Re: Fermented foods - Kim-Chi, and Sauerkraut

[Guest guest]

Hi Suzanne,

> How interesting. Of course, I need a little bit of time to digest

> it... but what I think it's saying is what Elaine was saying,

which

> is that the role of probiotics can be more effectively undertaken

by

> SCD diet in the long run, if I understand correctly. In the short

run

> however, what is a person with D-lactate supposed to do? Will the

> condition correct itself

It should. Once the illegals are removed from the diet the " bad

bugs " can't get the food they need to survive and will die. Since

that food is not " fermented " any longer you won't get the production

of D lactate. Was the D lactate test done prior to SCD?

or is probiotic support still needed to

> turn it around? Tom's gut is in such poor shape (and he's

currently

> on both antibiotics - IM Bacillin for strep - and antifungals -

> Sporinox and now Nystatin - that I really don't know the next step

to

> take with regard to repopulating his gut with good flora.

Since he is on antibiotics continuing probiotics is a good idea. It

would be best if you switched to SCD legal probiotics. Recalling

that all the probiotics you are using are lactic acid bacteria. The

problem with bifidum is that it tends to overgrow and take over and

then overload the body with its by products etc. (which has caused

flare ups). Lactobacillus acidophilus doesn't tend to overgrow but

shares up the space left by changing diet and antibiotics etc.

If you could start the yogurt (goat, cow or nut) you would get some

great bacteria to help healing (S. thermophilus, L. bulgaricus and

either L. acidophilus or L. casei). If you do the juice from

homemade sauerkraut you'll also get some Lactobacillus plantarum.

Sheila, SCD 60 mos, 22 yrs UC

mom of and