Tag Archives: Malassezia and Fermented Foods

Malassezia ~ Probiotic Warning (Pt 3)




          * Malassezia ~  Probiotic Warning (3) *


     Fermented Foods – Friends of Foes?

       Malassezia - Fermented Foods MD.

                    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’ 

           Straight line


    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’

           Curved Line


   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.


               Malassezia and Saccharomyces

                 More Probiotic Related Entries:

31-Malassezia and Probiotics – K 

    105- Malassezia ~ Pro-Biotic Warning (PT 2)

43-Malassezia – Product Clarification and Warning –DM

                        ~ ~ ~

                   Malassezia Daily ~ LIST OF ENTRIES 1–150




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