2

votes

Would sauerkraut aggravate a mold allergy?

Answered on August 19, 2014
Created November 19, 2011 at 5:20 PM

I've bought a fancy fermentation pot from Germany :

Pot

And I'm gonna make sauerkraut tomorrow. What makes me worry, though, is my mold allergy. Does anybody know whether or not sauerkraut will help me or make things worse?

6426d61a13689f8f651164b10f121d64

(11488)

on September 07, 2013
at 01:28 AM

Sauerkraut is a wild bacterial fermentation product, so it's unlikely to aggravate a mold allergy. See this previous discussion of fermented foods: http://paleohacks.com/questions/33701/do-you-react-badly-to-fermented-food-is-yeast-a-factor/33711#33711

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 20, 2011
at 04:47 PM

I know people who have had big problems eating home-made vinegar. It is very difficult to keep mold out of it at the early stages before it gets acidic.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 20, 2011
at 04:45 PM

I leave the jar on top, and it keeps things mostly down. It still has a need to float up, especially when it gets going and bubbles quickly. The tamping squeezes out the bubbles and keeps everything under the brine.

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on November 20, 2011
at 08:51 AM

I don't agree with this. I've seen multiple mold allergy patients improve a lot eating fermented foods. For example : ctds.info/mldallergies2.html The story of that person is 100% the same as mine (I also got a mold allergy after antibiotics for a sinusitis).

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on November 20, 2011
at 08:51 AM

I don't agree with this. I've seen multiple mold allergy patients improve a lot eating fermented foods. For example : ctds.info/mldallergies2.html The sorry of that person is 100% the same as mine (I also got a mold allergy after antibiotics for a sinusitis).

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on November 20, 2011
at 08:50 AM

I don't agree with this. I've seen multiple mold allergy patients improve a lot eating fermented foods. For example : http://www.ctds.info/mldallergies2.html The sorry of that person is 100% the same as mine (I also got a mold allergy after antibiotics for a sinusitis).

3846a3b61bc9051e4baebdef62e58c52

(18635)

on November 20, 2011
at 06:23 AM

Thanks, good to know...do you also put a weight on it to keep it submerged or is it good enough to just tamp it down?

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on November 20, 2011
at 02:17 AM

any ideas why smoked meat/fish are on that list?

3846a3b61bc9051e4baebdef62e58c52

(18635)

on November 20, 2011
at 12:46 AM

yes, but she asked about sauerkraut. Check out Ed's link about the difference in fermentation of different items.

9d43f6873107e17ca4d1a5055aa7a2ad

on November 19, 2011
at 11:02 PM

Bulletproof diet guy says that it can cause issues http://www.bulletproofexec.com/the-complete-illustrated-one-page-bulletproof-diet/

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on November 19, 2011
at 08:29 PM

Edd, that's an awesome answer you gave in that thread. Exactly the kind of answer I was looking for.

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on November 19, 2011
at 06:38 PM

What makes you think I have problems with yeast?

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5 Answers

3
3846a3b61bc9051e4baebdef62e58c52

(18635)

on November 19, 2011
at 10:51 PM

Thats interesting Korion. I just made my first batch of sauerkraut this week. For me just used a glass bowl and used a plate to weigh down the salted cabbage after I pressed the water out by hand a few times within the first 24 hours. Not gonna try it till monday (that'll be one full week), but did taste the "water" and it was tasting very krauty :). Seems like a pretty easy ferment/recipe so thats why I started with this one. Let us know how yours turns out! Oh and yeah, basically the lactobacilli or whatever is the main one or only one that is selected for in that environment and kills off all the other "spoilers" so you should be good to go on that.

2
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 20, 2011
at 05:02 AM

You shouldn't have a problem if you make sure you don't encourage mold growth. To do this, I would not recommend relying on a fancy crock. When I make mine, I use extra salt, cover it with whole leaves, and tamp it down every single day with a glass jar. Disturbing the top layer frequently discourages the mold.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 20, 2011
at 04:45 PM

I leave the jar on top, and it keeps things mostly down. It still has a need to float up, especially when it gets going and bubbles quickly. The tamping squeezes out the bubbles and keeps everything under the brine.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 20, 2011
at 04:47 PM

I know people who have had big problems eating home-made vinegar. It is very difficult to keep mold out of it at the early stages before it gets acidic.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on November 20, 2011
at 06:23 AM

Thanks, good to know...do you also put a weight on it to keep it submerged or is it good enough to just tamp it down?

2
77877f762c40637911396daa19b53094

(78467)

on November 19, 2011
at 06:00 PM

I don't know but I'd guess it wouldn't affect you. Mold is a spore and not something fermented.

1
20728624e1e13817fbac4e2e5249fb3a

on November 20, 2011
at 12:04 AM

From my understanding, anything fermented or pickled is not so good. Here is some additional info from my doctor (who is an integrative practicioner) who works with patients with mold, that you might find helpful: http://www.hoffmancentre.com/articles/Allergen%20Avoidance%20Recommendations%20-%20Patient%20Handout%20-%20July%2019th,%202010.pdf

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on November 20, 2011
at 08:51 AM

I don't agree with this. I've seen multiple mold allergy patients improve a lot eating fermented foods. For example : ctds.info/mldallergies2.html The sorry of that person is 100% the same as mine (I also got a mold allergy after antibiotics for a sinusitis).

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on November 20, 2011
at 02:17 AM

any ideas why smoked meat/fish are on that list?

3846a3b61bc9051e4baebdef62e58c52

(18635)

on November 20, 2011
at 12:46 AM

yes, but she asked about sauerkraut. Check out Ed's link about the difference in fermentation of different items.

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on November 20, 2011
at 08:50 AM

I don't agree with this. I've seen multiple mold allergy patients improve a lot eating fermented foods. For example : http://www.ctds.info/mldallergies2.html The sorry of that person is 100% the same as mine (I also got a mold allergy after antibiotics for a sinusitis).

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on November 20, 2011
at 08:51 AM

I don't agree with this. I've seen multiple mold allergy patients improve a lot eating fermented foods. For example : ctds.info/mldallergies2.html The story of that person is 100% the same as mine (I also got a mold allergy after antibiotics for a sinusitis).

0
D26310c413e9ed2c8888a5ed70782299

on November 19, 2011
at 06:32 PM

Do a little reading on Wikipedia - http://en.wikipedia.org/wiki/Sauerkraut You shouldn't pick up too much yeast and you definitely shouldn't have full on fungus mold. You might want to also pick up some tips here: http://chowhound.chow.com/topics/593609

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on November 19, 2011
at 06:38 PM

What makes you think I have problems with yeast?

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