Sauerkraut

“And then, with resetting it, I love going for, you know, kefir, kimchi. Um, oh, I'm a big fan of like, I've got a plate of sauerkraut sitting on my desk right now. There you are. Yeah, I have sauerkraut berries and a slice of sourdough toast every day.”

“sugar fermented foods. So sauerkraut, kimchi, kefir, you know, all these incredible foods that we know really support the gut microbiome. And so they're doing that and feeling better. But of course, they're destroying their gut microbiome intentionally every day at the same time.”

“Yeah, me too. And I found that when I started to add sauerkraut, kimchi, and fermented foods and vegetables back to my regular routine. Now, I didn't have dysbiosis to begin with, but my gut was the most regular it had ever been in terms of bowel movements, in terms of noise, in terms of bloating gas, constipation, irritability, cramping.”

“You know, I haven't had those in a very, very long time. And they're a mainstay of my diet. But like you, I don't think that it is a catch-all be-all, like everybody's just go a can of sauerkraut. Yeah, start off low and slow. I mean, that's fermented foods are high in histamines too.”

“Start off low and slow because they are powerful modulators of the gut microbiome. So, things like sauerkraut, kimchi, kombuchas, kavassas, yogurts, cheeses, that kind of stuff. Yeah, listen, there's what I share on this podcast, and then there's what I share with my inner circle. If you've been following me for a while, you know how I hold nothing back here.”

“But what are your thoughts on low-sugar fermented foods? So we're not talking beer. We're talking kimchi, sauerkraut, brine. I think they're important and they're missing in the Western diet, which is an issue. And I think there's the study you referred to, actually, I think they compared it to fiber, right?”

“I like that. I think it's tasty. Yeah, it's good. Kimchi is good. You know, sauerkraut. There's all different types, yogurt. You know, there are different types I think that everyone should be able to find is kombucha, you know. And it's certainly missing in our diet.”

“Most of my vegetables are kimchi, sauerkraut, and then a lot of hunted wild game meat, super clean fish that is farmed, not wild caught.”

“But too much fiber can be noxious for some people and pro-inflammatory. So low-sugar fermented foods like sauerkraut, kimchi, beet kvass is delicious. Problem is, they tend to be expensive, but you can make your own, and there's recipes online to do these things. I don't want to get into the seed oil debate.”

“inflammation but the low sugar fermented foods is a recommendation that you know i've certainly adopted into my own life i eat bulgarian yogurt i eat sauerkraut it's you have to eat the type that needs to be refrigerated and the low sugar part is important so no we're not talking about beer we're not talking about sweetened pickles we're not talking about that sort of thing we're”

“fact every morning i have the same thing three eggs uh fistful of berries and a healthy serving of sauerkraut and that when i do that at least once a day i try to get a second serving later in the day i'm telling you like the difference in my bowel regularity and you know nobody wants to”