jeniB Posted May 17, 2014 Share Posted May 17, 2014 After reading 4 pages of 'sauerkraut' search results, I still have some rather pointed questions. I learned that there are some people on this forum who are serious about their kraut, so I'm looking forward to all your advice! Background - I finished my 2nd Whole30 on Tuesday with less than stellar results. I have inflammatory bowel disease (ulcerative colitis) and PCOS, and family history of psoriasis and rheumatoid arthritis. I could also stand to lose about 50 pounds, although that is not my primary goal. I know there is no quick fix for me and that this will be a lifelong journey towards health. I plan to start a new Whole30 on Monday and my first goal is to incorporate fermented foods Into my diet. I have a mental block about kombucha and kimchi is still too spicy for my GI tract to handle, but I love sauerkraut and pickles. I've only ever eaten canned sauerkraut, which I know had been processed to the point of removing all the fermenty goodness. I have a jar of homemade kraut bubbling on my counter and I bought a bag of raw refrigerated sauerkraut today. I read on another website that people who are just starting on raw fermented foods should begin with a small amount so their bodies can get used to it. My questions are: 1. What is a reasonable amount to start with and what amount should I build up to? 2. What sort of 'repercussions' should I expect? For example, eating my first sauerkraut meal before a 2-hour yoga class = bad idea? I guess I'm worried about GI side effects for the most part. Thanks in advance, I'm looking forward to all y'all's wisdom! Link to comment Share on other sites More sharing options...
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