Kefir and sauerkraut warning

[Guest guest]

, I would caution you on using Kefir or fermented cabbage on

a continual basis, with this post from Masterjohn on the

candidiasis list:

" Kefir and sauerkraut, but not yogurt, can be very high in

histamines and other amines. The last thing you want to colonize

your gut with is histamine-producing organisms! Kefir itself is

variable and completely unreliable, but often high in histamine,

sometimes GABA, and various other psychoactive and vasoactive

chemcials. The last thing you want is to start reacting with

psychoactive and vasoactive chemicals to every time you eat

enough carbohydrates to increase the fermentation in your gut.

Sauerkraut can be very healthy but it should be used as a

condiment. ... It's considerably MORE goitrogenic than raw

cabbage from what I've been reading. "

continues in a later post with details:

" The cabbage family contians goitrogen (thyroid-suppressing)

precursors called glucosinolates. When you chew them, an enzyme

within the plant is released and breaks down the glucosinolates

(goitrogen precursors) into isothiocyanates (active goitrogens).

The isothiocyanates have anticarcinogenic properites in some

people, but when the body metabolizes them they release the

thiocyanate ion, which inhibits iodine uptake into the thyroid

and mammary gland and displaces the iodine in breast milk.

Cooking destroys the enzyme that converts glucosinolates

(goitrogen precursors) into isothiocyanates (goitrogens).

However, since bacteria in your gut also can convert

glucosinolates to isothiocyanates, cooking cannot eliminate the

goitrogens but only reduce them, generally to 30% of the original

value.

I always assumed that fermentation destroyed the goitrogens, but

what I'm finding is that fermentation metabolizes the

glucosinolates, mostly to isothiocyanates. At this point, even if

you cook the sauerkraut you can't destroy its goitrogenic

potential. The conversion of glucosinolates to isothiocyanates

represents the activation of the goitrogens. Thus, saurkraut has

actually undergone a fermentation that has activated its

goitrogens.

I have been following the threads here with regard to the

downsides of the brassica family, and am somewhat concerned, as I

am a breastfeeding momma who eats probably on average 4 servings

of brassicas per day (in the form of sauerkraut and steamed

broccoli, brussel sprouts, kale, etc). I SEEM to do well with

them, and for the most part, I crave them. Makes me wonder,

though, as I still have some dysbiosis (judging by the methane

smell) even though I am getting a decent inulin intake through

various root crops (dandelion, burdock, licorice, yellow dock).

Could it perhaps be the case that I and my 15mo old son would be

better served to cut back on the brassicas? If so, any

reccomendations for an alternative vegetable family, which would

be nearly as nutritionally dense as the brassicas?

I would replace them with anything else, as they are, as far as

your baby is concerned, negative nutrition. I would limit them to

one serving a day, cooked, at most, though I'm not a nutritionist

so take my advice for what you will.

Things that infants tend to be deficient in are things like

vitamin D, vitamin K (particularly vitamin K2) and potentially

iodine. Brassicas are not good sources of vitamin D, are negative

sources of iodine, and they contain a little vitamin K1, but what

you really want is vitamin K2, which you can get from natto (#1,

but smells bad), hard cheeses, egg yolks (especially pasture-

raised), and goose liver. You can get iodine from seaweed,

especially kelp, fish, dairy and eggs. "

-- The Truth About Cholesterol Find Out What Your Doctor

Isn't Telling You: http://www.cholesterol-and-health.com