Since delving into Michael Allen Smith's CriticalMAS blog, and some posts at Seth Roberts' blog, I've started incorporating more fermented foods into my diet. Previously I would take a lactobacillus supplement daily, with occasional yogurt or sauerkraut. Now, I'm drinking Apple Cider Vinegar-laced seltzer, kombucha, and kefir daily. I find myself fantasizing about miso soup.
Is this my body telling me it's been missing these foods all along? Or am I developing an addiction that I need to pull back from?
There is a large amount of histamine in many fermented foods (see this Paleohacks post for more information/resources... http://paleohacks.com/questions/16088/blurry-vision-and-dairy-cheese/77099#77099 )
Too much histamine, especially in the context of preexisting digestive abnormalities (intestinal damage from gluten->gluten sensitivity, leaky gut, etc.) can cause a host of issues.
Individual tolerance (ability to clear excess histamine) varies, so a healthy individual with no issues (such as in the case of the cultures studied by Weston A. Price) are likely able to enjoy fermented foods with much more regularity that an American just coming off the SAD.
Yeast content would be another consideration, and tracks many of the same variables as histamine tolerance (i.e. being in good health and having a solid microbiome/population of gut bacteria would allow more yeast consumption).
Kefir and Kombucha 14 Answers
Fermented veggies acne reaction 0 Answers