Organic acid sensitivity

[Nicole Kid]

I'd appreciate a bit of ranting on this subject from some
enthusiasts.

As a brief intro, I'll say that a large group is suffering
from sensitivity to by-products from bacteria and yeast
somewhere within their digestive tract. Most times, this
is branded "Candida" and treated by eating a high
fat/protein diet.

I've become aware that my irritated stomach is very sensitive
to (at the very least) acetic and lactic acid. Being weak
acids, like alcohol and most drugs, they can pass through the
stomach mucus. So, even if I try to colonise my gut with "good
bacteria" (acidophilus yoghurt, Kefir), I suffer immediately
from the effects of their supposed good chemicals. Maybe I
need bad bacteria..

These organic acids are touted by a few as a mechanism for
general stomach irritation in cases where the stomach moves
slowly and carbohydrate ferment can produce enough.

Naturally, I can't eat much fat or protein, so I can't
experiment with high fat solutions until I can find a way
around it. I may be locked into eating a high ferment diet.

[Robert]

"Nicole Kidman" <nicole_kidman@2die4.com> wrote in message
news:6a56e14c.0307081538.415a5d31@posting.google.com...
> I'd appreciate a bit of ranting on this subject from some
> enthusiasts.
>
> As a brief intro, I'll say that a large group is suffering
> from sensitivity to by-products from bacteria and yeast
> somewhere within their digestive tract. Most times, this
> is branded "Candida" and treated by eating a high
> fat/protein diet.
>
> I've become aware that my irritated stomach is very
> sensitive to (at the very least) acetic and lactic acid.
> Being weak acids, like alcohol and most drugs, they can pass
> through the stomach mucus. So, even if I try to colonise my
> gut with "good bacteria" (acidophilus yoghurt, Kefir), I
> suffer immediately from the effects of their supposed good
> chemicals. Maybe I need bad bacteria..
>
> These organic acids are touted by a few as a mechanism for
> general stomach irritation in cases where the stomach moves
> slowly and carbohydrate ferment can produce enough.
>
> Naturally, I can't eat much fat or protein, so I can't
> experiment with high fat solutions until I can find a way
> around it. I may be locked into eating a high ferment diet.

You need to stay out of the sun Nicole ;-)

[Hey Rocco]

In article <6a56e14c.0307081538.415a5d31@posting.google.com>,
Nicole Kidman <nicole_kidman@2die4.com> wrote:

> I'd appreciate a bit of ranting on this subject from some
> enthusiasts.
>
> As a brief intro, I'll say that a large group is suffering
> from sensitivity to by-products from bacteria and yeast
> somewhere within their digestive tract. Most times, this
> is branded "Candida" and treated by eating a high
> fat/protein diet.
>
> I've become aware that my irritated stomach is very
> sensitive to (at the very least) acetic and lactic acid.
> Being weak acids, like alcohol and most drugs, they can pass
> through the stomach mucus. So, even if I try to colonise my
> gut with "good bacteria" (acidophilus yoghurt, Kefir), I
> suffer immediately from the effects of their supposed good
> chemicals. Maybe I need bad bacteria..
>
> These organic acids are touted by a few as a mechanism for
> general stomach irritation in cases where the stomach moves
> slowly and carbohydrate ferment can produce enough.
>
> Naturally, I can't eat much fat or protein, so I can't
> experiment with high fat solutions until I can find a way
> around it. I may be locked into eating a high ferment diet.

Your stomach lining is host to the largest store of sodium in
the body, Sodium is an electrolyte and is responsible for
making blood minerals soluble. It is necessary to hold the
body's calcium and magnesium in solution. Sodium contributes
to the formation of saliva and other digestive enzymes. Sodium
is alkaline. Sodium also halts fermentation. When there is a
sodium deficiency, a person may become "allergic" to almost
everything.

The herb alfalfa is a good supplemental source of sodium, as
is celery juice, spirulina and other green vegetables. Don't
us regular table salt though: The processing makes the sodium
less soluble. If need be use kosher salt or rock salt. When
you get your sodium back up, start to balance it with
potassium (carrot juice and fruits).

Rocco

[Pbeyer]

Nicole Kidman wrote:

> I'd appreciate a bit of ranting on this subject from some
> enthusiasts.
>
> As a brief intro, I'll say that a large group is suffering
> from sensitivity to by-products from bacteria and yeast
> somewhere within their digestive tract. Most times, this
> is branded "Candida" and treated by eating a high
> fat/protein diet.
>
> I've become aware that my irritated stomach is very
> sensitive to (at the very least) acetic and lactic acid.
> Being weak acids, like alcohol and most drugs, they can pass
> through the stomach mucus. So, even if I try to colonise my
> gut with "good bacteria" (acidophilus yoghurt, Kefir), I
> suffer immediately from the effects of their supposed good
> chemicals. Maybe I need bad bacteria..
>
> These organic acids are touted by a few as a mechanism for
> general stomach irritation in cases where the stomach moves
> slowly and carbohydrate ferment can produce enough.
>
> Naturally, I can't eat much fat or protein, so I can't
> experiment with high fat solutions until I can find a way
> around it. I may be locked into eating a high ferment diet.

Sounds like somebody's got you all mixed up with
misinformation. Organic acids are a normal by product of
fermentation of residual fiber, small amounts of unabsorbed
carbohydrate and amino acids-- in the colon-- not the stomach.
The organic acids-- acetate, propionate, butyrate and lactate
are normally good in that they serve as fuel for the cells
lining the GI tract and facilitate the absorption of salts and
water. Pete

[Nicole Kid]

Some parts of this thread are missing. I can only see
posts from pbeyer, rocco, and Robert. So anybody missing
may have to re-rant, so I can get my full quota of
arrogance for the week :)

Yes, organic acids should be good for you, but I'm left trying
to account for why when I eat acidophilus yoghurt I sweat in 2
minutes, also when I have vinegar, it really stuffs my
stomach, and Kefir is just as bad.

I've been looking a bit further into why my stomach mucus
could be so permeable to weak acids, and maybe it is to do
with sodium bicarbonate excretion. Most people would have
differing levels of mucus, and this would block strong acids
anyway. However, if the sodium bicarbonate was low, then the
weak acids could get right through and hit quite quickly.

Unfortunately, if I want to stimulate mucus and Na bicarb, I
have to increase my levels of inflammatory prostaglandin E2.
This, I believe is created by arachidonic acid. Being kind of
trapped into the situation of being vegetarian, who eats way
too much starch, it's possible that I'm not synthesising AA
properly from polyunsaturated fat - especially since I've
lowered my intake since all the ranting against it. It's
conceivable that I might have an AA deficiency.

Any comments? (Lets try and not lose the thread this time.)