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  #1   ^
Old Sun, Apr-04-21, 08:05
GRB5111's Avatar
GRB5111 GRB5111 is offline
Posts: 3,638
 
Plan: Very LC, Higher Protein
Stats: 227/186/185 Male 6' 0"
BF:
Progress: 98%
Location: Herndon, VA
Default Gut Bacteria & The Brain

Very interesting article in treating conditions like autism, depression, and anxiety. The microbes in question are commonly found in store-bought yogurt and other probiotics:

https://getpocket.com/explore/item/...e=pocket-newtab

Very compelling that we are starting to understand the keys to supporting good health extending to the brain and behavior. One of the reasons this may not be shouted from the rooftops is that those with money to spend on marketing may perceive this as a weak business model. I understand that, so no judging. There are other ways to increase general awareness. It requires grass roots communication and sharing.

Last edited by GRB5111 : Sun, Apr-04-21 at 21:25.
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  #2   ^
Old Sun, Apr-04-21, 14:40
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Posts: 15,266
 
Plan: atkins
Stats: 255/230/200 Female 5'8"
BF:
Progress: 45%
Location: Massachusetts
Default

Yup, this was an aspect I discovered when other avenues were less than satisfactory on many levels. Basically I had to find solutions that when stacked together helped my son have a better life.

One step was getting as many different sources of gut microbes, avoid killing them and how to feed them or replenish the population.

Today he functions very well and still growing his interpersonal skills. Having him home this last year has been a bonus. He is better prepared to go off to college in the fall.
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  #3   ^
Old Mon, Apr-05-21, 12:10
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s93uv3h s93uv3h is offline
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Posts: 1,638
 
Plan: Atkins & IF / TRE
Stats: 000/000/000 Male 5' 10"
BF:
Progress: 97%
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I tried once to keep plain, good ingredient yogurt on hand - but I add it to meals so rarely it goes bad and gets thrown out. Used to make kefir - then a batch went bad as I slowed down eating it and I stopped.

I still keep fermented foods handy - kimchi, garlic stuffed olives, sauerkraut.
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  #4   ^
Old Mon, Apr-05-21, 13:19
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Posts: 15,266
 
Plan: atkins
Stats: 255/230/200 Female 5'8"
BF:
Progress: 45%
Location: Massachusetts
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Quote:
Originally Posted by s93uv3h
I tried once to keep plain, good ingredient yogurt on hand - but I add it to meals so rarely it goes bad and gets thrown out. Used to make kefir - then a batch went bad as I slowed down eating it and I stopped.

I still keep fermented foods handy - kimchi, garlic stuffed olives, sauerkraut.


We freeze extra yogurt. Freezing does not kill the goodness, like heating can.

Last edited by Ms Arielle : Mon, Apr-05-21 at 13:49.
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  #5   ^
Old Mon, Apr-05-21, 15:41
Verbena Verbena is online now
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Posts: 1,045
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
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Quote:
Originally Posted by Ms Arielle
We freeze extra yogurt. Freezing does not kill the goodness, like heating can.


Put dollops into ice cube trays to freeze, then pop them out into another container. That way you can have a spoonful or two when needed. I do this to always have a starter for when I make my own; 1 or 2 cubes is sufficient for that.
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  #6   ^
Old Tue, Apr-06-21, 05:26
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WereBear WereBear is offline
Posts: 13,269
 
Plan: Epi-Paleo/IF
Stats: 220/123/150 Female 67
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Progress: 139%
Location: USA
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If something can be fermented, and I like it, I make it a staple. Like Italian cold cuts!
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