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Realist
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Realist is male  Realist has posted at least 25 times and has been a member for 3 months or more 
 
09-06-2018, 07:46 PM
11

Re: Artifical sugar and chronic diarrhea

Originally Posted by Mups ->
I say this because I was once told that the amount of good bacteria in a live yoghurt is so minimal, that you would need to eat huge amounts of it to be of benefit.
Your thinking is flawed here. The various Lactobacilli reproduce at an exponential rate so in no time at all your gut will be teeming with them.

The starter culture used for preparing yoghurt contains Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus.

If for example these were replicating (doubling) every 20 mins then starting with 1 bacteria, you would by the end of 24hrs have some 4,722,366,482,869,650,000,000, or 4.7 x 1021 bacteria in the colony.

The same principles apply to the yeasts and LABs used in sourdough starters for making proper bread. Those yeasts multiply every 90 mins or so.

What matters with all of this are the conditions the LABs are in. At the right temperature and at the right pH level and in the absence of competition with other organisms, they will thrive and multiply and create good gut flora.

If you create bad conditions in the gut through poor diet which changes it's pH level or which introduces lots of other bacteria then the LABs won't replicate as much or as fast.

It's a microcosm, a unique ecosystem of its own in which a myriad of organisms are all jostling and fighting for the same space and to get their hands on the available food (esp sugars).

Fruits and vegetables are covered in billions of natural yeasts and bacteria. This in fact is how the superfood Sauerkraut is made. It is made with nothing more than finely chopped up cabbage, sprinkled with salt which draws out the moisture. Sometimes a little extra salty water is added if the cabbage doesn't produce enough. That's it ! That's all there is to Sauerkraut, cabbage and salt and its own moisture.

What happens over the course of 5-6 weeks is the natural yeasts and LABs that were present on and in the cabbage, start to multiply and replicate and thus fermentation occurs.

Of course there will also be bad bacteria on any vegetables too. The salt is the key element. A salty environment prevents the bad bacteria from replicating and taking hold, but the good yeasts and bacteria thrive in that salty environment and so replicate at a vastly faster rate. In no time the healthy yeasts massively outnumber the bad and are devouring all the available starches and sugars in the cabbage. The bad bacteria simply dies off.

Hence we all need to ensure we keep our guts in fine order, eating natural foods, veg and fruit and where possible eating long fermented products which have the right bacteria already present in huge numbers.

One final point I will make concerning bread.

Bread made properly, using long fermentation times of 5 hr to 24hrs is good healthy bread. The wheat in such bread is NOT difficult to digest because it has been fermented. In fact it is in precisely the right state for us to eat it. I don't believe eating such bread would adversely affect OP here.
Also it must be understood that bacteria and yeasts can not survive at temperatures of 200 degrees or more which is what bread is subjected to in the oven.

There will thus be no live yeasts in bread having been in such a temperature for on average 30 mins.
 
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