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Healing the Gut Tribe ~ CHEAT SHEET - Page 2

post #21 of 43
Thread Starter 
Dealing with Die Off

I've been doing a lot of research into vitamin C lately:
(see post on Levy's book)

Vitamin C neutralizes both endotoxins from cell death, aka die off, and exotoxins, metabolites produces by yeast/bacteria.

The issue seems to be taking enough to see a result, not that it won't work. If anyone has a physician who does vitamin C IVs this might be an option for someone having a hard time. It will saturate your body's tissues better than any oral dosing can. (As toxins rapidly deplete your tissue stores of C.)

So the next best thing is determining your "optidose" ... the amount that you can take to bowel tolerance. Start taking 1-2 grams every hour or two until you get watery diarrhea. Then take just under that amount every single day, 4x/day is best. Healthy adults will be in the range of 6-12 grams/day. So it's possible you will need more during die off crisis.

Sodium ascorbate version is ph buffered so the body absorbs it better than ascorbic acid.
post #22 of 43
Thread Starter 
Great book on the role of gut flora in the development of allergies, inflammatory bowel disease, colitis, Crohn's, IBS, etc.

Bacteria for Breakfast

Has a cheesy title and cover, but this is a gem of a book with lots
of study references. Was written by a pharmacist whose young son
contracted a C. Difficile infection. He was put on many different
antibiotics with no success, probably making him worse. Finally
what worked was a new probiotic called VSL#3 with 450 billion count
of 8 strains.

Was most interesting for its detailed description of the role of gut flora in controlling the immune system in development of allergies for ex. And the fact that the way probiotics suppress bacteria and candida is because they produce metabolites that kill off the bad guys.

Also has the perspective that if you are facing any of these challenges, you are going to need very high counts of probiotics, in the trillions. And that several different strains of beneficial bacteria and/or yeasts may be needed. No one thing works for everyone. And since our gut flora numbers something like 500 different kinds, we will probably need many strains to make a difference.
post #23 of 43
So many people ask about different brands of supplements here. Do you think it would be worth creating a sticky of accepetable brands? You know Sodium Ascorbate: brand X,Y,and Z. CLO: brand X,Y,Z. Probiotics etc... Have we done that already? I'm thinking no, as I'm getting alot of pm's asking this question. It would be alot easier if the info were readily available-wouldn't it?
post #24 of 43
oops. wrong section.
post #25 of 43
Originally Posted by firefaery View Post
So many people ask about different brands of supplements here. Do you think it would be worth creating a sticky of accepetable brands? You know Sodium Ascorbate: brand X,Y,and Z. CLO: brand X,Y,Z. Probiotics etc... Have we done that already? I'm thinking no, as I'm getting alot of pm's asking this question. It would be alot easier if the info were readily available-wouldn't it?
This would be very helpful. I spend a lot of time pouring through threads to figure out what brand/type people are using. I figure there's no sense in re-creating the wheel . . .
post #26 of 43

info about water kefir and kombucha


This is a link to a thread that discusses some of the good bacteria/yeasts in water kefirs, and some of the health benefits of kombucha.

Here's a quote from that link if it's not working (originally posted by xenabyte):
Milk Kefir grains are for culturing milk and will enrich and alter it to be more like a wide spectrum yogurt, with the addition of healthy yeasts also.

Info on the content of milk kefir is more easily found and so I'll not type that.

Water Kefir grains are for the use in a water/sugar mixture and will give you a probiotic drink that is dairy free. Here are some of the healthy bacteria and yeasts found in water kefir:

Lb. alactosus
Lb. brevis
Lb. casei subsp. casei
Lb. casei subsp. pseudoplantarum
Lb. casei subsp. rhamnosus
Lb. casei subsp. tolerans
Lb. coryneformis subsp. torquens
Lb. fructosus
Lb. hilgardii
Lb. homohiochi
Lb. plantarum
Lb. pseudoplantarum
Lb. yamanashiensis

Saccharomyces cerevisiae
S. florentinus
S. pretoriensis
Candida valida
C. lambica
Kloeckera apiculata
Hansenula yalbensis

Streptococcus cremeris
Str. faecalis
Str. lactis
Leuconostoc mesenteroides
Pediococcus damnosus

Water kefir is usually very mildly alcholic, but this can be increased by longer fermentations or with the addition of more sugar or solid fruit juices.

Kombucha (SCOBYs) are used to ferment/culture black or green tea. A Kombucha SCOBY is not a mushroom or a fungus as many call it, but another symbiotic colony of bacteria and yeasts (the good kinds).

The key ingredient formed in Kombucha ferments is glucuronic acid, which binds up poisons and toxins in the body, both environmental and metabolic (naturally occurring) and flushes it out of the body via the kidneys. This is a natural process that your liver and kidneys would do every day by producing its own glucuronic acid, however the Kombucha tea boosts this process.

Glucuronic acid is also a building block for a group of polysaccharides, including hyaluronic acid (a component of connective tissues), chondroitin sulfate (a component of cartilage), mucoitinsulfuric acid (a building block of the stomach lining and vitreous humor of the eye) and heparin.

A small amount of alcohol is produced (about .5%) and it is lightly carbonated.

The Kombucha brew also contains Vitamins B1, B2, B3, B6, B12 (vegan source), as well as folic acid and L-lactic acid, which is a substance that is usually low or missing in cancer patients, and is believed that low levels of this needed substance helps prevent failure in cell respiration and the build up of undesirable DL-lactic acid in tissues.

Kombucha also has usnic acid which has a mild antibacterial effect.

Kombucha also has the beneficial yeast strain, Saccharomyces boulardii, a popular treatment in Europe against candida infections ("yeast against yeast") and also c. difficile. It also increases the immunoglobulin IgA.
post #27 of 43
Here's a link to water kefir recipes http://www.mothering.com/discussions...ht=water+kefir
There's recipes on post #9 and #12.
post #28 of 43

Ohhh this thread is a sticky anyway. Good!

I need to read through it. Thanks!
post #29 of 43
Thread Starter 

Rotation Diets

This one is from our holistic dietician and tries to combine all families of foods by day.

Day 1

Protein Sources: Bass, white perch, chicken, chicken and duck eggs, salmon, trout, duck
Grains: Quinoa, rye, triticale, bran, kamut, spelt, wheat, wheat germ
Vegetables: Artichoke, chicory, dandelion greens, escarole, leaf lettuce, romaine lettuce, beet greens, beets, chard, spinach, swiss chard, carrot, celery, fennel, parsnips
Fruits: Banana, mango, papaya, grapefruit, kumquat, lemon, lime, orange, tangerine
Nuts/Seeds: Cashew, pistaschio, sesame seed, sunflower seed, filbert, hazelnut
Spices/Flavorings: Tarragon, cream of tartar, wintergreen, anise, caraway, celery seeds, coriander, cumin, dill, lovage, parsley
Fats/Oils: Cashew butter, safflower oil, sesame oil, sunflower oil
Beverages: Cashew nut milk, green tea
Misc: Agar agar, carrageenan

Day 2

Protein Sources: Cod, haddock, crab, crayfish, lobster, shrimp, herring, ham, pork, rabbit
Grains: Hominy, popcorn, millet, teff, rice (brown and white)
Vegetables: Bamboo Shoots, corn, cucumber, pumpkin, summer & winter squash, zucchini, asparagus, bermuda & spanish onion, scallions, shallot
Fruits: Apple, pear, watermelon, avocado, star fruit, pineapple, pomegrantes
Nuts/Seeds: Almond, pine/pignolia nut, poppy seed, water chestnut
Spices/Flavorings: Cardamom, ginger, saffron, bay leaf, cinnamon, chives, nutmeg
Fats/Oils: Almond butter, corn oil, olive oil, rice bran oil
Beverages: Almond nut milk, herbal tea, spring water
Misc: Lemongrass

Day 3

Protein Sources: Deer, flounder, halibut, sole, abalone, mussels, scallop, snail, squid, lamb, turkey
Grains: Amaranth, buckwheat, potato flour, garbanzo flour, soy flour
Vegetables: Eggplant, peppers, potato, tomato, alfalfa, fava bean, garbanzo bean, green beans, green peas, kidney bean, lentil, lima bean, mung bean, navy bean, pinto bean, snow peas (pea pods), soybean, split peas, tofu
Fruits: Kiwi, coconut
Nuts/Seeds: Peanut, soy nuts, pecan, walnuts
Spices/Flavorings: Cayenne pepper, paprika, Tabasco, vanilla, fenugreek, licorice, tamarind, white pepper
Fats/Oils: Peanut oil, soy margarine, soybean oil
Beverages: Soy milk
Misc: Peanut butter, tofu yogurt

Day 4

Protein Sources: Beef, yogurt, swordfish, goat, goat cheese, mackerel, tuna
Grains: Barley, flax seeds, oats, wild rice
Vegetables: Okra, sweet potato, wild potato, bok choy, broccoli, brussel sprouts, cabbage-red, cauliflower, collard greens, garden cress, kale, kohlrabi, radish, turnip, yam
Fruits: Guava, apricot, nectarine, peach, plum
Nuts/Seeds: Chestnut, brazil nut, macadamia nut
Spices/Flavorings: Caper, balm, basil, horehound, lavender, lemon balm, marjoram, mint, oregano, peppermint, rosemary, sage, savory, spearmint, thyme, mustard seeds, cocoa
Fats/Oils: Butter, flax seed oil, cocoa butter
Beverages: Cow milk, bergamot tea, goat milk, mint teas, raspberry leaf tea
Misc: Gelatin, tapioca

Another 4 Day Rotation Diet here:
post #30 of 43
Thread Starter 

Good book

"Digestive Wellness for Children" by Elizabeth Lipski, PhD in Clinical Nutrition. http://www.innovativehealing.com/shop/dwc_details.html

We are not what we eat, but rather what we absorb, what wastes we eliminate, and how well our gut ecology is balanced.
She focuses on healing with food and herbs and provides a detailed list of lab tests pertaining to every issue covered. She highly recommends probiotics (including B. Infantis for kids up to age 7) and digestive enzymes (including proteases between meals). She described them as very gentle and highly effective in her clinical practice.

Good explanation of the many tiers of the immune system and the crucial role of IgA antibodies in protecting our mucus membranes from bacteria, food residues, fungus, parasites and viruses. (Which made me wonder just how much vitamin A deficiency has a role in development of allergies... because IgM, IgG and then finally IgE are mobilized when the first lines of the immune system, which includes IgA, are overwhelmed.)

She had a very succint explanation on the theory behind Rotation Diets:

Four Day Rotation Diet - to help a child with sensitivities or allergies to a large number of foods and/or food families. Such a child often becomes reactive to more and more foods, but a rotation diet prevents the development of an ever-widening set of sensitivities. In this protocol, the child avoids eating any foods to which he/she had strong antibody reactions, and eats the remaining foods in a rotating pattern that "tricks" the body into being more tolerant.

...eating a food to which we are sensitive results in the production of antibiodies against it for the next 24 hours. Therefore, if we eat that food again the next day, we'll have symptoms from our immune system's reaction to it; however, if we don't eat that food for several days, the antibodies that were ready for a fight will have disappeared as though it were a false alarm.
She has also written the books "Digestive Wellness" and "Leaky Gut" .
post #31 of 43
Thread Starter 

Very important book

"Why Stomach Acid is Good for You" by Jonathan Wright, M.D.

Stomach acid is essential to the digestive process and proper absorption of nutrients. As I've posted before, GERD drugs are starving us of nutrients and creating a cascade of other problems.... we should be *increasing* stomach acid instead. Tests show that 90% of people with GERD are actually *deficient* in stomach acid, thus contributing to the problem with the valve between stomach and esophagus closing properly, causing the GERD in the first place.

Has a very interesting section on children and asthma and lack of stomach acid. Also lack of strong stomach acid can contribute to bacterial invasion, probably is a large factor in gut flora imbalance.

Makes me think that stomach acid is foundation of many many other issues than can be caused by mineral and esp. B12 deficiencies.

A review with more info:
post #32 of 43
Thread Starter 
My latest research project is to continue looking at enzymes: both for digestive support and systemic therapy (taking therapeutic doses of enzymes on empty stomach to reach bloodstream for healing effects).

I finished Karen DeFelice’s most recent book “Enzymes: Go with Your Gut”, a good follow up to her previous edition “Enzymes for Autism/Digestive Health” (two diff. titles, actually same book).

She focused more on using systemic enzyme therapy for viruses (including the flu) as well as touched on using enzymes for autoimmune illnesses such as fibromyalgia, arthritis, cancer. It certainly made me start thinking of the myriad uses for enzyme healing, such as my mom’s form of lymphoma that is caused by a build up of excess proteins in the blood… high doses of protease enzymes can clean up the “junk” that lead to many disease conditions. Proteases dissolve the protein coating of viruses and bacteria, disarming them completely or allowing other therapeutic agents to work more effectively.

For ex. DeFelice recommends 3-4 high protease capsules every 4 hours at onset of cold or flu.

I think enzymes are a very exciting and worthwhile tool to have in our natural health arsenal. Currently the two things I worry about not be able to deal with from a natural health perspective is cancer and Lyme disease, and there is credible evidence for the benefits of enzyme therapy in both. Cancer enzyme therapy has been studied for a century. The key seems to be finding the therapeutic dose, and that can be upwards of 20 capsules or more/day for serious conditions. And different enzymes are showing more targeted effects.

DeFelice articulates a concept I’ve never seen before regarding the gut mucosa and biofilms:
“In the gut, dead pathogen cells leave behind mass. Their internal cellular wastes may leach out, and even be toxic. The body needs to clear all this out. This debris can lead to the assorted unpleasant “die-off” symptoms which accompany many pathogen control measures.

“Any new probiotics…being introduced need to deal with this pathogen debris in addition to trying to get established. This may explain the difficulty seen at times when pouring probiotics into a dysbiosis situation. At times, a person laments they have been giving judicious amounts of probiotics for a year or more… but recent lab tests show there are no beneficial probiotics colonized in the gut…

“When eradicating pathogens and trying to introduce new species, the new species needs to work with the immediate environment. This immediate environment may not be health for the new guys. There may be chemicals and by-products in the area that are toxic to the new species…

“Problems may exist not only from the chemical aspects of the debris, but also the physical ones. In the gut, beneficial organisms need to physically take up residence and colonize. If other organisms, dead or alive, are block their route or occupying their space, they will have problems adhering and growing.”
Taking enzymes, both cellulases and proteases, between meals can help clear out both the bad guys and cellular debris. The book also includes therapy plans and a troubleshooting guide. There is a great deal of info on her website, some of which is not in her books.

I also attended Dr. Devin Houston’s presentation last week, “Enzymes for Autism” sponsored by a local mom’s group that concentrates on biochemical healing for autism. As I’ve said before, I’ve learned the most from the autism community as they are very well versed in food intolerances and the behavioral and biochemical effects… these kids are the canaries in the mineshaft.

His presentation on DVD is available for free to groups if you are interested in ordering:

Houston also has a couple slides on the latest research on enzymes for celiac disease that I missed, exciting things happening there. Some new enzyme formulations are in the works from his company including one capsule with all three Zyme Prime/No Fenol/Peptizyde formulations combined, and a high dose “carb assist” only (no protease) capsule to mimic the SCD diet.
post #33 of 43
Thread Starter 

THE book I've been waiting for (Xpost in How Not to Have an Allergic Child)

"The Probiotics Revolution"
by Dr. Gary Huffnagle, research immunologist and professor of internal medicine at U of Michigan Medical Center with 20 years of experience.

I have referred to him in the "How not to have an allergic child" thread I think with respect to his animal studies: showing that manipulating the gut flora can cause allergies to appear and disappear. He writes more about his research in this book and reiterates many of my very important key points about this issue. Which I'm thrilled to see coming from someone with impeccable credentials!!

-our intestinal flora

functions like another organ in the body equal to the heart or kidneys in importance.

-the gut makes up 70% of our immune system.

-good bacteria line all mucus surfaces: nose, respiratory, gut. They are a key function of our immune system, and first line defense against allergies; their number is 10x the amount of cells in our entire body.

-babies are designed to get their intestinal flora from the mother (vaginal birth and bf'ing). Antibiotics greatly upset this inheritance as well as the mother's probiotic health. The "Antibiotics Revolution" post WWII have just resulted in a gradual increase in the amount of allergies and asthma reaching epidemic proportions. He clearly places much of the blame for allergies on antibiotics. He doesn't quote human studies except his own experiences with mold allergies and sinusitis in himself and peanut allergy in his daughter (both overcome with help of probiotics and prebiotics).

Huffnagle recommends a very intensive plan for probiotics, 30 billion per day in supplements if facing a health challenge, plus food sources. Most interesting to me was the role of dietary phenols in supporting probiotic growth but he also goes into other foods acting as prebiotics.

press release on Huffnagle's book: http://www.med.umich.edu/opm/newspag.../allergies.htm

interview: http://www.allergymoms.com/modules/w...ndex.php?p=360

website: http://sitemaker.umich.edu/huffnagle...lution___book_

article with Huffnagle and Kelly Karpa (author of my other favorite book explaining the interaction of the gut flora and immune system, Probiotics for Breakfast)
post #34 of 43
How about Gut and Psychology Syndrome by Natasha Campbell-McBride? www.behealthy.org.uk/gaps.pdf
post #35 of 43
Originally Posted by JaneS View Post
Another treatment which might be helpful: Colostrum
Can you repost this link or info about colostrum? The link is not working. Thanks!
post #36 of 43
Thread Starter 
post #37 of 43
Thread Starter 
Food Chemical Intolerance

Our food has changed drastically over the last 30 years, and so have food-related problems.

Additives are now used in healthy foods such as bread, butter, yoghurt, juice or muesli bars as well as in junk food. Reactions to food additives are related to dose, so the more you eat, the more likely you are to be affected. A British survey in 2007 found that:

· most consumers underestimate how many additives they eat
· the average consumer eats 20 additives per day (19 if foods are home-cooked)
· most consumers don't know which foods contain additives.

Effects of food additives can include

· irritability, restlessness, difficulty falling asleep
· mood swings, anxiety, depression, panic attacks
· inattention, difficulty concentrating or debilitating fatigue
· speech delay, learning difficulties
· eczema, urticaria and other itchy skin rashes; angioedema or swelling of the lips etc often associated with rashes
· reflux, colic, stomach aches, bloating, and other irritable bowel symptoms including constipation and/or diarrhoea, sneaky poos, sticky poos, bedwetting
· headaches or migraines
· frequent colds, flu, bronchitis, tonsillitis, sinusitis; stuffy or runny nose, constant throat clearing, cough or asthma
· joint pain, arthritis, heart palpitations, racing heartbeat
· and see more at the bottom of our home page

Some additives that can cause problems

ARTIFICIAL COLOURS (in sweets, drinks, takeaways, cereals and many processed foods) 102 tartrazine, 104 quinoline yellow, 107 yellow 2G, 110 sunset yellow, 122 azorubine, 123 amaranth, 124 ponceau red, 127 erythrosine, 128 red 2G, 129 allura red, 132 indigotine,133 brilliant blue, 142 green S, 151 brilliant black, 155 chocolate brown

NATURAL COLOUR 160b annatto (in yoghurts, icecreams, popcorn etc, 160a is a safe alternative)


200-203 sorbates (in margarine, dips, cakes, fruit products)

210-213 benzoates (in juices, soft drinks, cordials, syrups, medications)

220-228 sulphites (in dried fruit, fruit drinks, sausages, and many others)

280-283 propionates (in bread, crumpets, bakery products)

249-252 nitrates, nitrites (in processed meats like ham)

SYNTHETIC ANTIOXIDANTS (in margarines, vegetable oils, fried foods, snacks, biscuits etc)

310-312 Gallates

319-320 TBHQ, BHA, BHT (306-309 are safe alternatives)

FLAVOUR ENHANCERS (in tasty foods)

621 MSG

627, 631, 635 disodium inosinate, disodium guanylate, ribonucleotides

Natural food chemicals

Some natural chemicals called salicylates can cause the same problems as additives if consumed in large doses or by sensitive people. For problems serious enough to see a doctor, or conditions with a diagnosis such as ADHD, eczema etc it is best to find out more about salicylates, as well as other natural food chemicals called amines and glutamates.

These natural food chemicals are increasing in our food supply, due to increased availability of out-of-season fruit and vegetables, concentrated natural chemicals in processed foods, and added flavours. Foods high in salicylates include strawberries, kiwifruit, avocadoes, sultanas and other dried fruits, citrus, pineapple, broccoli, pizza toppings, tomato sauce, olive oil and tea. Cheese and chocolate are particularly high in amines. Salicylate sensitivity can be triggered or worsened by medications such as aspirin and other NSAIDs (non steroidal anti-inflammatory drugs) such as Nurofen and lotions e.g. anti-arthritis, salicylate-containing teething gel.

People rarely realise that they are affected by salicylates or amines unless they eat a very large dose in a short time (e.g. salicylates at Christmas or amines at Easter) or until they reduce their intake. This is because these food chemicals are eaten so frequently that the effects fluctuate and can build up very slowly. One mother wrote:

'I cut back my five-year-old daughter's intake of fruit to about a quarter of what she normally had. Within days we saw dramatic changes. Her behaviour evened out … she was more sensible and obliging, less aggressive and defiant - and altogether much more pleasant to live with.'

Flavours and fragrances such as fruit or mint (e.g. in toothpaste) are another source of salicylates. Since the 1970s, increasingly large doses have been added to products. In the UK, recent studies of new mothers found more headaches and depression in mothers and more asthma, diarrhoea, vomiting and ear infections in babies with increasing use of air fresheners and/or aerosols.




The cause of food chemical intolerance seems to be nutrient deficiency and the strength of the detox pathways in the body. It could also be mercury, overwhelming the detox pathways.

One researcher, Dr. Rosemary Waring, connected salicylate intolerance and sulfation: http://www.autismcanada.org/sulfate.htm

More discussion at the "Detox Pathway Guinea Pig" thread:
post #38 of 43
Oh my goodness! I have never known this forum was here.
UC survivor here -- emergency total colectomy, j-pouch, resection 2003.

post #39 of 43
Thread Starter 

Most of the gut people hang out in the Allergies Forum right now.
post #40 of 43
I have a CLO question. My local WAPF lady suggested this brand to me .... going to get it out of the fridge... ok, it is called "Quantum Cod Liver Oil"


I don't know anything about radiant life... can they be trusted. She said that it is tested for heavy metals and it has no synthetic vitamins. She sells it for $8 a bottle. Seems to good to be true! What makes green pastures so much better?
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