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Re: More on Too Much Kraut

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That's exactly what happened to me. It's not pleasant, and would be even more

unpleasant if one was out somewhere at the time. If you eat more and figure it

out, let us know.

Carol

Well, I trying to be delicate, but...specifically, I made a mad dash

for the bathroom with a pretty severe case of the runs. Still had

some gurgling and slight cramping last night and today but no

recurrence of the rest, thankfully!

I'm wondering if there was just so much microbial activity that it

went straight through. I had eaten some of the kraut 3 days after

making it with no adverse affects. As of yesterday, it was still

crunchy but with a definite kraut flavor. It was a mixture of green

and red cabbage and tasted really good!

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Unbalanced Microbial Activity, which you can modulate by how you eat it, or the

cultures you add to the brine.

Some people will get rashes, etc., but quite possibly you just needed that

thorough clearing out..... lol.

--Terry

More on Too Much Kraut

Well, I trying to be delicate, but...specifically, I made a mad dash

for the bathroom with a pretty severe case of the runs. Still had

some gurgling and slight cramping last night and today but no

recurrence of the rest, thankfully!

I'm wondering if there was just so much microbial activity that it

went straight through. I had eaten some of the kraut 3 days after

making it with no adverse affects. As of yesterday, it was still

crunchy but with a definite kraut flavor. It was a mixture of green

and red cabbage and tasted really good!

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>> Well, I trying to be delicate, but...specifically, I made a mad dash

>> for the bathroom with a pretty severe case of the runs.

You know, it just occurred to me, but in an earlier thread on NN,

there was a bit about the TYPES of lactic acid. There are two

isomers ... one is not digestible by humans and in fact can

be toxic to folks with really problematic guts.

If you get the wrong type of bacteria growing

in kraut, you might get that isomer which might well

cause the runs. Kefir is usually fine for people, but

the kefir bacilli keep each other in check. They seem

to keep in balance well in my kefir beer too, but

maybe there is an issue with kraut.

No one else has reported such a thing though, so

I'd guess it's just an issue of getting used to a new

thing. Always start slow ...

Heidi Jean

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