Reply To: L. Plantarum effect on candida albicans

Home The Candida Forum Candida Research L. Plantarum effect on candida albicans Reply To: L. Plantarum effect on candida albicans

#117762

Danny33
Member
Topics: 25
Replies: 362

Vegan Catlady;56086 wrote:

I still think fermented veggies are FAR superior to milk based ferments.

During the sauerkraut fermentation, there is a rapid turnover of LAB species. The dominant species present in the fermentation shifts within 2 to 3 days from less-acid-tolerant heterolactic LAB species to more-acid-tolerant homolactic fermenting LAB species, with the sequential populations each reaching concentrations of 108 to 109 CFU/g (11). Under normal conditions, the fermentation is essentially complete within 2 weeks, with the most-acid-tolerant species, L. plantarum, predominating. Our objective was to characterize the dominant LAB species in the successive stages of fermentation.

I do NO milk-based ferments for obvious reasons, but I always wanted to understand better the role of bacteria in fermented veggies.
For instance, I have a jar of sauerkraut at home, but havent touched it yet because im not convinced,due to processing, that it actually contains any bacteria.
Eden Organic- http://www.edenfoods.com/store/product_info.php?cPath=23_40&products_id=103900&eID=4nc3lno4nv8ul63lpo9db02si6

It seems to avoid that advertising,lol, that there is beneficial bacteria…

So I guess my question is: can processing keep bacteria out, or does the act of fermenting foods imply they wouldnt process it in a way that would kill what you might be eating for?

You seem to be the perfect person to ask here.

VC,

Most conventional sauerkraut (e.g Eden Organic) is heated (pasteurized) to a specific temperature to kill any living organisms that may be present. It might be tasty but it’s completely dead.

You may be able to find raw unpasteurized sauerkraut (e.g Beagle Bay) at health food stores. Thats a step up from normal store bought kraut but still not the real thing. These companies add a few basic species of lactic acid bacteria for fermentation. These species are similar to what you would find in typical store bought yogurt. They have minor benefits and are only temporary in the gut.

Organic cabbage is going to have dozens of beneficial soil based bacteria species living on it’s leaves.
Making homemade sauerkraut is the only way to do it IMO. It’s cheaper, taste better, and will recruit permanent beneficial residents in our intestines.

I ferment 5 pounds of organic cabbage every two weeks. I honestly believe this is by far the most significant part of my diet. I’ve got cabbage mastered so I’m looking into other veggies to try out.
I made homemade milk kefir for years, kombucha for months, and those don’t come even close to sauerkraut.

FYI, I ordered my ferment stuff from culturesforhealth.com if you are interested.

-D