supercharged sauerkraut

I've been thinking about chromium lately,
(if deficient, you can crave sweets like crazy, which sets up a whole chain reaction...)

http://www.whfoods.com/genpage.php?tname=nutrient&dbid=51


and one of the things that is a good source of chromium, esp. for vegetarians, is raw onions. But how often do we eat raw onions? And how much? Okay,maybe in salsas, but not when it gets to be wintery. Onion soup? I had just read as well that beer and wine *accumulate* chromium during fermentation, so I added two and two together (vegetable fermentation...) and came up with ten!

I happen to have some red cabbage sauerkraut, home-cultured, that I pulled out today to taste. Not bad, but not exciting
(I like a lot of cultured veg/kimchi things, but plain cabbage I'm a bit so-so on.) So I got to thinking about my anti-plague mix--the acv, onion, garlic, ginger, horseradish and peppers mix that we really like just as a condiment--but which is excellent for any random feelings of ill health. By the way, these are the same ingredients being promoted for an an anti-cancer regime, in a book written by a doctor who healed himself of cancerous tumours. The prescription is simple, as always. Lotsa real, while foods (not pill form) minerals, and good alkalizing powers, thereby.


long story short--anti-plague goes into the red kraut, a fw heaping spoonfuls, and makes delicious -and spicy- anti-plague kraut. Thinking of all the benefits acting in synergy is the kind of good that makes a cloudy novemeber day a pleasure.

try it!

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