I think I may have posted something like this before, or maybe it was an off-topic on one of my threads, but what does it mean?
My son will eat something sweet, and then soon after he will, well, expel a lot of gas.
Fructose does not seem to be an issue. It's sucrose.
Does this mean he has an allergy? Yeast? A destroyed GI tract from years of lyme therapy......all the above?
I'm trying to deal with the firm poops and occasional bleeding while getting them out. But I wonder what the connection is with sugar and gas.
Any thoughts?
Thanks Loads,
2roads
Posted by rowingmom (Member # 41213) on :
Yeasts consume sugar and produce gas. That's why baker's yeast is used in baking bread - the gases produced by the interaction of yeast with sugar causes the bread to rise.
Fermentation also produces alcohol which can cause behavioural problems, especially silliness, in children.
We use psyllium husk (1 tsp daily) to help keep BMs soft, bulky and moving.
Posted by LymeSwimmer (Member # 40540) on :
Hi 2roads,
To me, when I hear that he is having gas after eating sweets, particularly sucrose, it speaks of Yeast overgrowth.
Does he have any bloating as well?
I would back of the sweets as best possible and see how he feels.
For the hard BMs a couple of things you can pursue. 1. psyllium husk as mentioned works great, I use the Konysyl brand, but for kids you can pick up a variety that is in gel capsules. 2. glycerin - http://pedia-lax.com/ Posted by 2roads (Member # 4409) on :
Thanks rowingmom and Lymeswimmer.
I do feel it could be yeast too. We were avoiding sugar for 6 months awhile back, but gave up the effort.
I need to look into psyllium husk. Not sure what it is.
ugh
Posted by Lymetoo (Member # 743) on :
Most likely yeast. Make sure he is getting plenty of quality probiotics and watching his diet. You might also want to look into natural products to kill yeast.
A great project would be to begin making fermented vegetables! VERY healthy!
Posted by surprise (Member # 34987) on :
Constipation, gas, bloating = Yeast overgrowth over here. And for my young daughter, it also equals challenging behavior.
I loathe yeast. It is really a problem for her and I. And no, we are not sitting around eating candy bars :-/
Currently on Thorne SF722, caprylic acid (her, me straight coconut oil) high dose curcumin, quality probiotics, etc.
But radical diet change is really needed, IMO. *sigh* 1 Oxy powder cap at night helps constipation for her, natural calm drink too.
Posted by Carol in PA (Member # 5338) on :
Kefir reduced gas dramatically for me...aroma too. A cup per day replaces the important bowel bacteria needed for digestion.
I make it with the starter powder.
Posted by Lymetoo (Member # 743) on :
Two of Our Favorite Beginners' Recipes
Version 1 3 heads green cabbage, shredded in a food processor 1 bunch kale, chopped by hand (optional): 2 cups wakame ocean vegetables (measured after soaking), drained, spine removed, and chopped 1 Tbsp. dill weed
Verison 2 3 heads green cabbage, shredded in a food processor 6 carrots, large, shredded in a food processor 3 inch piece ginger, peeled and chopped 6 cloves garlic, peeled and chopped
To Make Cultured Vegetables 1. Combine all ingredients in a large bowl
2. Remove several cups of this mixture and put into a blender.
3. Add enough filtered water to make a "brine" the consistency of a thick juice. Blend well and then add brine back into the first mixture. Stir well.
4. Pack mixture down into a glass or stainless steel container. Use your fist, a wooden dowel, or a potato masher to pack veggies tightly.
5. Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
6. Roll up several cabbage leaves into a tight "log" and place them on top to fill the remaining 2 inch space. Clamp jar closed.
7. Let veggies sit at about a 70 degree room temperature for at least three days. A week is even better. Refrigerate to slow down fermentation. Enjoy!
Here's a ten-minute video on how to make the vegetables:
I only WISH my mother had carried on the German tradition of sauerkraut! I wouldn't still be battling yeast!
Posted by surprise (Member # 34987) on :
So, I have to ask. Anything fermented makes me gag. For real.
Do I really have to do this? Yes, I'm suffering with yeast. But eating old smelly food... has to be moldy, no? Ack.
Posted by LymeSwimmer (Member # 40540) on :
Lymetoo - I am off dairy due to intolerance, etc. Is fermented veggies a good alternative to that - at least as a way to get some probiotics back into my gut?
Posted by rowingmom (Member # 41213) on :
quote:Originally posted by 2roads: Thanks rowingmom and Lymeswimmer.
I do feel it could be yeast too. We were avoiding sugar for 6 months awhile back, but gave up the effort.
I need to look into psyllium husk. Not sure what it is.
ugh
Metamucil
Posted by rowingmom (Member # 41213) on :
quote:Originally posted by surprise: So, I have to ask. Anything fermented makes me gag. For real.
Do I really have to do this? Yes, I'm suffering with yeast. But eating old smelly food... has to be moldy, no? Ack.
Sauerkraut is sour, not moldy. You don't eat the mold that can sometimes grow on the top. We use the WildFermentation method:
I innoculate with Culturelle and Align in hopes of encouraging these bacteria to grow as well. Ferment for a few days, put in the fridge and eat some every couple of days. Don't eat too much every day, this may cause an increase in histamine-type reactions.
Posted by Lymetoo (Member # 743) on :
Right .. SOUR, not moldy. If you like pickles, this should go well with you!
LymeSwimmer.. Dairy free...You would be ingesting TRILLIONS of CFU's instead of billions. Eat 1/4 to 1/2 cup per meal. Work your way up if the taste is not what you love.
It will GET RID OF SUGAR CRAVINGS!! Seriously!
Posted by surprise (Member # 34987) on :
'You don't eat the mold that sometimes grows on top'
(this line sealed my fate with no fermented foods, until I read this next line)
'It WILL GET RID OF SUGAR CRAVINGS'
Hmmm. Thank you, I am thinking about it!
Posted by rowingmom (Member # 41213) on :
"Mold that sometimes grows on top" occurs when you are fermenting for months. We ferment for a week at the most and then put it in the fridge. I have never had mold grow on our fermented vegetables.
Posted by Lymetoo (Member # 743) on :
Mold is VERY rare if you do it right. I only had mold ONCE on the top layers of the added cabbage leaves.
It happened because I had used an old lid that did not seal.
I do like rowingmom.. I ferment them for 7 days. Then refrigerate.
Posted by Lymetoo (Member # 743) on :
Check this out! Another good reason to eat fermented (cultured) vegetables!
![[group hug]](graemlins/grouphug.gif)