Anti-Inflammatory Diet

All health care starts with diet. My recommendations for a healthy diet are here:
Anti-Inflammatory Diet and Lifestyle.
There are over 190 articles on diet, inflammation and disease on this blog
(find topics using search [upper left] or index [lower right]), and
more articles by Prof. Ayers on Suite101 .

Wednesday, October 22, 2014

Fermented Vegetables Repair Gut Flora

Fermented Vegetables is your most valuable investment in health.  Kirsten and Christopher Shockey (The Fermentista's Kitchen) have assembled a do-it-yourself guide that makes fermenting your own vegetables fast, simple, fool proof and delicious.  Importantly, their crock ferments provide a rich source of probiotics and prebiotics (soluble fiber) that can go a long way toward repairing the epidemic of damaged gut flora (microbiome) and inflammatory diseases.  Yes, you can cure autoimmune diseases and allergies.

Old Friends Become Fermentista
I have known the Shockeys, since we homeschooled our kids together, they started their homestead farm in Oregon and  they began to ferment.  I got interested in diet, inflammation and disease mediated by gut flora, and they got interested in growing food for their family and feeding their gut flora.  I was trying to figure out how to repair gut flora and they were figuring out how to make gut flora food.

Fermented Vegetables are a Source of Gut Flora
It took me a while to realize that my crock-crazed friends had provided the answer to my gut flora repair problem.  It was a modern approach to a traditional answer.  Fermentation is a natural solution to the problem of food spoilage.  Crushing vegetables in just the right amount of salt provides the sugars needed for lactic acid fermentation and inhibits spoilage microbes.  The lactic acid bacteria convert the sugars to lactic acid and the mild acid and salt stop other bacteria and fungi from growing.  The result is tasty, crunchy vegetables with the pleasant sour and mouth feel of lactic acid.  The removal of the vegetable sugars leaves the low-glycemic, complex polysaccharides, a.k.a. soluble fiber or prebiotics, that are the major food for gut flora.

The Guide to Fermentation
I was so excited when the Shockeys were starting a fermented veggies business and began writing Fermented Vegetables.  As my readers may have noticed, I tend toward the terse and scientifically esoteric.  They just cut to the taste and tell you how to make your crocks work miracles.  I struggle with the BIG picture and they just make the next meal delicious, so their kids (now adults) want more kraut and kimchi.

Fermented Vegetables is Available Now (bottom)

All of the Answers to Fermenting Vegetables
Fermented Vegetables is divided into four parts that simply, but thoroughly explain 1) what happens in a fermenting crock, 2) how krauts, brines and kimchi works, 3) how to make every kind of fermented veggie, and 4) how to cook with them.  It is all in the book.  Approachable.  Safe.  Delicious.  For beginners, cooks, chefs, kraut connoisseurs.  I have made a quick, tasty  cabbage kraut starting with knife, salt and Ball jar in 15 minutes, plus three days of waiting in a cool, dark place.  They tell you how to get great results with what is already in your kitchen, or how to use specialty water-seal crocks, onggi pots, tampers, followers, mandolines, etc., etc.  From pint jars to multi-gallon crocks, the how-to is there.  All of the details to slice, shred, salt, submerge, seal and sample are in the book, along with lots of food porn pictures to tempt you into making your first crockful of kraut or rhubarb infused with ginger and cardamom.  Just to make you feel comfortable, they also have an appendix on scum, the yucky, but harmless, fungal mat that can form where air meets the brine.

The Cure for Damaged Gut Flora and Inflammatory Diseases
I have written hundreds of posts that link modern inflammatory diseases to diet and damaged gut flora.  The immune system develops in the intestines in response to gut flora and without those bacteria and fungi, the regulatory function of the immune system is lost and disease begins.  Autoimmune diseases and allergies are caused by damaged gut flora.  Repair of that damage will cure the diseases, but repair requires adding back the missing bacteria.  [Drugs to treat symptoms have antibiotic activity that further damage the gut flora.]  Some of the missing bacteria are present in each batch of homemade fermented vegetables and eating krauts and kimchi can fix gut flora.  Homemade is better than commercial, because batches made from the bacteria clinging to vegetables have more diverse bacteria than commercial krauts made with starter cultures of just a few species of bacteria.  It should also be obvious that cooking, heating or canning fermented vegetables eliminates the desired, live fermenting bacteria.

70 comments:

Anonymous said...

I've been living in near constant pain and dealing with a supposedly incurable chronic autoimmune condition now for close to three years that prescribed medicines and doctors have only ever made worse.

About 8 months ago I stopped with all the medicines and concentrated more on diet, which needless to say no doctor had even addressed but my first step was homemade raw sauerkraut that helped to some extent. Then I cut out all sugar and processed foods. In fact I used the pain as a measure of what foods to avoid.

Thanks to this blog I've been concentrating my efforts on learning as much as possible about gut flora and recently I have really started to improve in a remarkably short period. The recent inclusion of resistant starches, while actively touching things in nature seems to have been key to all of this and sauerkraut is now paying dividends. The only other thing I can point to that might also be helping is ionic magnesium.

I have to say a big thanks to Dr Ayers because this is where I first started to learn about health and the lessons learned here will be passed on to the rest of my family as well. I'm not completely healed yet but clearly making far better progress with some fermented cabbage and a few green bananas than any number of anti-inflammatory drugs.

Charles

Tim Steele said...

I am a huge fan of fermented veggies. Slight tweaks in recipes, veggies, or fermentation time result in completely new tastes and bacterial/fungal species present.

I was reading the other day that fermentation vessels predate the oldest brothels, making Biotechnology the oldest profession!

For the sake of your 'terse and scientifically esoteric' side, I'd like to point out that 'cooking, heating or canning' might not be so bad after all!

Microbes can take an L-form, or cell wall deficient mutation in response to heating and freezing and become even more resilient. Boiling, even autoclaving can't kill L-forms (sometimes referred to as 'heat-killed bacteria', though they are not actually killed, just transformed into a highly resilient bacterial form.

Canning is no match, either. Live bacteria, spores and L-forms can withstand pressures close to 50,000 psi!

Freezing? Should also be no problem. You've seen the latest on frozen poop pills, these are frozen at temp of -80F and still produce viable bacteria.

I think the real beauty of fermentation is that it gathers a collection of beneficial bacteria and their natural bacterial excretions, and no matter how we eat them, we receive some benefit.

When I make sauerkraut, I eat lots fresh as it ferments, then freeze it. I eat the thawed kraut cold or cooked.

And don't get me started on vinegar!

Victor Venema said...

Am I blind, or did you forget the link to the book?

Raj said...
This comment has been removed by the author.
John Seberg said...

Art,

I hope you get a kick-back from Amazon. I ordered the book, and your blog is very valuable to me.

Thanks,

Karen McDonough said...

Thank you for this wonderful blog. I suffer from hashimoto's, graves, significant joint pain, and I have a son with autism. We have both improved significantly after reducing inflammation, improving gut flora, and addressing neurotransmitter imbalances. At one point I thought I'd have to move to a one story house because I couldn't climb the stairs. I no longer have any joint pain and recently did a 4.5 mile hike in the AZ mountains!

Anonymous said...

Dr.,

I’d like to say thank you for your hard work and dedication to this much needed area of study.
I am a new follower; just happened across your blog in the last couple of weeks. For me, and likely for many others, you not only closed a number of knowledge gaps, you achieved new levels of understanding that I hope many more come to realize.

I am an absolute believer in the need to eat more fermented foods. Where I fall short is understanding how helpful bacteria such as those from home ferments survive the stomach, don’t cause or contribute to SIBO, and deposit themselves in the correct locations to thrive and flourish.

I am someone who suffered from a parasitic infection after living relatively healthy. In a matter of a meal it seems, I went from good to bad, followed by two separate diagnoses by biopsy of collagenous colitis. Inflammation is constant, as is pain, diarrhea, and all the related as associated symptoms of SIBO and/or candidiasis. Additionally, I have widespread allergic eczema that’s clearly related to what happens in my digestive system, not surprisingly I’m sure.

It’s clear to me, and more so now that I’ve read your many posts, that I no longer possess the necessary bacteria to process pretty much anything I consume. I guess this is to be expected following multiple rounds of metronidazole, nitazoxanide, fluconazole, as well as numerous other antibiotics and oral and topical steroids.

Bottom line: I need to replace the missing bacteria. What I struggle with is understanding what compliment of bacteria is needed to handle a healthy diet and if I can get there with fermented foods. I would love to have a FMT tomorrow, but finding someone in the US to perform the procedure has been impossible for me to this point – perhaps there’s somewhere I’m not looking. Short of that, because doing the work myself is challenging, not to mention donor screening and whatnot, I’m left with fermented foods for now.

I know where I need to be, the question is how best to get there from here. I don’t even see the benefits of probiotics at this point, and aside from not knowing which is best (I take Primal Defense SBO), or attempting an FMT-like procedure with probiotics, I feel like I’m stuck in this perpetual do-loop that I can get beyond.

Is it really possible for me to build the needed population of healthy gut flora to overcome my present situation outside of an FMT, and is fermented foods the best/only approach (and to what quantity/frequency of consumption)? Is an FMT in the US even possible for someone who doesn’t have a recurring C.Diff infection?

You do fantastic work and I’m a dedicated follower at this point. I anxiously await your response and your next post.
Cheers -

Anonymous said...

Anonymous, your situation sounds exactly like mine last year. Do yourself a favor and get across the pond to the Taymount clinic for FMT, I did two weeks there and it was a life changer for me, it is costly but well worth the money!!!

Anonymous said...

I will look into that clinic, thanks!

At this point, I feel like I need a life changer, and I'm happy to hear that someone who's been in the same position was able to get better. There have been many times recently where I thought this is life for me now.

I was calling around yesterday and found a place in the US that will perform a FMT, but will only do an enema, not a deeper insertion with colonoscopy. They claim the results are just as good, but I'm a little skeptical. I read stories about people doing a home FMT that way and doing many attempts to achieve mild change. I always thought that was because of the depth limitation of the enema.

I'm still curious about the bacteria questions I asked, because, FMT or not, there's some long-term maintenance in order.

An FMT just seems more and more like the simple panacea to what many doctors in the field have been approaching from a macro level instead of the micro level.

Thanks again. I hope that I can afford a trip for a procedure like this. Anything overseas makes my bank account weep.

Anonymous said...

The pickled green tomato recipe is really good and the flax seed chips. I've got some pickled garlic underway!

Victoria said...

What to do if you really don't like fermented vegetables!

Anonymous said...

Dig this:

http://www.nytimes.com/2014/11/02/opinion/sunday/there-is-no-healthy-microbiome.html?_r=0

Third Chimp said...

My wife is going to ferment some things with friends, and says they will use whey. Does this mean the ferment will be dairy derived bacteria, and thus not very ideal as a probiotic?

Dr. Art Ayers said...

Third Chimp,
One of the challenges of using fermented veggies to repair gut flora is that the fermenting bacteria are a limited number of species of lactic acid bacteria. Those bacteria are essentially the same as the dairy probiotic bacteria and have the same limitations. They can provide some of the functions of a healthy diverse gut flora centered on soluble fiber, but most will not be permanent residents of the gut.

Using commercial, live fermented veggies, or making your own from starter cultures or dairy cultures or adding whey is not a good idea for gut flora repair, because those cultures are even less diverse and more limited than your home ferments. There is simply no advantage to using the same limited dairy probiotics over and over, if you are trying to repair your gut flora by adding the missing species. Those starter cultures won't do it.

Whey is composed of proteins that protect baby animals from adult gut flora, so you would only use whey to destabilize gut flora to change weight.

Veggies plus salt seems pretty straightforward to me. Why add other stuff to make it less healthy?

Thanks for the questions.

Dr. Art Ayers said...

Third Chimp,
One of the challenges of using fermented veggies to repair gut flora is that the fermenting bacteria are a limited number of species of lactic acid bacteria. Those bacteria are essentially the same as the dairy probiotic bacteria and have the same limitations. They can provide some of the functions of a healthy diverse gut flora centered on soluble fiber, but most will not be permanent residents of the gut.

Using commercial, live fermented veggies, or making your own from starter cultures or dairy cultures or adding whey is not a good idea for gut flora repair, because those cultures are even less diverse and more limited than your home ferments. There is simply no advantage to using the same limited dairy probiotics over and over, if you are trying to repair your gut flora by adding the missing species. Those starter cultures won't do it.

Whey is composed of proteins that protect baby animals from adult gut flora, so you would only use whey to destabilize gut flora to change weight.

Veggies plus salt seems pretty straightforward to me. Why add other stuff to make it less healthy?

Thanks for the questions.

Dr. Art Ayers said...

Victor,
The link to Amazon is at the bottom.

Raj,
I won't get a referral fee from your link, but I get a small kickback from purchases through the link at the bottom of the post.

Dr. Art Ayers said...

Karen,
I am so pleased that my explanations have helped. That is the reward that keeps me blogging.

Dr. Art Ayers said...

Anon,
I think that it is possible to repair gut flora completely and reverse allergies and autoimmune diseases. Most of the fears of fecal transplants and other approaches to repair gut flora are unwarranted.

There are some problems with unbalancing existing populations of gut flora with new soluble fiber, such as resistant starch, but those are tiny compared to the cavalier abuse of antibiotics and drugs.

Only a few bacteria are required to pass through the stomach acid, and then they can replicate a million fold per day. So the acid and small numbers is not a problem for gut repair. The bacteria only replicate in the correct place. Persistence is the answer. You are eating for you and your flora.

An excellent source for additional help for gut repair is Dr. B G's Animal Pharm. I make reference to her 7 step program for SIBO in my other posts on repair. (fermented foods, probiotics, lightly cleaned fresh vegetables, soluble fiber, etc.)

Most people who embark on repair of gut flora continue to take common pharmaceuticals at the same time, failing to realize that essentially all drugs have high antibiotic activity.

Any and all drugs, and many supplements have profound antibiotic activity that destroy gut flora bacteria. After all, general drug use is the source of multi drug resistant superbugs.

Complete repair and recovery is possible.

Always make sure that your vitamin D is not deficient, even if supplementing and getting sun.

Thanks for your questions and comments.

Dr. Art Ayers said...

Victoria,
I am perplexed by people who profess to have food preferences or can't stand certain foods.

What do you say to someone who says they don't like sex? They must be doing something wrong or we are talking about different things.

If you don't like fermented veggies, then you must be doing something wrong. The variety is gigantic. You need to taste a few dozen different types and find some you enjoy. You may need to just persist. If you eat anything for three weeks, you will learn to enjoy it. Food preferences are very malleable.

Thanks for your question.

Raj said...
This comment has been removed by the author.
Anonymous said...

Always enjoy your posts Dr. Ayers. Thanks for sharing your knowledge.

I find your information regarding fermented veggies a little confusing, and I hope you can take the time to clarify. As you've mentioned, the lactic acid bacteria involved in the fermentation process of foods such as sauerkraut use up most of the carbohydrates/sugars in the cabbage - BUT the soluble fibers remain. From what I understand, the critters we really want to add to the gut are those that carry genes that encode for enzymes that can break down the fermentable substrates (I.e. Pectin, RS) we get from the diet. In other words, not those found in fermented foods (although they can clearly be of benefit)

How can bacteria from fermented veggies adapt to successful gut growth? Why are they different than dairy probiotics (also lactic acid bacteria)?

What would be the best source of bacteria that are able to break down soluble fibers? With the exception of fecal transplants.. Are there any supplements worth considering?

Thanks!

Dr. Art Ayers said...

Raj,
No big deal.

Think about this:
The gut and its flora are an example of a Lamarkian 3D nanobioprinter that produces bacteria as specified by a niche description, via enhanced mutation/recombination and high transit selection.

Dr. Art Ayers said...

Anon,
Your questions on using fermented veggies for repair of damaged gut flora are astute.

I am now discussing with fermentistas the possibility of therapeutic krauts that sacrifice texture (permit partial digestion of soluble fiber) for increased diversity of fermenting bacteria. That may be possible in a safe way by slightly reducing the salt. That should produce some dairylike probiotics with better gut flora recruits that grow on soluble fiber of the plant polysaccharides.

The best source of gut flora recruits are bacteria that are busy composting veggies. I think that most of our individual gut flora are created by recombination in the biofilms of the gut and evolve over weeks and not millennia. All of the genes found in the human gut are present in a typical scoop of soil. Dirty fresh veggies would be the solution, but there is no way (beside fermentation) to provide an adequate measure of safety from pathogens and parasites.

This could all be resolved in a year, if the medical community was interested in providing cheap public health. All that is needed is a chapter on therapeutic krauts added to Fermented Veggies. That would be much more effective than finding a new antibiotic or producing a new antibody to attack components of the immune system to manage autoimmune diseases.

Raj said...
This comment has been removed by the author.
Professor Lars said...

I've made my own sauerkraut, kimchi and fermented beetroots. It was very simple, although a bit messy at times (I had to keep them outside in the beginning and if felt like I had a couple of new needy pets in the family).

Now I'd like to go further and make K2-MK7-rich vegetable fermentations. Any ideas? Did anyone try? Can I make a starter culture from Brie?

JohnF said...


Thanks Art, for the thoughts you provide here. It’s been my favorite source of ideas for repairing gut flora for some months now. And my results seem to have been very good! I’ve sent a number of people here.

I noticed in a past comment, as well as above, you mentioned using a little less salt in krauts. I’ve been doing that since I first started making krauts, on your recommendation here, about 8 months ago. I’ve often gone as low as about half the standard recommended amount of salt, and it’s generally worked out well. (Yeah, a little mushier, and maybe not quite as tasty.) Might I go even lower on the salt?

You mention above that dirty veggies would be the solution if not for risks of pathogens and parasites. Did you mean dirty composting veggies? Because there I can definitely see the risk.

But I’ve many times eaten a little pinch of dirt scooped right up from a few inches down in our garden/yard. Assumed the risk was low and I might get some useful soil based bacteria. (Now what you say about soil containing all the genes found in the human gut make me like the idea even more.) That’s not too risky is it? I’ve heard tell of nematodes and such, but people eat dirt in various inadvertent ways, such as eating carrots right out of the ground, and there doesn’t seem to be much risk. Am I asking for trouble?

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Anonymous said...

Dr. Ayers,
Thank you for responding to my October 29, 2014 at 1:10 PM post. I’ve always enjoyed fermenting vegetables, and your posts on the subject are encouraging.

Recognizing that we need SBO in our gut, and that many of us who are suffering today probably lack significantly what we need to proper digestion and overall wellbeing, I’m still thinking of way in the short term to make a notable impact and positive change to my gut environment.
Say for a moment that there’s a SBO probiotic that everyone agrees have the right mix of what we mostly need and, in sufficient quantity, could work almost as well as a FMT. Thinking about the pill-form FMT and how some doctors are administering 15 or so pills for three or more days with great success, what if you tried that approach with choice probiotic pills. If we think about how many bacteria are in a 15 x #days pill FMT procedure, couldn’t you get some positive result from a solid, high quality SBO probiotic?

I’m not thinking of doing anything crazy here; the prospect of getting better is tempting and often drives us to takes paths that cause us more harm than good.
What do you think of a heavy load probiotic cocktail as I’ve described above? Aside from intestinal distress, would side effects could occur if someone did this? The idea of it working is interesting though – an affordable approach to a poorly understood and often neglected problem.

Thanks again and please keep the wisdom, insight, and advice coming!
-Mike D.

JohnF said...

Mike D.

While I’m not Dr. Ayers, I’ll toss out my thoughts on what you asked. Take them for what they’re worth.

I’m not sure anyone really knows exactly which soil based organisms, or how many strains make sense for the human gut. Last I checked, the probiotic you mentioned taking, Primal Defense, only contains one such strain. That one is Bacillus Subtilus. It’s also found in natto, the Japanese fermented bean dish.

People have asked Art before about the soil based organisms in Prescript-Assist, the probiotic that has something ike 29 different strains of them (as does one other, the name of which I’m forgetting, which is almost identical). His opinion was that they were a collection of organisms probably chosen by the company for their commercial availability. For instance, some are bacteria used by industry in making detergents… things like that. His opinion was that they would probably mostly just pass through the gut without taking up residence.

Be careful with Prescript-Assist though. I tried about 1/2 to 1/4 or less of a capsule on about three different occasions, and each time it make me *extremely* tired for a couple of days. I’ve read where others have had that experience too. Apparently that will pass if you stick with it in very small doses for a while. I’m just warning you so you don’t jump into a large dose without knowing first how it might affect you. I do know some thoughtful folks like Chris Kresser liked it last I looked.

A major advantage of homemade ferments is they produce a much wider variety of species than what you get in any commercial probiotic. (Do a search for the species of bacteria found in sauerkraut!) If you have a batch fermenting, and you eat a little each day over six weeks or so, you can take in a changing assortment from one day to the next. Art will have to confirm this, but I *believe* some of those species are considered soil based.

One thing Art has said a few times - and it makes sense - is that only a small number of bacteria need to make it to your gut to colonize it. People with, say, IBS will sometimes need large doses of commercial probiotics to get symptom relief. (Like, say, 500 billion or more CFUs per day of a probiotic like VSL3.) But that, I think, is because they are *not* colonizing (beyond some initial point perhaps); you’re just getting some temporary benefits from have a large number of organisms in there for a while. What you really want is beneficial bacteria that are going to set up shop essentially permanently. I’ve read that whether or not a particular strain is going to colonize can be a bit hit or miss on a given occasion. So I would guess that is why Art suggests you have to be somewhat persistent in consuming ferments over time. (Also, you hope to get some different strains in different batches.)

Personally, I suspect taking in a bit of soil, whether from poorly washed veggies or, well, just from soil, might offer a better assortment of the right kinds of soil based bacteria than does a product like Prescript-Assist. Just a guess, but that would be the way our ancestors took them in over a couple million years, right? But I’m not quite sure of the safety of just eating dirt. :-/ (In my n=1 study, I can report no noticeable ill effects from the consumption of about one cubic centimeter of the stuff from my yard on perhaps ten or so occasions.:) )

Kay Dee said...

May the “pleasure” foods, naturally rich in Polifenols, (eg. dark chocolate, Italian coffee, extra virgin cold extracted olive oil, curry/curcumin, red pepper, blue barry) be a problem in a Gut Flora Repair Plan? Even in moderation?
-
And Fatty Lattobacilli Rich Yogurt?
Cheese from Raw Fermented Milk?

Marybeth said...

Dr. Ayers,
This does not necessarily pertain to fermented vegetables but to inflammation.

In the article below, it is discussing curcumin being mixed with castor oil and polyethylene glycol to be the most effective way to be absorbed by the gut to enter the bloodstream and tissues. Is it because it does not stay in the intestines with the help of the castor oil and polyethylene glycol? And how would one do a DYI? With castor oil and perhaps some psyllium husk?

http://www.sciencedaily.com/releases/2014/11/141106113204.htm

Thanks for your help.
Marybeth

Anonymous said...

John F.,
Thanks for your thoughts and insights into my idea of a probiotic bomb… I know it sounded crazy, and I still think that’s really what we’re accomplishing with FMT anyway, but the home-use sufferer should have something available to them that isn’t the long, very long, road back to good health.
I liken gut flora repair to weightlifting. You can work out for months and years to transform a body that will look like a shadow of itself in mere weeks of neglect, trauma, or injury. I am completely amazed at how much hard work it takes to transform the body into something more than it is, and stunned at how little it takes to make it less than it was.
Unwashed veggies seems a bit safer than a scoop of soil by itself. That’s just me thinking about it too much perhaps. My thought is that vegetables and their roots have a natural way or warding off pathogens (not all, I’m sure), so lingering soil might not be bad; however, six inches away could lie something that will be an infection that might kill you or at least come close to doing so.
What would be nice to know is what we’re all missing in comparison to someone who is healthy. Some of these projects intended to map gut flora and compare and contrast might get us closer to this. Then, as long as the community agreed with the role certain bacteria have in health and disease management, you can take what you need to level out your flora. This is why an FMT, as simple as it is, just seems brilliant. The difference here is rather that pick and choose, you get the whole shooting match of flora and the right flora take root. I need to get there…

Mike D.

Anonymous said...

Great article, this has convinced me to drop commercial probiotics and rely instead on fermented food.

I am just wondering about the the dosage, how much sauerkraut (for example) should I eat per day for gut colonization purposes?

Thanks

Tom said...

Great blog as ever Dr Ayers, thank you.

There's a lot of hype about soil-based organisms (eg. on Free the Animal) - if fermentation and salting prevents pathogen overgrowth, why not inoculate ferments with soil?

That said, if you leave some ferments out for too long before refrigerating, they take on a very faecal smell (red cabbage I find the worst offender). Perhaps this is all that would result...

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Jon Bradley said...

Dr. Art,
I've been extremely ill with CFS for 3.5 years. I feel like I have tried everything to get better with no success but I have lost 50lbs and am 27 year old male that weighs 125lbs. 5'9. I'm extremely intolerant to almost all foods. I'm even having trouble finding balance for salt and potassium and water. I am home bound and sit in a recliner all day.

I have the SHMT +/+ gene mutation. So Amy Yasko recommended me take 3 different strong probiotics but I was too sensitive to them with allergic reactions and finally found one I could tolerate but only at low 4 billion dose. Any higher I would bloat with never being able to increase dose. I have extreme autoimmune issues but no diagnosed disease after being tested. I've tested for SIBO and h pylori both negative. Stool analysis said good bacteria were +1s and +2s. Enterococcus spp had no growth. I had +1 alpha hemolytic step and +2 gama hemolytic strep. No isolated yeast.

My doc has me doing fecal transplants now which I am very hopeful in especially after reading your work. I have done 5 of them. Do you think it will help? I feel like my food is moving right thru me without giving me any energy. I pray God brings healing through this treatment. Do you have any insight for me or words of hope?

Anonymous said...

I get headaches, sinus inflammation and acne from fermented vegetables (pickles, sauerkraut, kimchee, etc.) which I think is a histamine sensitivity. I would be willing to suffer those symptoms short-term if there was hope of improving gut health. Any insight?

gregg oelofse said...

Hi Dr Ayers
I have a complex intestinal inflammatory/immune response going on. I would be grateful if you would be willing to give your thoughts. if so, could I email you directly? thanks
Gregg

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Jeanette said...
This comment has been removed by the author.
Anonymous said...

Just taking 200 micrograms of selenium yeast daily fixed my hashimotos. Selenium is a primary driver in many glutathiones(peroxidases in my case were likely the most important) and recycling gluatthiine(key antioxidants)

Dingo said...

My wife downloaded this book on her Kindle and she learned all the basics of fermenting. Unfortunately as it turns out she is too busy to prepare Sauerkraut or other fermented dishes. We live in Arizona and so we went to a Farmer's Market and found a woman from Poland who cooks Sauerkraut the same way it is prepared in the book. She charged $5.50 per pound and the taste was amazing! http://www.polish-goodies.com
The whole family is eating 1 to 2 ounces each day at dinner. That doesn't sound like much but it adds up to around 30 pounds per year. My hope is that it improves our gut flora.

Yosef Sama said...

خبر هام وعاجل اخيرا تستطيع القضاء على جميع الحشرات الطائرة والزاحفة
فى اى مكان فى المنزل والمحلات والمصانع والحدائق والمزارع فنحن يوجد
لدينا جميع المتخصصين فى القضاء نهائيا على الحشرات فى شركة رش مبيدات بالرياض
كما تعلن ايضا شركة تنظيف بالرياض عن وجود متخصصين بالنظافة بكفائة عالية
فى اى مكان لديك فى وقت قياسى وعلى اعلى مستوى من النظافة لدينا جميع الامكانيات
والالات الحديثة واخيرا تستطيع ان تنقل الاثاث من اى مكان الى اى مكان اخر من خلالنا
لدينا اكبر اسطول نقل كما لدينا متخصصين بنقل الاثاث دون اى اهمال بلأثاث فى
نقل اثاث الى دبىنحن نعمل على راحتك شعارنا الثقة والامان والجدية فى العمل.
الامان معانا والثقة لدينا تستطيع ان تعيش بأمان فى منزلك فى عملك فى بيتك فى عملك
فى مدينتك فى اى مكان لديك تعانى فيه من تسربات المياه نخلصك منها فى وقت قياسى
من خلال التعامل مع كشف تسربات المياه
العقل السليم فى الجسم السليم تعامل معانا من اجل صحتكم وصحة ابنائكم وحرصنا
على سلامتكم نقوم بتنظيف المسابيح بأحدث الوسائل الطبية الصحية من خلال
التعامل مع متخصصين فى شركة تنظيف مسابح بالرياض

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We made our first big batch of sauerkraut last fall and are still enjoying it (well, my husband enjoys it, and I choke it down because it’s good for me). I try to eat about a tablespoon with every dinner, and I mask it with the food I’m eating so I can’t taste it as much. I’m hoping to develop a taste for it, but as for now it’s still nasty to me. But I do notice it helps my digestion a lot. I also try to drink some homemade goat milk kefir every morning, but I’m still experimenting with the culturing of it to get it to my liking. This summer when beets come to my farmers market I’ll be making beet kvass, and I have some yogurt starter to try my hand at yogurt soon.

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I posted my story on here last night and now I don't see it. In short I was unknowingly exposed to mold for almost 3 years. I became very sick with infections, taking several rounds of antibiotics for ear infection, sinus infection, respiratory infection. I had vertigo, depression, weight gain, heavy periods, aches and pains, headaches, constant post nasal drip. Doctors kept giving me nasal spray and saying I had seasonal allergies. I then started to react to certain foods, grains, yogurt, dairy, vinegar, corn products, soy, anything bad, boxed or canned I could no longer eat. Finally found the mold and moved from that home. Ended up trying Paleo, AIP and Candida diet. Found out coconut and nuts make me sick as well. I get very dizzy, cramping, bloated. It's now been almost 3 years since I've been away from the mold. The first year I was grain free, sugar free.. eliminated so much from my diet and was feeling fine except for my periods were still very heavy with no sign of hormone issues, anemia, fibroids or cysts. Pap was normal. I started to eat grains again, which I could handle if I only ate a small amount every once in a while. If I eat it daily, I get cramping, bloated, constipation, mucus, it gets very bad. I started using maple for sweetener. Refined sugar makes me ill. I tried probiotics, they make me very dizzy the following day. I also sometimes get diarrhea when I eat certain brands. (Always grass fed milk) I make all my own foods, from scratch. I eat grass fed meats, pastured poultry only. Lots of meat and bone broth. I try to eat fermented vegetables but they make me dizzy, bloated, crampy, gassy. I am very sensitive to chemicals now. Perfumes makes me dizzy and give me a headache. It seems I always get dizzy a day after I've been exposed to something. Not sure what that means. I can't take supplements as I break out in a rash all over my belly and arms and sometimes legs. When I first eliminated grains, and all sugar I formed a very strange rash on my belly that even a dermatologist couldn't identify. I figured it was fungus die off, maybe leaving my body? I now have tonsil stones or so the ENT said. I don't actually have those white clumps, it's a white film that covers my tonsil and my breath smells horrible constantly. Gargling salt. Mouthwash.. nothing takes it away. I constantly taste and smell it. It makes me sick to my stomach at times. The doctor now wants to remove my tonsils. I'm coming here now since I don't know what to do. My worst fear has happened, I formed a abscess on my gums and I am terrified to take anymore antibiotics. The dentist cleaned around it and put topical antibiotics in the pocket and had me rinse with it. That night (last night) I tried to eat a pickle (natural probiotics) the pickle is said to be made in just water and spices. I got very bad gas and still somewhat have it today. I only ate half of the pickle. The swelling in my gum did not subside and I don't know what to do. It looks like I may have to take antibiotics, but I'm really scared. I don't want to be even more sick. All I do is worry about my health and everything that tells me how to cure a leaky gut is to use probiotics which make me ill. How do I heal??

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safa and Marwa said...

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safa and Marwa said...

تعبتم من الحشرات وكثرة انتشارها المبالغ فيه بالمملكة العربية السعودية خاصة في فصل الصيف حيث ارتفاع درجات الحرارة والرطوبة وتعبتم أيضا من اثارها السلبية التي تلحق بنا جراء انتشار الحشرات فالحل مع شركة مكافحة حشرات بالجبيل الشركة الاولي بالجبيل والتي توفر خدمات مكافحة الحشرات بأفضل جودة ممكنة بالاستعانة بأفضل وامهر العمالة والأدوات الحديثة والمبيدات الفعالة في القضاء عليها نهائيا وبلا رجعة كما توفر شركة مكافحة حشرات العديد من الامتيازات التي جعلتها تتفوق علي غيرها من الشركات الأخرى وأصبحت افضل شركة مكافحة حشرات بالجبيل تقدم خدمات متميزة من خلال ضمان الشركة المتميز كما تقدم الشركة خدماتها بأرخص الأسعار فتوفر ارخص شركة مكافحة حشرات بالجبيل فمع شركة مكافحة حشرات بالجبيل انتم دائما في امان فاذا اردتم العيش في بيئة نظيفة خالية من الحشرات ما عليكم الا الاتصال ب شركة مكافحة الحشرات بالجبيل علي جوال 053026180

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