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Re: Fermented Cabbage
ruff magruff Views: 11,471
Published: 12 years ago
This is a reply to # 1,480,332

Re: Fermented Cabbage

your fermented cabbage should NOT smell like not eat it if it does! it should smell alive and sour and strong like fermented cabbage does, but not like sewers-this is a sign of unfriendly anerobic fermentation (although lactic acid bacteria (acidolphilous, bifudus) are anerobic-they create a sour tasting lactic acid which doesnt smell too bad) unfriendly anerobic fermentation includes many different types of yeasts/bacteria/protozoa and you do not want to ingest it purposefully. try adding salt to your cabbage water to "pickle it" and ensure only salt-loving lactic acid bateria are included...or try making a full on batch of sauerkraut.DO NOT CONSUME SEWER-LIKE SMELLING CABBAGE.

many dysbiosis sufferers are intolerant to fermented foods and probiotics because of leaky gut. they can have immune responses equivalent to allergic reactions to fermented foods...this can cause extreme gas/bloating and discomfort

if this is happenening and not getting better after the first few times, chances are its not the right time for you to take that sort of probiotic (different probiotics can have different effects) taking a small dose with a meal may be a reasonable compromise if your body allows it. keifer and fermented cabbage are two of the best, but CONTINUALLY taking it while youre REMAINING intolerant wont do much good...if your intolerance goes away then all the better. if not, it may be time to explore other treatments to begin with. many naturopaths reccommend betaineHCL/fiber/bentonite/antifungal/antimicrobial/colon-liver-kidney-adrenal cleanses/LEAKY GUT PROTOCOL before incorporating probiotics

good luck
good health
peace be
love free


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