Oxalobacter formigens after guts nuked by antibiotics. Sources? Possibilities?
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Yeah, I hope I can get to find time learning they observing the microlife within me I now have to resign myself to simply accepting what labs tell us.
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@yerrag said:
Use of natural substances available in nature that are known for their antifungal properties may help as a start. Taking turpentine orally, for example. This would help change the microbiome towards a dominance by bacteria instead of fungal forms.
When you said turpentine, did you only think of its antifungal properties or of more?
I've been harboring some aversion to turpentine and didn't try it as intended. A few days ago, however, I started 4-5 times daily 4-5 drops of aforementioned monoterpenes (from peppermint oil) and whilst it's ached a little inititally and especially when taken without any dextrose (it's recommened to be taken with sugar, just as turpentine) its effects are remarkably beneficial and remarkably quickly so.
I've tried to find associations of turpentines/terpenes with intestinal mucosa.And couldn't find much, really. From a bit of crossreading, however, it appears to be the case that turpentine AT LOW DOSES, but not at large doses (opposite effects!), exhibits trophic effects on the intestinal mucosa and villous length and proliferation by releasing cytokines (and perhaps improved microcirculation).
It helps to maintain villous lenghts during a couple of days of starvation/fasting (I hadn't known that villous atrophy sets in so quickly from a "use it or lose it" point).So overall, low but not high doses of turpentine seems to stimulate the intestinal mucosa, and sort of imitate a well-functioning microbiome--brush border interaction in the absence of a proper microbiome?
Or maybe it reinstates the proper microbiome by putting right the brush border functionings? It's difficult so say with these reciprocities. -
I have been fermenting dairy with L. reuteri. It has helped some sensitives that I had with nightshades. This video is a nice overview of some of the benefits.
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@CrumblingCookie said in Oxalobacter formigens after guts nuked by antibiotics. Sources? Possibilities?:
@yerrag said:
Use of natural substances available in nature that are known for their antifungal properties may help as a start. Taking turpentine orally, for example. This would help change the microbiome towards a dominance by bacteria instead of fungal forms.
When you said turpentine, did you only think of its antifungal properties or of more?
I've been harboring some aversion to turpentine and didn't try it as intended. A few days ago, however, I started 4-5 times daily 4-5 drops of aforementioned monoterpenes (from peppermint oil) and whilst it's ached a little inititally and especially when taken without any dextrose (it's recommened to be taken with sugar, just as turpentine) its effects are remarkably beneficial and remarkably quickly so.
I've tried to find associations of turpentines/terpenes with intestinal mucosa.And couldn't find much, really. From a bit of crossreading, however, it appears to be the case that turpentine AT LOW DOSES, but not at large doses (opposite effects!), exhibits trophic effects on the intestinal mucosa and villous length and proliferation by releasing cytokines (and perhaps improved microcirculation).
It helps to maintain villous lenghts during a couple of days of starvation/fasting (I hadn't known that villous atrophy sets in so quickly from a "use it or lose it" point).So overall, low but not high doses of turpentine seems to stimulate the intestinal mucosa, and sort of imitate a well-functioning microbiome--brush border interaction in the absence of a proper microbiome?
Or maybe it reinstates the proper microbiome by putting right the brush border functionings? It's difficult so say with these reciprocities.I get little information from the medical literature about turpentine and that had been a problem for me, more so in the past as I was so tied to what the medical literature deletes constantly from past records of cures. Now I am not so dependent on what the pharma complex borne from the Flex or Report as commissioned by Rockefeller to destroy our health by making conventional pharma-based medicine practically like the only medicine we have been programmed to accept, with all its pretensions to being scientific but in reality has a lot of hokum and snake oil and charlatanry embedded in it. It's only real claim to legitimacy is that it intertwines some good juju with threads of poison and superstition and mask them as legitimate potions.
Luckily, there are some doctors that use turpentine and one of them is Dr. Jennifer Daniels. I went to her website and requested a free book and in that book she explains how turpentine can be used. I've used it for a treatment lasting 2 weeks where I would take a teaspoon of it poured over a teaspoon of sugar each night. She encourages it's use against candidiasis, and no doubt has antifungal properties. I don't have candidiasis but I went to have my blood examined using live blood analysis and discovered my red blood cells to harbor fungal species much like candida that would act like a parasite as it's life cycle revolves around feeding off my the blood in rbc's and making the red blood cells hemolyze, or breakdown and die. This process of hemolysis is hard to identify using standard blood tests, and the only visible indication is that my urine appears amber (like pale pilsen beer with a reddish tinge to it , the tinge being the tint given to it by hemolyzed blood. After taking turpentine, I would see my urine color turn more golden yellow or even like mountain yellow with a neon glow to it. I would later on observe that the wbc count in my CBC reduced to indicate a lower level of low-grade (meaning no fever) infection in my blood. Subsequently, with other efforts to lower infections with the use of suppositories with essential oils, I was able to lower the level of infection and inflammation to such effect that my blood pressure got lower, from 240/160 to 189/120. Still high, indicating the effect from remaining lead toxicity as well as a recently developed free iron toxicity.
Since I have come to employ substances more and more that do not conform to the standards used by standard conventional medicine, but align well with Peaty principles, my health has improved in many ways.
Use of turpentine is just one example. But I must warn that I don't just willy nilly use these substances without a lot of thought and consideration, and I dare only to treat myself. For making a mistake can have terrible consequences, one of which I experienced last year and continue to recover from (which involves heart failure where my heart stopped for 15 minutes). It is risky and that's why I can only risk myself. My consolation was that I was still careful, but careless enough that I didn't do enough of dotting my i's and crossing my t's. Lessons learned surviving it were invaluable though, as I learned so much about heart failure, and how easy it is for dead red blood cells in a mass die off from hypoxemia (from respiratory issues such as bronchitis in my case but in general from ARDS such as those involving COVID) could result in a long or even permanent case of hardness of breathing.
Dead red blood cells that aren't recycled but stay stuck in the a congested lymphatic system are not easily seen in the opacity of the lymphatic system, and a constant but slow release of these is toxic, as the enzyme heme oxygenase, which thankfully Ray has written a lot about, will cause the release of carbon monoxide and free iron, which would cause lungs to get wet and breathe poorly and contribute greatly to the development of heart failure. But this mechanism isn't acknowledged in medical circles, who would merely address the issue with prescription medicine that only address the symptoms while letting its true causes fester.
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Thanks for this hint. I've just watched the video/instructions by Dr. William Davis. I like him. 36hrs fermentation for 12 doublings of c. 3-4hours as the sweet-spot plateau of live bacteria; 300 billion L. reuteri per serving!
Previously I had only made my own "yoghurt" (by legal definitions it's not) with selected L-lactid acid producing lactobacilli or with bifidobacteria only.
I've noticed that using bifidobacteria can make dairy (proteins) completely tolerable. Including B. breve is crucial for that.
It needs at least 12-18hrs of fermentation, however, and with many brands/origins of milk it just doesn't work properly at all* (it either remains very liquid, doesn't truly ferment as it should, or as in one brand even starts bubbling wildly with a terrible stink because of prior contamination). Which left me dissatisfied. Along with the fact, that I don't actually want to mass-feed bifidos into my small intestine. So pasteurising the bifidobacteria-"yogurth" after its fermentation should have been the logical next step to gain maximum tolerability from dairy. With such efforts only to tolerate and utilize dairy, I simply chose to forego it and depend on other foods.
Nevertheless, it was a great thing to find out.
Using only the good lactobacilli (rhamnosus, casei, paracasei, salivarius. There was no reuteri, though) yielded a better and tastier "yoghurt" (or super-tasty cottage cheese!), but there was still incomplete tolerability.
A combination of selected lactobacilli with the selected bifidos gave the best taste in some milks in which the use of only bifidos would lack the "punch" of freshness from lactic acid – the acetic acid from bifidos has a stale taste in comparison.I'll give the max-feeding with L.reuteri a chance. I knew about and used it before but merely as the mentioned small probiotic drops for infants which didn't do much at all. It sounds like a good continuation of my previous dairy experimentations.
*: Comforting to read that Dr. Eric Berg also struggles quite a bit to get his L.reuteri fermentation recipes and ingredients just right.With bactericidal reutericin as its major metabolite this is another approach to circle in on taking out the nasty resilient hidden unknown varieties of pathogens in the guts. There's a common goal and effect there shared with the mentioned turpentine.
If those L.reuteri reports about shifting body composition, i.e. increases of youthful muscle and loss of abdominal fat become true that'd be fine with me.
Have you noticed anything of that?
Did you include or forego the also-mentioned L.gasseri and Bacillus subtilis?Recipe as per Dr. Eric Berg: 1 capsule (20 billion CFU), 2 table spoons inuline, a little half&half milk/cream to blend everything into a paste, then a liter of half&half, ferment at 99° F / 37° C for 36 hours and then eat half a cup a day.
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@yerrag said:
Thanks for your literary weekend intro!She encourages it's use against candidiasis, and no doubt has antifungal properties. I don't have candidiasis but I went to have my blood examined using live blood analysis and discovered my red blood cells to harbor fungal species much like candida that would act like a parasite as it's life cycle revolves
I don't have diagnosable candida either but the essential point I take from your report is the importance of whatever shapeshifting pathogens reside intracellularly in their respective tissue niche.
So I may very well have bred highly resilient cell-wall-deficient bacterial / fungal organisms in my gut cells from the antibiotics.
That turpentine
@CrumblingCookie said:helps to maintain villous lenghts during a couple of days of starvation/fasting (I hadn't known that villous atrophy sets in so quickly from a "use it or lose it" point).
may very well also have an unexpected background then: That such organisms, when their intestinal environment becomes too inhospitable by lack of nutrients in fasting or by antibiotic treatment, penetrate and damage the intestinal villi.
As it's known and proven for hyphae, i.e. the protruding fungal forms of yeasts.I had read Dr. Jennifer Daniels' short book on turpentine before.
And a couple of years ago I had already taken turpentine at 2 teaspoons per day for over two weeks. Which was a lot. I found 1 teaspoon already quite aggressive on the GI system. But I liked the "brain effects" of improved microcirculation (some headaches, though, too).I'll continue the monoterpenes in the small amounts of 4 drops multiple times daily. Doing the maths, that comes to about 1.5 teaspoons a week in total which surprisingly matches the total of Dr. Jen Daniels dosing recommendation of a 3/4 teaspoon once or twice a week.
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@CrumblingCookie said in Oxalobacter formigens after guts nuked by antibiotics. Sources? Possibilities?:
Have you noticed anything of that?
Did you include or forego the also-mentioned L.gasseri and Bacillus subtilis?I have not noticed any dramatic changes. There is a separate thread on this forum that may be interest. L. Reuteri
I ferment L. reuteri and L. gasseri in separate batches. As a general rule, I eat a variety of fermented products 3X daily. Dr. Davis recommends 40 days to reestablish the probiotic in the gut. Thereafter, missing a day or 2 is of little consequence.
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@DavidPS
I've ordered the BioGaia Gastrus tablets with the two L. reuteri strains to try it out.
It stands and falls with the lactose and dairy protein tolerability of the fermentation product. -
@CrumblingCookie - That is interesting. Let us know how it goes.
I think that the prolonged fermentation time would greatly reduce (but maybe not eliminate) the lactose. So it might not be as much of a issue. As for the dairy proteins, if they are a problem then consider starting with small portion. Then slowly increase the amount you eat to give your body a chance to adjust.
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Whilst the L. reuteri are oddly fermenting (I'm not quite sure, it smells and tastes somewhat like tangy cheese), I've found a connection between GABA and the microbiome.
Essentially, not only does the notorious gut-brain-axis rely much on a GABA-producing microbiome raising GABA in serum and brain!
But a lot of bacteria of a (healthy?) microbiome exclusively depend on GABA as a crucial nutrient.
Many bacteria don't grow at all without exogenous GABA, which should be supplied by other bacteria of the microbiome.Hence, supplementing GABA feeds such bacteria and reconstitutes gastrointestinal microbiotic diversity.
And feeding GABA increases IFN-y for innate immunity, TNF-a, MUC2 for the crucial mucin barrier.
Also, feeding GABA appears to enhance autophagy of enteric cells instead of them taking the route of destructive apoptosis.GABA-producing gut bacteria are foremost Bacteroides (e.g. fragilis), Parabacteroides, Eschericia, L. plantarum, L. brevis, L. lactis, L. paracasei.
GABA content in fermented dairy (cheese) varies a lot depending on the microbiotic strains being traditionally used in the respective regions (huge differences e.g. just among the Italian Pecorino cheeses).
GABA-modulating bacteria of the human gut microbiota
I'm now supplementing c. 3grs GABA every day.
Have already felt the "heavy chest" and mild flushing for a couple of hours after my intake, as reported by others in the RPF.
