Food Poisoning? Probiotics to the Rescue.

How many of you heard recently about the amazing Woodrat, who can devour a wide variety of toxic plants? That’s interesting on its own, but then consider this: if you transplant Woodrat poop to other rodents, even its unrelated brethren can suddenly eat the same toxic stuff.

s_plains_woodrat_21717

So it seems clear enough: the healthy bacteria found in Woodrat guts are the reason for this animal’s uncanny ability.

That brings to mind an analogy: all those toxic things I used to be able to gobble up — restaurant food, ancient leftovers, just about any foodtruck fare — before I was prescribed a bunch of nasty antibiotics, including Cipro and Levaquin, a class of drugs the FDA has since slapped with “black-box” warnings.

Indeed, ever since my gut flora was blasted to smithereens, I’ve had trouble eating anything but the most well-prepared food. Since it’s impossible to always be careful and cook our own meals, a helpful remedy I learned was to start shoveling down probiotics at the first sign of a problem.

VSL#3 is suitable, due to a wider range of flora. It’s also effective for ulcerative colitis. Another popular brand is a mix of soil-based organisms, Prescript Assist. A third option: Miyarisan Tablets, a Japanese probiotic that contains c. butyricum, which generates its own antifungal, anti-inflammatory butyrate, a short chain fatty acid (SCFA) helpful in IBD. Given the lack of butyrate in guts of people with metaboilc issues, c. butyricum may be able to do even more for us.

Back to our restaurant experience gone-awry, or those leftovers that should have been tossed, the theory behind high dose probiotics is they can often overwhelm pathogenic microbes. True enough, I’ve had it work wonders, but in an acute situation of tainted food, it’s not uncommon for me to gulp down 5X the normal dose of VSL#3 and maybe even re-dose a few hours later.

Since it’s not clear how the body will deal with large doses of soil-based bacteria, I am sparing with Prescript Assist and only take VSL #3, or other brands such as Life Start, which is a single strain (bifido infantis) probiotic, and another multi-strain product, Renew Life Ultimate Flora Critical Care, in larger quantities. Keep in mind Renew Life is enteric coated, which means it’s designed to dissolve in the lower GI tract. Therefore, it’s best to open the capsule before dosing, if you need it to work right away.

I’ve also taken peppermint oil (which i just read is a powerful antifungal), oregano oil, and colloidal silver, when I needed quick relief. These can certainly work well against bad bacteria, but they also degrade the good bugs, so whenever possible I try to avoid herbals and antimicrobials. In the case of SIBO, some upper gut sterilization can be helpful. This is one reason peppermint is recommended for IBS.

An additional approach that may help with a toxic gut is activated charcoal. People who have overdosed on medications are often given this in hospitals, and it can work to mop up a lot of organic toxins quickly. Just be aware it will bind with everything, including whatever medicinal supplements you take with it.

So this is the strategy that’s worked for me. What about your own gut? If you find you’re getting GI issues after eating pretty often, and you never used to have that problem, think back to how many courses of antibiotics you may have had in your lifetime, or — since we get our gut flora from our mothers — how many your Mom may have had, too. You may be developing a condition called dysbiosis, which simply means damaged gut flora. Problems often arise from too few bacteria rather than too many.

What are the potential consequences? About 10 years ago I got sick from restaurant food and landed in the ER several hours later with a 104F temp. They gave me (very ironically) IV Levaquin antibiotics to stop the infection. Take that, Woodrat.

Bushytailed_Woodrat

Major problems followed, including POTS (a type of neuropathy), food intolerances, SIBO, plus major brain fog, anxiety, tinnitus and insomnia. For those unfamiliar with the term, I’d been “Floxed” by fluoroquinolones, which I later learned are actually chemotherapy agents, not just antibiotics. Anyone who pops Cipro or Levaquin for minor infections, be very careful.

Had I known of this “probiotic rescue” at the time, I could have been overwhelming the bacteria in my upper gut right away, long before I began to develop a fever. Alternatively, I could have been drinking colloidal silver and taking oregano oil, or peppermint oil. Even turmeric and raw garlic have fairly potent antibacterial qualities.

NOTE: food poisoning can be serious, so by all means seek medical attention if you feel really sick after a meal. All the measures I’ve mentioned can be tried while you’re preparing for a trip to urgent care, so I hope you’ll be waltzing out of the waiting room early, rather than spending the night. 😉

sunrise

What about longer term solutions for GI health? Probiotics are expensive, which makes sustained use impractical for many of us, and how effective are they at colonizing the gut? Results vary, but many probiotics are barely “waking up” by the time they leave our bodies. How about asking our easy-going friend with the iron-stomach to do a poop-swap? Yes, FMT, as it’s called, is the ultimate flora fix, but restrictions on its use have created quite a few hurdles.

For most of us, the best answer may be simple, age-old wisdom: eat more cultured foods. They have trillions of healthy bacteria, compared to the billions in expensive probiotics, and that flora is awake and ready to go to work the moment you consume it!

You can learn how to make your own Kefir and Sauerkraut HERE.

 

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13 thoughts on “Food Poisoning? Probiotics to the Rescue.

  1. Hi Terry, i love how easy this seems!
    Do you know if there is any store bought kefir that is good enough?
    i know one with no added sugar is ideal.
    And do you think one has to be low carb while repopulating, knowing what you know now about the thyroid and iodine and candida?
    I’m not ready to try low carb again.
    I think low carb can actually slow the thyroid further.
    Thank you so much forall your great research!!!

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    • I’m guessing any store-bought kefir will be better than none, as long as it’s without sugar, fruit, etc. Low carb is misleading, because people usually go overboard, end up in ketosis on a very low carb diet, and a body filled with ketones feeds candida overgrowth, based on my own experience, and research by people like Paul Jaminet (Perfect Health Diet) seems to verify it, too.

      Carbs are really important building blocks. We need them for a variety of important functions in the body. The type of carbs we eat makes a difference. I’m adding white rice and potatoes lately. When we eat them cold they are ‘resistant starches’, and help feed good flora. Any protocol to rebuild the gut (as long as people tolerate them) should probably include some daily sources of resistant starch.

      Adding a decent amount of vegetable fiber will also boost the butyrate-producing bacteria in the gut, and this ought to lead to lower inflammation and less candida, since butyrate is a powerful antifungal. Interestingly, people with ulcerative colitis have been found to harbor fewer butyrate-generating bacteria in their guts, and this may be due to long term antibiotic use, or being born to a mother who took them.

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  2. Very interesting post — thanks!

    Doing FMT with animal poop is STRONGLY advised against, and for good reason, but I’m now very curious what would result for a human receiving a fecal transplant from a woodrat. Anyone wanna try? 😉 😀

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  3. My husband takes LEF’s super circumin, a form of turmeric. So, that can disturb the gut biome? I knew about the others you mentioned, but did not realize that turmeric is a potent anti-microbial.

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  4. Hi Terry,
    I am currently on Helminthic therapy and was intrigued by your use of Iodine in treating candida and sibo. I have terrible candida and want to try the Iodine but I don’t want to lose my wormies as I read that the iodine can kill parasites? What is your take on this. Thanks Tina

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    • Hi, Tina – I am also wondering about this, and wish I had a clear answer. I’ve always had problems with candida while hosting hookworm because I avoided taking anything that might harm them, including spices like turmeric and garlic. I categorically avoided oregano oil, olive leaf, and berberine, and think pau d’arco and horopito are probably also anthelmintic. Of everything I’ve mentioned, iodine has been by far the most effective antifungal – probably because it boosts immune function via the thyroid – so if iodine can be taken in some form that won’t kill hookworm this would be wonderful. Once my candida has been gone for a long time, and I’m (hopefully) feeling fully detoxed from all the junk the iodine is stirring up now, I’ll be interested to try hookworm again and tell everyone how it goes. Meanwhile, that test will have to go to others. Might you be our guinea pig? 🙂

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  5. Hi Terry, I’m curious to know how many trillions of bacteria my fermented foods truly have. I’d like to send mine out for testing and I wonder if you know where I could do this. (It’s for my curiosity and to have more to be proud about and help decide when/if to buy expensive ones.) Your line about “teeming with trillions of bacteria” links to the lab rat blog at scientificamerican.com but unless i’m missing it, she doesn’t share data about any tests. Someone in the Facebook Wild Fermentation group had something about a talk Dr. Mercola did at the Weston Price conference, but all it seemed he said was that he sent kraut out for testing and found that it had trillions… Not anything concrete. Same deal in a Youtube chat between him and Sandor Katz. Any ideas on where to get more hard facts? Thanks so much, and thanks for all your work.

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    • hi, Rada — i don’t have a particular lab i can recommend for having your ferments tested, but this site here will probably lead you to several resources of that kind: http://microbialfoods.org/

      i would love to hear what you can find out, in terms of actual numbers and types of bacteria, in specific cultured foods. make sure you report back, and i’ll be happy to do an article with you. thanks for following the blog. 🙂

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  6. Pingback: How to Make Kefir & Sauerkraut – It’s Easier than You Think | Getting Healthier Now

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