RD Choice: Flanagan® Barrel Cured Sauerkraut (Waconia); Franks® Quality Kraut (Lonsdale/Montgomery)3/10/2022 *written by Andrew Akhaphong, Mackenthun's Fine Foods Registered & Licensed Dietitian Support your wellness throughout St. Patrick's Week with Flanagan® Barrel Cured Sauerkraut, your Dietitian's Choice from March 10th thru March 17th for $2.99 each per 32 oz bag in Waconia; Franks® Quality Kraut for $2.89 each per 32 oz bag in Lonsdale/Montgomery. History of Saint Patrick's DayMarch 17th, 2022 marks the annual celebration to commemorate the patron Saint Patrick and the arrival of Christianity in Ireland. Known as Saint Patrick’s Day in The United States, or The Feast of Saint Patrick in Ireland, the festivities often incorporate the heritage and culture of the Irish. Corned beef and cabbage for example, became a traditional American staple for the holiday. According to the Georgia Public Broadcasting Station, Irish immigrants in the 19th century developed this meal in place of bacon and cabbage as bacon was expensive at the time. What is Sauerkraut?Sauerkraut is often eaten as a side dish, used as a topping for main meals, or, as an ingredient in a meal. It is made of finely cut raw cabbage that is fermented in a brine and cured with lactic acid-forming bacteria. This process is known as lacto-fermentation. The lactic acid-forming bacteria digests the carbohydrates in the cabbage which are converted into lactic acids as a byproduct of digestion. The sourness of the sauerkraut is attributed to the lactic acid. Lactic acid is not harmful as our gut's bacteria also produces lactic acid from carbohydrate digestion; however, in terms of food preservation, the lactic acid creates an environment that prevents harmful bacteria and viruses from contaminating the food. Sauerkraut was an option for Nordic and Germanic countries to preserve food, and, have access to food during the harsh winter months. Sauerkraut can come in many different forms from using green cabbage to purple cabbage. The basic recipe is just finely cut raw cabbage, salt, and a container that is food safety to pack the cabbage in tightly and ferment; however, other variations exist including the addition of seasonings like caraway seeds or garlic. Different cultures also have their own variations too between Polish, German, and even Austrian. Nutritional Benefits of SauerkrautBecause sauerkraut goes through a natural fermentation process, this is considered a probiotic-containing food. What this means is it has natural, beneficial bacteria that provides benefits to our wellbeing too! Probiotics aid in the digestion of food, absorption of nutrients, and support our immune system. One study has found certain strains of bacteria improves the production of specific white blood cells and antibodies. Though more prevalent in animal studies, some have reported that probiotics may help reduce cholesterol levels. Further studies are needed to determine its effect on lowering cholesterol in humans. There are two types of Vitamin K; phylloquinone (K1) which is found in dark green leafy vegetables, and menaquinone (K2) found in other food sources. Sauerkraut contains is a great source of Vitamin K2 which is essential for bone health. It works by turning on two proteins in the body to help absorb calcium from digestion. Not only does Vitamin K2 support bone health by absorbing calcium, it prevents the risk of calcification, or hardening, of the arteries due to excess calcium in the blood. Paddy's Reuben DipBy Taste of Home Test Kitchen https://www.tasteofhome.com/recipes/paddy-s-reuben-dip/ Ingredients - 8 ounces thinly sliced deli corned beef, finely chopped - 1 package (8 ounces) cream cheese, cubed - 8 ounces sauerkraut, rinsed and drained - 1 cup sour cream - 1 cup shredded Swiss cheese - Rye bread or crackers Directions 1. In a 1-1/2-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 2 hours or until cheese is melted; stir until blended. Serve warm with bread or crackers. Sources:
https://www.britannica.com/topic/Saint-Patricks-Day https://www.gpb.org/education/origins-of-st-patricks-day
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