Date:   7/14/2012 12:32:04 AM ( 13 y ago)
Hits:   1,609
URL:   https://www.curezone.org/forums/fm.asp?i=1963219

Hi Everyone,
This is my first post so bare with me please.
Recently...a couple of month ago,i started eating cultured vegetables and drinking Kefir milk. I buy from the local Russian shop freshly home made Sauerkraut and Kefir milk...absolutely delicious.
I have been suffering with bad candida for a long time. I have been eating plain Greek style yogurt as well with my muesli.
At first i had the "Die-off" like everyone else but it wasn't that bad.After a while i thought i would make my own cultured vegetables and bought some already chopped up mixed vegies and used for 2 pounds ( 1kg ) of veggies 1Tbs of Sea Salt ...squashed it into a nice big jar till it's juices covered it then covered it for like 1 week with it's own loosely fitting lid to let gas escape . I would push it down,twice everyday as it raises above juice level. After a few days i would taste the juice to see when it would go sour.So it is now 2 weeks and it is nice and sour so i put it in the fridge.
So now...here is my problem with it...Every time i have the tinniest amount of vegies or juice...i almost immediately get A LOT...and i mean A LOT of phlegm at the back of my throat.Can't caught it up either. Soon after that...my tummy starts to grumble like mad...i get gas...and my stomach feels like a pool of champagne...bubbling....like it is fermentating and i burp a bit. Also the side of my neck...like 3 fingers from the esophagus "popps"...as if air would go through it....really strange.I also get a headache.
Now the vegies taste nice...so does the juice...but my symptoms are so bad...sometimes i feel i can hardly breath and have to take a caught medicine to loosen it up....and vit C.
I have many questions and i would appreciate a reply from someone in the know:
1)Am i tasting it too early and the bacteria is too strong?or the strain might not be ready yet?
2)Is this a die-off symptom?
3)Why don't i get the same effect from the sauerkraut from the Russian shop?Even drinking Kefir does not effect me this badly
4) can someone kindly explain this to me?Am i ingesting bad bacteria?I read about Botulism and this worries me
5)Is the good bacteria stronger at the begining then later on in the fermentation it get's a bit weaker?
My grand mother used to make cultured vegetables at home and i remember she did not make a big fuss of it...the huge jar would sit in the garden for 3 days and done!...pickling cucumbers in salt brine...even sauerkraut....It was very forgiving.
I would really appreciate some input. I am just worried i am doing something wrong.
P.S. Forgot to mention that i have a stomach banding...does that make a difference?
 

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