4 ms·

You're welcome. She's just been following the serving size on the bottles from the healthfood store on the keefir (usually half a bottle a day), with some other

by frikk 11y ago

You're welcome. She's just been following the serving size on the bottles from the healthfood store on the keefir (usually half a bottle a day), with some other random fermented foods thrown in (shredded carrots + garlic, ginger is one of my favorites)

lioeters 11y ago
It's really timely information - my girlfriend who has the health/immune issue was just making "Korean carrots" which are shredded and, I believe, fermented or at least pickled (not sure if that's the same). I bought her a bottle of kefir too, it's a popular and commonly sold product here in Central/Eastern Europe. Funny thing, she once went through a phase of making home-made yogurt and also bought some kefir "seeds", little white blobs of culture. I saw that it's quite simple to multiply/generate a regular home production, so I'm going to recommend that she start the hobby again, for improving her health and immune system. The issue you described of sneezing and stuffy nose every morning affects quality of living, and I hope fermented foods can help clear it up.
- frikk 11y ago
  A quite note on pickled vs fermenting: pickling usually refers to a vinegar solution that preserves but isn't fermented (so it isn't a live culture). Fermenting is usually just water and salt, promoting the lactobacilus in the air and slowing down everything else. I wish you the best! Gut health is important, and very much still a black art.
  - lioeters 11y ago
    I see, good to know about pickled vs fermenting, I learn something new every day. Another thing we're trying with regards to allergies and other immune issues, is medicinal mushrooms. But that's a whole topic in itself and maybe only tangentially related to gut flora. It's fascinating the medicinal/curative potential of bacteria, molds and fungi. The posted article mentioned 100 trillion microorganisms in the human microbiome, that's astronomical.

by frikk 11y ago

lioeters 11y ago

It's really timely information - my girlfriend who has the health/immune issue was just making "Korean carrots" which are shredded and, I believe, fermented or at least pickled (not sure if that's the same). I bought her a bottle of kefir too, it's a popular and commonly sold product here in Central/Eastern Europe. Funny thing, she once went through a phase of making home-made yogurt and also bought some kefir "seeds", little white blobs of culture. I saw that it's quite simple to multiply/generate a regular home production, so I'm going to recommend that she start the hobby again, for improving her health and immune system. The issue you described of sneezing and stuffy nose every morning affects quality of living, and I hope fermented foods can help clear it up.

frikk 11y ago
A quite note on pickled vs fermenting: pickling usually refers to a vinegar solution that preserves but isn't fermented (so it isn't a live culture). Fermenting is usually just water and salt, promoting the lactobacilus in the air and slowing down everything else. I wish you the best! Gut health is important, and very much still a black art.
- lioeters 11y ago
  I see, good to know about pickled vs fermenting, I learn something new every day. Another thing we're trying with regards to allergies and other immune issues, is medicinal mushrooms. But that's a whole topic in itself and maybe only tangentially related to gut flora. It's fascinating the medicinal/curative potential of bacteria, molds and fungi. The posted article mentioned 100 trillion microorganisms in the human microbiome, that's astronomical.