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Probiotic Choices

Answered on August 19, 2014
Created January 08, 2013 at 9:49 PM

I'm trying to get my gut flora back in shape and was considering yoghurt/kefir along with probiotics to help with this. But for someone trying to lose weight, should I avoid the yogurts/kefirs due to their natural sugar content (since almost everything i've read says to lower fructose sugars to lose weight)? I'm not a big fan of sauerkraut, and all the pickles at the store have vinegar in them (which I've heard is not good), so should just a probiotic tablet be enough? And what brand is best?

42cd0feeeda5fa2e2fe1c4fd8255073a

(1930)

on January 09, 2013
at 09:58 PM

I'm in Australia, so don't know if I could help you sorry. I ordered mine online though, so you might be able to do a bit of googling for someone in your area. Just be aware they usually need to be 'reactivated' for a couple days because of transit by just doing a few trial batches.

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 05:49 PM

Thanks so so much!

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 05:48 PM

wow cool! for the yogurt I was told to get a viili starter kit from Cultures for Health. Where do you get your starter for the kefir?

5b6f488519b243b946b50ef22e7e3d41

on January 09, 2013
at 05:13 AM

Sauerkraut http://www.wildfermentation.com/making-sauerkraut-2/ http://nourishedkitchen.com/homemade-sauerkraut/ You should first get the kefir grains (you can buy on ebay or from a friend who has them). Grains are of 2 types: milk grains and water grains. I tried both and prefer milk kefir. Or at least, I prefer water kefir in summer and milk kefir during winter. You can find many videos on youtube. The process is very simple and if you buy grains on ebay you usually get the instructions to prepare it. If you have questions, ask me.

42cd0feeeda5fa2e2fe1c4fd8255073a

(1930)

on January 09, 2013
at 05:08 AM

It might not be any different...I have milk kefir grains in a glass jar that I pour milk into and cover with a bit of cloth and elastic band. Leave sit for 24 hrs out of the way of direct sunlight (I store it in an esky with an ice pack since it's so damn hot here in Australia at the moment and I want to keep it at a consistent temperature). Strain in the morning and drink, then repeat process for the next batch. It's a morning ritual for me now. If you make extra you can just store in the fridge and it will thicken a bit like yoghurt. I either add it to smoothies or drink it straight. nom nom

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 04:51 AM

How do you make it? I just learned how to make yogurt, but I'm assuming this is a little different?

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 04:50 AM

Wow thanks for this. Do you have any links you could share on making the kefir and sauerkrauts? I just discovered how to make yogurt, but I'm assuming kefir is different?

089dd41b18fbb95ebb5347cded708d98

(5635)

on January 09, 2013
at 04:39 AM

yeah, i am fermenting some yogurt now. if you google "scd yogurt" you can find the process online. basically, in order for the yogurt to be lactose-free, you have to ferment it for 24 hours in a warm environment. i am doing it in the oven with the oven light on. it's supposed to be very sour by the end of it, but it has 700 billion probiotics per cup... way more than most probiotics. it's definitely something to look into. you can flavor it at the end if you like with vanilla or honey so it's not so sour.

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 04:06 AM

cool thank you!

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 04:06 AM

thanks! by "fermenting longer" does that just mean letting it sit outside of the fridge longer? And thank you!

61844af1187e745e09bb394cbd28cf23

(11058)

on January 09, 2013
at 02:15 AM

The main difference is the amount of fat. Fruit has very little fat and therefore nothing to slow the absorption of the sugar. It is suggested to minimize fruit consumption because it is easy to overeat, can make your sweet tooth go wild, and cause a huge insulin response. If you are looking for probiotics, full-fat Greek yoghurt and look for Bubbie's fermented pickles. They are awesome!

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 01:03 AM

okay thank you!

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 01:03 AM

Thank you for the recipe I will try that!!

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 01:02 AM

So you're saying that lactose is okay rather than fructose? And alright thanks.

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7 Answers

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0
5b6f488519b243b946b50ef22e7e3d41

on January 09, 2013
at 04:33 AM

I've literally tried all kind of probiotics for my messed up gut. Refrigerated, not refrigerated, freeze-dried, etc.. none of them worked for me.

THen I discovered the beauty of Kefir and cultured vegetables and in a reasonable time, everything started to work properly.

I first tried store bought sauerkrauts but they gave me terrible abdominal pain. Secondly, sauerkrauts left in vinegar (to preserve them) have no probiotics (good bacteria can't survive the acidity of vinegar and so they are all "dead"), so you're eating something void. The best thing to do is to prepare them homemade. It's easy. I couldn't stand the taste (of store bought sauerkrauts) but when I tried homemade, things changed. And you don't need to eat tons of them. I only consume one spoon at lunch and dinner. And it works fine.

THere's an interesting book about fermentation (Wild Fermentation) where you can find recipes on fermenting "everything", not only vegetables. You can try fermenting almost any food to obtain the good bacteria for your gut.

Same thing for milk kefir. Half-glass after lunch and dinner. Most of the lactose gets "eated" during the fermentation process. Again, you just need less than a glass a day. Use homemade kefir since all other products aren't fermented enough and may contain added sugar.

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 04:50 AM

Wow thanks for this. Do you have any links you could share on making the kefir and sauerkrauts? I just discovered how to make yogurt, but I'm assuming kefir is different?

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 05:49 PM

Thanks so so much!

5b6f488519b243b946b50ef22e7e3d41

on January 09, 2013
at 05:13 AM

Sauerkraut http://www.wildfermentation.com/making-sauerkraut-2/ http://nourishedkitchen.com/homemade-sauerkraut/ You should first get the kefir grains (you can buy on ebay or from a friend who has them). Grains are of 2 types: milk grains and water grains. I tried both and prefer milk kefir. Or at least, I prefer water kefir in summer and milk kefir during winter. You can find many videos on youtube. The process is very simple and if you buy grains on ebay you usually get the instructions to prepare it. If you have questions, ask me.

1
6714718e2245e5190017d643a7614157

on January 09, 2013
at 04:03 AM

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 04:06 AM

cool thank you!

1
089dd41b18fbb95ebb5347cded708d98

(5635)

on January 09, 2013
at 03:16 AM

homemade yogurt has very little sugar. the bacteria eat it as it ferments. the longer you ferment it, the less lactose it will have.

i love raw sauerkraut. i can't remember the brand but you can usually find it at health food stores. you can also try making your own. i was unsuccessful with this though.

i take scdophiluc by gi pro health. this is an amazing probiotic. it's the only one that has helped me so far.

089dd41b18fbb95ebb5347cded708d98

(5635)

on January 09, 2013
at 04:39 AM

yeah, i am fermenting some yogurt now. if you google "scd yogurt" you can find the process online. basically, in order for the yogurt to be lactose-free, you have to ferment it for 24 hours in a warm environment. i am doing it in the oven with the oven light on. it's supposed to be very sour by the end of it, but it has 700 billion probiotics per cup... way more than most probiotics. it's definitely something to look into. you can flavor it at the end if you like with vanilla or honey so it's not so sour.

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 04:06 AM

thanks! by "fermenting longer" does that just mean letting it sit outside of the fridge longer? And thank you!

1
F15e0bae42dbf0b8cfc71e62902497b4

on January 08, 2013
at 10:30 PM

the vinegar is not BAD but it means they aren't probiotic. look in the refrigerated section of the healthfood store for this brand of probiotic pickles and sauerkraut. Kombucha is another thing too look at.

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 01:03 AM

okay thank you!

1
61844af1187e745e09bb394cbd28cf23

(11058)

on January 08, 2013
at 09:53 PM

Stop believing everything you hear. Vinegar is not bad for you and unless you are buying yoghurt with crap added, the sugar in it is lactose. Lactose =/= fructose. Buy full fat yoghurt without any additions (Greek is the best IMO) and eat it in moderation.

61844af1187e745e09bb394cbd28cf23

(11058)

on January 09, 2013
at 02:15 AM

The main difference is the amount of fat. Fruit has very little fat and therefore nothing to slow the absorption of the sugar. It is suggested to minimize fruit consumption because it is easy to overeat, can make your sweet tooth go wild, and cause a huge insulin response. If you are looking for probiotics, full-fat Greek yoghurt and look for Bubbie's fermented pickles. They are awesome!

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 01:02 AM

So you're saying that lactose is okay rather than fructose? And alright thanks.

0
42cd0feeeda5fa2e2fe1c4fd8255073a

on January 09, 2013
at 04:26 AM

raw home made kefir is the bomb! (and because the kefir grains eat up the lactose, it is lower in sugar and you can use the sour taste to help judge this)

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 04:51 AM

How do you make it? I just learned how to make yogurt, but I'm assuming this is a little different?

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 05:48 PM

wow cool! for the yogurt I was told to get a viili starter kit from Cultures for Health. Where do you get your starter for the kefir?

42cd0feeeda5fa2e2fe1c4fd8255073a

(1930)

on January 09, 2013
at 05:08 AM

It might not be any different...I have milk kefir grains in a glass jar that I pour milk into and cover with a bit of cloth and elastic band. Leave sit for 24 hrs out of the way of direct sunlight (I store it in an esky with an ice pack since it's so damn hot here in Australia at the moment and I want to keep it at a consistent temperature). Strain in the morning and drink, then repeat process for the next batch. It's a morning ritual for me now. If you make extra you can just store in the fridge and it will thicken a bit like yoghurt. I either add it to smoothies or drink it straight. nom nom

42cd0feeeda5fa2e2fe1c4fd8255073a

(1930)

on January 09, 2013
at 09:58 PM

I'm in Australia, so don't know if I could help you sorry. I ordered mine online though, so you might be able to do a bit of googling for someone in your area. Just be aware they usually need to be 'reactivated' for a couple days because of transit by just doing a few trial batches.

0
F0a9dea438e7943fa05da318773e785e

on January 08, 2013
at 10:25 PM

I use yogurt in moderation as well and it helps, but couldn't you just make your own pickles? Pickles are soooo easy to make. I like to use this recipe:

http://paleodietlifestyle.com/fermented-food-recipes/#s4

kimchi can also be found on that site too if you've never tried it. I think it's great.

give homemade pickles a shot. you won't be sorry! :)

C23148e16a4dd05351d1902a69097d65

(748)

on January 09, 2013
at 01:03 AM

Thank you for the recipe I will try that!!

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