Three Health Myths Busted!

Myth #1: The Less You Salt Your Food The Better

209785620_2515_detail-300x225For years we’ve heard about Americans’ high salt intake and the American Heart Association‘s instructions to reduce salt consumption.  The truth is that salt is essential to our diet and offers many health benefits, but many Americans consume too much regular old table salt which is processed and stripped of its minerals, not quality sea salt which retains potassium, magnesium, calcium, and other minerals. These mineral properties found in sea salt lower the stress hormone, cortisol, which leads to a healthy weight and fast metabolism.  Too little salt in the diet, under 2300mg of salt a day, can actually lead to heart disease and early mortality. Salt contributes to improved sleep, because it balances our hormones, supports thyroid function, reduces stress hormones, and increases metabolic rate. If you’re experiencing low energy, try sucking a few sea salt crystals and see how you feel.

For more information on the health benefits of salt, click here.

Myth 2: You Can Eat Whatever You Want As Long As You Exercise

My dad was an athlete. He always used to tell me that as long as I exercised I could eat whatever I wanted. I was an active kid too, so I always ate whatever I wanted, whenever I wanted, and as much as I wanted.  Turns out, this is a myth!  Just because you exercise does not mean you should live off of table sugar and processed junk and eat as much of it as you want.  These foods are never good for us, they just aren’t natural.  There are many foods that are healthier and will better fuel the body for exercise anyway. Exercise also isn’t the most effective way to lose weight, researchers say. Exercise has many health benefits and is good for maintaining weight and curbing hunger, but proper nutrition is the quickest way to lose pounds.

Myth #3: Diet Drinks Aid in Weight Loss

diet-soda-weight-loss1-300x300Soda might as well be renamed “death in a can.” The high sugar content and unnatural ingredients have many known health risks, but what about the diet versions?  “Diet” sodas swap out sugar for artificial sweeteners that contain chemicals that cause cancer. These diet products also contribute to weight gain, since the artificial sweeteners cause cravings for calorie-dense foods.  Historically we aren’t used to getting our calories from our beverages, so our bodies aren’t satisfied after drinking sugary drinks and want more.  Stick to water as often as possible, or if you’re looking to ween yourself off soda, try switching to flavored seltzer.

Red Cabbage Sauerkraut

If you are new to fermenting just like me, then red cabbage sauerkraut is a great place to start.

unnamed-6Why eat red cabbage?  Flavanoids, which give the cabbage its awesome color, and sulfur compounds, which give the vegetable it’s sharp taste, are both cancer-preventatives. Cabbage is also packed with fiber and a variety of vitamins and minerals, including Vitamin C and Vitamin K. When eaten as raw sauerkraut, the cabbage becomes a fantastic source of probiotics, which aid in gut health and contribute to a healthy immune system.

Making the sauerkraut was simple.  All you need is the head of red cabbage, sea salt, a bowl, and a mason jar or some container with a tight-fitting lid.  If you don’t have a lid then use Saran Wrap with a rubber band.

Ingredients:

1. red cabbage

2. sea salt – 1 tablespoon

Instructions:

1. Remove the outer leaves of the cabbage, but save one or two leaves for later use.

2. Cut the cabbage in quarters.  Thinly slice the cabbage or grate with a food processor or box grater.  You can include the core, if you’d prefer.

unnamed-73. Place the shredded cabbage in a bowl and sprinkle 1 tablespoon salt over it.  Massage the salt into the cabbage using your (clean) hands.  It will begin to soften and release juices creating its own brine.

IMG_48834.  Pour the cabbage with its juices into your jar.  Press the cabbage down with your fist or a “kraut pounder” until it’s submerged in its own juices.  I used a wooden spoon because my fist couldn’t fit in the jar.

5. Take the reserved outer leaf and use it to cover the kraut in the jar.  The leaf should be slightly submerged in the juices, but should form a lid of the kraut.

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6. Cover your jar tightly and let it sit in and ferment at room temperature for 3 days, or until it smells ready.

Enjoy on top of tacos, brisket, sandwiches, or with chopped apples for a delicious salad.

Sources: SFGate.com, RealFoodKosher.com