Naturally Fermented Sauerkraut & Probiotics: A Good Thing, Right ?
This post is continued from a Facebook post by Alannah on May 1st, 2019 written in response to a shared post about the goodness of raw sauerkraut as a source of probiotics for us.
In it, she presents an argument AGAINST the INDISCRIMINATE USE and PROMOTION of PROBIOTICS as a universally touted and accepted “GOOD” thing.
For those coming upon this post for the first time, here is the first part of it as posted on Facebook:
Naturally fermented sauerkraut is a wonderful and easy way to re-populate the intestine with probiotics.
But BEWARE: it is an unsuspectingly powerful food, and depending on your level of wellness, can either be a great and much needed nutritious addition to your daily regimen …
OR
… a source of “too much of a good thing”, needing to be taken in small or very small servings, or even not at all.
I know you never thought you’d hear that …
… because most everyone sings the praises of natural probiotic sources.
And believe me, I never thought I’d be saying it either.
But … it’s true nevertheless.
(Oh, I can hear the skeptics in the crowd …)
There are, in fact, OTHER FACTORS that people don’t ever think about or even consider with regard to PROBIOTICS.
AND there are SPECIFIC CIRCUMSTANCES where the use of PROBIOTICS might AGGRAVATE your problems AND actually WORSEN them.
So, what are those circumstances ?
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