This was mentioned as something our stomachs need in connection with the acids
to digest/assimilate it.

I see it's found in cabbage which is also highly recommended to eat on the
candida diet due to the other vitamins & minerals in it. As either cabbage
rejuvelac or cooked. Not raw, since raw foods are too hard to digest according
to the diet's founder.

Altho my juicing for healing book says that raw cabbage has ingredients in it
that heal ulcers. It's recommended raw & juiced in that book & others like it to
drink for all kinds of GI troubles in fact. It kills H. pylori, for one thing.

I haven't had much luck making/eating the cabbage rejuvelac. But I've tried
drinking it juiced/raw in the distant past without much luck then either except
mixed with other veggie juices. When juiced, it has to be made & drunk right
away. It cannot be stored in the frig overnight or it loses its nutritional
content.

I see from the comments here that acid is needed to digest it. In that case,
it's better to have it fermented as in rejuvelac or as saur kraut. So that makes
sense why they're the only to ingest it, besides cooking it, on the candida
diet.

I didn't do well on the saur kraut either tho. It wasn't homemade for one thing.
And it was organic raw cabbage with just sea salt. I think I need truly
fermented cabbage or the rejuvelac but both are too hard & time consuming to
make. For me anyway.

caroline


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