I spent way too much money over the last two years on those high-end probiotic capsules you see advertised everywhere. Honestly, I was a total skeptic about the gut health craze, but at 58, my digestion just wasn’t what it used to be. I eventually got tired of the $50 monthly subscription for pills that didn’t seem to do anything but give me a lighter wallet.
Three months ago, I decided to stop the supplements and try the old-fashioned way: small amounts of homemade sauerkraut and plain kefir daily. I was worried it was just another health fad, but the difference was night and day within two weeks.
The first thing I noticed was that heavy, rock-in-the-stomach feeling after dinner completely vanished. It wasn’t an overnight miracle, but my regularity improved without the cramping I got from some pills. Since it only costs me a few dollars for cabbage and salt, I’m sticking with this. Has anyone else found that real food beats the expensive lab-made stuff?
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I had the exact same experience. I was taking a brand that cost nearly $2 a day and felt nothing. Switched to a quarter cup of kimchi with lunch and I’m much better off.
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I’ve been wanting to try this but I’m worried about the sodium in sauerkraut. Does the fermentation process make it easier on the system even with the salt?
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In my experience, yes. You only need a tablespoon or two to get the benefits, so the sodium isn’t as bad as eating a whole bowl of it.
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The problem with the capsules is that half of them are probably dead by the time they reach your house, especially if they sit in a hot delivery truck. Real food is ‘live’ by definition.
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I tried the kefir route but it really messed with my stomach. I think I might be slightly lactose intolerant though, so that’s probably on me.
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Mary, try water kefir or kombucha! Same benefits without the dairy. I make my own kombucha now and it saves me a fortune compared to the store prices.
I’m still on the pills because I can’t stand the taste of fermented anything. I wish I could make the switch though, the prices are getting ridiculous.
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Steve, how long did it take for you to learn to make your own? I’m worried about food safety doing it in my own kitchen.
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It’s surprisingly easy once you get the hang of it. Just salt and cabbage. As long as everything is submerged in the brine, it’s very safe. There are some great books on it for beginners.
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Glad to see more people realizing this. We’ve been eating these foods for thousands of years for a reason. Lab-made stuff just can’t replicate the complexity of natural fermentation.
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