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- juniraptorParticipantAugust 17, 2014 at 8:55 pmPost count: 1
I have a question that pertains to both probiotics and fermentation potential. I have been using the GAPS diet on and off for my husband’s SIBO. The GAPS diet and others recommend many cultured foods, especially fruits and veggies. These foods obviously provide natural probiotics, but does anyone know if the fermentation that occurs before the food it eaten reduces the fermentation potential in the gut? It stands to reason that if the food were fermented by bacteria (often lactobacillus) prior to eating, there would be a lower fermentation potential. I ferment lots of different things…applesauce, carrot sticks, salsa, in addition to dairy ferments.