Why is it that I can eat cucumber, but even eating 1/2 a Bubbie's pickle gives me painful gas? Is it (a) the increased probiotics (even though other sources of probiotics don't bug me, like kefir), or (b) the fact that the brine contains garlic (which is tough for me, but it's not like I'm eating raw cloves of garlic, it's just in the brine.) Or (c) something else I'm not thinking of? Anyone else have issues with pickles?
PS I have IBS and am very gas-prone.
asked byRenee_2 (11698)
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on July 02, 2012
at 01:54 AM
Have you tried making your own fermented pickles without garlic? I have some IBS issues and actually do well with both raw and pickled cucumbers. I honestly haven't tried Bubbie's lately, so I don't have any idea if it's the garlic or the probiotics that are bothering you since I don't make my dill pickles with garlic at all. I know that with too many probiotics in a day (from pickles, kombucha, etc.) I tend to have problems, so that might be a good guess. If you try to make your own pickles, it'll take only a few days. I do mine in a 5% salt solution with a sprig of dill and a few black peppercorns.
on July 03, 2012
at 06:05 AM
Direct from Bubbie: "We were forced to begin heating our jarred Sauerkraut to calm the cultures inside because they were causing the kraut to continue to ferment too much causing a buildup of gas that then causes the brine to leak all over distributor's and retailer's equipment and shelving.
When we heat our Sauerkraut, it is quickly raised to about 135-140 degrees and then allowed to cool as it is being jarred. The goal here is not to eliminate all the beneficial cultures, but rather to stifle them so they won't cause the jars to leak. When our Bread and Butter Chips are pasteurized the pickle chips are heated to about 175 degrees and the brine solution is just beginning to simmer (near 212). This process is designed at eliminating any potential cultures while the heating we do for our Sauerkraut is intended to calm them with the specific goal in mind not to eliminate them all."
on July 02, 2012
at 12:52 PM
I'm the exact opposite. I can eat pickles all day long, yet one piece of cuke kills me all day long. I am able to eat some things that I used to not be able to, but may have to accept the fact that I will never be able to eat raw cukes. I'll try again in a few months and check to see what it does. I can be such a masochist at times...
on April 29, 2013
at 06:39 AM
I am wondering the same about the pickles and sauerkraut causing gas and loose stools/almost diahrrea after eating, maybe a little too much? I have IBS and Crohn's in remission and have been eating to eliminate a candida imbalance(avoiding sugars, vinegar, grains, etc) and thought I would try these as a snack because I had heard how good they are for you. I am assuming that the large quantity of probiotics may be the issue and maybe I have to work my system up to two pickles and an eighth of a cup of sauerkraut is just too much to begin with. I am a little gun-shy now because I do not want to be affected negatively again. I guess I could try a teaspoon a day of the brine and work my way into more as time goes on. Any thoughts?
on July 02, 2012
at 03:06 AM
from what I understand, Bubbies is a heated product and therefore the amount, if any of probiotics is minimal. You really want to try to stick with fermented vegetables in their raw form. It could be causing you painful gas because of the brine-salt, vinegar, perhaps too acidic?
I would suggest trying to find a brand that is raw, which can be tricky depending on where you live. Most optimal would be to make it. This time of year (also depending where your at) pickling cucumbers are easy to find and oh so easy to make!