ðĨMilk Keifer? Is my SIBO gone? Erythritol vs. Allulose? **Q&A Chat**
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- āđāļāļĒāđāļāļĢāđāđāļĄāļ·āđāļ 6 āļ.āļ. 2023
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Find Now Brand Egg White Powder: amzn.to/49zVgsM
Garlic Press: amzn.to/3uGT5nl
2:03 Is my SIBO gone?
6:12 Is Super Gut yogurt better than Keifer?
11:18 Update on my meat slicer
13:00 Can you use almond flour in the protein breading?
14:33 More thoughts on keifer
16:01 My garlic press
17:15 Allulose vs. Erythritol
20:29 Freezing Egg White Bread
21:14 Can you make egg white bread with fresh eggs?
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I can explain a bit more...Sibo normally is a problem when you get bloated in under 30 min after you ate. its normally related to inulin, fos, gos and lactulose or thins containing them like onions and garlic. If you have problems with things like salads, thats due to colon patogens and not the best microbiome. Even though the two are related, colon inflamation is much easier to treat than small intestine issues like sibo. Sibo is the totoughest to treat. Its also a problem because its the first point of contact and things that would improve things overall fast like lactulose and inulin, cant be taken if you have sibo. Now , the big specialists in sibi like dr hawrelak use in addition to herbal medicine two types of probiotics. These probiotics kill the bacterias producing hydrogen and methane. There are two known ones: one is l reuteri the specific bacteria fro biogaia and the other is s boulardi. S boulardi is found in perenterols or florastore. if you have both hydrogen and methane bacteria, you need to take both probiotics because otherwise the hydrogen feeds the methane, i think or the opposite. Now take these probiotics is expensive and i do agree that you might need a bigger count. So what you have to do is eat l reuteri yogurt and ferment s boulardi in fruit base juice. As prebiotic, I dont think you can use inulin. Thats why dr davis has a separate turorial where he uses sunfiber. 99% of people with sibo can tolerate phgg, I cant. There is one prebiotic one can take but i dont think it helps with the yogurt. Im trying now with potatoe starch to make the yogurt. If you use inulin, lactulose , fos and gos while you try to eradicate sibo, you are feeding sibo in the same time. ...So I would say for at least 5 weeks eat the yogurt and s boulardi ferment and only later you can test if you still have sibo. To test, all you have to do is eat some lactulose. If you get bloated in under 30 min, you still have sibo. Once you cleared sibo, consume lactulose for 1-2 years. Its the best prebiotic out there. It will feed your microbiome like crazy and heal things like leaky gut.
Thank you for breaking it down. Itâs a head screwing experience all together!! Just ordered my ingredients for the yogurt hope it helps. I tested negative but as soon as I eat anything with fruits I blow up, did tonns of Candida cleansesâĶ
Pork rind crumbs being to oily is a simple fix when using as flour. Put a paper towel on each side of the amount of pork rinds crumbs you are going to need for your recipe and vacuum seal it overnight. Done
L. reuteri and L. gasseri are both known to make antibiotics to kill competing bacteria. There's been some research on whether extracts from them could be used in hospitals to treat infections. So it totally makes sense that probiotics containing them would be useful for treating SIBO.
yes. i think its for hydrogen and methane. you need a second one if you have both types. that is perenterol, not sure about australian one. this one you need to culture in some fruit juice like betteries.
I should try having L. Reuteri & L. Gasseri yogurt again then. The thing ia making yogurts' taking me so much time ð
There is a big difference between kefir and the super gut yoghurt: Kefir contains multiple strains of bacteria and yeast while the yoghurt just has bacteria strains. For me I can tolerate the yoghurt fine while everything fermented with yeast causes me problems. I'm looking forward to hear from your experiences with kefir in the future Nili :)
Did you get the actual living kefir grains, or the packets of the powdered kefir grains. I bought the live ones from Donna Schwenk, and I have kept them alive for at least 5 years now. I love my kefir. I make a pumpkin spice flavor. After it ferments, I pour it into a sieve, put the grains in fresh milk, then I add pumpkin to the finished kefir along with pumpkin pie spice, a bit of liquid allulose some vanilla, and or maple flavoring. It turns out so tasty. Also, allulose is found to be really good for you, helps reduce insulin resistance, lowers blood sugar, and lowers uric acid and I am beginning to use it more.
After years of working Dairy kiefer, the best thing to say is" Mother grains", stops grain questions... you could run any research lab across the country, you're amazing, thank you for helping the rest of us
now I remember why I bought Allulose (not easy to find where I live in Canada). Your egg white bread recipe!
I use both kinds of sweeteners in my cooking and rhey cook very differently for each other so some are better in one rhing than the other
I like allulose for the taste, had never heard about it possibly controlling blood sugar.
I have mild gastroparesis which means there is no motility that moves my food out of the stomach to the small intestinal and then out. So food sits there. Thatâs why I got SIBO. Iâm guessing the crappy fast food I was eating tore up my digestive system. Iâm hoping if I get the gut healed, it will help move stuff along and I can go back to some fiber.
Thanks for the discussion of why you prefer allulose. I think erythritol yields a crispier result for cookies.
Just got the chocolate caramel LMNT for the first time. OMG! I made it as a âhot cocoaâ using 6 oz. hot water and 2 oz. warm heavy cream (it was too thin without the cream). Used my little frother to mix everything and wow, best hot cocoa Iâve had since starting keto. As a side benefit, it appears to increase my ketones. Iâm rarely over .8 and that only if Iâve been fasting for a day. Usually Iâm at .6 at bedtime and .4 in the morning. After 2 nights of my âhot cocoaâ, I was 1.8 before bed and .8 in the morning. Iâm not sure how It works - taking MCT about the same time doesnât have that effect. It must be some synergistic effect between the fat and electrolytes. Whatever, Iâm thrilled! ð
Which probiotic makes you absorb iron better, Nilli? Thanks
How often did you eat the super sibo yogurt? And for how many weeks to get the massive result so you can tolerate more foods?
Iâm also low in ferritin like yourself so see your journey really helps :)
Thanks for sharing
Could you tell me if you sterilize your instant pot to heat milk to 195 when making l rueteri ?
Just curious if you will ever go the antibiotic(rifaximin) like your sister did? Since she had success.
It's been a long while since I regularity made kefir, but I did do it daily for 3 or 4 years, breaking off when the weather (and kitchen) warmed up around mid spring, then going back to it mid fall for heating season (kitchen temperature pretty stable). It's all about producing a consistent high quality ferment batch after batch. This starts with the batch size which should be matched to approximate daily household consumption and run on a 24 hour production cycle as matching production to the daily work/sleep cycle keeps the batch's time variable regular. I found I liked late evening as my harvest point as I was most likely to be available to do the daily maintenance on a regular schedule with the option to harvest a few hours early if the batch was showing signs of speeding up. One variable that speeds up or slows down the batch is kitchen temperature - the reason why I shut kefir production down in the summer as it was too hard to keep the cycle from speeding up in a warm kitchen, over fermenting and separating. Another factor that speeds up the batch is the amount of grains, so as the grains mature and grow, I'd remove some grains as necessary to keep the 24 hour cycle from shortening for that reason. The extra large and healthy grains I would gently air dry until dehydrated covered in a paper coffee filter (heating season = low humidity indoors) then stored in powdered milk sealed in a small jar in the fridge as a back up in case something happened to my production grains and then to use as my starter grains after the summer hiatus. Restarting would involve a few longer cycle batches (maybe 36 hours or so) that I tossed, then about a week of improving 24 hour batches of inferior and inconsistent kefir with better results from the grains community slowly evolving and balancing over a month, give or take. Anyway, these are some of the more important variables for producing a consistent high quality kefir IMO. I hope there's some useful insights here...
I ferment my kefir about 48 hours. But I use store bought fairlife milk with some added HWC. It is thick and tasty. When I get extra grains, I simply put them in a baggie with a little milk and freeze them. Never had an issue with them working using this method. Kefir is so easy! But I also make yogurt. I figure that way I'm benefitting from all different strains of the bacterias. ð
I've tried making the LReuteri yogurt several times now. Only the first batch made with the tablets turned out good. Beyond that it has been all separated and clumpy and thin. I like thick yogurt. I've also found that the inulin was causing bad gas problem. So I've decided to add the L.R. yogurt to regular yogurt as part of the starter, hoping that at least some of the L.R. will continue to ferment and maybe I'll benefit from multiple strains of good bacteria. I culture my yogurt for about 12 hrs.
sibo people and dr davis uses phgg like sunfiber. i cant tolerate phgg.
Are you still making reuteri yogurt
What about your iron deficiency/copper protocol results? You haven't really discussed WHAT your protocol is.
Wonder if anyone has made their own egg white powder with a freeze dryer? I keep thinking of buying one but itâs a huge investment!
Did you test also for sifo? B vitamins? Hpylori? Why dont you go fully carnivore? Do you tested for stomach acid? For vagus nerv? Nerv enpinchment in spinal chord? What did you empower your mmc with b vitamins and copper? Iron deficiency because of copper?
A lot of questions
Indigo, does the SIBO yogurt eradicate methane-dominant SIBO. I'm reading Dr Willliam Davies's book, Super Gut, it clearly states that the yogurt deals with hydrogen-based SIBO but not sure about methane SIBO?
I'd be interested to know too!
Hi Nili, I'm wondering if you have any thoughts about this. I live in Australia and pavlova is a popular dessert at Christmas & over the summer. Most people make it with just egg whites and enough sugar to make it stiff and glossy. Now that I'm keto, I'd like to make a keto friendly version, but having sweetener trouble. Erythritol works well enough, but the pavlova turns brown (which isn't the end of the world but doesn't look as nice), and has that cooling effect, and erythritol itself inflames me, so I don't want to use much of that. I tried allulose last year, but the pavlovas never got crunchy the way they're supposed to. Would have been fine if I'd been making marshmallows though! So I'm at a loss. I figure you've done a lot of work with egg whites and maybe you'll have some ideas for me. Any thoughts?
Could you do mix of the 2?
@@frances4309 yes, I'm just not sure how much erythritol will set me off.
Look at website for All Day I Dream About Food. She has an article on just this topic... which sweetener suits which result you want.
Which sibo did you have? Itâs such a process Iâm glad youâre feeling better! I have both types and so frustrating to treat in Iâm 3 years working on this still have it but a bit better