Re: Fermented foods - Kim-Chi, and Sauerkraut

February 25, 2006

Yes, sauerkraut is very easy. All you need is freshly shredded cabbage

and good quality water and salt and a blender and a jar. No starter is

needed. Simply pack the shredded cabbage in the jar, take some

additional cabbage and blend it with seasalt in the blender to make a

brine. Fill the jar almost to the top with the brine, then add some

rolled cabbage leaves to take up the last airspace. The cabbage will

bubble over when fermenting, so put it in a cooler or on a towel or

something. I leave mine 7-10 days. It is the very best sauerkraut

you've ever tasted!

This " natural " culturing method will work for many veggies. By " work " ,

I mean that a naturally fermented yummy product is the result.

However, there is no way to know what bugs are growing in there ...

they may be good and healthy (and all our veggies did turn out yummy

and not spoined), but you don't have any way to know for sure. I began

using starter just to ensure that we were getting the good bugs we

wanted, because I suspected my son's odd strains of yeast and bacteria

may have come from some of these " environmental " cultures.

Suzanne

February 25, 2006

That's great advice ... thank you! I have jars and jars of the stuff

in my fridge.

Suzanne

>

> Hi Suzanne,

>

> > Before we started the SCD, we tried some of the Body Ecology Diet

> > (BED) methods, which primarily involve adding cultured, probiotic

> > foods to the diet to introduce healthy bacteria. I have cultured

> > various vegetables (cabbage, parsnips, rutabaga, beets, etc.) as

> well

> > as youg green coconut water. I used my son's own safe probiotics

as

> a

> > culturing agent to ensure he was getting cultures he needed and

no

> > unsafe ingredients.

> >

> > I think the premise behind cultured foods is that they deliver

> > probiotics in a high volume, and to parts of the intestinal tract

> > (ilueum, small intestine) that can be difficult to deliver

regular

> > powdered probiotics to.

> >

> > At first, my son made excellent progress with the coconut kefir,

> and

> > I think this was due to its action to combat a particularly nasty

> > case of yeast that he had. We also treated the yeast with

Diflucan

> at

> > the same time, and he got better rapidly. After awhile, we no

> longer

> > saw such good progress, and he developed a coconut allergy.

> >

> > We continued to give cultured veggies, but stopped when we began

> the

> > SCD, since most of them are veggies that are more difficult to

> > digest. I plan to re-start them when he's a little more healed.

> >

> > Suzanne

>

> Although most of the cultured vegetables may be too difficult to

> digest for you now, you may be fine just using the liquid from the

> fermented vegetables. You'll still get the good bacteria but leave

> the difficult to digest fiber behind.

>

> (FYI for other newbies, young (green coconut kefir) is SCD illegal.

>

> Sheila, SCD 60 mos, UC 22 yrs

>

February 25, 2006

That's great advice ... thank you! I have jars and jars of the stuff

in my fridge.

Suzanne

>

> Hi Suzanne,

>

> > Before we started the SCD, we tried some of the Body Ecology Diet

> > (BED) methods, which primarily involve adding cultured, probiotic

> > foods to the diet to introduce healthy bacteria. I have cultured

> > various vegetables (cabbage, parsnips, rutabaga, beets, etc.) as

> well

> > as youg green coconut water. I used my son's own safe probiotics

as

> a

> > culturing agent to ensure he was getting cultures he needed and

no

> > unsafe ingredients.

> >

> > I think the premise behind cultured foods is that they deliver

> > probiotics in a high volume, and to parts of the intestinal tract

> > (ilueum, small intestine) that can be difficult to deliver

regular

> > powdered probiotics to.

> >

> > At first, my son made excellent progress with the coconut kefir,

> and

> > I think this was due to its action to combat a particularly nasty

> > case of yeast that he had. We also treated the yeast with

Diflucan

> at

> > the same time, and he got better rapidly. After awhile, we no

> longer

> > saw such good progress, and he developed a coconut allergy.

> >

> > We continued to give cultured veggies, but stopped when we began

> the

> > SCD, since most of them are veggies that are more difficult to

> > digest. I plan to re-start them when he's a little more healed.

> >

> > Suzanne

>

> Although most of the cultured vegetables may be too difficult to

> digest for you now, you may be fine just using the liquid from the

> fermented vegetables. You'll still get the good bacteria but leave

> the difficult to digest fiber behind.

>

> (FYI for other newbies, young (green coconut kefir) is SCD illegal.

>

> Sheila, SCD 60 mos, UC 22 yrs

>

February 25, 2006

That's great advice ... thank you! I have jars and jars of the stuff

in my fridge.

Suzanne

>

> Hi Suzanne,

>

> > Before we started the SCD, we tried some of the Body Ecology Diet

> > (BED) methods, which primarily involve adding cultured, probiotic

> > foods to the diet to introduce healthy bacteria. I have cultured

> > various vegetables (cabbage, parsnips, rutabaga, beets, etc.) as

> well

> > as youg green coconut water. I used my son's own safe probiotics

as

> a

> > culturing agent to ensure he was getting cultures he needed and

no

> > unsafe ingredients.

> >

> > I think the premise behind cultured foods is that they deliver

> > probiotics in a high volume, and to parts of the intestinal tract

> > (ilueum, small intestine) that can be difficult to deliver

regular

> > powdered probiotics to.

> >

> > At first, my son made excellent progress with the coconut kefir,

> and

> > I think this was due to its action to combat a particularly nasty

> > case of yeast that he had. We also treated the yeast with

Diflucan

> at

> > the same time, and he got better rapidly. After awhile, we no

> longer

> > saw such good progress, and he developed a coconut allergy.

> >

> > We continued to give cultured veggies, but stopped when we began

> the

> > SCD, since most of them are veggies that are more difficult to

> > digest. I plan to re-start them when he's a little more healed.

> >

> > Suzanne

>

> Although most of the cultured vegetables may be too difficult to

> digest for you now, you may be fine just using the liquid from the

> fermented vegetables. You'll still get the good bacteria but leave

> the difficult to digest fiber behind.

>

> (FYI for other newbies, young (green coconut kefir) is SCD illegal.

>

> Sheila, SCD 60 mos, UC 22 yrs

>

February 25, 2006

if you are doing fine with it keep it up, it is very healthy, I have an

extreme problem to ANYTHING fermented, yogurt, veggies, apple cider vinegar.

My throat closes up and I can't breath, I wish I could so, if you all are

doing fine. YAY

>

>Reply-To: pecanbread

>To: pecanbread

>Subject: RE: Re: Fermented foods - Kim-Chi, and Sauerkraut

>Date: Sat, 25 Feb 2006 14:46:02 -0800 (PST)

>

>,

> Thanks for answering.

> What symptoms did you have?

>I've been giving either 1/4 cup of sauerkraut, kim-chi, or yougurt in the

>AM, for gut repair. So far, so good, I think, but am I missing something?

>

> We've been on the diet for about seven months...I can't say he 100%,

>because his selfocused father, feeds him off diet sometimes when he's with

>him.

>

> He is recovering from a mild case, it turns out, of the chicken pox, no

>fever, only 3 days of itching, good appetite, no decrease in cognition, no

>increase in acting out (Thank God). Toren has been only with me since the

>start of his symptoms... I couldn't chance sending him to his father, being

>sick and all.

>

> Does anybody know if the diet, and fermented foods in particular, might

>have contributed to the mildness of the illness?

>

> Agape,

>

> Petrolino lkpetrolino@...> wrote:

> I have had the rejuvenative food and they are very good, but they are a

>VERY

>advanced food I think, too advanced for me at least

>

> >

> >Reply-To: pecanbread

> >To: pecanbread

> >Subject: Re: Fermented foods - Kim-Chi, and Sauerkraut

> >Date: Fri, 24 Feb 2006 12:20:31 -0800 (PST)

> >

> > davis brandijacksondavis@...> wrote: All,

> > I heard that fermented foods like sauerkraut, kim-chi, and of course

> >yougurt are supposed to be good for the gut.

> > They come in glass jars:

> > Bubbies sauerkraut = cabbage, water and salt

> >

> > Rejuvenative Foods Organic Kim Chi = cabbage, carrots, brocolli,

>ginger,

> >onions, dandelion greens, lemon juice, Celtic Sea Salt, garlic, celery

> >seed,fennel, thyme, basil, sage, rosemary, ground drie red pepper

> >

> > Toren eats these with prompting and seems a little more aware and

>happy.

> >

> > What do you guys think?...Does anybody use these?

> >

> > I don't know how to make myself... but if anybody knows a really easy

> >way ( like, put cabbage, water, salt, and yougurt/kefir starter in a

>glass

> >jar; screw on lid, let set 24 hours and VOILA!) let me know.

> >

> > Agape,

> >

February 25, 2006

if you are doing fine with it keep it up, it is very healthy, I have an

extreme problem to ANYTHING fermented, yogurt, veggies, apple cider vinegar.

My throat closes up and I can't breath, I wish I could so, if you all are

doing fine. YAY

>

>Reply-To: pecanbread

>To: pecanbread

>Subject: RE: Re: Fermented foods - Kim-Chi, and Sauerkraut

>Date: Sat, 25 Feb 2006 14:46:02 -0800 (PST)

>

>,

> Thanks for answering.

> What symptoms did you have?

>I've been giving either 1/4 cup of sauerkraut, kim-chi, or yougurt in the

>AM, for gut repair. So far, so good, I think, but am I missing something?

>

> We've been on the diet for about seven months...I can't say he 100%,

>because his selfocused father, feeds him off diet sometimes when he's with

>him.

>

> He is recovering from a mild case, it turns out, of the chicken pox, no

>fever, only 3 days of itching, good appetite, no decrease in cognition, no

>increase in acting out (Thank God). Toren has been only with me since the

>start of his symptoms... I couldn't chance sending him to his father, being

>sick and all.

>

> Does anybody know if the diet, and fermented foods in particular, might

>have contributed to the mildness of the illness?

>

> Agape,

>

> Petrolino lkpetrolino@...> wrote:

> I have had the rejuvenative food and they are very good, but they are a

>VERY

>advanced food I think, too advanced for me at least

>

> >

> >Reply-To: pecanbread

> >To: pecanbread

> >Subject: Re: Fermented foods - Kim-Chi, and Sauerkraut

> >Date: Fri, 24 Feb 2006 12:20:31 -0800 (PST)

> >

> > davis brandijacksondavis@...> wrote: All,

> > I heard that fermented foods like sauerkraut, kim-chi, and of course

> >yougurt are supposed to be good for the gut.

> > They come in glass jars:

> > Bubbies sauerkraut = cabbage, water and salt

> >

> > Rejuvenative Foods Organic Kim Chi = cabbage, carrots, brocolli,

>ginger,

> >onions, dandelion greens, lemon juice, Celtic Sea Salt, garlic, celery

> >seed,fennel, thyme, basil, sage, rosemary, ground drie red pepper

> >

> > Toren eats these with prompting and seems a little more aware and

>happy.

> >

> > What do you guys think?...Does anybody use these?

> >

> > I don't know how to make myself... but if anybody knows a really easy

> >way ( like, put cabbage, water, salt, and yougurt/kefir starter in a

>glass

> >jar; screw on lid, let set 24 hours and VOILA!) let me know.

> >

> > Agape,

> >

February 25, 2006

if you are doing fine with it keep it up, it is very healthy, I have an

extreme problem to ANYTHING fermented, yogurt, veggies, apple cider vinegar.

My throat closes up and I can't breath, I wish I could so, if you all are

doing fine. YAY

>

>Reply-To: pecanbread

>To: pecanbread

>Subject: RE: Re: Fermented foods - Kim-Chi, and Sauerkraut

>Date: Sat, 25 Feb 2006 14:46:02 -0800 (PST)

>

>,

> Thanks for answering.

> What symptoms did you have?

>I've been giving either 1/4 cup of sauerkraut, kim-chi, or yougurt in the

>AM, for gut repair. So far, so good, I think, but am I missing something?

>

> We've been on the diet for about seven months...I can't say he 100%,

>because his selfocused father, feeds him off diet sometimes when he's with

>him.

>

> He is recovering from a mild case, it turns out, of the chicken pox, no

>fever, only 3 days of itching, good appetite, no decrease in cognition, no

>increase in acting out (Thank God). Toren has been only with me since the

>start of his symptoms... I couldn't chance sending him to his father, being

>sick and all.

>

> Does anybody know if the diet, and fermented foods in particular, might

>have contributed to the mildness of the illness?

>

> Agape,

>

> Petrolino lkpetrolino@...> wrote:

> I have had the rejuvenative food and they are very good, but they are a

>VERY

>advanced food I think, too advanced for me at least

>

> >

> >Reply-To: pecanbread

> >To: pecanbread

> >Subject: Re: Fermented foods - Kim-Chi, and Sauerkraut

> >Date: Fri, 24 Feb 2006 12:20:31 -0800 (PST)

> >

> > davis brandijacksondavis@...> wrote: All,

> > I heard that fermented foods like sauerkraut, kim-chi, and of course

> >yougurt are supposed to be good for the gut.

> > They come in glass jars:

> > Bubbies sauerkraut = cabbage, water and salt

> >

> > Rejuvenative Foods Organic Kim Chi = cabbage, carrots, brocolli,

>ginger,

> >onions, dandelion greens, lemon juice, Celtic Sea Salt, garlic, celery

> >seed,fennel, thyme, basil, sage, rosemary, ground drie red pepper

> >

> > Toren eats these with prompting and seems a little more aware and

>happy.

> >

> > What do you guys think?...Does anybody use these?

> >

> > I don't know how to make myself... but if anybody knows a really easy

> >way ( like, put cabbage, water, salt, and yougurt/kefir starter in a

>glass

> >jar; screw on lid, let set 24 hours and VOILA!) let me know.

> >

> > Agape,

> >

February 25, 2006

Hi Suzanne,

Just make sure you only use the liquid from cultured vegetables that are SCD

legal. What did you use as culture starter for the beets? Cabbage has

natural bacteria (mostly Lactobacillus plantarum) that Elaine said was

sufficient to ferment without the need for additional starter.

Sheila

Suzanne szmidford@...> wrote:

That's great advice ... thank you! I have jars and jars of the stuff

in my fridge.

Suzanne

>

> Hi Suzanne,

>

> > Before we started the SCD, we tried some of the Body Ecology Diet

> > (BED) methods, which primarily involve adding cultured, probiotic

> > foods to the diet to introduce healthy bacteria. I have cultured

> > various vegetables (cabbage, parsnips, rutabaga, beets, etc.) as

> well

> > as youg green coconut water. I used my son's own safe probiotics

as

> a

> > culturing agent to ensure he was getting cultures he needed and

no

> > unsafe ingredients.

> >

> > I think the premise behind cultured foods is that they deliver

> > probiotics in a high volume, and to parts of the intestinal tract

> > (ilueum, small intestine) that can be difficult to deliver

regular

> > powdered probiotics to.

> >

> > At first, my son made excellent progress with the coconut kefir,

> and

> > I think this was due to its action to combat a particularly nasty

> > case of yeast that he had. We also treated the yeast with

Diflucan

> at

> > the same time, and he got better rapidly. After awhile, we no

> longer

> > saw such good progress, and he developed a coconut allergy.

> >

> > We continued to give cultured veggies, but stopped when we began

> the

> > SCD, since most of them are veggies that are more difficult to

> > digest. I plan to re-start them when he's a little more healed.

> >

> > Suzanne

>

> Although most of the cultured vegetables may be too difficult to

> digest for you now, you may be fine just using the liquid from the

> fermented vegetables. You'll still get the good bacteria but leave

> the difficult to digest fiber behind.

>

> (FYI for other newbies, young (green coconut kefir) is SCD illegal.

>

> Sheila, SCD 60 mos, UC 22 yrs

>

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

February 25, 2006

Hi Suzanne,

Just make sure you only use the liquid from cultured vegetables that are SCD

legal. What did you use as culture starter for the beets? Cabbage has

natural bacteria (mostly Lactobacillus plantarum) that Elaine said was

sufficient to ferment without the need for additional starter.

Sheila

Suzanne szmidford@...> wrote:

That's great advice ... thank you! I have jars and jars of the stuff

in my fridge.

Suzanne

>

> Hi Suzanne,

>

> > Before we started the SCD, we tried some of the Body Ecology Diet

> > (BED) methods, which primarily involve adding cultured, probiotic

> > foods to the diet to introduce healthy bacteria. I have cultured

> > various vegetables (cabbage, parsnips, rutabaga, beets, etc.) as

> well

> > as youg green coconut water. I used my son's own safe probiotics

as

> a

> > culturing agent to ensure he was getting cultures he needed and

no

> > unsafe ingredients.

> >

> > I think the premise behind cultured foods is that they deliver

> > probiotics in a high volume, and to parts of the intestinal tract

> > (ilueum, small intestine) that can be difficult to deliver

regular

> > powdered probiotics to.

> >

> > At first, my son made excellent progress with the coconut kefir,

> and

> > I think this was due to its action to combat a particularly nasty

> > case of yeast that he had. We also treated the yeast with

Diflucan

> at

> > the same time, and he got better rapidly. After awhile, we no

> longer

> > saw such good progress, and he developed a coconut allergy.

> >

> > We continued to give cultured veggies, but stopped when we began

> the

> > SCD, since most of them are veggies that are more difficult to

> > digest. I plan to re-start them when he's a little more healed.

> >

> > Suzanne

>

> Although most of the cultured vegetables may be too difficult to

> digest for you now, you may be fine just using the liquid from the

> fermented vegetables. You'll still get the good bacteria but leave

> the difficult to digest fiber behind.

>

> (FYI for other newbies, young (green coconut kefir) is SCD illegal.

>

> Sheila, SCD 60 mos, UC 22 yrs

>

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

February 25, 2006

Hi Suzanne,

Just make sure you only use the liquid from cultured vegetables that are SCD

legal. What did you use as culture starter for the beets? Cabbage has

natural bacteria (mostly Lactobacillus plantarum) that Elaine said was

sufficient to ferment without the need for additional starter.

Sheila

Suzanne szmidford@...> wrote:

That's great advice ... thank you! I have jars and jars of the stuff

in my fridge.

Suzanne

>

> Hi Suzanne,

>

> > Before we started the SCD, we tried some of the Body Ecology Diet

> > (BED) methods, which primarily involve adding cultured, probiotic

> > foods to the diet to introduce healthy bacteria. I have cultured

> > various vegetables (cabbage, parsnips, rutabaga, beets, etc.) as

> well

> > as youg green coconut water. I used my son's own safe probiotics

as

> a

> > culturing agent to ensure he was getting cultures he needed and

no

> > unsafe ingredients.

> >

> > I think the premise behind cultured foods is that they deliver

> > probiotics in a high volume, and to parts of the intestinal tract

> > (ilueum, small intestine) that can be difficult to deliver

regular

> > powdered probiotics to.

> >

> > At first, my son made excellent progress with the coconut kefir,

> and

> > I think this was due to its action to combat a particularly nasty

> > case of yeast that he had. We also treated the yeast with

Diflucan

> at

> > the same time, and he got better rapidly. After awhile, we no

> longer

> > saw such good progress, and he developed a coconut allergy.

> >

> > We continued to give cultured veggies, but stopped when we began

> the

> > SCD, since most of them are veggies that are more difficult to

> > digest. I plan to re-start them when he's a little more healed.

> >

> > Suzanne

>

> Although most of the cultured vegetables may be too difficult to

> digest for you now, you may be fine just using the liquid from the

> fermented vegetables. You'll still get the good bacteria but leave

> the difficult to digest fiber behind.

>

> (FYI for other newbies, young (green coconut kefir) is SCD illegal.

>

> Sheila, SCD 60 mos, UC 22 yrs

>

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

February 25, 2006

I use two probioitics that I know are safe for my son. These are the

only things we are using right now that are not SCD legal. The SCD

probiotics are all lactobacilli, and my son has an overabundance of D-

lactate, which means he cannot use lactobacilli cultures. We use

Klaire's very hypoallergenic rhamnosus and bifidus probiotics. I have

read Elaine's position on bifidus, and I need to think about this

more and determine what other good bugs besides lactobacillus or

bifidus we can use.

Suzanne

> >

> > Hi Suzanne,

> >

> > > Before we started the SCD, we tried some of the Body Ecology

Diet

> > > (BED) methods, which primarily involve adding cultured,

probiotic

> > > foods to the diet to introduce healthy bacteria. I have

cultured

> > > various vegetables (cabbage, parsnips, rutabaga, beets, etc.)

as

> > well

> > > as youg green coconut water. I used my son's own safe

probiotics

> as

> > a

> > > culturing agent to ensure he was getting cultures he needed and

> no

> > > unsafe ingredients.

> > >

> > > I think the premise behind cultured foods is that they deliver

> > > probiotics in a high volume, and to parts of the intestinal

tract

> > > (ilueum, small intestine) that can be difficult to deliver

> regular

> > > powdered probiotics to.

> > >

> > > At first, my son made excellent progress with the coconut

kefir,

> > and

> > > I think this was due to its action to combat a particularly

nasty

> > > case of yeast that he had. We also treated the yeast with

> Diflucan

> > at

> > > the same time, and he got better rapidly. After awhile, we no

> > longer

> > > saw such good progress, and he developed a coconut allergy.

> > >

> > > We continued to give cultured veggies, but stopped when we

began

> > the

> > > SCD, since most of them are veggies that are more difficult to

> > > digest. I plan to re-start them when he's a little more

healed.

> > >

> > > Suzanne

> >

> > Although most of the cultured vegetables may be too difficult to

> > digest for you now, you may be fine just using the liquid from

the

> > fermented vegetables. You'll still get the good bacteria but

leave

> > the difficult to digest fiber behind.

> >

> > (FYI for other newbies, young (green coconut kefir) is SCD

illegal.

> >

> > Sheila, SCD 60 mos, UC 22 yrs

> >

>

> For information on the Specific Carbohydrate Diet, please read the

book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the

following websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

February 25, 2006

I use two probioitics that I know are safe for my son. These are the

only things we are using right now that are not SCD legal. The SCD

probiotics are all lactobacilli, and my son has an overabundance of D-

lactate, which means he cannot use lactobacilli cultures. We use

Klaire's very hypoallergenic rhamnosus and bifidus probiotics. I have

read Elaine's position on bifidus, and I need to think about this

more and determine what other good bugs besides lactobacillus or

bifidus we can use.

Suzanne

> >

> > Hi Suzanne,

> >

> > > Before we started the SCD, we tried some of the Body Ecology

Diet

> > > (BED) methods, which primarily involve adding cultured,

probiotic

> > > foods to the diet to introduce healthy bacteria. I have

cultured

> > > various vegetables (cabbage, parsnips, rutabaga, beets, etc.)

as

> > well

> > > as youg green coconut water. I used my son's own safe

probiotics

> as

> > a

> > > culturing agent to ensure he was getting cultures he needed and

> no

> > > unsafe ingredients.

> > >

> > > I think the premise behind cultured foods is that they deliver

> > > probiotics in a high volume, and to parts of the intestinal

tract

> > > (ilueum, small intestine) that can be difficult to deliver

> regular

> > > powdered probiotics to.

> > >

> > > At first, my son made excellent progress with the coconut

kefir,

> > and

> > > I think this was due to its action to combat a particularly

nasty

> > > case of yeast that he had. We also treated the yeast with

> Diflucan

> > at

> > > the same time, and he got better rapidly. After awhile, we no

> > longer

> > > saw such good progress, and he developed a coconut allergy.

> > >

> > > We continued to give cultured veggies, but stopped when we

began

> > the

> > > SCD, since most of them are veggies that are more difficult to

> > > digest. I plan to re-start them when he's a little more

healed.

> > >

> > > Suzanne

> >

> > Although most of the cultured vegetables may be too difficult to

> > digest for you now, you may be fine just using the liquid from

the

> > fermented vegetables. You'll still get the good bacteria but

leave

> > the difficult to digest fiber behind.

> >

> > (FYI for other newbies, young (green coconut kefir) is SCD

illegal.

> >

> > Sheila, SCD 60 mos, UC 22 yrs

> >

>

> For information on the Specific Carbohydrate Diet, please read the

book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the

following websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

February 25, 2006

I use two probioitics that I know are safe for my son. These are the

only things we are using right now that are not SCD legal. The SCD

probiotics are all lactobacilli, and my son has an overabundance of D-

lactate, which means he cannot use lactobacilli cultures. We use

Klaire's very hypoallergenic rhamnosus and bifidus probiotics. I have

read Elaine's position on bifidus, and I need to think about this

more and determine what other good bugs besides lactobacillus or

bifidus we can use.

Suzanne

> >

> > Hi Suzanne,

> >

> > > Before we started the SCD, we tried some of the Body Ecology

Diet

> > > (BED) methods, which primarily involve adding cultured,

probiotic

> > > foods to the diet to introduce healthy bacteria. I have

cultured

> > > various vegetables (cabbage, parsnips, rutabaga, beets, etc.)

as

> > well

> > > as youg green coconut water. I used my son's own safe

probiotics

> as

> > a

> > > culturing agent to ensure he was getting cultures he needed and

> no

> > > unsafe ingredients.

> > >

> > > I think the premise behind cultured foods is that they deliver

> > > probiotics in a high volume, and to parts of the intestinal

tract

> > > (ilueum, small intestine) that can be difficult to deliver

> regular

> > > powdered probiotics to.

> > >

> > > At first, my son made excellent progress with the coconut

kefir,

> > and

> > > I think this was due to its action to combat a particularly

nasty

> > > case of yeast that he had. We also treated the yeast with

> Diflucan

> > at

> > > the same time, and he got better rapidly. After awhile, we no

> > longer

> > > saw such good progress, and he developed a coconut allergy.

> > >

> > > We continued to give cultured veggies, but stopped when we

began

> > the

> > > SCD, since most of them are veggies that are more difficult to

> > > digest. I plan to re-start them when he's a little more

healed.

> > >

> > > Suzanne

> >

> > Although most of the cultured vegetables may be too difficult to

> > digest for you now, you may be fine just using the liquid from

the

> > fermented vegetables. You'll still get the good bacteria but

leave

> > the difficult to digest fiber behind.

> >

> > (FYI for other newbies, young (green coconut kefir) is SCD

illegal.

> >

> > Sheila, SCD 60 mos, UC 22 yrs

> >

>

> For information on the Specific Carbohydrate Diet, please read the

book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the

following websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

February 26, 2006

>

> if you are doing fine with it keep it up, it is very healthy, I have an

> extreme problem to ANYTHING fermented, yogurt, veggies, apple cider vinegar.

> My throat closes up and I can't breath, I wish I could so, if you all are

> doing fine. YAY

>

Sulfites are a byproduct of fermentation and you could have sulfite sensitivity.

Carol F.

February 26, 2006

>

> if you are doing fine with it keep it up, it is very healthy, I have an

> extreme problem to ANYTHING fermented, yogurt, veggies, apple cider vinegar.

> My throat closes up and I can't breath, I wish I could so, if you all are

> doing fine. YAY

>

Sulfites are a byproduct of fermentation and you could have sulfite sensitivity.

Carol F.

February 26, 2006

>

> if you are doing fine with it keep it up, it is very healthy, I have an

> extreme problem to ANYTHING fermented, yogurt, veggies, apple cider vinegar.

> My throat closes up and I can't breath, I wish I could so, if you all are

> doing fine. YAY

>

Sulfites are a byproduct of fermentation and you could have sulfite sensitivity.

Carol F.

February 26, 2006

how would I deal with this Carol? will I never be able to eat anything

fermented?

>

>Reply-To: pecanbread

>To: pecanbread

>Subject: Re: Fermented foods - Kim-Chi, and Sauerkraut

>Date: Sun, 26 Feb 2006 13:37:51 -0000

>

> >

> > if you are doing fine with it keep it up, it is very healthy, I have an

> > extreme problem to ANYTHING fermented, yogurt, veggies, apple cider

>vinegar.

> > My throat closes up and I can't breath, I wish I could so, if you all

>are

> > doing fine. YAY

> >

>Sulfites are a byproduct of fermentation and you could have sulfite

>sensitivity.

>

>Carol F.

>

_________________________________________________________________

On the road to retirement? Check out MSN Life Events for advice on how to

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February 26, 2006

>

> how would I deal with this Carol? will I never be able to eat anything

> fermented?

Here is more information.

http://allergies.about.com/cs/sulfites/a/aa020199.htm

You should discuss it with a doctor. People with true allergies have to practice

avoiding the

substance. If a person develops hives after ingesting sulfites, the doctor will

do a prick test

(a small concentration of sulfite is placed on the skin, which is then pricked;

the test is

positive if a welt develops on the spot). " People who have positive skin tests

to sulfites are

likely to be allergic to the additive, rather than have a sensitivity. These

people, who are

usually not asthmatic, are most at risk of anaphylactic shock,.

Carol F.

February 27, 2006

Hi Suzanne,

>

> I use two probioitics that I know are safe for my son. These are

the

> only things we are using right now that are not SCD legal. The SCD

> probiotics are all lactobacilli, and my son has an overabundance

of D-

> lactate, which means he cannot use lactobacilli cultures. We use

> Klaire's very hypoallergenic rhamnosus and bifidus probiotics.

Both Lactobacillus rhamnosus and Bifidobacterium bifidus are lactic

acid bacteria. It means they both produce lactic acid as a by

product of their fermentation.

Here is a discussion on lactic acid bacteria from our old list:

http://lyris.dundee.net/read/messages?id=264550#264550ces.

I have

> read Elaine's position on bifidus, and I need to think about this

> more and determine what other good bugs besides lactobacillus or

> bifidus we can use.

> Suzanne

Sheila

February 27, 2006

Hi Suzanne,

>

> I use two probioitics that I know are safe for my son. These are

the

> only things we are using right now that are not SCD legal. The SCD

> probiotics are all lactobacilli, and my son has an overabundance

of D-

> lactate, which means he cannot use lactobacilli cultures. We use

> Klaire's very hypoallergenic rhamnosus and bifidus probiotics.

Both Lactobacillus rhamnosus and Bifidobacterium bifidus are lactic

acid bacteria. It means they both produce lactic acid as a by

product of their fermentation.

Here is a discussion on lactic acid bacteria from our old list:

http://lyris.dundee.net/read/messages?id=264550#264550ces.

I have

> read Elaine's position on bifidus, and I need to think about this

> more and determine what other good bugs besides lactobacillus or

> bifidus we can use.

> Suzanne

Sheila

February 27, 2006

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, 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.

Advice is welcome!

Suzanne

>

> Hi Suzanne,

> >

> > I use two probioitics that I know are safe for my son. These are

> the

> > only things we are using right now that are not SCD legal. The

SCD

> > probiotics are all lactobacilli, and my son has an overabundance

> of D-

> > lactate, which means he cannot use lactobacilli cultures. We use

> > Klaire's very hypoallergenic rhamnosus and bifidus probiotics.

>

> Both Lactobacillus rhamnosus and Bifidobacterium bifidus are lactic

> acid bacteria. It means they both produce lactic acid as a by

> product of their fermentation.

>

> Here is a discussion on lactic acid bacteria from our old list:

> http://lyris.dundee.net/read/messages?id=264550#264550ces.

>

> I have

> > read Elaine's position on bifidus, and I need to think about this

> > more and determine what other good bugs besides lactobacillus or

> > bifidus we can use.

> > Suzanne

>

> Sheila

>

February 27, 2006