How to End Constipation on Low Carb
DittoDan
Posts: 1,850 Member
If anyone wants to end constipation, go on youtube and google "how to fermented vegetables". Follow the instructions, using low carb veggies to ferment.
Its easy, cheap, natural, healthy and can be done in perpetuity with no ill side effects.
Only one caveat, start by eating small amounts and work your way up. To eat too much, too fast ~ may give you a reaction. But, even that will pass, its like an innoculation.
I hope this helps,
Dan the Man from Michigan
Keto / The Recipe Water Fasting / E.A.S.Y. Exercise Program
Its easy, cheap, natural, healthy and can be done in perpetuity with no ill side effects.
Only one caveat, start by eating small amounts and work your way up. To eat too much, too fast ~ may give you a reaction. But, even that will pass, its like an innoculation.
I hope this helps,
Dan the Man from Michigan
Keto / The Recipe Water Fasting / E.A.S.Y. Exercise Program
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Replies
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Instead, take magnesium Citrate twice a day, morning and night. Whala - you be good! Since we are all magnesium deficient anyway, this works out perfect!0
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Also drinking Kombucha can help some people as well.0
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Thanks0
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What do fermented veggies taste like? Offhand they don't sound like something I would enjoy ...
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One of these days, I might get around to trying some "high meat." AKA, intentionally fermented (rotten) raw meat. It's WAY beyond where I am now. But, if I ever feel like I need fermented foods in my diet, that's the way I would head. I don't think I'll ever need to go to that length. LOL, but it's something that people do. Some cultures have plenty of fermented meats.0
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Naturally fermented sauerkraut, kimchi (similar but spicy)... Those are yummy! In the old (carb) days, ever had a hot dog with onions & sauerkraut?macchiatto wrote: »What do fermented veggies taste like? Offhand they don't sound like something I would enjoy ...
Also if you are getting enough magnesium and Vitamin C you shouldn't have much of a problem.
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One of these days, I might get around to trying some "high meat." AKA, intentionally fermented (rotten) raw meat. It's WAY beyond where I am now. But, if I ever feel like I need fermented foods in my diet, that's the way I would head. I don't think I'll ever need to go to that length. LOL, but it's something that people do. Some cultures have plenty of fermented meats.
Yes, I'm not there yet either. Many Asian cultures ferment fish.
Dan the Man from Michigan
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macchiatto wrote: »What do fermented veggies taste like? Offhand they don't sound like something I would enjoy ...
They taste like a slightly watered down version of whatever you ferment. Strong veggies like radishes and garlic mellow out. Weak tasting ones pick up flavor. If you mix several veggies together, it's like a soup, the flavors average out.
Dan the Man from Michigan
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@canadjineh despite my German roots i've never liked sauerkraut. Or kimchi. Unfortunate.
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macchiatto wrote: »@canadjineh despite my German roots i've never liked sauerkraut. Or kimchi. Unfortunate.
Gasp! How could you admit that out loud!? 0 -
macchiatto wrote: »@canadjineh despite my German roots i've never liked sauerkraut. Or kimchi. Unfortunate.
Gasp! How could you admit that out loud!?
I concur
I was raised on the stuff (German Parents), I got my kids loving it when they were little too. 0 -
I never liked sauerkraut when I was younger, but since moving to Japan 20 years ago, my natto-loving hubby has changed my palate. He makes daily nuka pickles out of raw daikon or turnip slices, whatever is in season. They smell really funky, but they taste sour-salty and just hit the spot with dinner! Never say never! Ya gotta try new things...0
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I never liked sauerkraut when I was younger, but since moving to Japan 20 years ago, my natto-loving hubby has changed my palate. He makes daily nuka pickles out of raw daikon or turnip slices, whatever is in season. They smell really funky, but they taste sour-salty and just hit the spot with dinner! Never say never! Ya gotta try new things...
Amen sista'!
I made pickles but know what a "nuka pickle" is (googling now)....
Dan0 -
I make fermented veggies, Sauerkraut, and Kefir, Kombucha and Jun tea. My spouse often wonders at my "experiments" in the kitchen. LOL ... YET, he will eat a little kraut and drink Jun (making faces) and take some kefir in his protein shake. Healing the gut microbiome is essential.
I used to have serious issues, then discovered probiotics... AND daily I take "Calm" magnesium and magnesium oxide before bed. All is well! I could NEVER do low carb before. Now all is right as rain.
Some people are just sluggish that way.
Thanks Dan for the discussion.
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@FIT_Goat - you could always try a bit of Icelandic 'preserved' shark, if you could get your hands on some...
http://www.worldatlas.com/articles/icelandic-cuisine-hakarl-iceland-fermented-shark.html0 -
macchiatto wrote: »@canadjineh despite my German roots i've never liked sauerkraut. Or kimchi. Unfortunate.
It won't give you any probiotic effects, because it's cooked, but there is a delicious polish stew called bigos that includes sauerkraut and meat, which mellows the sauerkraut out considerably.0 -
Raw unpasteurized sauerkraut will give you probiotic benefits. You can try making it yourself, or buy the unpasteurized kind in the refrigerated section of a grocery store that sells health food. Once you purchase it, store it in the fridge, and eat it raw.
One of my favourite ways to eat either sauerkraut or kimchi is raw, alongside sausage of various types, maybe with some mustard too. You don't need to eat much.0 -
Alternatively you can take magnesium citrate if fermented veggies aren't your thing.0
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Sauerkraut goes great in a dutch oven with a pork loin.
That's what's for dinner tonight.
or 
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I just picked up some kimchi at Target, expensive but yummy. It was $7.99 and I had it with my boring turkey burger last night! So worth it!0
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Christine_72 wrote: »macchiatto wrote: »@canadjineh despite my German roots i've never liked sauerkraut. Or kimchi. Unfortunate.
Gasp! How could you admit that out loud!?
I concur I was raised on the stuff (German Parents), I got my kids loving it when they were little too.
My own German parents apparently failed in that regard. They served it; I just never liked it!0 -
macchiatto wrote: »Christine_72 wrote: »macchiatto wrote: »@canadjineh despite my German roots i've never liked sauerkraut. Or kimchi. Unfortunate.
Gasp! How could you admit that out loud!?
I concur I was raised on the stuff (German Parents), I got my kids loving it when they were little too.
My own German parents apparently failed in that regard. They served it; I just never liked it!
lol it is an aquired taste.
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BTW, I mainly am talking about raw fermented veggies that are fermented and ALIVE ~ not DEAD & pasteurized (store bought).
Fermented veggies are easy to make. Although Kimchi is a popular fermented food, it is not a "beginners" fermentation. Although I have make dozens of fermentations, I haven't done a true Kimchi, its just too difficult. And I doubt that a Kimchi you buy in the store is alive, most likely its dead/pasteurized, just like sauerkraut would be dead too.
Saurkraut is not the only ferment veggie out there!, look outside the box, experiment. Its just like every other recipe, there is WIDE variety of fermented veggies, thousands of them. "Variety" is the "spice" of life!
I have made jars of these things:
Green beans,
Asparagus
Pickles
Pineapple (low carb - the microbes eat the sugar)
Chutneys with pineapple, apple
Pecans, peanuts, sunflower seeds, hemp seeds
Coleslaw (cabbage, kale & shredded carrots)
Baby carrots, shredded carrots, sliced carrots
Rutabagas
Turnips
Jicama
Radishes
Parsnip root
Onions (mixed with other veggies)
Cauliflower and Brocolli
Brussels sprouts (and combos of other cucurbits)
Snap peas
Butternut squash
The beauty of the veggie fermentations, is that you rarely get the same flavor twice.
This is how food was preserved before the advent of refrigeration.
I hope this helps,
Dan the Man from Michigan
Keto / The Recipe Water Fasting / E.A.S.Y. Exercise Program
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I never liked sauerkraut when I was younger, but since moving to Japan 20 years ago, my natto-loving hubby has changed my palate. He makes daily nuka pickles out of raw daikon or turnip slices, whatever is in season. They smell really funky, but they taste sour-salty and just hit the spot with dinner! Never say never! Ya gotta try new things...
Amen sista'!
I made pickles but know what a "nuka pickle" is (googling now)....
Dan
Did you find this? http://www.gardenbetty.com/2014/08/how-to-make-nukadoko-fermented-rice-bran-bed-for-pickling/
You need to make the bran bed, then keep adding fresh veggies to it daily. They pickle within 24 hours and you just dig them out and eat them. Then put in another batch. Only make enough to eat, so they stay "alive." Buy bags of rice bran at an Asian food supply store. It gets pretty stinky in summer, but not at all in winter. It is a bit messy, but hey...0 -
I don't have constipation but I still want to make fermented foods, I backed a kickstarter campaign and got these cool lids for mason jars that release oxygen, no monitoring needed! Now I just need to find wide mouth mason jars, can't get them here in France.0
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Vitamin C keep upping dose until you find what works maybe avoid dairy as that can cause constipation too0
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BTW, I mainly am talking about raw fermented veggies that are fermented and ALIVE ~ not DEAD & pasteurized (store bought).
Fermented veggies are easy to make. Although Kimchi is a popular fermented food, it is not a "beginners" fermentation. Although I have make dozens of fermentations, I haven't done a true Kimchi, its just too difficult. And I doubt that a Kimchi you buy in the store is alive, most likely its dead/pasteurized, just like sauerkraut would be dead too.
Saurkraut is not the only ferment veggie out there!, look outside the box, experiment. Its just like every other recipe, there is WIDE variety of fermented veggies, thousands of them. "Variety" is the "spice" of life!
I have made jars of these things:
Green beans,
Asparagus
Pickles
Pineapple (low carb - the microbes eat the sugar)
Chutneys with pineapple, apple
Pecans, peanuts, sunflower seeds, hemp seeds
Coleslaw (cabbage, kale & shredded carrots)
Baby carrots, shredded carrots, sliced carrots
Rutabagas
Turnips
Jicama
Radishes
Parsnip root
Onions (mixed with other veggies)
Cauliflower and Brocolli
Brussels sprouts (and combos of other cucurbits)
Snap peas
Butternut squash
The beauty of the veggie fermentations, is that you rarely get the same flavor twice.
This is how food was preserved before the advent of refrigeration.
I hope this helps,
Dan the Man from Michigan
Keto / The Recipe Water Fasting / E.A.S.Y. Exercise Program
I just make kraut right now, ( have a batch brewing right now for when I used up the last one in) but this summer I'm wanting to plant some green beans and try fermenting those, too. It sounds so delicious.
If anyone doesn't LOVE the taste of sauerkraut, I use my kraut by the tablespoon by mixing it into the cooked veggies AFTER they are plated and cooled a teensy. Still full of the good bugs. And adds a kick to my veggies. YUMM!0 -
PeculiarLou wrote: »I don't have constipation but I still want to make fermented foods, I backed a kickstarter campaign and got these cool lids for mason jars that release oxygen, no monitoring needed! Now I just need to find wide mouth mason jars, can't get them here in France.
Tell me more about the lids? Currently, I use airlocks.
Thank you,
Dan the Man from Michigan0
