Hey, thanks for your reply as well Wonkmonk!Hey, Viala, thanks for your messages, which were very interesting.
Now that I think of it, the water after soaking legumes for 24hrs doesn't smell like a typical sourdough, so chances are it's ok. I will test this as well. For now I have already prepared a baker's yeast batch of rice and will cook it tomorrow. I am very curious if this will make a difference.I would suggest longer soaking of legumes would produce some degree of bacterial activity and that would also involve the production of lactic acid by lactic acid bacteria.
Soaking in a hot water is better though, easier than baking and better than frying where temperature distribution may not be even.What I will do when making hummus in the future is soak the chickpeas in water >70 C (160 F) because that kills all the bacteria.
I just saw you had a similar idea. Pre-frying should work just as well.
That's a possibility, but normally, all bacteria you take from commercial probiotics are ubiquitous. They are everywhere in soil, food and people. It's unlikely that you introduced a new strain that made you sick in to your digestive system.
If you think lactic acid is a problem specifically, I think that can be purchased in a pure form, so theoretically you could test that hypothesis directly (won't taste great though).
Some people got lactic acidosis from taking probiotics, too much of lactic acid forming bacteria can lead to dysbiosis and that creates amount of lactate that the body cannot cope with. It is rare but possible.
When I already had ME/CFS some probiotics could cause a severe fatigue soon after taking them, I discovered later that d-lactate strains were the most problematic, that is l. acidophilus, l. delbrueckii and many others, very common in most probiotics, but in general, with lactic acidosis any lactate producing bacteria will give the body more work. I never had problems with pickles or yoghurt before. There's also a theory that our reaction to probiotics may depend on our genes and SNPs, some people may be more vulnerable.
I believe that the bacteria itself were not the problem but introducing a high amount of them was. Acidosis may be the cause of my ME/CFS just not sure what is the major culprit, I also have problems with other acidic compounds. I did a lactate test and it was within range but closer to the upper limit, but if it's d-lactate acidosis, it will not come up on a regular lactate test because it detects only l-lactate form.
I am not sure if this would be safe. I remember reading about drinking baker's yeast as it is supposed to help with hair growth and others warned against drinking living yeast because it could cause yeast overgrowth. They were very clear to kill it first with high temperature.If I activate the yeast with some warm water beforehand, shouldn't the yeast have a headstart and crowd out all the other bacteria, at least for a while, and when they catch up, a good deal of the nutrients they need to make the harmful compounds would already be digested, absorbed or consumed by the yeast?.
Ken Lassesen has an entire website dedicated to changing microbiome in ME/CFS. I have tried some of the probiotics recommended there including Mutaflor, but it didn't change much. I've had more success with altering my diet.