A superstar in the probiotic world
Grow Your Own Probiotics For Health
Strengthens the good bacteria, kills harmful pathogensL. plantarum is the superstar bacteria in cultured vegetables. It is extremely hardy, survives stomach acid with ease, and can make the full trip from your mouth – to your intestines – to your colon – to colonize your gut in a powerful way. L. plantarum is a welcome guest that works mightily for you by fiercely attacking pathogenic (bad) bacteria in our bodies. It will strengthen your good bacteria by killing the bad guys, and then helps your own good bacteria grow stronger, and sets you up to be more resistant to future invasions of pathogens. It’s important to note that this is a transient bacteria which means it will only last a few days in the body so it’s important to have it often.
It’s exciting that microbes can help us by removing pesticides from our vegetables. It’s often a hardship for people to always buy organic, but the healthy bacteria L plantarum can remedy this. L. Plantarum helps remove pesticides from non-organic vegetables.1 The L. plantarum bacterial strains studied from fermented vegetables in kimchi were found to be capable of degrading four different organophosphorus insecticides by using them as a source of carbon and phosphorous.2
Stomach distress of any kind
L. plantarum is pretty powerful and can even knock out food poisoning 3, 4 (as I myself have witnessed). It has been studied and found successful in the inhibition of food poisoning and pathogenic bacteria, and it is being studied for use in improving the microbiological safety of foods. It’s also superior for any kind of stomach distress. I’ve seen this again and again and received so many emails from people telling me how effective it was in stopping vomiting, stomach cramps, and nausea with just a spoonful of the brine or vegetables. Try it and it will make you a believer, too. Nothing works better for stomach distress.
In 2005, a team of researchers in Poland and the United States studied two groups of young Polish women: one group had immigrated to the United States, and one had not. They found that the rate of breast cancer was three times higher for those in the U.S. than for those still living in Poland. Further studies concluded that the consumption of cultured sauerkraut was a possible factor in the differing rates of cancer. Women in Poland ate an average of 30 pounds of cultured sauerkraut each year, while the women in the U.S. ate less than 10 pounds per year. Why does this matter? Sauerkraut contains high levels of glucosinolates, which have been shown to have anticancer activity in laboratory research.
Other studies have focused on estrogen metabolism and the enzymes in sauerkraut and its juices. A 2012 study conducted by biochemist Hanna Szaefer and her colleagues looked at the ability of the enzymes in cabbage and sauerkraut to change the expression of the P450 enzyme, which metabolizes estrogen but is also carcinogenic. Their research supported the idea that the consumption of sauerkraut was a beneficial food for the prevention of breast cancer in women.5
- 1/4 teaspoon Cutting Edge Starter Culture - plus 1/2 cup water, or 1/4 cup Kefir Whey (page 57)
- 1/2 small head cabbage green
- 2 stalks celery
- 1/2 cup Buffalo Sauce - you can use your favorite store bought version
- 1/2 tablespoon onion powder
- 1 tablespoon chives - chopped
- 1 tablespoon Celtic Sea Salt
- blue cheese crumbles
- If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the other ingredients—around 10 minutes.
- Remove and discard the outer leaves of the cabbage. Shred the cabbage and place it in a bowl. Then chop the celery into small pieces and mix it with the cabbage.
- Mix in the buffalo sauce, onion powder, salt and chives until well combined. Put the mixture in a jar.
- Add the culture and fill the container with filtered water, leaving 2 inches of headspace to let the vegetables bubble and expand as they ferment.
- Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days.
- Check the kraut every day to make sure it is fully submerged. If it has risen above the water, simply push it down so it is fully covered again. If white spots of yeast have formed on any unsubmerged kraut, do not worry. Remember, this isn’t harmful. Just scoop out the yeast and kraut it’s on and push the rest back under the water.
- When the kraut is done fermenting, place it in the refrigerator.
- Serve with a small amount of blue cheese crumbles.
- H. Szaefer et al., “Modulation of CYP1A1, CYP1A2 and CYP1B1 Expression by Cabbage Juices and Indoles in Human Breast Cell Lines,” Nutrition and Cancer 64, no. 6 (August 2012): 879–88: abstract at www.ncbi.nlm.nih.gov/pubmed/22716309.