Gut Bacteria, Untreatable Illness & Psychological Disorders.

[Spiral]

Back by popular demand

As someone who has suffered with a spectrum of complaints that Doctors & Consultants have not the slightest idea about I have been left to try & sort it out myself, the problem being that one thing just seems to cycle around into another, and I end up nowhere.

Now I think I have an understanding of whats going on, namely there is a fungus VS bad bacteria turf war going on in my guts (and in a lot of other people) and treating the fungus means the bad bacteria go rampant & vice versa.

As explained in this short video, http://www.viddler.com/v/651580e3



I have tried all manner of diets, supplements & herbal cures to no avail, now I realise that I need a four pronged approach, to take out the fungus AND bad bacteria AND take probiotics AND not eat problem foods (anything sweet & anything with yeast in it mainly)

I am now taking anti candida herbal capsules, probiotic capsules & ground dried olive leaves in capsules, the probiotics I am taking a couple of hours before breakfast, and the other stuff with meals.

One type of probiotic has been linked to problems for Autistic people though,

One of the things that is interesting is in many of the supplements that people take, specifically probiotics, there is a specific bacteria called streptococcus thermophilus that is a natural bacteria and is essentially listed as a beneficial bacterial for the digestive system and for our overall health. You also find it in some yogurt products as well. It’s reported that streptococcus thermophilus is entirely different than Group A Beta Hemolytic Strep as far as its protein structure and therefore should not be a contributing problem to the obsessive compulsive problems or the other manifestation of PANDAS. The problem is that has not always proved to be true. This basically means in many kids, whether they are on the Autism spectrum or not, just don’t seem to react very well to probiotics that have streptococcus thermophilus.

http://www.autismrecoverytreatment.c...ms-and-autism/

New research is showing that gut bacteria release chemicals that have psychotropic effects, this could be the cause of all kinds of things from schizophrenia to autism, self harming & addiction.

The huge amount of antibiotics we take, especially as children coupled with processed & junk foods probably accounts for a lot of this.

This is an easy to digest (LOL) article in the Daily Mail; http://www.dailymail.co.uk/news/arti...cientists.html

Here is a much deeper PDF, http://icds.uoregon.edu/wp-content/u...anMind2012.pdf

Here is a long but fascinating article about a Professor who is curing people by implanting bacteria from a healthy persons poop up peoples colon, otherwise known as a faecal transplant !

http://www.theguardian.com/science/2...ary-roach-gulp

[Spiral]

Previously posted by Seikou-Kishi

I think your idea of not eating things like sugar is spot on. The best thing to do is to eat things which are easy for a human to digest but relatively hard for a bacterium or yeast to digest. That doesn't mean you won't rely on their help to digest it, just that if it's sufficiently complicated, they'll work for you rather than for themselves first because you'll be able to absorb nutrients before anything else has the chance to seize upon them.

Years ago when I wanted to cut out the crap, I really missed flavoured waters (I lived the rockstar lifestyle, what can I say? Lol). I found I could make something much better than the commercial options by adding a few drops of lemon and lime oils to water (the lemon and lime versions were my favourite, even though they were just water, flavourings, citric acid and artificial sweetener). Depending on how you like it, it can be as little as one drop of either to five drops of each for every two litres of water. Just add the oil(s) and then shake to form an emulsion. Anyway, since I started drinking those, I can count on one hand the amount of illness I've had. Lemon's very antiseptic. Another one I make is with aniseed (Pimpinella anisum) or star anise (Illicium verum) oil, because I just love the taste. They happen to be antibacterial and antifungal but when I started it was very much not the motivation. Now I wonder if by drinking water flavoured in this very slight way I have been provided with just enough "microbe management" to keep them in control while not so much that I overwhelm them and let hardier but less helpful bacteria (like C difficile) take over.

I don't know if it'll help, but it's something even if it's not much

Unfortunately other posts have not been archived by google

[Tribe]

I was saying previously that as someone with M.E that I find a no sugar ,no yeast ,no wheat ,non diary diet works best for me and helps me stay at optimum best but i find it very very difficult to maintain !

[Spiral]

I'm looking into making my own prebiotic yoghurt with sheep milk, machines that make it & starter bacteria are available and are reasonably affordable, and one would recoup the outlay over time.

[Tribe]

Also I'd encourage you to make your own Sauerkraut . I have just made some with the encouragement of one of the lovely tot members ! I came back from a appointment with my crainal sacral therapist / japeneese massues and he said that my digestive system is up the shoot and could be why I have the problems I have !'

[Tribe]

Also this cabbage probiotic has far more probiotics than the best probiotic from the health food shop!

[Spiral]

Also I'd encourage you to make your own Sauerkraut .

How do you make it ? Do you need specific bacteria cultures ?

I have just made some with the encouragement of one of the lovely tot members ! I came back from a appointment with my crainal sacral therapist / japeneese massues and he said that my digestive system is up the shoot and could be why I have the problems I have !'

I used to see a sacral cranial therapist, she said she couldn't detect any fluid at all, she had never seen that before, nor had anyone she knew in the trade.

I have my suspicions as to why though.

[Tribe]

No fluid as in spinal fluid ?! Gosh that really unnerving !!


Ok so you need white cabbage ,
Chop into fine pieces ,
2 tbs sea salt untreated, so it still looks grey and wet .

Rub the cabbage in the salt and place into a glass kiln jar and cover with water leaving a half inch of water on top of the cabbage , leaving a inch spare for air and turn the kiln twice daily .
Eat on the third day a table spoon a day will keep bad bugs at bay !

[Tribe]

I haven't had any cranial therapy scince November , man it was good there were many tears of relief !! Xx

[Eelco]

Now I think I have an understanding of whats going on, namely there is a fungus VS bad bacteria turf war going on in my guts (and in a lot of other people) and treating the fungus means the bad bacteria go rampant & vice versa.

Sorry for going off topic, but this reminds me.
One day when walking I saw a man. On passing by we exchanged hello's and as one does sometimes I asked him "How are you doing?" He repleid, DO you really want to know sir? I couldn't say no of course and he proceeded to tell me for an hour and a half about the fight within him between the aeroob and anaeroob bacteria in his system.
Being young and naive as I was I listened to his story and wished him wel when we parted...

Learned to be very carefull with casual questions from that point on though.

WIth Love
Eelco

[Calz]

As someone who has suffered with a spectrum of complaints that Doctors & Consultants have not the slightest idea about I have been left to try & sort it out myself, the problem being that one thing just seems to cycle around into another, and I end up nowhere.

Now I think I have an understanding of whats going on, namely there is a fungus VS bad bacteria turf war going on in my guts (and in a lot of other people) and treating the fungus means the bad bacteria go rampant & vice versa.

I know cross posting from PA is not encouraged but in the case of someone's health I draw the line (even with mods )

[don't tase me bro]


http://projectavalon.net/forum4/show...hat-you-think-

[Spiral]

I read that a while back, (well some of it) the kefir sounds interesting but the rotten meat sounds positively lethal.

I have been meaning to look into kefir again because when I got a delivery of fire wood last week the chap said he has lots of sheep & goats, so now I can source fresh raw milk.

[Highland1]

Here are some very healthy alternatives for making your own milk SW and anyone else come to that.



5 Home-made (& Dairy-free) Milk Alternatives

August 25, 2013 | Filed under: Health,Health Food,News | Posted by: Amanda Froelich


True Activist.

With Harvard’s confirming study on the detrimental effects of milk consumption , startled families are torn between habit and health-minded effort as to what to consume in its place. Creamy, filling, and a staple to many, its acidifying, hard-to-digest effects have long been overlooked for too long by dairy industry-backed regulators. There are many reasons to once and for all put down your glass of Moo juice.

First, cow’s milk is essential…for baby calves meant to increase substantially in weight during their first years of life. The molecules vary dramatically from human breast milk and because individuals lose their ability to produce lactase (the enzyme that digests lactose) at a young age, most every individual is lactose intolerant. This can cause flatulence, acne, and fatigue among many other symptoms.

Second, the claim that milk is essential for calcium is false. The large consumption of fatty and pasteurized milk is highly acidic in the body and has been shown to actually leach calcium from the bones in order to buffer to toxicity/acidosis in the bloodstream. Better sources of utilizable calcium include: certain nuts and seeds (sesame, chia, almonds, etc..), green leafy vegetables, beans and legumes, brussel sprouts, broccoli, and even certain fruits like oranges and raisins. Alkaline forming foods that are high in anti-oxidants, minerals, and nutrients are much more beneficial for the human system.

Finally, ethically the dairy industry is not sustainable. World Watch Institute declared that 51% or more of greenhouse gas emissions are caused by animal agriculture, therefore the meat and dairy industries play a large role. The unnatural and inhumane way cows are treated for their milk is also morally corrupt. Adult cows are artificially inseminated to remain pregnant, birth calves which are taken away immediately, and create a never-ending flow of milk; the liquid which is pumped out through machines. On poor supply of feed and routinely shot with hormones and antibiotics, they’re creating low-grade milk for the consumption of any beings on the planet. For a food that’s not beneficial for humans in the first place, the mistreatment of livestock needs to change. (And for fairness, there are humane farmers who treat their livestock properly, but large industries are the main focus on ethics). The effect on these peaceful creatures is reflected by their span of life. Continually pregnant, feeding, and living in poor conditions, a factory cow will only survive 4-5 years before being butchered compared to its potential life span of 25 years.

Luckily, you can be the change and offset all this negativity by choosing to consume these affordable, easy-to-make, and healing milk replacements. All you need is a blender, a nut milk bag (for only some of the variations), the ingredients, and a passion to adopt healthier, life-promoting fare.


1. Hemp Milk:

Hemp seeds are a super food! Rich in Omega-3 fatty acids, containing all amino acids (building blocks of protein), and also being rich in Calcium, Vitamin A, E, B 12, Vitamin D, Folic Acid and more nutrients, they’re a perfect substitution for creaitng creamy milk.

Ingredients:
1 Cup Raw Shelled Hemp Seeds
3 Cups Filtered Water
4 Dates
1 tsp Vanilla extract (Optional)
Dash of Sea Salt (Optional)

Directions:



1) In a high-speed blender, combine all ingredients until creamy. Will store 2-3 days in an air-tight mason jar.


2. Cashew Milk:

Cashews are rich in Magnesium, Phosphorous, Zinc, and Iron. Enjoy your creamy, dreamy bliss with this recipe.

Ingredients:
1 Cup Raw Cashews
4 Cups Water
1-2 Tbsp Agave, Raw Honey, or 2 (pitted) Dates
2 tsp Vanilla extract (optional)
Dash of Sea Salt (optional)

Directions:

1) In a high-speed blender, combine all ingredients until smooth and creamy.

2) Using a nut milk bag, strain contents of blender into a large bowl, saving the pulp for other raw creations (like cookies and crackers).

3) Store the milk in an air-tight mason jar or use right away!


3. Sunflower Milk:

Who would of thought these seeds rich in Vitamin E, Selenium, Magnesium, and valuable anti-oxidants would be perfect for creating a milk alternative? Gather in the goodness with this option:

Ingredients:
1 Cup Sunflower Seeds
3 Cups Filtered Water
1 Tbsp Raw Honey, Agave or 1 Date
1 tsp Vanilla (Optional)
Dash of Sea Salt (Optional)

Directions:

1) In a high-speed blender, blend all ingredients on high until smooth and creamy.

2) Strain using a nut milk bag, saving the pulp for future creations. Store leftover milk in an air-tight mason jar for no longer than 4 days.


4. Almond Milk:

You can buy alternative milks in stores, but why not easily make your own for less cost? Almonds are amazingly rich in Calcium, Vitamin E, anti-oxidants, and other life promoting nutrients that will help make your body happy.

Ingredients:
1 Cup Raw Almonds
3 Cups Purified Water
2 Dates
1 tsp Vanilla Extract (Optional)
Dash of Sea Salt (Optional)

Directions:

1) In a high speed blender, combine all ingredients until smooth and creamy.

2) Use a nut milk bag and strain, saving the pulp for other creations. Save left over almond ‘milk’ in air-tight mason jars for 3-4 days.


5. Pumpkin Seed Milk:

Boost your health with pumpkin seeds, a nutrient dense food rich in Magnesium, Phosphorous, Zinc, Vitamin K and other nutrients that lower cholesterol, improve prostate function, and overall enhance the immune system of the human body. They also make a tasty milk!

Ingredients:
1 Cup Raw Pumpkin Seeds
2 1/2 – 3 Cups Purified Water
1 tsp Vanilla Extract (Optional)
2-3 Dates
Dash of Sea Salt (Optional)

Directions:

1) In a high-speed blender, blend all ingredients on high until creamy.

2) Using a nut milk bag, strain blender contents into a large container, saving pulp for future creations. Store excess pumpkin seed milk in an air-tight container or mason jar for 3-4 days.

Some Notes:
If you are to make your own nut/seed milks at home, it is optimal to soak your seeds ahead of time. This allows the tannic acid (enzyme inhibitor which can make it hard to digest nuts) to be removed and also jump starts the germinating process – making these powerhouses live foods. You can soak overnight, rinse in the morning, and use for breakfast. If you choose to soak them longer and sprout your nuts and seeds, rinse morning and night and be sure to use before 3-4 days. Don’t forget – you can alter the creaminess by how much water you use to make your ‘milks’.
There are dairy-free milk alternatives in the store, but for much less you can create alternatives in your home. Taking control of your health in this manner also ensures you know where your food is coming from and that there are no preservatives or poorly sourced foods in your diet.

Create longevity, beauty, and optimal health with simple variations to your diet, such as improving the milk staple you and your family consume. Intaking nourishing fare will support a better metabolism, clearer mind, balanced weight, and most importantly, a happier you!


Read more http://www.trueactivist.com/5-home-m...-alternatives/



My Mrs has serious problems with irritable bowel, so much so that if she eats the wrong thing, ie, bread, eggs or anything with gluten in it she literally has less than a minute to find a public convenience.

She eventually solved the problem by juicing and lost two stone whilst doing so.
In fact, we both go on juice fasts and then alternate back onto regular food in moderation.

When I first discovered juicing, I fasted for 4 months and lost nearly four stone and had tremendous energy as my stomach was not having to do any work digesting.

I have started piling on the pounds again so I'm due another fasting session real soon!

I'm sure you will have looked at the health benefits of raw food SW?

Russ

[Altaira]

Ok so you need white cabbage ,
Chop into fine pieces ,
2 tbs sea salt untreated, so it still looks grey and wet .

Rub the cabbage in the salt and place into a glass kiln jar and cover with water leaving a half inch of water on top of the cabbage , leaving a inch spare for air and turn the kiln twice daily .
Eat on the third day a table spoon a day will keep bad bugs at bay !

I just need add some correction , I probably wasn't clear with the instructions or you like the cabbage softer . You don't need to rub the salt at least it is how I make it and the amount of salt depends on the amount of cabbage. For example if you you fill 3l jar with shredded cabbage you probably need 3 tsp of salt, pour as much water as it will take. It needs shaking as you already explained. If you want it sourer you keep it out longer at around 18° C for. When it gets as sour as you like it, put it in the fridge, this will stop the fermentation process.

Using the same method I make sower vegetables. I put together carrots cut into half centimeter pieces, cauliflower, peppers, especially those fat bell peppers, cabbage not shredded just cut into 4 or 6 pieces, Jerusalem artichoke and celery ( I use celery leaves) and a few garlic cloves. This is very popular winter salad in Bulgaria and some other Eastern countries. Fermentation here takes around three weeks depending on the quantity of the vegetables because the they are not chopped in small pieces.

Blessings,

Rayna

[Altaira]

I'm looking into making my own prebiotic yoghurt with sheep milk, machines that make it & starter bacteria are available and are reasonably affordable, and one would recoup the outlay over time.

You don't need a machine it is very simple and as far as bacteria is conserned I have original lactobacillus bulgaricus which is seen as the best probiotic bacteria with the widest specter of healing properties.

There is hardly a person in the world who does not know that Bulgaria is the homeland of the yogurt. For Bulgarians, consuming yogurt has been known to be beneficial for many centuries, but the unique qualities of the Bulgarian yogurt garnered a worldwide attention in the end of 19th and the beginning of the 20th The well-known Russian scientist Ilya Metchnikoff - one of the founders of modern immunology - linked the longevity of the Bulgarian people to the consumption of yoghurt. Metchnikoff, at that time a professor at the Pasteur Institute in Paris, produced the notion that the aging process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the bowels. Proteolytic bacteria such as clostridia, which are part of the normal gut flora, produce toxic substances including phenols, indols and ammonia from the digestion of proteins. According to Metchnikoff these compounds were responsible for what he called "intestinal auto-intoxication", which caused the physical changes associated with old age. It was at that time known that milk fermented with lactic-acid bacteria inhibits the growth of proteolytic bacteria because of the low pH produced by the fermentation of lactose. Metchnikoff had also observed that certain rural populations in Europe, for example in Bulgaria and the Russian Steppes who lived largely on milk fermented by lactic-acid bacteria were exceptionally long lived. Based on these facts, Metchnikoff proposed that consumption of fermented milk would "seed" the intestine with harmless lactic-acid bacteria and decrease the intestinal pH and that this would suppress the growth of proteolytic bacteria. http://bacillusbulgaricus.com/lactob...bulgaricus.htm