Let me tell you about probiotics! I was sick in my stomach for 3 months stomachache day and night 24 hrs a day I wanted to die to end the pain I took probiotics 200 billions critical care and my pain was gone! This is after I spend $800 on dr and medication that did nothing absolutely nothing dr couldn’t help me and a simple probiotic cure my stomach issues, now I don’t trust any dr with my health thank yourself God for helping us see what is wrong with society, I love you God you always came to my rescue,amen.
I take probiotics pills and I feel extraordinary effects. For start, in the first day of taking it, my skin cleared up from the Rosacea and pimples! My friend said it looks like I did a peeling. My level of energy boosted and I feel my mind is much more sharp.
Probiotics are great if you consider the best type and quality. NOT processed yogurt with pasteurised cows milk, etc
They most likely used Probiotics that come from GMO ingredients in this study. Most probiotic supplements are made with genetically modified flow agents, fillers. What you want is USDA certified Proabiotics.
There are so many errors littered in this study. 1. What strains of probiotics were used and HOW MANY actual live cultures were present in the solution? There are over one TRILLION bacteria in the colon, adding in just a couple million or even billion is like throwing a cup of water on a house fire. 2. Were the probiotics enteric-coated, meaning they are encapsulated to effectively survive high levels of acid in the stomach and survive to make it to the bowel? 3. Diet, stress, etc.
All the people are all healthy and fit ...LOOK AT THEM !!!! this is the elite trying to fool us and keep us sick..PROBIOTICS WORK!!! THEY WORK!!!!
take a high quality supplement in capsule form that contains the dormant spores suitable to survive the upper GI tract
I'm 25 and have suffered from frequent random stomach pain since the age of 14. I have no insurance so I treated myself by taking raw garlic (to kill parasites and bad bacteria) and also taking probiotics (to restore the good bacteria). After 2 months of treatment my stomach problems were gone. Wait at least 6 hours after eating the raw garlic before taking the probiotics.
The probiotics that are sold in pharmacies, especially practitioner only forms are far more potent than anything you'd find in a standard yoghurt. You'd need to consume an awful lot of yoghurt drink to even come close to the potency of a properly formulated probiotic powder or capsule.
Probiotics are recommended after antibiotics. The trials didn't examine fecal content which is the first thing I'd target to see if the probiotics had increased or decreased digestion of dietary content. Bifidus is the strain best for 90% of people.
I bought some "Phillips Colon Health" at the drugstore in almost desperation. Within ONE WEEK.....the constant feeling of bloating was gone.......and I have not been constipated since. It's been about four months now that I've taken the phillips probiotic capsule every day.
https://www.fix.com/blog/countertop-culture/
Kefir grains 50 to 70 strains
1 cup = 150 billlion cfu
Kefir 101
Kefir is tangy, mildly carbonated, fermented milk. It tastes like drinkable yogurt and has been a regular part of Russian and Eastern European diets for centuries. It’s a true superfood packed with calcium, protein, potassium, and other minerals and vitamins, and it abounds with healthy bacteria, yeasts, and enzymes.
ConsumerLab.com tests showed that a serving of store-bought kefir beats supplements when it comes to the number and diversity of probiotics. Every brand of kefir they tested teemed with “live organisms, ranging from 150 billion to 950 billion per cup – far more than found in a serving of most probiotic supplements.”3
Homemade kefir contains even more microorganisms than store-bought varieties, because most home fermenters use kefir grains that contain between 30 and 50 different strains of healthy bacteria and yeast. In one study, just one tablespoon of milk kefir contained 150 billion colony-forming units (cfu), a measure of viable bacterial or fungal cells. Compare that to most supplements, which usually contain between 3.4 billion and 30 billion cfu.
The probiotics present in kefir vary per batch, but here’s a list of bacteria strains commonly found in homemade kefir:
- Lactobacillus
- Lactococcus
- Leuconostoc
- Pseudomonas
- Streptococcus
These yeast strains are common to kefir:
The best part is that kefir is simple, fast, inexpensive, and safe to make at home. If you've struggled to ferment vegetables or yogurt in the past, don’t let those experiences scare you away from DIY kefir. The entire fermentation process only takes 24 hours at room temperature.
Not into dairy? No problem. Milk kefir can be made with coconut milk. Or you can make water kefir, a delicious and popular soda substitute. Read on to learn the basics of both.
The Difference Between the Grains
First off, milk kefir grains aren’t really grains. They’re a mixture of lactic acid, bacteria, and yeasts in a matrix of proteins, lipids, and sugars, and they contain the wonder bugs that turn milk into kefir.
Kefir grains are not available at stores, but they can be purchased online from a number of vendors. Or they can be found locally on message boards or via friends. If the grains are well cared for, they can be reused indefinitely to brew batch after batch of kefir. And they grow, which means you’ll eventually have some to share.
Kefir can also be made from a powdered starter culture, which is how it's brewed commercially. However, the grains contain more strains of probiotics and are a more economical choice, since you can use the same ones to make kefir indefinitely.
Water kefir grains contain fewer strains of bacteria and yeast than milk kefir grains, and resemble sugar rather than milk curds. Similar to milk kefir grains, they can be purchased from a number of online vendors, and they can be used over and over again.
Kefir is acidic, so avoid letting it come into contact with metal, which can cause a reaction.
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“Even a diet high in beneficial fermented foods, like Kombucha, sauerkraut, and pickles, can feed Candida, causing an overgrowth.” Lumping wild fermentation together with cultured foods is a mistake. At Body Ecology, we agree that kombucha can make Candida overgrowth worse. Kombucha contains wild strains of yeast.
Sauerkraut contains far more lactobacillus than yogurt, making it a superior source of this probiotic. ... Most canned sauerkraut has been pasteurized, which kills off the good bacteria. Purchase fresh sauerkraut (made without vinegar) to reap all the health benefits.
Historically, four species of lactic acid bacteria (LAB) have been identified asorganisms that are present in sauerkraut fermentations: Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus pentosaceus, andLactobacillus plantarum.
We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.” That means 2 ounces of home fermented sauerkraut had more probiotics than a bottle of 100 count probiotic capsules. Translated this means one 16 ounce of sauerkraut is equal to 8 bottles of probiotics."
Probiotics in Sauerkraut. Four main species of lactic acid bacteria are commonly present in sauerkraut: Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus pentosaceus and Lactobacillus plantarum.
Probiotics in Sauerkraut Linked to Less Fat in Liver. It used to be that only alcoholics had to worry about fatty liver disease. ... The same “good” bugs that you enjoy in your yogurt, kraut, and kefir that promote smooth digestion and boost the immune system may also help diminish fat accumulation in the liver.
danger Sauerkraut
The salt draws out the cabbage juice, which contains sugar. The juice and sugar ferment forming lactic acid, which creates sauerkraut's tangy flavor. But sauerkrautis one of the saltiest foods available, containing much too much sodium for people with high blood pressure and heart disease.
Sauerkraut. ... As well as being a tummy-friendly probiotic, sauerkraut contains a lot of bacteria that helps your body break down food in your stomach, conveniently packing it into a smooth-shaped stool, which should make toilet time quick and oddly satisfying.
While you're healing your gut, I would also avoid legumes like black beans, pinto beans, lentils, peanuts, cashews, and chickpeas, which can be inflammatory for some people.
Yogurt bacteria were found in human feces, suggesting that they can survivetransit in the gastrointestinal tract. Yogurt, defined as the product of milk fermentation by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, has a long history of beneficial impact on the well-being of humans.
Why fermented foods — sauerkraut, kimchi and yogurt — are good for your gut. ...Beneficial live bacteria and yeasts, called probiotics, which are found in some foods, have been associated with many benefits: weight loss and improved digestion and immunity, among others
If you eat a diet generally rich in fruits and vegetables of the unpickled variety, you'll lower your risk of stomach cancer. Regular exercise and maintaining a healthyweight will also help. ... Kimchi, miso, and other fermented foods are probably safeas a treat—say, once a week—in the context of a healthy lifestyle.
Kimchi danger
Kimchi, which is allegedly believed to have anti-carcinogenic properties, accounts for approximately 20% of sodium intake.(23) Case-control studies on the intake level of kimchi and gastric cancer risk generally showed an increased risk among subjects with high or frequent intakes of kimchi.(28-30) In addition, a high ..
Disadvantages of Miso. High sodium content. ... A tablespoon of miso, which is enough to make about one cup of miso soup, contains about 600mg of sodium, or about a quarter of your daily allowance. If you're trying to watch your sodium intake, that might be a concern.
Natto igm =1 billion cfu
Comparatively, natto can contain between one million and one billion colony-forming bacteria (CFUs) per gram (15). Thus, each gram of natto contains almost the same amount of probiotics you'd get from a whole serving of most other probiotic-rich foods or supplements
Natto isn't the only fermented superfood in the Japanese diet. ... “Fermentation can also increase some of the micronutrients in food, B vitamins particularly, and for some people it can make food more digestible.”
NATTO CONTAINS K2
Summary: Natto contains fiber, probiotics, vitamin K2 and nattokinase. This combination may help reduce cholesterol and blood pressure levels and decrease the risk of heart disease.
Nutritional data sauerkraut
https://www.makesauerkraut.com/nutrition-benefits-sauerkraut/
20 calories
0 grams fat
2 grams fiber
4 grams carbohydrates
2 grams sugar
1 gram protein
330 milligrams sodium, 14% DV
100 milligrams potassium, 3% DV
75 milligrams Vitamin C, 30% DV
10 micrograms Vitamin K, 45% DV
179 IUs Vitamin A
40 milligrams calcium, 2% DV
1 milligram iron, 6% DV
17 micrograms folate, 6% DV
Vitamins and Minerals Found in Sauerkraut
The vitamins found in sauerkraut are numerous: Vitamin A, B vitamins, Vitamin C, Vitamin K and Vitamin U. The minerals are iron, potassium, iodine, calcium, magnesium, manganese and sodium along with trace amounts of phosphorus, chlorine, cobalt, fluorine, silicon, boron, copper, zinc, sulfur and selenium.
Cabbage has about 30 mg of Vitamin C per cup, but when fermented it can have upwards of 600 mg per cup with highest levels being seen in fermented red cabbage.
K2 in Sauerkraut
Vitamin K2, or menaquinone, is a fat-soluble vitamin produced by gut flora and found in natto, raw grass-fed dairy products, grass-fed liver, egg yolks and certain fermented foods. Research has shown that Vitamin K2 is one of the most important nutrients for long-term bone health due to its ability to assist calcium and other minerals to bind into the bone matrix to strengthen bones.
Vitamin K2 forms in the fermentation process, making sauerkraut and other fermented foods good sources of Vitamin K2.
Sauerkraut contains 10 mcg of Vitamin K2 in a single serving; Natto, 500 mcg or 100% of the DV in a single 2-ounce serving.
Vitamin U
Vitamin U is not a vitamin in real terms but is instead a term used to describe the enzyme S-Methylmethionine. Whether taken as a supplement or from foods, Vitamin U has been shown to be able to treat a variety of gastrointestinal conditions, including ulcerative colitis, acid reflux, and peptic ulcers. Additionally, vitamin U may be able to reduce allergic reactions to cigarette smoke.
Vitamin U is found in raw cabbage and in sauerkraut where the fermentation process makes it more bioavailable.
Digestive enzymes are biologically active proteins that are found throughout the body. They are destroyed by heat or pasteurization.
We get enzymes from the foods we eat and through the production of enzymes by our body. This is in contrast to probiotics, which are live bacteria found mainly in our digestive system. Our bodies can not make probiotics, however, probiotics do make enzymes.
Enzymes digest food by splitting up food molecules into smaller building blocks for easy absorption into your bloodstream. Enzymes are effective at relieving common digestive issues such as gas, bloating, indigestion, heartburn and general discomfort.
There are three main categories of digestive enzymes:
Protease, that breaks down proteins into peptides and amino acids.
Amylase, that converts starch into simple sugars your body can absorb.
Lipase, that breaks down the fats in foods for optimal digestion.
For better digestion, it is important to consume fermented foods, such as sauerkraut, in addition to other raw fruits and vegetables, especially as we age, since it is believed that our body’s enzyme production may decline as we age.
Also helpful is to thoroughly chew our food! Enzymes that are produced in our salivary glands break down starches and fats as soon as you start chewing.
Antioxidants
Antioxidants are powerful substances found mostly in fruits and vegetables, that benefit the body by neutralizing and removing free radicals from the bloodstream. Vitamin C discussed earlier, is an important antioxidant found in sauerkraut.
Sauerkraut it is also high in antioxidants such as lutein and zeaxanthin, both shown to help protect and maintain healthy cells in the eyes where they are found in high concentrations in the retina of our eyes.. Especially advantageous with today’s use of electronic devices is the ability for these antioxidants to filter harmful high-energy blue wavelengths of light. They likely play a role in the prevention of cataracts.
Green leafy vegetables and eggs are also good sources of lutein and zeaxanthin.
Like most vegetables, cabbage is low in calories and high in fiber. Fiber is an important part of a healthy balanced diet. In one study that followed more than 1,600 adults for an entire decade, those who at the most fiber were 80 percent more likely to be free of hypertension, diabetes, dementia, depression and disability than low-fiber consumers.
A 2-ounce (57 gram) serving of sauerkraut contains 2 grams of fiber, not near enough to match the roughly 100-150 grams of fiber scientists estimate the average hunter-gatherer ate from all manner of roots, berries, leaves and plant foods (as brought to my attention by Max Lugavere in his book, Genius Foods – a must read).
Today we consume just 15 grams per day on average with the RDA being 25-30 grams a day. Hence, the need to also consume foods rich in prebiotic fiber: berries, leeks, jicama, kale, sunchokes, avocado, spinach, arugula, garlic, onions, chicory root, unripe bananas, raw nuts, fennel, okra, bell peppers, broccoli, radishes, dark chocolate and sprouts.
These foods will not only do wonders for your gut health, but prebiotic fibers are necessary to feed the millions of microbes that inhabit your gut.
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Converting milk kefir grains to water kefir grains
https://www.thecheesemaker.com/content/water_kefir_instructions.pdf
Converting Milk Kefir Grains into Water Kefir Grains Top start you may want to divide half of your grains you received from us to keep as milk kefir grains only. These can be frozen until use. Make sure your milk kefir grains are fully activated by allowing them to ferment 1 cup of milk (whole milk) for 24 hours, then repeating three times in three days adding another cup of milk every 24 hours. After this period, allow the grains to drain, keeping the Kefir to drink if so desired. Then, rinse the grains thoroughly through a 1/32 inch strainer under cool clean water. Use these grains to convert. Dissolve ¼ cup unrefined cane sugar in 1 quart of water. Add ⅛ teaspoon unrefined sea salt. You may want to add 1/2 tsp. of molasses to add minerals, but this is optional. Add active milk kefir grains to the sugar-water solution. Ferment for 4-5 days at room temperature. Separate the grains from the sugar water and add them to a fresh batch of sugar water (¼ cup sugar in 1 quart of water). Ferment at room temperature for 12-24 hours less than the previous batch that you fermented for 4-5 days. Repeat above step, shortening the ferment time by 12-24 hours each batch, until the fermentation period is 48 hours or less. At this point, the grains have been converted into water kefir grains. Though sometimes milk Kefir grains do not want to convert, as they can be a bit finicky. Making Water Kefir Note about sugar: Best to use unrefined sugar or organic sugar since these sugars have more minerals which are important for the health of the grains. If you only have refined white sugar, add a dried fig or a couple pieces of dried fruit like mango or apricot. Note about water: Use water free of chlorine and fluoride. Mineral water is best. Note about what to use to ferment your water Kefir in: Use glass or stainless or plastic. Do no use aluminum. Not about temperature: Your Kefir may take more or less time to ferment based on the ambient room temperature. Higher the temperature (up to 85f) the faster the ferment will be. Note about healthy grains: Water Kefir grains need minerals (from Trace Mineral Research) to grow and stay healthy. Some information instructs to add sea salt, yet too much salt is not good. I recommend using a liquid mineral concentrate which is a far better value and will last you for many months, if not years. You only need to add 10 drops for one quart (liter) of water to re-mineralize your prior to adding the grains for every batch you make. Procedure: Use 3-4 tablespoons of the converted milk Kefir grains in one quart of clean room temperature water. Dissolve ¼ cup organic or unrefined or refined sugar per quart of water. Add a dried fig or any dried fruit to add minerals for the grain’s health, though if you’re using a non-refined sugar, the mineral content should be ok. Cover with fine cheese cloth or fine mesh material, using rubber band or screw cap to secure the cloth and allow to ferment at 68°-78F° up to 85°F for a few days or until the water Kefir tastes just slightly sour. When you see some bubbles rising to the top upon nudging, your kefir is fermenting. If it tastes very sweet, allow it to ferment for more time. To bottle, pour off the water Kefir, leaving a little of the remaining liquid with all grains behind to make another batch. Bottle what you poured off adding a little sweet fruit juice if you want carbonation, secure the bottle with a cap and place in the refrigerator. Converted milk Kefir grains cannot be used to make milk Kefir so save some of your grains for milk Kefir
https://www.thecheesemaker.com/content/water_kefir_instructions.pdf
Converting Milk Kefir Grains into Water Kefir Grains Top start you may want to divide half of your grains you received from us to keep as milk kefir grains only. These can be frozen until use. Make sure your milk kefir grains are fully activated by allowing them to ferment 1 cup of milk (whole milk) for 24 hours, then repeating three times in three days adding another cup of milk every 24 hours. After this period, allow the grains to drain, keeping the Kefir to drink if so desired. Then, rinse the grains thoroughly through a 1/32 inch strainer under cool clean water. Use these grains to convert. Dissolve ¼ cup unrefined cane sugar in 1 quart of water. Add ⅛ teaspoon unrefined sea salt. You may want to add 1/2 tsp. of molasses to add minerals, but this is optional. Add active milk kefir grains to the sugar-water solution. Ferment for 4-5 days at room temperature. Separate the grains from the sugar water and add them to a fresh batch of sugar water (¼ cup sugar in 1 quart of water). Ferment at room temperature for 12-24 hours less than the previous batch that you fermented for 4-5 days. Repeat above step, shortening the ferment time by 12-24 hours each batch, until the fermentation period is 48 hours or less. At this point, the grains have been converted into water kefir grains. Though sometimes milk Kefir grains do not want to convert, as they can be a bit finicky. Making Water Kefir Note about sugar: Best to use unrefined sugar or organic sugar since these sugars have more minerals which are important for the health of the grains. If you only have refined white sugar, add a dried fig or a couple pieces of dried fruit like mango or apricot. Note about water: Use water free of chlorine and fluoride. Mineral water is best. Note about what to use to ferment your water Kefir in: Use glass or stainless or plastic. Do no use aluminum. Not about temperature: Your Kefir may take more or less time to ferment based on the ambient room temperature. Higher the temperature (up to 85f) the faster the ferment will be. Note about healthy grains: Water Kefir grains need minerals (from Trace Mineral Research) to grow and stay healthy. Some information instructs to add sea salt, yet too much salt is not good. I recommend using a liquid mineral concentrate which is a far better value and will last you for many months, if not years. You only need to add 10 drops for one quart (liter) of water to re-mineralize your prior to adding the grains for every batch you make. Procedure: Use 3-4 tablespoons of the converted milk Kefir grains in one quart of clean room temperature water. Dissolve ¼ cup organic or unrefined or refined sugar per quart of water. Add a dried fig or any dried fruit to add minerals for the grain’s health, though if you’re using a non-refined sugar, the mineral content should be ok. Cover with fine cheese cloth or fine mesh material, using rubber band or screw cap to secure the cloth and allow to ferment at 68°-78F° up to 85°F for a few days or until the water Kefir tastes just slightly sour. When you see some bubbles rising to the top upon nudging, your kefir is fermenting. If it tastes very sweet, allow it to ferment for more time. To bottle, pour off the water Kefir, leaving a little of the remaining liquid with all grains behind to make another batch. Bottle what you poured off adding a little sweet fruit juice if you want carbonation, secure the bottle with a cap and place in the refrigerator. Converted milk Kefir grains cannot be used to make milk Kefir so save some of your grains for milk Kefir
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Variation in the ability of probiotic strains to survive the human GI tract has been demonstrated. Studies subjecting various strains to conditions simulating the environment of the human GI tract found that strains of B. animalis, L. casei, L. rhamnosus and L. plantarum have the greatest resilience
Variation in the ability of probiotic strains to survive the human GI tract has been demonstrated. Studies subjecting various strains to conditions simulating the environment of the human GI tract found that strains of B. animalis, L. casei, L. rhamnosus and L. plantarum have the greatest resilience
Since many of us are familiar with yoghurt as a fermented food, I wanted to know if the bacteria within commercial yoghurts actually survive this treacherous journey. A study of 15 healthy adult volunteers looked at the effect on the fecal bacterial community of probiotic LAB in commercial yoghurt.39 The subjects were divided into three groups: one group consuming 110 grams of yoghurt A, one group consuming 180ml of yoghurt B, and the third group consuming 90 grams of yoghurt C. Everyone ate one serving per day for 20 days. The labels of yoghurt A and B stated that these products contain a probiotic Lactobacillus strain, while yoghurt C did not state this on the label.
The probiotic strains were detected in the feces of subjects consuming yoghurt A and B for up to 28 days after the first day of consumption. This showed that probiotic strains in yoghurt survive the human GI tract. The study also detected changes in the populations of bacterial groups in the fecal microbiota in all three groups.
Another similar study of 36 subjects looked at the persistence of four probiotic strains from capsules, yoghurts, or cheese at a dose of 1.9–5.0 × 109 colony-forming units (CFUs). They found that all fourprobiotic strains survived the GI tract and could be detected in fecal samples following consumption in all subjects. Two strains endured better, with the highest quantities recovered in the fecal samples from the yoghurt group,40 so it does seem that probiotics present in yoghurt can survive the human GI tract provided that the bacteria are present in high enough numbers in the yoghurt to begin with.
How about the LAB in kimchi? One study found that L. plantarum KC21 isolated from kimchi showed acid and bile tolerance and the ability to adhere to human intestinal cells.41 Another found that subjects who consumed 300g/day of kimchi had significantly higher counts of fecal Lactobacillusspecies and Leuconostoc species during the kimchi intake period.42 As with the yoghurt, these results suggest that LAB will survive in your gut if it’s present in sufficient numbers in your kimchi in the first place.
Now let’s look at the clinical studies investigating the health benefits.
THE VERSATILITY OF STARTER CULTURES
If you have a kombucha starter, you probably use that primarily for kombucha-making. If you have a sourdough starter, then you probably use that for making breads and baked goods. This makes perfect sense, since these cultures are kept and created specifically for that job.
But in the kitchen where fermentation happens at rapid pace or sometimes in myriad of ways using a plethora of different foods, it is good to have a grasp of the what-and-how behind culture starters.
A starter culture is simply a dehydrated set of micro-organisms. Since it is in a dehydrated state it can be kept for quite a long time and used as needed. The benefit to this is that it is convenient and requires no maintenance.
What you may not realize is that if you have anything culturing on the countertop or already cultured and waiting in your refrigerator, then you have a starter culture.
Each of your cultured foods has its own unique set of microorganisms. These microorganisms will lend themselves to the fermentation of any food that can be cultured. Some cultured foods, such as yogurt, emphasize the bacterial side of the organism set; others, like kombucha, are rich in both bacteria and yeasts.
So whether you have a fruit soda you’d like to try, a salad dressing you’d like to culture, or a bean dish that you’d like to try fermenting; you can choose any of the cultures that you may already have around as the starter culture.
1. Sourdough Starter
This is obviously well-suited to grain dishes and baked goods, but can also be used to culture beans, fruits, and even vegetables. You can also use sourdough bread to make kvass, which has a bread-yeast beer flavor.
2. Juice from Fermented Vegetables
Skimming the juice from a jar of sauerkraut or a few tablespoons of brine from a batch of pickles will give you an instant starter culture. Use this for any other vegetable ferment you’d like to start. Also consider using it to culture a salad dressing, salsa, relish, or even a fruit-based ferment.
3. Whey from Yogurt or Kefir
Draining the milk solids from the whey will give you a culture starter that will keep for a longer period of time than the yogurt or kefir itself. Use this to ferment vegetables, fruits, whole grains, or juice-based lacto-fermented sodas.
4. Kombucha
Whenever you bottle a new batch of kombucha it contains traces of the mother. So it contains strands of beneficial yeast and bacteria that will feast on carbohydrates and produce similar yeasts and bacteria. Use it as a base for culturing ketchup, mustard, salad dressing, or a sweet and savory fruit-vegetable relish.
5. Water Kefir
This works on a similar principle to kombucha, but water kefir tends to produce a smaller quantity of acetic acid (vinegar) and a different array of organisms in the ferment you use it in. Use it to culture sodas, pickles, grains, or fruit.
WHAT WILL YOU CHOOSE?
Now that you have an idea of what you can use, consider the benefits. For one, you don’t need to keep a culture starter around in order to culture various foods. If you find that a certain culture — kombucha or kefir, for instance — is particularly valuable in your quest for better health, then you can use that specific culture to make a variety of cultured foods and get similar benefits.
When a specific culture works well with your body chemistry, you can know that your body is responding well to the specific microorganisms in that culture. Using that particular culture to culture something else then imparts those microorganisms into that new food and will continue to help you in your quest for health.
https://articles.mercola.com/sites/articles/archive/2017/10/08/sporebiotics.aspx
STORY AT-A-GLANCE
- Spore-based probiotics, or sporebiotics, consist of the cell wall of bacillus spores, which has a long history of successful use as an immune modulator
- Sporebiotics dramatically increases immune tolerance and is often capable of resolving food intolerances in autistic children and those with neurological disease such as multiple sclerosis, Parkinson's, ALS and Lyme disease
- Since sporebiotics do not contain the actual live bacillus strains, only its spores, they are unaffected by antibiotics and offer excellent microbiome support when you need to take such drugs
- Most people are under daily assault from EMFs, pesticides, airborne aluminum and other highly inflammatory environmental factors. Sporebiotics work on all levels as an antidote to those assaults
- The bacillus genus converts sugar into vitamin C. It’s also involved in producing vitamin K in your gut, which works synergistically with vitamin D
By Dr. Mercola
By now, you probably know that probiotics are beneficial for you, but you may not be aware of sporebiotics, and how they can benefit a wide variety of health problems, including autism and other neurological and immune-related diseases. Dr. Dietrich Klinghardt, a long-time mentor of mine, is both an M.D. and a Ph.D.
While trained in Germany, his practice is based in Seattle, where he sees some of the sickest patients around. Obviously, if you want good health, you need to clean up your diet. We won't go into that here. Instead, we'll focus on spore-based probiotics, which are an excellent complement to regularprobiotics.
What Are Spore-Based Probiotics?
Spore-based probiotics are part of a group of derivatives of the microbe called bacillus. This genus has hundreds of subspecies, the most important of which is bacillus subtilis. Essentially, spore-based probiotics consist of the cell wall of bacillus spores. The first product of this kind came out in Germany in 1935 and was created by Gunther Enderlein, a German microbiologist.
Contrary to popular belief, the human body actually has the ability to produce its own vitamin C. This is done by a specific species of gut microbes — the bacillus — which converts sugar into vitamin C. It's also involved in producing vitamin K, which works synergistically with vitamin D.
"[T]hat was a revolution for me when I found this out," Klinghardt says. "Other species then have the function of creating amino acids. In fact, there is a famous Swiss researcher, Bircher-Benner, who invented muesli … Bircher-Benner was a wonderful researcher, a medical doctor who, in the 1940s, went across different parts of the world to see how long people lived and what they ate.
He found a subculture in the Caribbean where people lived well into the hundreds, but they only ate one food. It was sweet potatoes. He thought 'How do this people survive on sweet potatoes?' Because there are no amino acids in it, no fatty acids. There's hardly any vitamins in it.
What he found is that these inhabitants had a species of clostridium in their gut. They were actually producing the whole spectrum of the essential amino acids and the whole spectrum of essential fatty acids [in their guts]."
Spore-Based Probiotics Are a Primary Tool to Boost Immune Tolerance
There are at least 2,500 species of microbes living in your gut and most, if not all of them, serve your body in a symbiotic way. They either produce something you need, metabolize toxic products so they can be safely eliminated or help reset or balance your immune system and immune tolerance, which goes deeper than fighting inflammation. As noted by Klinghardt:
"Many of us have lost our tolerance towards the factors that are in our environment. Many patients have lost the tolerance toward food that would serve them in many ways, but they cannot tolerate it. The truth is that the healthier a person is today, the more immune tolerant that person is. That means, they're the ones that are not affected greatly by the electromagnetic environment.
They're the people that avoid the chemicals that are in the air and in the food — the aluminum in the air, the glyphosate in the food. The question was always, 'Is immune tolerance a consequence of good health?' Or 'Is immune tolerance actually the factor that makes people healthy?' I would postulate the latter.
So, the bacillus spores … dramatically increase our immune tolerance. With that it becomes not just one of the many things you can do for health, not one of the many other things you can try or put in your program, but it becomes a very primary issue. We have very few tools to predictively increase immune tolerance in a patient and the spores are right now No. 1."
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Spore-Based probiotics Are Ideal If You're on Antibiotics
As mentioned, these spore-based probiotics do not contain any live bacillus strains, only its spores — the protective shell around the DNA and the working mechanism of that DNA. As a consequence of this, they are unaffected by antibiotics. Many are overexposed to antibiotics, if not through medicine then through our food (as 80 percent of the antibiotics sold in the U.S. are used in food production).
Antibiotics, of course, indiscriminately kill bacteria, both good and bad. This is why secondary infections and lowered immune function are common side effects of antibiotics. Chronic low-dose exposure through food also takes a toll on your gut microbiome, which can result in chronic ill health, not to mention the fact that chronic exposure raises the risk of drug resistance.
The beautiful thing about spore probiotics is that they can more effectively help reestablish your gut microbiome since they're not being destroyed by antibiotics. Moreover, most acidophilus products have the drawback of not being able to survive the passage through your stomach acid if you take them on an empty stomach, which most people do. Poor-quality probiotics may not even be alive by the time you take them.
The Importance of Healthy Biofilm
If you take your probiotics after a meal, your stomach's pH will be slightly elevated, allowing some to survive, but you're still unlikely to get even 25 percent of the stated units of the product.
"For [probiotics] to become active and actually work for you, they have to germinate. That's number one. They start to germinate in the small intestine, and then they have to establish residency. That means they have to actually talk to the other microbes and be accepted by them. The other species basically have to welcome them and have to agree to a certain number of them so they can establish themselves there.
Because the bacillus species is a regular innate inhabitant of our normal bowel flora, the spores, once they [germinate], are fully accepted into the community of our resident gut microbiome, and unfold the property of their symbiotic contribution in the gut that way … [T]he research is very clear that the spores, when they … germinate, establish permanent residency for their lifespan, and start replicating in the gut …
By the way, the bacillus spores tend to also be very actively involved in creating healthy biofilm, and I think this is important for people to know, because biofilm has gotten such a bad rep recently. All our resident microbes have a blueprint of themselves and leave a germinating layer in healthy biofilm, which lines the entire gut … [P]athogenic biofilm is a whole different animal, but we have to be careful with the insane strategies to destroy all biofilm.
Healthy gut microbes have a blueprint of themselves lining the entire gut in biofilm, and the bacillus is very involved in creating healthy biofilm. The biofilm is [like] a nursery for the [microbes] we need to help break down our food, metabolize it, talk to the immune system, creating immune tolerance and all that."
How Bacillus Spores Help Improve Immune Function
Once established in your gut, the spores help serve a number of important functions. One is to improve your intestinal barrier function. The mucosal barrier in your gut is what decides which nutrients are absorbed and which are to be excreted. The intestinal barrier is also a major player in your immune function. So, to absorb the nutrients from your food, first the food must be properly broken down by the digestive process; then your immune system helps decide which components are allowed in and which are not.
As mentioned, the spores increase immune tolerance, which means they help repair damage in your intestinal barrier. According to Klinghardt, they've been found to play a significant role in healing leaky gut. Secondly, the bacillus spores communicate with your immune system, delivering instructions to increase tolerance towards different food particles and to increase absorption of the food.
"It's a fantastic step in all of medicine because we've been looking at all the other things that didn't work — the glutamine and various other probiotics that never really made a difference in that way. Now, the bacillus does that. It's absolutely beautiful what it does. Research [also shows] it increases IgA, a protective immune globulin in the gut. The bacillus has a fantastic effect in actually increasing innate immunity, the Th1-based immunity, the cell-mediated immunity.
The common issue of people being so allergic today and so intolerant towards the environment really has to do with an upregulation of the Th2 shift. The adaptive immune system is usually activated at cost of the cell-mediated immune system and … vaccines play a huge role in that. There's a recent study showing vaccinated children have 14 times the incidence of severe developmental disorders and allergies.
And so, the beautiful thing of the bacillus is it reverses that. It moves the Th1 that's being suppressed by the vaccines back up into its balance point. We've observed — in the autistic children community — fantastic benefits. Some of the damage caused iatrogenically is reversed by simply taking this product in small amounts. A five-year-old may just need the content of a quarter capsule once or twice a day to reset the system."
How Microbes Communicate With Your Immune System
The bacillus very effectively modulates cytokines — anti-inflammatory cytokines are upregulated while inflammatory cytokines are downregulated, thereby restoring balance between the two. This is important, as most of us are under daily assault from electromagnetic fields (EMFs), glyphosate- and atrazine-contaminated food, airborne aluminum and other highly inflammatory environmental factors. Spore-based probiotics works on all levels as an antidote to those assaults.
Klinghardt goes on to cite recent research by Luc Montagnier, who discovered the human immunodeficiency virus (HIV). He's spent the last few years looking at how microbes communicate with each other and with our immune system. As it turns out, they do that through emissions of electromagnetic waves in the light and microwave spectrum.
Some are also in the lowest frequency spectrum. So, microbes recognize each other and communicate with our immune system via electromagnetic signals. Chemical signals are actually secondary.
"One [microbe] sends out a spectrum of frequencies and the other microbe answers it by sending out the same pattern of frequencies … So, if you would stick a measuring instrument there, you wouldn't find anything because the two frequencies are exact mirrors of each other. They cancel each other out," Klinghardt explains. "When a new microbe comes in that is not welcome in the gut, there is none of the resident microbes in our immune system to cancel out their frequency.
This is how the immune system recognizes the foreign microbe, mounting a huge response to it. It's a mechanism that is before the excretion of cytokines, and when we talk about leaky gut and the different mechanisms involved with that, Montagnier found there's a huge involvement with electromagnetic mechanisms that can cause virtually any dysfunction."
Cellphones and Microwave Radiation Damages Your Microbiome
Importantly, exposure to chronic and excessive levels of microwave radiation such as that from your cellphone, Wi-Fi, computers, tablets, wireless mice and more, will interfere with this communication. This is yet another way by which this kind of non-ionizing radiation can impact your health. (For a whole other mechanism of harm, please see my interview with Martin Pall, Ph.D.) As noted by Klinghardt, your microbiome is "hugely [and] directly damaged by the electromagnetic waves we're exposing them to."
To put this into greater perspective, to understand why protecting microbes in your body is so important, consider this: The weight of the DNA in your cells is only 2 percent of the entire weight of all the DNA in your body, the rest belongs to the microbes living in your gut, sinuses, nose, eyes, skin and elsewhere on and in your body. Addressing EMF exposures has been a long-standing (and non-negotiable) aspect of Klinghardt's clinical prescriptions.
Klinghardt won't even accept you as a patient unless you agree to remediate your EMF exposure, which typically involves a consultation with a building biologist.1 They typically bring $10,000 worth of very sophisticated meters to accurately identify and measure your magnetic, electrical and radiofrequency exposures.
I felt it was so important that I had one done for my home and even though I had most of my RF exposure resolved, they were able to identify an ELF exposure from my uninterruptible power supply for my computer that needed to be moved to keep me safe.
Bacillus Spores Increase Production of Other Beneficial Microbes as Well
Klinghardt has found that spore probiotics will, over time, completely heal intestinal mucosal barrier dysfunction and related problems. In many cases, it can take four to six months for full resolution, but as noted by Klinghardt, "We've never had a product that could do that." Research has also shown that these spores massively increase reproduction of acidophilus, bifidus and other microbes in your gut via the electromagnetic messages they send out.
This is entirely unique. When you take a regular probiotic, they primarily take care of themselves. Bacillus spores, on the other hand, actually enhance many of the other beneficial microbes. Bacillus spores also create 24 different substances that have strong anti-microbial properties. But they do not kill indiscriminately. They specifically suppress pathogens that do make a valuable contribution to the whole.
"I think it's important for people to know that the old idea that there are good bugs and bad bugs is no longer true. We know that bad bugs become good bugs the moment they're integrated in our microbiome and the moment they're fed with the food that actually makes them behave properly," Klinghardt explains.
"Every food [you] eat is a probiotic. It's either nurturing the symbiotic bugs in your system, or the pathogens, or (this is more important) makes out of symbiotic microbes pathogens that now behave in ways that is damaging us, or the right food can turn pathogens into symbiotic bugs.
I know that this is not an area that has been investigated properly or has been understood, but there really is no such a thing as a pathogen. It becomes a pathogen when we feed it the wrong way; when we threaten it with electromagnetic waves. I did research years ago that showed fungi that live naturally in the gut, which might actually have contributed to our health, end [up being] highly pathogenic under the influence of microwaves."
Clinical Observations
Some of the hardest to treat patients are autistic children, in most of whom the Th2 part of the immune system has built up, through excessive stimulation with vaccines for example, at the cost of the Th1 system. For clarification, two separate parts of your immune system fight disease in your body. One is the innate immune system, which is always at the ready to attack invaders, and the other is the adaptive immune system.
The adaptive immune system, in turn, consists of two separate arms known as Th1 and Th2. Th1 is commonly known as the cell mediated arm, and Th2 known as the humoral or antibody arm. Most vaccines preferentially stimulate the Th2 or humoral part of the immune system that produces antibodies.
As a result of having an overactive Th2 system and an underactive Th1, autistic children will often have severe food intolerances. Some can only tolerate two or three foods, severely limiting their nutrition. In these kinds of cases, spore-based probiotics have been shown to increase the children's tolerance to a broad variety of foods within a few months.
Another difficult to treat patient group is those with chronic intractable neurological disease such as multiple sclerosis, Parkinson's, ALS and Lyme disease. "In that community, the spores have been invaluable," Klinghardt says. "They may have had 60 different documented food allergies before, but within a few months, there may only be five or six left."
He also sees a significant improvement in general neurological symptoms with the spores, as well as improvements in vision. Overall, nearly all patients Klinghardt treats experiences tangible improvements when given spore probiotics.
Lyme Disease Is a Hidden Culprit in Many Diseases
Lyme disease is notoriously difficult to diagnose and treat, and because the symptoms vary so widely from one person to the next, most don't even know they're infected. Klinghardt and Marco Ruggiero have now developed a way of testing phalanges to improve Lyme diagnosis. Amazingly, of the first 150 patients tested at his office, only two were clear of Lyme.
"When we broaden the definition of Lyme disease to include other chronic persistent infections like bartonella and mycoplasma, probably 80 to 90 percent of the U.S. population is suffering symptoms caused by chronic persistent infections, and that community … will improve to a degree or in major ways by adding in this beautiful immune modulator.
We know that with the chronic infections the symptoms are not really caused by the [microbes]. It's the immune reactions to the [microbe] or the lack of symbiotic immune tolerance towards the microbes, and with giving the sporebiotic, we have access to that expression of illness. So, why do we have to deal with all these chronic persistent infections now?
Well, it's the same factors that drive that — electromagnetic radiation is the huge one. It's immunosuppressive as a whole and inflammatory at the same time. And it's the environment of toxins. It's really those two factors that have deranged our immune system in such a way that it can no longer control or eliminate the bugs that are not integrated in our healthy microbiome …
And so, with the Mega Sporebiotic, with increasing immune tolerance … our immune system stops attacking those microbes and actually start behaving. When they stop being attacked, they start behaving in symbiotic ways …
The pathogen is trying to be accepted into a greater community of other microbes, and the Mega Sporebiotic has been the magic switch in the system to make people tolerant … Quite honestly, having a probiotic now that actually works gets rid of 50 other products that our poor patients have to swallow every day."
Sporebiotics May Help Those Who Have Electrosensitivities
Another category of patients that can benefit from sporebiotics are those struggling with electrosensitivities. A conservative estimate is that 3 percent of people, and maybe as much as 10 to 15 percent, are hypersensitive to EMFs. That said, it's worth noting that several studies indicate that anyone exposed to cellphone radiation is damaged on a cellular level, whether you actually feel it or not.
Those who are hypersensitive, and feel the effects rather acutely, actually have the advantage of an early warning sign. Their discomfort prompts or forces them to implement remedial strategies to minimize exposure.
"I meet people every day that are suffering from this, who can no longer exist in the current city environment or even in the countryside, and need to look for sanctuaries where they can exist," Klinghardt says. "We found there is [significant] evidence that these people either carry a high load of heavy metals in their system, which works like an antenna that concentrates the radiation in their system, or what is more common, that they have undiagnosed Lyme disease.
[W]e have been successful in lessening the hypersensitivity largely by putting people on my non-antibiotic-based Lyme protocol plus protecting them from electromagnetic waves, which is part of my Lyme protocol.
And so, by giving the protection for a while, radical protection for about six months and treating the Lyme disease, most people with electrohypersensitivity become non-sensitive. I also give high doses of methylated folate for a while. This is a group that usually benefits [from] 20, 30 or 40 milligrams of methylated folate. It's great for stabilizing a large portion of this group."
More Information
For contact information to Klinghardt's clinic, information on different treatment protocols, such as detox support and his treatment protocol for Lyme disease and more, as well as upcoming events where you can meet Klinghardt in person, please see KlinghardtAcademy.com. I will also be speaking with Klinghardt in New Jersey next year, May 4 through 6, 2018, although that event is not yet posted as of this writing, so be sure to check back for details.
While you certainly need to address your diet and other lifestyle factors, especially EMF exposures, sporebiotics can be a very helpful adjunct. As noted by Klinghardt:
"Seeding the gut with things that make it stronger, more resilient towards the offenses we present to it is a huge key to our time. We need to live through this insane time, and we need to use all the tools that give us more resilience, which is for me like a holy war. Resilience means immune tolerance — tolerating the stresses of our time, and any tool that does it, that is healthy, that doesn't have side effects, is important to have in our tool chest. [Sporebiotics] is one of the major ones."
BACTERIA STRAINS COMMON TO MILK KEFIR GRAINS
Lactobacillus acidophilus
Lactobacillus brevis
Lactobacillus casei
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. delbrueckii
Lactobacillus delbrueckii subsp. lactis
Lactobacillus helveticus
Lactobacillus kefiranofaciens subsp. kefiranofaciens
Lactobacillus kefiri
Lactobacillus paracasei subsp. paracasei
Lactobacillus plantarum
Lactobacillus rhamnosus
Lactobacillus sake
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Lactococcus lactis
Leuconostoc mesenteroides subsp. cremoris
Leuconostoc mesenteroides subsp. dextranicum
Leuconostoc mesenteroides subsp. mesenteroides
Pseudomonas
Pseudomonas fluorescens
Pseudomonas putida
Streptococcus thermophilus
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Cabbage has about 30 mg of Vitamin C per cup, but when fermented it can have upwards of 600 mg per cup with highest levels being seen in fermented red cabbage.
YEAST STRAINS COMMON TO MILK KEFIR GRAINS
Candida humilis
Kazachstania unispora
Kazachstania exigua
Kluyveromyces siamensis
Kluyveromyces lactis
Kluyveromyces marxianus
Saccharomyces cerevisiae
Saccharomyces martiniae
Saccharomyces unisporus
Sauerkraut contains 10 mcg of Vitamin K2 in a single serving; Natto, 500 mcg or 100% of the DV in a single 2-ounce serving.
Vitamin U
Lactobacillus plantarum and Lactobacillus acidophilus are a couple of the superstars found in sauerkraut.
Our bodies can not make probiotics, however, probiotics do make enzymes.
Sauerkraut it is also high in antioxidants such as lutein and zeaxanthin, both shown to help protect and maintain healthy cells in the eyes where they are found in high concentrations in the retina of our eyes.. Especially advantageous with today’s use of electronic devices is the ability for these antioxidants to filter harmfu..................................l high-energy blue wavelengths of light. They likely play a role in the prevention of cataracts.
Green leafy vegetables and eggs are also good sources of lutein and zeaxanthin.
However, you may see some recipes that call for the use of whey. Whey, the watery substance in yogurt, is rich in the bacteria used to culture yogurt, which some feel is necessary to ferment sauerkraut. Sauerkraut fermented in this way would contain dairy. None of my recipes call for whey.
Dr. Mercola sent his sauerkraut off to a lab and reported the findings of probiotics saying, “We had it analyzed. We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.” That means 2 ounces of home fermented sauerkraut had more probiotics than a bottle of 100 count probiotic capsules. Translated this means one 16 ounce of sauerkraut is equal to 8 bottles of probiotics. (2)
Question 3: Do all of the bacteria that are present in sauerkraut survive past the stomach acid, and do they all colonize the gut?
The bacteria that are present in sauerkraut and other fermented foods are adapted to live in low pH conditions, and many (probably most) of them survive past the stomach acid (1). As for the second question, the short answer is no! Most of the microbes that are found in fermented foods tend to be transient; that is, they only pass through the digestive system, they don’t colonize it. That said, some of the bacteria found in sauekraut and other fermented vegetables are probably able to set up shop in the lower gut. Not all, but some!
This is the main reason why I recommend to eat a wide diversity of homemade, fermented vegetables. Each batch of fermented vegetables has a unique microbiota composition. By eating several different types, you increase the likelihood that you’re ingesting microbes that are able to colonize your gut.
Before we wrap up, I want to loop back to the thing I mentioned earlier about the pros and cons of the high concentrations of bacteria that are present in sauerkraut. The fact that fermented vegetables are packed with bacteria can be both a good and a bad thing. The good thing is that the consumption of fermented vegetables can bring a lot of potentially beneficial microbes into the lower gut. The bad thing is that (excessive) consumption of fermented vegetables may destabilize the gut microbiota, hindering the development of a stable, resilient ecosystem.
This is one of the reasons why my general recommendation is to occasionally eat small quantities of a diversity of fermented vegetables. More isn’t necessarily better. I don’t think it’s a good idea to eat large quantities on a daily basis. That said, there’s a lot of inter-individual variability with regards to how much fermented vegetables that can be consumed without ill-effects. Some people have a higher tolerance than others. The health status and microbiota composition of the individual have to be taken into account when an appropriate intake level is to be determined.
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Beware the Hippocrotes Health Centre does not recommend using rejuvelac any more. In their book, The Hippocrates Health Program, they state "Rejuvelac, once a major part of the Hippocrates diet, has been eliminated due to research showing that it encouraged the growth of unfriendly bacteria, which negated the effects of good bacteria. Mounting complaints of discomfort prompted us to delete this fermented drink from our diet" They recommend, use distilled water instead of rejuvelec.
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Content is good, but there are a few errors: SIBO stands for Small Intestinal BACTERIAL overgrowth and the bacteria are not bacteria at all they are called ARCHAEA, not ARACHEA. Also, we can't see the ileocecal valve in your video. And there are three types of SIBO: Hydrogen, Methane and Hydrogen Sulfide. And, you keep referring to this as a problem for older adults, but this certainly occurs in children as well, it has no boundaries. Mostly the cause is a slow Migrating Motor Complex, which has many causes. Wild garlic is NOT good for SIBO, it needs to be Allicin, which is not always in Wild Garlic. SIBO often causes the depression so I would not add an anti depressant until SIBO is treated. But, you you did a good job with content in general in a concise way.
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