SAUERKRAUT WITH CALCIUM POWDER
If your body lacks calcium you will appreciate my special instructions on how to prepare your own home-made and excellent calcium preparation. As a matter of fact, if you live in the country this should be quite easy to do.
First of all, I realise that not everyone is familiar with sauerkraut, made from white cabbage, or knows how to prepare it. For this reason I have given the recipe later on in this book. When making your own sauerkraut, be careful to use the minimum of salt but do not hesitate to add herbs and spices such as marjoram, thyme, juniper berries and especially mustard seed, which help to preserve the sauerkraut. Sauerkraut is very high in calcium and has great medicinal value when eaten raw.
In order to increase the calcium content and actually make a calcium preparation, mix ground eggshells with the sauerkraut; add half a soupspoon of eggshell powder to each kilogram (2.2 lbs) of sauerkraut. You can also use washed oyster shell powder instead (obtainable from chemist shops or drugstores). Mix the powder with the shredded raw cabbage in the same way you would do with the herbs. The process of fermentation will then produce tural calcium lactate, which is readily assimilated. If you prepare a small wooden barrel of this ‘calcium sauerkraut’ every year, you will find that, by eating it regularly, in a year or two there will be no calcium deficiency in your family.
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