Has anyone tried these - and what effect have they had on you?
I am having these with great success - I did not know I could feel so well since starting them about 6 weeks ago.
I am Jak2 positive, not taking meds (against written advice from specialist, as she is only trained for pharma meds) but doing the odd venesection (lots to start with) while keeping close eye on my numbers. I also fast from time to time but find it hard with PTSD. Specialist is happy to support the diet/fasting idea with a promise from me to get venesections when necessary.
Anyway - would love to know if others have tried ferments and what happened,
Hi. I’ve been making my own kefir for 4 years and also make my own sauerkraut. My high platelets level were detected about the same time I started to take kéfir but I wasn’t diagnosed till March 2020 with E T. Difficult to know if I would feel worse without those fermented foods or not. My daughter is about to graduate as a registered dietitian and she swears by it..! I know it helped with my high blood pressure and it helped my husband with his reflux, so it’s got it’s good points! Keep it up and let us know how it goes! Cheers!
Interesting! So kefir ad kraut are not going to be cures or preventatives - but maybe they slow everything down? Maybe it depends also on combinations/frequency/amounts.Anything which helps is great in my books. Thanks for your note and glad it helped with blood pressure and reflux.
Hi Mary yes we also practise intermittent fasting and eat fermented vegetables l agree they do help with gut health and in my case don't interfere with my meds for ET and Jak2. Stay safe Adiewon
I started making my own sour dough bread a couple of years ago -which is the only bread I eat now. I also have fermented veg from time to time -but I can't say I could identify any particular change in my well-being. I dont really have any symptoms (I have PV and am JAK 2 positive), but I do like to pay attention to my diet -which is anti-inflammatory. Woud be interested to hear how you get on.
Thanks for your note. I have not got to the sour dough things yet and will try it in the future with trepidation (the long proving period one) as my diabetes just does not like wheat - but this may be something to look too with caution. The fermented veges has been interesting with a lot of people saying the goodies in them need replentishment (more of them) every 4 days or so. I am liking them every day at the moment - one can have so much fun with them!
You’re amazing Max. I read your story. I’m also one who does so much extra for my health. Welcome to our group of great people!!
Fermented veggies and fermented anything are amazing. But please stay away from beets a bit. Not too often, since beets are known to act like a fertilizer to thrombos as do other foods like Kale, broccoli, sweet potato, Hokkaido pumpkin,…. Pomegranate juice helps reduce Thrombose, but the seeds increase them. Careful. There a long list.
5 day water fasts. I’ve done those twice. I felt 20 two days after that. (I’m 56). Interim fasting is also fab. You drink 2 glasses of kefir a day but my body doesn’t like milk products, except real greek feta (goat/sheep).
I do CoQ10 and have now found that turmeric/Curcumin has once again plummeted my thrombos and I’ve reduced my Anagrelide.
I take 4-5 capsules a day.
I also do bone broth from organic cow bones. I know the cows and the fields where they graze. I simmer the bones for 24 hours. Make a huge amount, add salt, parsley and dill at the end, very concentrated. I filter the soup and filling in jars while piping hot. This keeps for up to 6 wks in the fridge. I usually take 2tbls of the gelled broth and add hot water or throw it into soups, or add to roasted veggies in oven. Really great for the whole family.
I’m in Austria and get my Turmeric caps from Germany.
Yes - I do the CurQ10, but am now going to add turmeric to my ferments (the ferments can make things up to 100% more bioavailable)Milk products - up to this point after being weaned I have never drunk milk in my life. Not as a kid, not in tea, not in coffee, not in milkshakes. However, the fermenting of it makes it another thing altogether - just wonderful. It takes away all the things we humans can find difficult to digest and adds so many more goodies. Here is some interesting stuff on it:
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