Probiotics

[Guest guest]

What is FOS? I am very conservative in what I take and never try more than one

thing at a time in case I " react " and then I can isolate the " offending agent. "

I started with acidophilus. Now I have " branched out " to other probiotics, but

not until I very methodically tried it out.

The other thing that I do when I try something new is to plan to really " rest "

during the first few days, in case I react to it. Hope you feel better.

>

> I would like to hear what brand probiotics people take with good results. I

have been using Custom Probiotic, but not sure for the price they are helping

much. There are alot out there to choose from, but a lot have FOS in them.

With my yeast issues I can't do anything that would increase sugar in my system.

Thanks.

>

[Guest guest]

dave, that's right, i bought direct from the company, online, sue

>Sue, where can you purchase it? It appears the company is based in

Australia.

>

>

>>

>> my son is taking Progurt which contains human probiotic strains that can

>> colonize the gut, his doc said that they have used it with remarkable

>> results on about 10 of their most environmentally sensitive patients to

>> date, a couple miracle cures, just from this probiotic, you can google

>> and read about it. sue v

>

[Guest guest]

why is this? sue v.

>It is NOT recommended that mold-injured folks eat fermented foods of any

>sort, so I would stay away from them... D

>

>

>>

>>

>> Interesting but I can't drink apple cider or eat sauerkraut. What are

some

>> other foods?

>>

>> I prefer to take naturally fermented foods whenever possible - that's how

>> our ancestors received the old-fashioned pro-biotics! Most older cultures

>> had some sort of fermented foods - apple cider, kimchi, sauerkraut,

>> kombochu, kefir, natto are just a few example... the naturally prepared

>> forms of these foods are VERY beneficial.

>>

>>

>>

>>

>>

>>

[Guest guest]

I think I'll stay away from the fermented foods and just take the pr

obiotics!!!!!!!

anything that is live, unpasturized and fermented like miso. You can make

a live, fermented food yourself out of vegetables as well. I've never done

it, but have seen kits for it at health food stores.

The live and unpasturised part is imperative. If it is heated at all the

benefits are nil.�

But keep in mind that alot of people with mold issues cannot tolerate

fermented foods.. I think Dr. Shoemaker says it is not good. But as with

everything else, there are exceptions it seems as to what things affect one

person versus another. Are you allergic to ac vinegar and sauerkraut? If you

can't eat them for other reasons, probably due to the reasons Dr. S warns

against it. Most fermented foods would fall under the same category.

[Guest guest]

I'll see if I can locate the information I had about it. But, if you look at

diets recommended for mold-injured folks, it eliminates anything fermented. I

had fermentation going on in my gut when I was initially exposed. That is the

reason people have trouble with beer, malt, etc. You see folks here talking

about vinegar and how they react to it, they are not allergic to apples, its the

fermentation process. I know all the mold docs say to stay away from them.

> >>

> >>

> >> Interesting but I can't drink apple cider or eat sauerkraut. What are

> some

> >> other foods?

> >>

> >> I prefer to take naturally fermented foods whenever possible - that's how

> >> our ancestors received the old-fashioned pro-biotics! Most older cultures

> >> had some sort of fermented foods - apple cider, kimchi, sauerkraut,

> >> kombochu, kefir, natto are just a few example... the naturally prepared

> >> forms of these foods are VERY beneficial.

> >>

> >>

> >>

> >>

> >>

> >>

[Guest guest]

Diane, Aren't there some natural molds that develop in fermentation? I think

that may be part of the reason. I think even some fermented products will even

use a form of aspergillus. I quick checked on the net and found this link

pertaining to miso. I do not know about other healthy things like a/c vinegar,

etc. Miso for some people is a great food but seems like something to be real

careful about if you have mold

issues. " http://www.soya.be/miso-varieties.php " " here are many varieties of miso.

All varieties are made from soybeans or cereals and a special koji. Koji is to

miso, what malt is to beer. Koji are grains (mainly rice, but also barley) or

soybeans which are fermented withAspergillus oryzae molds. During the production

of koji these Aspergillus molds will produce a lot of enzymes which will later

break down the proteins and carbohydrates of the substrate. " Sam

M

I'll see if I can locate the information I had about it. 

[Guest guest]

Yes Sam, aspergillus is used in many things, such as citric acid. I bought

enzymes once to aid digestion and they had aspergillus in them. I cannot do miso

at all. I think all mold docs recommend you stay away from any fermentation

process. I am surprised Dr Rea did not explain that to Sue.

M

>

> I'll see if I can locate the information I had about it. 

>

>

>

>

[Guest guest]

Personally, I would visit a doctor of oriental medicine long before I would

consider organ removal or surgery of any kind...

In our society we have forgotten the finer nutritional and healthful aspects

of foods, herbals and soups (broths, teas) that is common knowledge in many

other cultures. The Book of Jook and the Tao of Nutrition are possible

starting points for what has been coined Traditional Chinese Nutrition.

On Jun 20, 2010 11:55 AM, " osisposis " <jeaninem660@...> wrote:

for those takeing probiotics, how do you know which ones you need, have you

been tested? from what I've read, you can over do it and that could be bad.

I saw where smokey labs does testing, has anyone had that done. the article

I posted said that our bodies well produce the good bacteria that we need,

wonder if this includes after major exposure in a WDB. I can see where

probiotics would surely help right after exposures to help get the good

bacterias back but what about much later on? when possably the body has/is

regulating itself?

how much is to much? anyone know?

if you get your ph regulated doesn't this also mean your stomach flora is

healthy? wouldn't that mean your good bacterias are at a good level? has

anyone had there ph tested who's takeing probiotics?

I'm kindof think that our bodies immune system works very hard to get some

things back on tract after exposures and to rid our bodies of intruders but

the damage to the organs caused by exposure, like bile backing up into the

stomach, gall bladder damage, for example can

cause effects to the stomach that probiotics may not help at all.

has anyone had there gall bladder removed? if so has that helped with the

reflux/influx problems?

the few years of liveing on greens and white meat did help my stomach

where I can tolerate some foods I couldn't and I'm no longer in a constant

state of dierrhea. haven't had bloody stools for quite a while. I actually

ate a couple of dorito chips the other day to see if I still had the

horriable reaction with the stomach and beyond that I used to have with even

the tiniest bit of corn product and my stomach didn't go throw a fit. but

this bile influx thing is just a pretty constant thing to deal with. maybe I

just need the gallbladder removed.

I think a bile influx problem caused by disfunction in the gall bladder or

valves could be covering up a relux problem that everyone else seems to

have. reflux is to much stomach acid so that would be a ph balance problem

right? stomach flora, yeast problem or lack of good bacterias.

>

> ok, my son is supposed to avoid " ...

[Guest guest]

I have a problem with being in the same room with fruits,veggies,that start

fermenting/rotting, smell wise.

and with fermented foods and juices.

seems either way you look at it, it's mold involved. I cant take antibiotics

that are mold derived either.

it's pretty weird, I dont like my fruit oranges or apples cold,

I love a good orange but even the tinyest spot of mold growth on a orange puts

out this smell that just drives my system bonkers,I cant even throw the peels in

the trash can because they start produceing a small that I cant tolerate at all,

I think it's the type of mold and I must be really reactive to it. not sure what

type it is. usually appears white spot with a little light green around the

edges.

possably asper/pen. anyone know?

there is something about fruit and veggie rot that just drives my system crazy,

I cant have them in my fridge,trash or anywhere in the house once they start

getting bad spots. if I get a watermellon

I basiclly chow down and throw the rest away because it seems to start the

fermenting shorty after you cut it.

if I go to the store, theres times I wont buy bread because I react so bad to

the bread area I just have to get away from it. same with potatos and fresh

fruit.

to me fermentation and rotting go hand and hand.

but I can eat some dairy products and do ok. but they usually bother the influx

problem.

so, when I get fruit, I get it in the stage of not quite ripe and have to eat it

before it goes from not ripe to starting to have bad spots. in otherwards, I buy

alittle at a time and eat it quickly.

I've learned that if someone goes to the store for me to not have them get any

fruits,veggies,potato's or bread cause they just don't

see or smell like I do. I can't buy a bag of apples or oranges theres just

allways bad spots and it spreads quickly.

if I buy bread,I keep it frozen or in the fridge.

amaseing how something like this can rule my world, people probably would view

it as a complusive problem or paranoia, but it's mold.

it all goes along with my thoughts on how it's more about the moisure involved

with the chemical sensitivity and what your breathing in those high moisture

environments vs. a dry toxic mold dust environment. theres just a difference to

me.

high moisture,voc's, high mold spore count,fermenting action going on.

wetting with drying inbetween environments, more mycotoxin

airborne(wind,stirring up),less voc's,less fermenting.

theres just got to be something to it because I didn't experience any noticable

chemical sensitivity until my exposure to the high moisture 2nd home.

I did live back in my first home for a short time after my exposure to the

second home, all the symptoms came back that I had there before,plus the new

symptoms of aquired chemical sensitivity and with that the old symptoms were

even more intence than before.

I did go the the third floor after a rain to get pictures at one point later on

and had a horrable chemical reaction to the third floor

I think because it was wet and there was alot of voc's being omited.

here's something else I noticed later on, I could walk the same to blocks to the

store during dry spells and be ok but after a rain

the air would be cleaner outside but I could point out to anybody which homes

had mold problems and moisture problems from rain leaks in their basements cause

I'd have a chemical sensitivity reaction to each one and learned not to walk by

those houses after a rain.

to have a reaction by walking,on the sidewalk, by a home with basement

problems/mold tells me that theres something involved in the moisture part of

mold growth that causes a chemical reaction that I know for a fact that exposure

to dry toxic mold dust/possably higher in myco's ,doesn't due. I'm talking

mainly the airway reactivity,

I'm not sayiny that a high dose of toxic dust wont have some affect on airways,

I sure it would but that would be more in line with maybe what happened to the

guy fluffing up his compost pile, or someone getting stuck in a corn bin while

it's unloading or maybe bird feeders cleaning out some really nasty poop coops,

a much bigger exposure than would probably be gotton from a wetting drying leaky

roof in a home, and it would not be the same as a chemical sensitivity attack

that for me can be pretty tiny amounts and even while being outside of the high

moisture moldy voc's basement of someones home. kind of like if I'm on the

sidewalk and a diesel truck drives by, not good.

it amases me that I used to work for the highway dept. messed with tar quite

often, sealing cracks,filling potholes,ect. now if someones tar sealing a

parking lot five blocks away I cant go outside.

I cant ride in a car behind a state truck that just hauled a load of

hot mix somewhere, it just takes my breath away, I know from my reaction and the

smell that thats what they were just hauling.

> >>

> >> why is this? sue v.

> >>

> >> >It is NOT recommended that mold-injured folks eat fermented foods of any

> >> >sort, so I would stay away from them... D

>

[Guest guest]

This makes some sense as they might not be compatible, antagonists to each

other. My doctor gave me just plain lactobacilus acidophilus.

Sometimes I wonder if there is alot of hype here we fall victim too. It really

seems to be the age of 'very special probiotics' but when I was a child a doctor

gave me too strong an antibiotic. My throat broke out in ulcers. It was very

painful. My parents took me to a prominent Ear, Nose and Throat doctor who said

the ulcers were due to the high dose antibiotics, said it had wiped out all the

beneficial bacteria. Told my parents to buy some buttermilk on the way home and

by the next day, ulcers were gone, so maybe we don't even need billions, or

special ones at all? If regular ones aren't working, it may be due to the fact

that your system is overcome with Candida and there is no place left to 'make a

home' on your digestive tract and you need to take something to kill off the

yeast and just eat plain yogurt or drink buttermilk or just a regular unfancy

probiotic BUT maybe its a great product??

>

> I just read somewhere that now it's recommended that you take only one

> type of probiotic strain at a time, rather than a blend of them. Maybe

> it was the Mayo Clinic where I saw it. Anyway, it's now believed that

> each strain will work better if taken alone.

>

> Barth

>

> www.presenting.net/sbs/sbs.html

>

> SUBMIT YOUR DOCTOR: www.presenting.net/sbs/molddoctors.html

>

>

[Guest guest]

no, dr rea didn't explain this to us, only to stay away from mold foods/

vinegar, etc. as part of a candida diet, not because of mold exposures...

sue

>Yes Sam, aspergillus is used in many things, such as citric acid. I

>bought enzymes once to aid digestion and they had aspergillus in them. I

>cannot do miso at all. I think all mold docs recommend you stay away

>from any fermentation process. I am surprised Dr Rea did not explain

>that to Sue.

>

>M

>>

>> I'll see if I can locate the information I had about it. 

>>

>>

>>

>>

[Guest guest]

interesting, where have you read that too many probiotics can be bad?

my understanding is that each baby gets his initial probiotics from mom

during vaginal delivery and breast feeding, if mom's gut flora are

compromised, baby gets a bad gut flora start, also antibiotics and

steroids compromise gut flora, once killed off, the good gut flora don't

come back....yogurt, etc. put flora in the gut but they don't colonize

the gut although i've heard kefir flora may colonize the gut, the

progurt probiotics my son is taking are supposed to colonize the gut, we

shall see....

that's what i've read, heard, may be off base....

sue v.

>Personally, I would visit a doctor of oriental medicine long before I would

>consider organ removal or surgery of any kind...

>

>In our society we have forgotten the finer nutritional and healthful aspects

>of foods, herbals and soups (broths, teas) that is common knowledge in many

>other cultures. The Book of Jook and the Tao of Nutrition are possible

>starting points for what has been coined Traditional Chinese Nutrition.

>

>

[Guest guest]

maybe under a " probiotics,side effcts " search, cant remember,

I guess it's like anything else, to much is not good.

>

> interesting, where have you read that too many probiotics can be bad?

>

> my understanding is that each baby gets his initial probiotics from mom

> during vaginal delivery and breast feeding, if mom's gut flora are

> compromised, baby gets a bad gut flora start, also antibiotics and

> steroids compromise gut flora, once killed off, the good gut flora don't

> come back....yogurt, etc. put flora in the gut but they don't colonize

> the gut although i've heard kefir flora may colonize the gut, the

> progurt probiotics my son is taking are supposed to colonize the gut, we

> shall see....

>

> that's what i've read, heard, may be off base....

>

> sue v.

>

> >Personally, I would visit a doctor of oriental medicine long before I would

> >consider organ removal or surgery of any kind...

> >

> >In our society we have forgotten the finer nutritional and healthful aspects

> >of foods, herbals and soups (broths, teas) that is common knowledge in many

> >other cultures. The Book of Jook and the Tao of Nutrition are possible

> >starting points for what has been coined Traditional Chinese Nutrition.

> >

> >

>

[Guest guest]

I dont like haveing surgery at all, bad experience with my first surgery. but if

it's a damage valve that letting bile back up into the stomach, I may have no

choise.

>

> Personally, I would visit a doctor of oriental medicine long before I would

> consider organ removal or surgery of any kind...

>

> In our society we have forgotten the finer nutritional and healthful aspects

> of foods, herbals and soups (broths, teas) that is common knowledge in many

> other cultures. The Book of Jook and the Tao of Nutrition are possible

> starting points for what has been coined Traditional Chinese Nutrition.

>