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Rethinking Probiotics.

Discussion in 'Mast Cell Disorders/Mastocytosis' started by Ema, Aug 8, 2013.

  1. WillowJ

    WillowJ Senior Member

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    WA, USA
    I will try to read this later on histamine, it is too long for just now.

    I had success resolving bloating with probiotics by reducing the dose.

    But I'm very interesting in the histamine angle and will try to look later.
  2. manna

    manna Senior Member

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    i'll just paste a post from another forum. might be relevant, might not. :

    bumped into a few ideas touching on some points made about aerobic fermentation creating an overabundance of acids and so being potentially unhealthy. some think that kefir or yoghurt, or other aerobically fermented foods, don't actually re-populate your gut at all, in one instance, because the microbes grown in our gut grow in an "anaerobic" environment--which is no, or very little, oxygen.

    seems there's a current debate "raging" about this in american health circles and many seem to agree that fermentation should not be aerobic. there are a plethora of devices and airlocks (water bubble trap for lettibg co2 out but no air in), for fermenting now being sold

    check out pickl it jars etc if you haven't, here...plus some good info on kefir http://gnowfglins.com/2012/11/14/fer...pickl-it-jars/



    fermentation in the past, was generally without oxygen, just like the gut, but its been changed into aerobic. these aerobic microbes cannot adhere to the gut wall, or even multiply in your colon. on the other hand, fermentation in a similar environment to the gut might (some claim it does) create similar microbes. a little heat and oxygen means ferments can degrade quickly to lactic acid. doing it with a secure lid and a co2 bubble releaser means it's chances of creating acids is greatly reduced as no new oxygen gets in past the bubble trap.

    the old tradition of "hanging" meat to improve digestability and taste, used to be done by pushing the animals tongue down its throat before hanging it. as it "hangs" in the air, this tongue pulls back to create a vacuum inside the anima,l so it ages in an airfree enevironment. i read in one of randolph stones books on polarity theray, of a report in early 20th century france, where there was a fad for yoghurt boothes (20's i think), until the people starting getting arthritic conditions arising from its use.

    on one page about fermenting one method was to pour 1 cm of oil above the sour kraut so the bubbles can escape but no air is available to degrade with. you can by "kraut tops" too, which are designed to screw on to your jar to allow anaerobic instead of aerobic fermentation. the inuit used to bury some of the fish they caught, sometimes for up to a year, basically in a dark (underground), air minimal environment.

    good link too> The 3 Biggest Fermenting Mistakes You’re Already Making?
    http://www.foodrenegade.com/3-bigges...lready-making/

    keep check for signs of acidity, like twitching or cramping/pain in the calf musclles etc, if you ferment your food.
    Last edited: Apr 18, 2014
    Hanna, adreno and Thinktank like this.

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