According to Mr and Mrs Sonnerburg (married couple who are both microbial scientists), rule #1 is to avoid antibiotics.
Now, before we begin, news flash: I'm not a doctor, I'm not a nutritionist or nurse. I'm just passionate about this topic, and all I'm doing is sharing with you what I just did after taking a course of antibiotics.
I found out about this prebiotic from the pharmacist who filled my script. I said I
wanted something that didn't need to go in the fridge. I wanted something that
would keep my gut healthy and also help to avoid the common occurrence of thrush
post antibiotic treatment.
She recommends taking it at the same time as my antibiotic because it helps to keep
the mucus lining healthy. Just 1 capsule of the SB Floractiv contains 5 million CFU
(colony forming units)!
I typically prefer a non-dairy lifestyle. I quit milk many, many years ago for health reasons (I needed to lower the inflammation in my body). I still have cheese occasionally, and that's a treat for me. So, a lot of people ask me, you're anti-milk/dairy, but you drink Kefir? I gave kefir to my daughter for it's incredible health benefits, but wasn't drinking it myself. Why not? I didn't have a good enough answer, so two months ago I started to drink it and I've been thrilled with the results. My favourite Functional Medicine Doctor, Chris Kresser, wrote a fantastic article about kefir and if you're on the fence about adding this superfood to your diet, READ IT!
Kefir is derived from the word "Keif" meaning "good feeling." It's a fermented milk product that has been consumed for centuries. Kefir can be made from cow, goat or sheep milk- but it's also easy to make your own at home (something I'm going to try very soon). The main reason people drink kefir is because of the biennial bacteria and yeasts, but some people might be surprised to learn that kefir is also loaded with vitamins, minerals and essential amino acids.
This is a probiotic drink that you can buy at the supermarket in the refrigerated section. It contains billions of live, good bacteria. These millions of bacteria join the trillions in your gut in the hopes of helping the number of good bacteria outweigh the bad! It doesn't taste like much, and it's just a simple shot in the morning with breakfast.
Peace Love and Vegetables make my favourite sauerkraut, and I literally eat it out of the jar like peanut butter. This Byron Bay based company makes outstanding raw, organic and fermented produce. The co-founder, Anya, was born in Russia where fermenting food due to the extreme climate was an absolute necessity. In 2005 Anya started to make her own kraut to help heal her gut, and then in 2011 Peace Love and Vegetables was born with her co-founder Adam.
My go-to is the Dill Superkraut flavour and it's oh so delicious. It just so happens to be the first kraut they ever made too! Cabbage, dill and caraway might not sound appetizing, but it's so worth a try. It isn't astringent like a lot of krauts, and I like to add it to lunch wraps or salads.
They have a great Kimchi as well, called Kim-Chi Superkraut. This is a fav in the morning when I NEED to wake up. It's loaded with cabbage, carrot and sweet potato, but the Cayenne pepper, turmeric and black pepper give it a really nice KICK!
Peace Love and vegetables use the L-Plantarum culture starter to begin the fermentation process which means they add the bacteria to the raw veggies to start the process.
If you're looking for an even more natural option, try Kehoe's. Kehoe's is family owned and operated in Australia, which I absolutely love. All their products are grain free, dairy free, gluten free, soy and sugar free with means they are suitable for raw diet enthusiasts, vegetarians, vegans, and paleo alike. Kehoe's use "WILD fermentation" which means that the bacteria that is already on the 100% organic, natural produce is what populates each batch. There is nothing added to it, and it's as natural a fermentation as you can get.
If you want to find a local stockist to try some Kehoe's products, click here.
Fibre feeds your gut biome, so the more fibre you eat the better. If you aren't feeding your gut a wellness blend diet with fibre, the microbes feed themselves by eating away your mucus lining and the effect of this is lowering your immune system! You're more susceptible to something wreaking havoc on your body after a dose of antibiotics because they wipe out a ton of "good" bacteria. This is prime time for food poisoning to take hold, so be mindful of what and where you choose to eat after you've completed your course.
During and after antibiotics I try to ramp up the fibre even more than usual. For me this means fruit and veg at every meal and for morning and afternoon snack too. What does that look like? Here is an example below:
Hope this helps to keep your tummy happy too!
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