ASK DR MOSLEY YOUR QUESTIONS ANSWERED
YOUR recipe for sauerkraut uses up to five teaspoons of salt per one litre jar. Surely this is excessive, especially if you have high blood pressure. Could you use low-salt instead? THE reason you add salt to the water when making sauerkraut is because you want to make sure that as the vegetables ferment, they do so in the presence of ‘good’ bacteria.
The salty water, or brine, stops some of the nasties, like yeast, from growing.
You can, if you prefer and it’s safe for you to do so, use a lowsodium salt substitute. Another option is to try cutting down the salt you add at the start to about three teaspoons a litre.
If you do then keep an eye out for moulds. Never eat fermented foods that smell rancid, mouldy or rotten, nor should you eat them if they have turned black, brown or blue.
Sauerkraut is normally eaten in quite small amounts, so really the salt shouldn’t be much of a concern and, in any case, you can wash it before serving to get rid of the salt, which is mainly found on the surface. Do you have a question for Dr Mosley? A FEW years ago I tried the 5:2 and lost 7 lb in weeks. But last year I was diagnosed with prostate cancer, had surgery, and now I’m getting hormone shots. A side effect is that I am constantly hungry and have gained nearly a stone in the past 12 months. I started the 5:2 again, but I am not getting the results I had before. WHEN people tell me the 5:2 isn’t working well, I usually suggest going low-carb – in other words cutting out all pasta, bread and potatoes as well as sugary treats – when not fasting, to see if that helps. There is evidence that doing so can help suppress appetite. But those with medical concerns should speak to a doctor before making any changes. I AM a 78-year-old man with type 2 diabetes and would like to know if it is OK to eat bananas with porridge regularly. I was told it might not be a good idea because of their sugar content. BANANAS are sweet but they also contain fibre, which slows the absorption of sugar in the digestive system and reduces the risk of the blood sugar spikes that diabetics need to avoid. As bananas ripen, their fibre converts into sugar, making them more likely to cause a spike. Bananas are considered a medium-GI food – meaning they have a medium effect on blood sugar levels.
Opt for a banana that is as green as you can stand or berries, apples or pears, as their fibre and sugar balance is less likely to cause a spike. Walnuts are also delicious with porridge.