Spoiler: Too much TMI
I was diagnosed with IBS four and a half years ago and within 30 days I was in hospital due to side effects from the treatment. I was sent home with a steroid injection and approx. three months later we found a medicine that would calm the inflammation & stop the unfathomable pain I was in. So basically, for the past four years I have had IBS symptoms (inconsistent and generally unimpressive
![Pile of poo :poop: 💩](https://cdn.jsdelivr.net/gh/joypixels/emoji-assets@5.0/png/64/1f4a9.png)
) but so long as I wasn’t in physical pain, I wasn’t complaining.
Cut to 2020 and I learned about “live foods” and “gut bacteria.” I think I did myself more harm than good for the past year and a half — constantly worried that I was on the brink of a flare up — but after a LOT of experimenting, I finally have results! My
![Pile of poo :poop: 💩](https://cdn.jsdelivr.net/gh/joypixels/emoji-assets@5.0/png/64/1f4a9.png)
’s are at pre-diagnosis levels on the Bristol stool chart
Backstory of 2020: I tried kombucha with zero success, Yakult which gave distressing, painful side effects, kimchi which bloated me, and Greek yogurt which brought everything to a screeching halt. Eating a little bit of dairy was fine; eating a lot of dairy, again, pulled the brake. Eventually I realized that a fermented supplement (Biostrath) I would take on and off again was responsible for righting the ship each time. I also realized that introducing too much of a new strain was a big no-no. I was going from never having tried a product to integrating it into my daily routine. Now I know that it takes three days for a brand new healthy bacteria strain to take root in my gut (YMMV) and if I am not balancing it out with other healthy bacterias it will cause huge problems. So, I am now eating live sauerkraut with lunch, pickles or pickle relish in summer side salads, green tea, black tea and live yogurt. (I had cottage cheese but on close inspection, it did not have live cultures included so need to check the ingredients closely for those.) I am looking forward to introducing kefir and trying kimchi again. The key is to not rely on any single fermented food to do all of the work. I’m really excited for this breakthrough and if anyone has any tips or tricks or favorite fermented foods please share!
That’s my probiotic story. Maybe one day I can come off my medicine but I won’t get ahead of myself
![Grimacing face :grimacing: 😬](https://cdn.jsdelivr.net/gh/joypixels/emoji-assets@5.0/png/64/1f62c.png)
Anyway I hope this hard earned knowledge helps someone or at least gets them started in a helpful new direction xx
p.s. Biostrath is the only fermented food I have more than once a day (I started taking it 3x a day per the label’s instructions) and while it doesn’t hurt, I may dial it back to my heretofore 2x a day.
p.p.s. I am starting my prebiotic journey soon. If anyone is interested in updates I will share them!