Prof. draws attention with his explanations about diseases as well as healthy nutrition. Dr. Canan Karatay announced one of the healthiest foods in the world. The expert emphasized that diseases cannot come close to those who consume the food he recommends.
CANAN KARATAY EXPLAINED: “IT PREVENTS YOU FROM GETTING CANCER”
Saying that cabbage is one of the healthiest foods in the world, the expert made the following statements in his statement:
“Sauerkraut is one of the most important medicinal ingredients in the world. “It prevents you from getting cancer, it prevents you from having heart disease, it prevents you from getting Alzheimer’s, it removes the fat from your liver and regulates your sugar.”
THE HEALTHIEST FOOD IN THE WORLD!
Karatay stated that cabbage should be consumed in winter and continued his words as follows:
“The most important and healthiest food in the world is cabbage. Naturally, when home pickled, pickled in a glass, the pickle is the most natural probiotic. Eat a lot of cabbage and drink a lot of cabbage soup in winter, get your children used to drinking a lot of cabbage soup. Then you won’t get sick. You can eat all kinds of cabbage dishes. But sauerkraut is one of the most important medicinal ingredients in the world. “It prevents you from getting cancer, it prevents you from having heart disease, it prevents you from getting Alzheimer’s, it removes the fat from your liver and regulates your sugar.”
MAKING SAUGHT SAWER
Materials:
1 medium cabbage
Half a glass of rock salt
3 heads of garlic
1 teaspoon of lemon salt
1 cup of grape vinegar
This
Fabrication:
Separate the outer leaves of the cabbage.
Cut the root in the middle with a knife, chop the curved leaves roughly and put them in a deep bowl.
Sprinkle rock salt on it and rub the cabbage with your hands for about 10 minutes to incorporate the salt thoroughly.
Wash the sprouts and place them in the sterilized jar.
Peel the garlic cloves and squeeze them between the cabbages.
Mix lemon salt with vinegar and pour over the cabbage.
Fill the remaining space of the jar with water and close the lid tightly to prevent air.
Turn the jar upside down to ensure the ingredients are thoroughly mixed.
Leave the pickles in a cool, sun-free place for about 15 days.
Never open the lid during this period.
You can serve your pickles, which mature after 15 days, with your meals.