "overtaken by the wine which they never tire of drinking and with which they are always ready to moisten their throats."
I'm wondering about the history of saurkraut in Europe--were there really awesome sources of iodine being eaten w/ kraut? (I'm thinking that Asian cultures and their heavy consumption of fish/sea veggies probably balances out the crucifers found in kimchi, etc.) But how did the Europeans balance that out? Hmmmmm...
Also, I wonder if consuming iodine rich foods at one part of the day, and raw crucifers at a different part of the day would make a difference? I don't quite understand how the crucifers block iodine absorption...
I too like eating bowlfuls of my kraut mix...I'm definitely going to keep looking into this!!!! (I just got back from the farmer's market though, and I'll be making a ginger/garlic/onion/carrot mix of fermented veggies today, leaving out the cabbage and radishes I wanted to add in light of this info...)