COFFEE – SAUERKRAUT (FERMENTED WHITE CABBAGE) (INTRODUCTION)
We gratefully accept all the information science can supply us regarding effective substances found in natural foods and medicines. However, more important than long-winded dissertations on the subject is the practical application of such knowledge – at least to the patient. Anyone who has seen people suffering from scurvy, in camps and institutions and on ships, will appreciate why foods containing anti-scorbutic elements are so necessary for them. Their diet may be adequate in all other respects, but if certain vitamins are missing, their food alone cannot overcome the deficiency.
Apart from lemon, sauerkraut is the best anti-scorbutic remedy and it was sauerkraut that enabled the daring explorer James Cook to sail the farthest seas for years without any of his sailors falling victim to scurvy. Of course, in those days, such things as antiscorbutic vitamins were unknown, but through trial and error men like Cook, who observed and understood the ways of nature, eventually discovered the remedy for the insidious disease. Captain Cook always made sure that there were sufficient barrels of fermented cabbage on his ships. The supplement of sauerkraut with the sailors’ meals provided them with food and medicine at the same time, so that the devastating effects of scurvy were avoided and Cook could carry on with his explorations and discoveries.
*1085/28/1*
Related Posts:
Leave a Reply
You must be logged in to post a comment.