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Page 21
| thin slices of any vegetable and sprinkle the layers with sea salt. |
| If using a pickle press, screw the pressing plate down to hold the vegetables firmly in place; if using a bowl, cover them with a plate weighted down with a clean, heavy brick or jar of water on top. During pressing, the vegetables combine with the sea salt, release their juice and form lactic acid, a vital nutrient for healthy intestinal flora. Note that this lactic acid is different from the waste product of the same name produced by muscles during vigorous exercise. Pressed salads have a complex, tangy taste and are easier to digest than the same vegetables served raw. They are nutritionally "dense," so that a small serving replaces larger servings of the same unpressed vegetables. |
| If brine does not cover the vegetables within a few hours, they need more crushing, a heavier weight or more salt. Press at room temperature. Cucumbers are ready within two hours, sliced carrots and other root vegetables within one to two days. Traditional sauerkraut and kosher dill pickles take more than a week to prepare in a ceramic crock. Any fermented vegetable or pickle made without direct heat or vinegar is an excellent prebiotic food. |
| Because the enemies of beneficial bacteria thrive on sugar, refined carbohydrates and other staples of the American diet, improved nutrition is as important as supplementation and the continued ingestion of prebiotic foods. Common responses to the dietary changes and supplements recommended here include the elimination of allergies, bloating, intestinal gas, irritable bowel syndrome, spastic colon, leaky gut syndrome, diverticulitis, yeast infections, chronic |
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