Too much lacto-fermentation causing stomach issues? (Perhaps TMI)

[PennyP]

I've heard so many claims about the benefits of lacto fermented foods, that they add beneficial gut flora to your body, and help you be more "regular". I assume that means they are mildly laxative.

But what if you have a tendency to have looser stools, and occasionally even diarrhea? Can lacto-fermented foods cause you to have diarrhea, or does it bring the right balance- harden stools that are too soft, and soften stools that are too hard, making people have "the perfect poop"?

TIA!

[BubblingBrooks]

In my experience they do not cause loose stools.
Yes, they do balance.
Remember though, that fermented foods have historically been eaten as condiments and sides.

Never in huge portions :)

[PennyP]

Yea, the question is, how much is "sides" and "small amounts"? Small is relative.

[cyclamen]

In my experience, yes, eating fermented foods will firm up loose stools and loosen hard ones.  If you have "burny" stools, that will go away.  Occasionally if you have not eaten any fermented foods in a while, the first time after you eat them, you might have softer stools than usual.

Respectfully, I wouldn't say it's all condiments and sides.  For many people groups fermented foods would have been a staple in the wintertime.  Also, historically, wines, beers, meads, and other drinks would have been unpasteurized and live... for instance "small beer" served as a daily drink.

When I was growing up, we ate a westernized version of a traditional diet and still probably consumed 5-7 half cup 'servings' of fermented foods a day, year round, with spring, summer, and winter variations.  There is a kimchi for every season of the year, with different ingredients and process.  The other ferments came from various (mostly homemade) sources... some in every meal.   We had banchan which is sometimes called "side dishes" but really comprises the whole meal on many occasions: little fermented anchovies, or salted and fermented squid, salted cucumber, salted spinach, fern bracken, bellflower... various kimchis, fermented pepper paste, etc.  If you also count "western" things like lactocured meats (salami!), cheeses, yogurt, kefir etc, I ate/eat even more.  I hear tell that scandanavian and other northern peoples simply buried their fish and came back when it was suitably fermented, and that fish was a staple part of the diet.  The benefits of the fermentation extend beyond preservation and good bacteria.... the food is easier to digest and many vitamins are more available.  I believe that B vitamins are more abundant in the fermented foods.

Everyone is different, but at least for me.... it's really really hard to eat to many fermented foods.  I enjoy the flavor, it makes my digestion work well.  But that's what I grew up eating.  (And I can eat lots of dairy if it's fermented... kefir, yogurt, hard cheeses... but not if it is in plain grocery store "fresh" form.)

Edited by cyclamen - 8/31/11 at 1:47pm