*DAILY MAINTENANCE *
* Malassezia ~ Probiotic Warning (3) *
Fermented Foods – Friends of Foes?
It would be near Impossible for Malassezia
to be One creature that has No Predator
to threaten its existence and affect its Proliferation levels
as is ‘Nature’s Way’ with All Creatures, great and small
but i have often come close enough to believe it might as well be so.
Having had No Positively helpful discovery so far
in the Internal / Intestinal area
i have considered that an alternative possibility
of Introducing and / or Enhancing Other Co-habiting the Body
and Competing for Resources and Space Friendly Gut Flora,
might be another way of Checking and Restricting
Malassezia’ s Proliferate Rate of Growth.
Some of the Fermented Foods consumed regularly
seem to make No difference in regards to Malassezia
and in many cases such as in consumption of
Bread and Alcoholic Drinks
Intensifying the problem or causing Additional ones..
Acidophilus is one of the Friendly Bacteria easily obtainable
that i have been implementing increasingly externaly and partly intrenally
but have seen the need for some additional Internal beneficial Flora
since Oral consumption of Acidophilus creates problems to me
due to the ‘encapsulating agents’ it comes with.
Many years back i used to make my own Bread and Yoghurt
as well as consume a Variety of Commercially Fermented Foods
such as Sour Cream, Soy Sauce, Tempeh, Miso, Tofu, Tamari etc
but caused me all sorts of niggly problems which in the end
forced me to give them all up – some before the start of my Lung problem
and some shortly after and have not had any for a good number of years.
Therefore, a few months back i Considered the Possibility
of Naturally Fermenting part of my Raw Foods
without the use of Commercial Yeasts Containing Additives or Salt
that could cause side effects or additional problems
ie High Blood Pressure, Kidney pains etc.
Some brief research regarding natural Fermentation indicated
that i would have to Invent and create my Own Unique Recipe
that would Work, would Not go Mouldy and would Ensure
the Presence of Friendly Flora – and would Not cause any Problems.
Well… Not much to ask really, Is it! Lol! 🙂
I have always been very creative in the Culinary field since i was a child
and have never followed or relied on any Recipes – not even Mine, lol!
so i thought i would give it a try and see how it all goes.
On the First attempt i followed Internet instructions
but it went Mouldy and Regrettably ended down the Drain Untested .
On the Second one i disregarded all traditional ways
and took command keeping in mind my Specific needs
and aiming for the closest viable alternative
and so My Own ‘Salt Free Kim Chee’ was created
– Photo above is Mine!
Two weeks in and it kept ‘growing’, changing from colourless water
to a Deep Wine Red, while developing a Mild Pleasant
Flowery Vinegary Aroma…
The Taste Absolutely Heavenly!…Without Any trace of Mould
but two weeks Fermentation made it too strong for my head and kidneys
and while my Intestinal Motions Improved considerably
i could not continue the experiment long enough
been additionally interrupted by Lung Bleeds and other ills
so i had to stop and wait for better days
to Re-test a Refinement of Recipe with Shorter Fermentation Time…
The Refined Recipe and Shorter Fermentation Time were a Great Success
but the testing did not last for more than a couple of days
– interrupted Once more by Lung Bleeds, Kidney Problems,
Fevers, Colds, Broken Ribs and all the Tribulations of Winter Season
so i gave up fighting for the time being
but did not give up on the idea of repeating the experiment
sometime again if given enough ground to stand upon.
All the while though, thinking intensely about this Subject
and despite having already attempted experimenting with it
–and highly aware of taking a Great Risk that may Backfire Badly–
I am still in Two Minds about it.
I am Tossed between Two Contradictory Lines of Thought
Leading in Opposite directions
Unable to decide which one is Correct
in Successfully Combating Malassezia
or whether instead Exacerbating the Situation
as well as the Possibility
Of Other unforeseen Dire Consequences
The Line of Thought
Possible ‘Positive Results’
Providing Internally Natural Friendly Probiotics, Creates and Enhances
– Beneficial Environment for Body’s Internal Functions and Processes
– Helps Build Immune Defence and Fight against Infections
– Produces Competition for Space and Resources against Malassezia
and other Nasties.
The Line of Thought
Possible ‘Negative Results’
If One is Prone to Proliferation and Overgrowth of Yeasts
benign, friendly or otherwise, to a point that turn into Pathogens
Creating Problems, such that
for whatever Reasons the Body has Lost its Ability, to
a) Derive the Expected Beneficial Elements, and
b) To Handle Overgrowth turned into Hostile, Dangerous Infection
it would make sense to Avoid Consumption
and Possible Risk of a Situation that may be
Difficult to Reverse or Ttreat
in addition to the Malassezia one.
Which Line of Thought is Truly the Correct and Beneficial One?
Or is it Possible that it may be Different for Each Individual
Depending on Strength of Immunity and Causes?
The more i think of it, the more i see it as More Likely to be the Second
i.e ‘Depending on Strength of Immunity and Causes’
thus working Favourably for some but causing Problems for others.
My Reason for Sharing these two Different Sides
of Viewing this Subject, is that
There is Only One way to Find Out – And that is by Testing
But Making Sure
a) To Avoid Commercial Preparations that Contain Yeasts
Identified as Unsuitable to treating Malassezia
and Potentially Dangerous due to Impaired Immunity, and
b) To Provide Foods with Live Elements Needed for the Flora
to be Sustained – Proliferate and Fight.
This Testing i have already Commenced Once more upon Myself
and Keeping Fingers Crossed… i will come Safe at the End of it all.
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