megadoses of fermented veggies?

[Guest guest]

Hi,

I'm curious to know if anyone has tried sauerkraut or other fermented

vegetables in " large " doses for their probiotic value. I'm chelating

myself for heavy metals (mercury and aluminum, in particular) and

healing my digestion and one of the recommendations I've read is that

individuals poisoned by heavy metals need much more probiotics than

the rest of the population, at least while the toxic metals are

disrupting normal activity in the digestive system.

At the same time I've also read that fermented vegetables are to be

used as condiments, in fairly small amounts, i.e. 1/2 cup or so with

a meal.

Can anyone explain the caution? If I build up slowly can I consume

several cups per day? Also, does anyone know the economics of getting

large doses of probiotics from fermented foods vs. consuming lots of

encapsulated probiotics from the health food store?

Thanks,

Sol