Paleo Diet and Paleolithic Diet Questions & Answers

Question

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I know similar questions probiotics have been asked but they tend to wonder into the supplement territory. So i am calling upon the PaleoHacks circle of knowledge for some info please. The places i have looked so far just tend to state what vitamins & minerals are present but what about the probiotics? I make my own sauerkraut i also consume natural yogurt bought from my local farm. I'm not opposed to trying other stuff & will learn to make other stuff if i need to, kraut & yogurt are full of goodness & easily obtainable but are they enough to keep my gut in good shape??, am i missing out on other strains of bacteria?? thanks in advance.

flag	asked Jan 10 at 23:42 Chris 723●7

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I don't know the answer, but I know that Sandor Katz's "The Art of Fermentation" and "Wild Fermentation" offer some insight if you don't find the answer you're looking for here! I know he promotes a diet full of a variety of fermented foods, and he especially encourages people to try fermenting garlic. – Chris Jan 11 at 20:04

Cheers Chris, (nice name by the way! haha) I've been meaning to buy Sandors book for a while now, i'm studying at the moment so i may have to wait a while longer but it's next on my list along with Mark Sissons 'The Primal Connection' Thanks for your input brother. – Chris Jan 11 at 22:48

Dan · Answer 1 · 2013-01-11 00:17:46Z UTC

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In my opinion, all lines drawn between vegetable ferments are imaginary. You can ferment practically any vegetable, so why not ferment a bunch of different ones together and get some good variety going? You could make a carrot ginger cabbage garlic beet kim chi kraut!

You will always be missing out on other strains of bacteria. The bacteria world is HUGE and multifaceted, and they're all swapping pieces of their DNA with each other (yes it's true!).

My advice is Variety > silver bullet approach

answered Jan 11 at 0:17

Dan
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	Thanks Dan, i had a bad experience on my second kraut attempt, i used cabbage, onion, chilli, garlic, loads of thyme & it was erm..very flavoursome to the point where my other half could smell it on me when i walked into the room, which wasn't ideal(haha). So these days i stick to the old cabbage & carrot combination, works a treat & my kids enjoy it too. I will be doing some kefir next to add a bit of variety, it seems to get a lot of respect on here. If you have any veg combos that aern't too funky on the old breath i'll be glad to give them a try. Cheers – Chris Jan 11 at 22:42
	I don't mix many. I just do various ferments, like a beets only ferment, and a cabbage one, and a carrot-ginger one. Those are the typical ones for me. – Dan Jan 12 at 4:40

tbunchylulu · Answer 2 · 2013-01-11 00:35:10Z UTC

I will say that making my own water kefir has changed my life. For pennies, I make 1/2 gallon every other day and have kicked my expensive Kombucha habit. It takes literally five minutes every other day. If I go out of town, I just put it in the refrigerator until I get back. I make yoghurt and kraut/kim chi occasionally, but the kefir takes almost no effort and is delicious!

hackadoodle82 · Answer 3 · 2013-01-11 19:32:42Z UTC

I think the best one is the one you will eat! If you don't like any of them in particular why make it? For me making kefir or yogurt would be the lowest on the list because they are my least favorite. Now pickles on the other hand, I can make all day and night and eat all day and night too, because I like the flavor the most. So keep that in mind as well. Cost is pretty low, IMO, for all of the above, especially if you buy and make pickles with different veggies (like peppers, cabbages, cucumbers, radishes, etc.) and buy what's in season of course.

Colin · Answer 4 · 2013-01-11 20:08:07Z UTC

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I think you have it covered with the fermented dairy:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3064404/

Check out all the strains present in the study intro, pretty cool, I'm glad I do kefir.

answered Jan 11 at 20:08

Colin
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Thanks for the link Colin, i'll definitely have to try some kefir!! – Chris Jan 11 at 22:30

Which is the best/most beneficial home fermented probiotic that i can make??

4 Answers