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WOW, great article by Dr. Mercola. Read the related articles at the bottom too. I may need to try a different probiotic...I'm on Culturelle now, when I remember to take it.
http://articles.mercola.com/sites/artic ... _DNL_art_2
Probiotics to prevent or reverse Celiac Disease?!
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Sheila
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- Joined: Wed May 18, 2011 5:10 am
- Location: Palm Beach Gardens, Fl
I take S. boulardii also, brand name Florastor. There are cheaper refrigerated brands that can be found but I read that the refrigerated strains don't work as well. I would like to find a brand that works as well as Florastor but is less expensive. Does anyone else take a dried form of S. boulardii?
Being intolerant to dairy and soy, those fermented products recommended by the Doctor are not an option. You couldn't pay me to eat those fermented vegetables. Yech!
Sheila W.
Being intolerant to dairy and soy, those fermented products recommended by the Doctor are not an option. You couldn't pay me to eat those fermented vegetables. Yech!
Sheila W.
To get something you never had, you have to do something you never did.
A person who never made a mistake never tried something new. Einstein
A person who never made a mistake never tried something new. Einstein
Hi Zizzle,
Great article, I'm going to get some of the probiotic for my Mom who has celiac. I've made two batches of sauerkraut when cabbages came on this winter and plan to make some fermented dill pickles in around 6 weeks when the little cucumbers come on. In the meantime I picked up some bread and butter and dill pickles--fermented--from the health food store yesterday. But what I don't get is how the probiotics in the fermented foods get past the stomach acid? I guess enough of it makes it through to be effective. [Fermented food helps you to both "reseed" your body with good bacteria, as well as provide the ideal 'nourishing matrix' that the bacteria depend on to flourish in their transit through your gut, ] I need all the "nourishing matrix" I can get. Have a Florida vacation! Brandy
Great article, I'm going to get some of the probiotic for my Mom who has celiac. I've made two batches of sauerkraut when cabbages came on this winter and plan to make some fermented dill pickles in around 6 weeks when the little cucumbers come on. In the meantime I picked up some bread and butter and dill pickles--fermented--from the health food store yesterday. But what I don't get is how the probiotics in the fermented foods get past the stomach acid? I guess enough of it makes it through to be effective. [Fermented food helps you to both "reseed" your body with good bacteria, as well as provide the ideal 'nourishing matrix' that the bacteria depend on to flourish in their transit through your gut, ] I need all the "nourishing matrix" I can get. Have a Florida vacation! Brandy
Unless they're encapsulated with an enteric coating, very few of them do, percentagewise, that's why probiotics with high counts usually are more effective. In general, probiotics should be much more effective for people who take PPIs, because of their reduced stomach acid level. PPIs are also known to increase the risk of bacterial infections, and SIBO.Brandy wrote:But what I don't get is how the probiotics in the fermented foods get past the stomach acid?
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.