Guest guest Posted May 2, 2010 Report Share Posted May 2, 2010 I recall reading that “experts” recommend taking a break from S. Boulardii every so often, or not taking it longer than 3 to 4 weeks. GIProHealth website discusses S. Boulardii, and mentions taking it for only 3 to 4 weeks, although some folks with Crohns have taken S. Boulardii for 6 months without significant side-effects. http://www.giprohealth.com/saccharomycesboulardii.aspx S. Boulardii behaves a little differently from L. Acidophilus, it is a different microorganism. Makes sense to use it regularly (and how often “regular” is varies with the individual) for a month or so, then take a break of a few weeks, then perhaps take it again. We’re looking for a balance of probiotics, not an overgrowth or triggering unwelcome side-effects. Kim M. SCD 6 years >>>>>>>>>>>>>>>>>>>>>>>> How long can we really take this supplement for? I started feeling better ever since I started it back up. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 Hey,Thanks, I agree completely that whole foods are completely different than supplements. However, I have trouble applying the term whole food to yogurt, especially in terms of it's probiotic effects. It's more like a food with a supplement mixed in I think.. fermentation is adulteration, not found in nature. Anyways, my question is, does this mean that supplementation of acidophilous in a capsule is subject to time restraint considerations as well?Thanks! Hey , It's important to keep in mind that whole foods like yogurt is different than a supplement. A supplement is one isolated item whereas a whole food is many components- it breaks down totally differently in the body. Sometimes using S Boulardii for months and months on end can cause other yeasts (even if they are good) to over grow. This doesn't happen to all.. It's just something we should all keep in mind as we try to normalize our gut ecology. Jodi > > > > Is s. boulardii a probiotic? I was thinking it had to be one of the strains > > but this is a yeast? I'm confused? > > > > > > It's one of the allowed probiotics, but yes, it is a FRIENDLY yeast, which, > > among other things, eats Candida for lunch. > > > > http://en.wikipedia .org/wiki/ Saccharomyces_ boulardii<http://en.wikipedia.org/wiki/Saccharomyces_boulardii> > > > > has quite a bit of information about it. > > > > — *Marilyn > > * New Orleans, Louisiana, USA > > Undiagnosed IBS since 1976, SCD since 2001 > > Darn Good SCD Cook > > No Human Children > > Shadow & Sunny Longhair Dachshund > > Babette the Foundling Beagle > > > > * * > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 Also, the process regularly occurs in nature. The only difference with yogurt makingis doing it in a controlled environment to achieve a desired outcome. MaraTo me fermentation is pretty straight fwd- take something, throw in a pot/jar add salt or not and you're done. Jodi .. fermentation is adulteration, not found innature. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 At 07:49 AM 5/3/2010, you wrote: I have trouble applying the term whole food to yogurt, especially in terms of it's probiotic effects. It's more like a food with a supplement mixed in I think.. fermentation is adulteration, not found in nature. Uhm, no. Fermentation is absolutely found in nature. Where do you think the first yogurt starters came from? From exposing milk to wild bacteria! Yogurt and cheese were ways of preserving milk for later use when there was no refrigeration. Beer and wine were ways of preserving grapes and grains for later consumption. (Hey, " An Enebriated History of England " is a fun book. Did you know beer used to be THICK?) Fermentation is absolutely natural . And the results are a different food, not just food with a supplement mixed in. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2010 Report Share Posted May 4, 2010 Ok, well, many supplements are derived from nature, but they are still different from whole foods, and adulterated and derived.No other animal besides humans eats fermented food.Artificial is defined as " made by human skill; produced by humans (opposed to natural) " according to: http://dictionary.reference.com/browse/artificialand " Man-made; of artifice " according to wikipedia.Fermentation of food may be very 'low-tech', but it is still of human design, not really natural. If you want to get into a more philisophical question as to the division between man, and nature, and whether or not it is possible for man to do anything unnatural, being a part of nature, well, I welcome that. However, I think for the purposes of discussion of health, food, and traditional definitions concepts and discussions in ancient medicinal forms, I think the division between 'natural' and 'man-made', whole foods and adultered foods, is fairly clear, and in accordance with the two definitions of 'artificial' provided above. There are many kinds of preservatives that can be added to foods, with a wide variety of varying effects, some creating very serious consequences. I think alcohol is an excellent example.>Fermentation... And the results are a different foodthis is my point>not just food with a supplement mixed in.well, I think whenever you add a supplement, you get a new food. They always interact in some way shape or form. It will effect your body differently. I agree that sometimes those interactions are far more significant than others. Best,On Mon, May 3, 2010 at 4:17 PM, Wizop Marilyn L. Alm wrote: At 07:49 AM 5/3/2010, you wrote: I have trouble applying the term whole food to yogurt, especially in terms of it's probiotic effects. It's more like a food with a supplement mixed in I think.. fermentation is adulteration, not found in nature. Uhm, no. Fermentation is absolutely found in nature. Where do you think the first yogurt starters came from? From exposing milk to wild bacteria! Yogurt and cheese were ways of preserving milk for later use when there was no refrigeration. Beer and wine were ways of preserving grapes and grains for later consumption. (Hey, " An Enebriated History of England " is a fun book. Did you know beer used to be THICK?) Fermentation is absolutely natural . And the results are a different food, not just food with a supplement mixed in. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2010 Report Share Posted May 4, 2010 Eileen,He's had so many tests I don't remember. But, I think it was a breath test.Thanks, Sent via BlackBerry by AT&TDate: Mon, 03 May 2010 18:48:37 -0000To: <BTVC-SCD >Subject: Re: s boulardii it is used in other countries for D - if he was addicted to sugar as I was ,I'm pretty sure he's got yeast -most belly issues have it - did they do a yeast culture of his stool for 3 days in a row - or at least two ?? many times it's different with each BMeileen 2 years 4 months scd> >Is s. boulardii a probiotic? I was thinking it > >had to be one of the strains but this is a yeast? I'm confused?> > It's one of the allowed probiotics, but yes, it > is a FRIENDLY yeast, which, among other things, eats Candida for lunch.> > http://en.wikipedia.org/wiki/Saccharomyces_boulardii> > has quite a bit of information about it.> > > — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund> Babette the Foundling Beagle> Quote Link to comment Share on other sites More sharing options...
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