Why I now like to use salt to make my fermented vegetables: Salt is thought to inhibit a certain amount of probiotic bacterial growth and diversity during the fermentation process, so that is why I used to prefer to not use salt while making fermented vegetables. I wanted to use whatever fermentation method would give me the highest amount of beneficial probiotic microorganisms for the gut microbiome, and from what I read it seemed that fermenting vegetables with a probiotic culture starter and without salt was the best way to do this. So I mainly consumed this type of fermented vegetables while I was healing, but I did consume fermented vegetables made with salt as well. Anyway, unsalted fermented vegetables may have a higher probiotic count and have a few more different strains of probiotics compared to fermented vegetables made with salt, but I don’t think this is quite as important as I used to. Research is beginning to point to the idea that it’s not necessarily the number of probiotic CFUs that determine probiotic efficacy. Rather, the efficacy of probiotics are determined in a strain-specific and disease-specific manner. Fermented vegetables made with salt still have a ton of lactobacillus and other functional probiotic microorganisms that are extremely beneficial to the gut microbiome, and I think the pros of using salt outweigh the cons. Pros of using salt are that the vegetables stay firm and crunchy rather than becoming mushy during the fermentation process, I think the flavor is better with salt, and the process as a whole becomes much more formulaic and the risk of having a ferment go bad due to the growth of mold or other pathogenic microorganisms significantly decreases with salt usage. The only con that I can really think of is that it may reduce the probiotic strain and CFU count a little bit, but I really think it becomes a negligible factor if an individual is also consuming a gut microbiome optimizing diet that includes other fermented foods, like kefir, and large amounts of prebiotic soluble fiber, and then strategic supplementation. I don’t think it’s bad to make unsalted fermented vegetables the way I showed in my previous fermented vegetable video, I had great success and results eating fermented vegetables made without salt, I just prefer using salt now for the reasons just mentioned. Both are great methods, so as long as someone is able to make the fermented vegetables safely and prevent them from being contaminated with mold or other pathogens, either method can be used!
Hallo Kenn . I have been diagnosed last month ago . You where the first to raise my mood and give me hope. How can contact you ? I would love that if that's not a problem .
@@molondon1808 ups and downs . In general I'm good . Everything is normal except every 2 3 weeks I get a little blood for a couple of days. Since my diagnosis till now no other symptoms.
Hey man I just wanted to say thank you for all the help. A year ago I was really sick with ulcerative colitis. I prayed for relief and that's when I found your videos on my suggestion. After following your advice and drinking milk kefir I am completely symptom free for the first time since getting sick. Doctors told me I would never heal but they were wrong. God bless you dude
I always just add one heaping tablespoon of sea salt per quart and every fermentation has always comes out excellent. I have never measured beyond that.
Dude this is amazing!! My mom is suffering from this and watching her in constant pain has had me in tears. You’ve given me a way to help her. She is only a few months into diagnosis and has C Diff. Please keep the videos coming so I and thousands of others can get their quality of life back!!!
I was diagnosed 4 days ago my Dr started me on 4.8 g of mesalamine, and 40 mg of prednisone twice daily, I hope they start working ASAP ! I hope your doing well 👌🏻👌🏻😌
@@jasonmontez5352 I wish my doctor told me this. Uc is very serious and can completely demobilize you easily for days. Another thing my doctor told me that I'm sure yours did to was you can eat whatever you want minus things that eritate you. That is a lie, you want to heal your gut and get off mesalimine as quick as possible. The drug is extra bad for your body and if you don't have proper insurance like me it's literally $50 a pill (ask your pharmacy). For the next 7 months at the least fallow the SCD diet and before bed drink mint tea with cbd honey. I've had great success with with the mint tea and cbd honey trust me it's a absolute must and a miracle of miracles. I go back to work next week but I've been unable to work for a whole month because no one told me how serious this is. The pills only lower symptoms through flare ups, the diet will cure you. It's going to be hard.
Look up Qing dai and do the protocol On prednisone the keifer gave me Candida so be careful. Prednisone weakens immune response be carful I got all kinds of nasty infections. That’s how I got Candida.
Hey Kenny! Thank you very much for helping those who struggle! I am trying to heal my husbands colitis and I have watched all of your videos several times! You are the best! ❤️ Stay healthy!
I really appreciate your kind words, thank you for leaving the comment! I will be praying for you and your husband. Let me know if there is anything Kara and I can do to help.
Thanks Kenny ..Ive been so scared to do this no one has ever explained in detail like this...As always your contribution to UC healing is the best out there. God Bless
Glad that you're healthy and grateful that you share how to ferment the vegetables. I'm praying for healing and going to follow your advice. Read Jordan Rubin's books, too, watched many of your videos, and was inspired to not live on varying infusions any more. Thanks and God bless you.
I really appreciate that, thank you for the kind words! Jordan Rubin was a huge inspiration to me too, and I will be praying that all of the work/studying you're putting in pays off soon. Keep moving forward
@@team_honnas Thanks, bro! UC has nearly ruined my life, so inspiring and helpful people who want others to heal instead of lingering on drugs forever are appreciated more than I can express. Thank you for what you do and for showing us another person who not only saw the light at the end of the tunnel but reached it... can't wait to stand in that sunshine with you and Jordan.
You would be the perfect guest on Dr Samir Kakodkar's podcast 'against the grain' He is a gastroenterologist who has crohns himself and does podcasts with people who have cured their IBD with diet/alternative routes. It would be great to hear your story on there.
Hi Kenny, using organic cold pressed heirloom olive oil from Greece, Palestine, Israel, Lebanon, or Egypt (stored in dark glass bottles to prevent spoilage by light or plastic) will help eliminate irritation from vegs. The second best will be any other olive oil from a sunny country. The active ingredient is slightly bitter and has a chilli-like heat when you swallow a spoon. 50ml a day or more should be fine. But start with a spoon to prevent diarrhoea. Olive oil has a unique property that also helps with Peristalsis. Shouldn't be heated or the active enzymes will be ruined. All the best.
I was diagnosed with UC when I was 12. I’m now 18 and still suffering to this day. I’m sick of taking these medications and I’m going to try and turn my life around by following your boot camp videos! Thanks 💙
I was just recently diagnosed with Ulcerative colitis and I'm 16 years old. I showed symptoms for a while not, but just recently they've been getting worse. I really glad I came across your channel, because I don't want to take daily medicine. I want to try, and attempt to get myself out of this.
@@monaghanfan18 thank you.. With highschool and healing from an ankle fracture along with other personal situations, I've been finding it hard to see the positive. I want to learn more about UC but I'm still in denial that I even have it.. how did you first deal with it? What were the steps you took?
@@elizaneill963 I had left you a response with my email if you wanted to chat more in-depth, but deleted it just in case it was seen by others. lol Anyways, my story is quite a long one. I have called myself a "human guinea pig" several times in my journey cause there's a lot of juggling through what works and doesn't work for your body. I didn't deal with it well at all at first and pretended I was fine when I wasn't. I wish there was a private messaging option on here for us, cause I can't write a book in a comments section, lol ! :) I can say, read up on Weston A. Price and Sally Fallon. They and Kenny here have helped me more than anyone in my 18 year journey to health.
Colitis can be caused by infections, loss of blood supply, or chronic diseases. Allergic reactions can also cause colitis. Chronic causes of colitis include inflammatory bowel diseases like ulcerative colitis and Crohn's disease.👍
I’ve always wondered about the seeds in zucchini. I’ve noticed several of the zucchini’s I received from friends this summer had very large seeds. I’m in a small flare and figured it wasn’t a good idea to eat the seeds (knowing what I know about seeds and the gut). I’ve not seen anyone mention zucchini seeds until this video. I’ll be de-seeding all of my zucchini for now on. Thanks for the tip!
@@team_honnas hi bro I’m a long time subscriber have been watching your videos since the beginning, I haven’t had a flare in a very long time, thank god. The only annoying thing is that I can feel the inflammation in the upper side of my colon. I’m always in a strict diet, basically following your diet, I wanted to ask you why did you decide to add salt to the fermented vegetables because you wasn’t doing that in the beginning? I’m still doing my fermented vegetables without salt and I consume them everyday. God bless you, you are making a difference in many people’s lives even if you did not know it. Thank you
Great question. Salt is thought to inhibit a certain amount of probiotic bacterial growth and diversity during the fermentation process, so that is why I used to prefer to not use salt while making fermented vegetables. I wanted to use whatever fermentation method would give me the highest amount of beneficial probiotic microorganisms for the gut microbiome, and from what I read it seemed that fermenting vegetables with a probiotic culture starter and without salt was the best way to do this. So I mainly consumed this type of fermented vegetables while I was healing, but I did consume fermented vegetables made with salt as well. Anyway, unsalted fermented vegetables may have a higher probiotic count and have a few more different strains of probiotics compared to fermented vegetables made with salt, but I don’t think this is quite as important as I used to. Research is beginning to point to the idea that it’s not necessarily the number of probiotic CFUs that determine probiotic efficacy. Rather, the efficacy of probiotics are determined in a strain-specific and disease-specific manner. Fermented vegetables made with salt still have a ton of lactobacillus and other functional probiotic microorganisms that are extremely beneficial to the gut microbiome, and I think the pros of using salt outweigh the cons. Pros of using salt are that the vegetables stay firm and crunchy rather than becoming mushy during the fermentation process, I think the flavor is better with salt, and the process as a whole becomes much more formulaic and the risk of having a ferment go bad due to the growth of mold or other pathogenic microorganisms significantly decreases with salt usage. The only con that I can really think of is that it may reduce the probiotic strain and CFU count a little bit, but I really think it becomes a negligible factor if an individual is also consuming a gut microbiome optimizing diet that includes other fermented foods, like kefir, and large amounts of prebiotic soluble fiber, and then strategic supplementation. I don’t think it’s bad to make unsalted fermented vegetables the way I showed in my previous fermented vegetable video, I had great success and results eating fermented vegetables made without salt, I just prefer using salt now for the reasons just mentioned. Both are great methods, so as long as someone is able to make the fermented vegetables safely and prevent them from being contaminated with mold or other pathogens, either method can be used!
Thank you for these videos. I was diagnosed in 2018. My case was moderate to severe. Only now in 2020 have I begun to experience some type of lasting well-being with biologic medication. But now I'm having issues again so I'm here looking for a way to heal for real.
Same here. Diagnosed in 2018. Been through mesalamine, remicade, now Entyvio, and still having issues here and there. I would love to completely heal my gut. These videos have helped so much. I have spoken with nutritionists and mentioned the research on the gut microbiome and always get told the research is still really new. 😞
Big thanks for sharing your journey, i'm struggling these days with bad gut issues like inflammation and bloating after whatever I eat, and feel something is wrong, so I decided to go on diet without seeing a doctor just by following your recommendation, so just keep it up 👍
Happy to help! Hope you start feeling better soon. I also think it's generally a good idea to go see a doctor as well. They might be able to catch something that we aren't able to on our own. I personally don't think medicine and nutrition have to be enemies, they can work synergistically. Thank you for the kind words, and am wishing you the best!
@@team_honnas thank you for answering and being helpful to all of us ,coz I think having such sickness makes us so sensitive especially when most of people don't understand our real pain, so what you are doing is just a real support 👍I will program a medical checkup soon, I also need to know if we are allowed to eat eggs or we have to avoid it temporarely ?
Eggs are a bit tricky. Jordan Rubin ate eggs all throughout his healing process, but not everyone handles eggs all that well when inflamed. As of now, I don't have a set opinion on eggs. They may just depend on your tolerability to eggs, if they cause an issue that you can see, then I'd say avoid them, if you seem to handle them well they can probably be consumed in moderation.
New to this world but wanted to say amazing job on the video! Really like how you went through multiple examples and showed point of view and calculator shots to help us feel more connected and ready to go on the process. Great job! Thank you for making this video and helping me out on the start of my fermentation journey
Hey Kenny your awesome. I made a batchs of carrots, green beans, cherry tomatoes. I have been having really bad inflammation, and bloating. I ate one tomato and wanted to wait to make sure everything was alright. The liquid was a tiny bit cloudy. I started feeling better right away. Had a couple carrots, and by late afternoon was feeling great.. The inflammation kills me because I've had bilateral open hernia surgery. The incisions have healed, the inflammation feels like it is tearing open. Thanks man. I'm going to follow your protocol best I can. I'm lactose intolerant,, worried about the kefir? Thanks again
Thank you for your videos Kenny. Packed full of good content - backed up by science. I am getting my life back together in the UK because of you. I started working out, my energy is increasing. Not only that, it's opened my mind up on understanding other immune related illnesses. I would say I am around 65% on my road to total remission. I could be at 70% but I enjoy eating junk food which kicks me back a few steps lol I am not as disciplined as you but I am slowly getting there mate. Loved the interview u did with the Heel your gut guy.
65% is awesome! Really glad to hear that you're improving and will be praying that you continue to do so. I think eating some junk food ever so often can be a great way to take a mental break and then continue on with the stricter protocols immediately after. I know that's not an opinion that everyone holds, but I think the mental game is just as important as the physical game. Just keep moving forward!
I started taking raw kefir, eating saurkraut, and cutting processed carbs. This stopped my IBS-D. And for the first time in years I've had solid stools. But I still have pain. What tests would you suggest?
Such a Brilliant video , very well explained. Thank you so much for all your effort. Our Hope and smiles are the best blessings you could receive. Thank you and thank you.
Love the video; you’re one of few who went into detail about probiotic strains, thankyou ! Do you use Sea Salt or Himalayan salt, does it matter ?? I also see some people who add Apple Cider, saying one of its benefits is that is prevents mold (for mason jars too small for a brine lid); Thanks !! 🙏🙏
Hi Kenny. Thank you so much for all of your instructional videos! You're literally the doctor we never had. I was wondering where you got your fermentation jars since they seem really practical.
@@team_honnas I kept it simple and just used shredded carrot and fresh ginger. Thanks to your video I think it's time to make more. I need a scale cause I've just been winging it
Thank you so much Kenny your video help a lots to understand uc. I also have uc since 7 months. But I'm from India and in my country it's very difficult to find every single food u mention. I take lots of medicine like wysolone, mesalamine etc. But I spend so much time and money in medicine. I don't no what i do in this situation. So make some diet plans like in Indian environment. So we easily find.
I’ve been wondering about doing this myself for colitis. I’m a bit nervous to ferment but I’m going to pass this on to my mom and ask her to make me some (she loves jarring things lol). Thank you for sharing!
Hi Kenny! Do you think that you would have had such great healing results if you would have done the SALTED fermented vegetables from the beginning? Or would you say that it´s better to stay unsalted to have the largest possible amount of good bacteria in the ferment? Have you vere heard about vegetables fermented with kefor? Want to try this out soon because I cannot use these starters with inulin in it.
Great question. Short answer- I think that salted fermented vegetables in addition to a gut microbiome optimizing diet like the one I followed would have allowed me to achieve the same results. Long answer- Salt is thought to inhibit a certain amount of probiotic bacterial growth and diversity during the fermentation process, so that is why I used to prefer to not use salt while making fermented vegetables. I wanted to use whatever fermentation method would give me the highest amount of beneficial probiotic microorganisms for the gut microbiome, and from what I read it seemed that fermenting vegetables with a probiotic culture starter and without salt was the best way to do this. So I mainly consumed this type of fermented vegetables while I was healing, but I did consume fermented vegetables made with salt as well. Anyway, unsalted fermented vegetables may have a higher probiotic count and have a few more different strains of probiotics compared to fermented vegetables made with salt, but I don’t think this is quite as important as I used to. Research is beginning to point to the idea that it’s not necessarily the number of probiotic CFUs that determine probiotic efficacy. Rather, the efficacy of probiotics are determined in a strain-specific and disease-specific manner. Fermented vegetables made with salt still have a ton of lactobacillus and other functional probiotic microorganisms that are extremely beneficial to the gut microbiome, and I think the pros of using salt outweigh the cons. Pros of using salt are that the vegetables stay firm and crunchy rather than becoming mushy during the fermentation process, I think the flavor is better with salt, and the process as a whole becomes much more formulaic and the risk of having a ferment go bad due to the growth of mold or other pathogenic microorganisms significantly decreases with salt usage. The only con that I can really think of is that it may reduce the probiotic strain and CFU count a little bit, but I really think it becomes a negligible factor if an individual is also consuming a gut microbiome optimizing diet that includes other fermented foods, like kefir, and large amounts of prebiotic soluble fiber, and then strategic supplementation. I don’t think it’s bad to make unsalted fermented vegetables the way I showed in my previous fermented vegetable video, I had great success and results eating fermented vegetables made without salt, I just prefer using salt now for the reasons just mentioned. Both are great methods, so as long as someone is able to make the fermented vegetables safely and prevent them from being contaminated with mold or other pathogens, either method can be used!
I haven’t heard about the vegetables fermented with kefir, but will look into it. Sounds interesting! Do probiotic capsules used as culture starters not work very well for you? By opening the capsule and dumping the contents into the ferment that is?
@@team_honnas hi Kenny. Thank you for all the effort in answering my question! All these culture starters or most probiotic capsules have inulin in it which is not allowed on the specific carbohydrate diet that I have been using now for almost two years and I must say that I have much less flare ups than before so I stick to it. I will try to do the fermented veggies with the kefir and then will let you know abpoit it if you want. You can find info about it on the web. The work amount to do them is maybe approx the sa!me as with the way that lady in the video did her veggies( the one you used at the very first time), but its unsalted and the starter are kefir grains.
That's good to know about the inulin. Glad you're doing well with SCD. I'll look into fermenting veggies with kefir as well and would also love to hear what your experience is with it. Wishing you continued success!
Hi Kenny, I’m newly diagnosed and your videos are the only ones which have given me some hope. I am drinking kefir now but confused as to how much one should have in a day. Will also be fermenting veggies using your video. I also wanted to ask about the number of days one should follow for the boot camp videos. For eg- day 1 of boot camp is for how many days to be followed? Hope my questions make sense.
He is pro-white rice since the brown one contains parts that won't dissolve in water and thus will irritate your column. White rice ain't much of a probiotic either though, you would do better if you stick with potatoes.
Hi kenny .i live in Philippines. And i was diagnosed of ibs by g.i doctor. We did some stool tests. But i have a feeling its not an ibs but an ibd specifically u.c. When i was diagnosed with an ibs.my only symptomas was just aftr i poop in the morning and the moment go out to the toilet aftr 30 minutes or more i have a sensatioj that im gonna poop again when there was nothing to happen when i go to toilet. Its more like that . Fyi. I dont have diarrhea. Never constipated. No bleeding , no vomiting . Just had a feeling that i need to use a bathroom when there was nothing to happen . As times goes by i had an experinced a bit stomach upset. A litle abdominal pain. But thats very rare to happen to me. What i did i changed my diet. I cut all dairy products. I eat food which i think will not cause flare up. Then i added some supplements such as probioitcs ,vitamin d and some herbs. And it helps a lot. Plus i always do exercise everyday. Now there are big changes. I dont go to the toilet oftenly. It decreases. My routine is when i poop in the morning like the usual i have second thought that i need bathroom. But the sensation decreases already. Its not like as before. Super bad. But despite of big improvement i still have the sensation of it. What good is not as often as before and the sensation decreases. I still go to the bathroom twice a day. Actually i have poop when i first go to the toilet . I just have second going to the toilet because there is still urge but not as bad as before. Actually i always trying to go the bathroom for the second time just to make it sure. Aftr that i will keep myself busy until the urge dissapeared. Actually there were times i dont have urge.. but rare. I think it depends on what i eat. If u want to talk to me u may reach me at my i.g acount @japz.perez thats same with my fb account. Thanks
Thanks Kenny. In your earlier videos though, you were against using salt as they apparently damaged the gut microbiome. Why are you using salt now? Also, what did you have for breakfast during your flare ups?
Great question. It’s not that I think salt damages the gut microbiome, it’s that salt is thought to inhibit a certain amount of probiotic bacterial growth and diversity during the fermentation process. So that is why I used to prefer to not use salt while making fermented vegetables. I wanted to use whatever fermentation method would give me the highest amount of beneficial probiotic microorganisms for the gut microbiome, and from what I read it seemed that fermenting vegetables with a probiotic culture starter and without salt was the best way to do this. So I mainly consumed this type of fermented vegetables while I was healing, but I did consume fermented vegetables made with salt as well. Anyway, unsalted fermented vegetables may have a higher probiotic count and have a few more different strains of probiotics compared to fermented vegetables made with salt, but I don’t think this is quite as important as I used to. Research is beginning to point to the idea that it’s not necessarily the number of probiotic CFUs that determine probiotic efficacy. Rather, the efficacy of probiotics are determined in a strain-specific and disease-specific manner. Fermented vegetables made with salt still have a ton of lactobacillus and other functional probiotic microorganisms that are extremely beneficial to the gut microbiome, and I think the pros of using salt outweigh the cons. Pros of using salt are that the vegetables stay firm and crunchy rather than becoming mushy during the fermentation process, I think the flavor is better with salt, and the process as a whole becomes much more formulaic and the risk of having a ferment go bad due to the growth of mold or other pathogenic microorganisms significantly decreases with salt usage. The only con that I can really think of is that it may reduce the probiotic strain and CFU count a little bit, but I really think it becomes a negligible factor if an individual is also consuming a gut microbiome optimizing diet that includes other fermented foods, like kefir, and large amounts of prebiotic soluble fiber, and then strategic supplementation. I don’t think it’s bad to make unsalted fermented vegetables the way I showed in my previous fermented vegetable video, I had great success and results eating fermented vegetables made without salt, I just prefer using salt now for the reasons just mentioned. Both are great methods, so as long as someone is able to make the fermented vegetables safely and prevent them from being contaminated with mold or other pathogens, either method can be used!
I’d watch my timeline video to get an answer for the breakfast question. During certain times I only ate 2 meals per day, then I followed a vegan diet at other times where I ate only fruits and vegetables, and then I went back to 2 meals a day with a smoothie as the first meal that I ate. I didn’t have one set meal or set of foods that I ate while flaring unfortunately
Hi Kenny, do you have to sterilize the jars at all before you start? Also is there a specific type of cucumber or squash that works best? I just started watching your videos as I have had UC for a few months. I'm going to try to follow this method soon. Thanks!
Hello, I didn't sterilize the jars, but I did wash them thoroughly and dry them just before using them for the fermented vegetables. In regards to the type of cucumber or squash, any variety should work well. I'd just make sure to skin them if you're wanting to avoid irritating any inflammation you may have in the intestines. Good luck!
Hi Kenny, would you recommend a diet like the one you explain in your videos for somebody with seborrheic dermatitis? I believe it has something to do with my gut as my symptoms started right after I stopped a long course of antibiotics. Keep up the good work!
Hello Kenny, I’ve been watching your videos and with the help of medication like remicade I was able to get into remission. Would it still be safe to try your principles, such as drinking raw dairy?
@Luis I personally would not recommend raw milk, it could contain bad bacteria. make your own kefir but with normal milk. It’s safer and contains probiotics as well
Thank's for the video, I wached your earlier one and this one is easier to follow. I started doing it with sauerkraut but I seem to dont do well with it, will try with different veggies, have you tried sourdough ? I saw that you have glasses, if you have myopia and as you seem to like natural healing, their is lots of videos on youtube on reversing it (learning with Mark Warren for example), it takes time and dedication as healing from UC does.
Cabbage is mostly insoluble fiber so it can be really irritating to people with inflamed intestines. I love sauerkraut, but it generally isn't tolerated that well until the inflammation calms down. Skinned cucumbers, squash, and zucchini should be tolerated better since they're mostly soluble fiber. Thanks for the info! The glasses aren't actually prescription, they're meant to block blue light, but definitely interested in learning more. Will have to check out Mark Warren.
Appreciate that. Doing great. Started grad school so I've been swamped lately trying to keep my head above water lol. Working on a fun video but it's a ways out. Hope you're doing good as well 👊
Hi Kenny, Thanks so much for this video. Been watching all your videos, and had a quick question. In your other video on fermenting vegetables you used a culture starter as well as no salt. However now, you don't do these tow things, why is that? Also when you cured yourself which method were you using then to ferment vegetables? Thanks in advance!
Great question. Salt is thought to inhibit a certain amount of probiotic bacterial growth and diversity during the fermentation process, so that is why I used to prefer to not use salt while making fermented vegetables. I wanted to use whatever fermentation method would give me the highest amount of beneficial probiotic microorganisms for the gut microbiome, and from what I read it seemed that fermenting vegetables with a probiotic culture starter and without salt was the best way to do this. So I mainly consumed this type of fermented vegetables while I was healing, but I did consume fermented vegetables made with salt as well. Anyway, unsalted fermented vegetables may have a higher probiotic count and have a few more different strains of probiotics compared to fermented vegetables made with salt, but I don’t think this is quite as important as I used to. Research is beginning to point to the idea that it’s not necessarily the number of probiotic CFUs that determine probiotic efficacy. Rather, the efficacy of probiotics are determined in a strain-specific and disease-specific manner. Fermented vegetables made with salt still have a ton of lactobacillus and other functional probiotic microorganisms that are extremely beneficial to the gut microbiome, and I think the pros of using salt outweigh the cons. Pros of using salt are that the vegetables stay firm and crunchy rather than becoming mushy during the fermentation process, I think the flavor is better with salt, and the process as a whole becomes much more formulaic and the risk of having a ferment go bad due to the growth of mold or other pathogenic microorganisms significantly decreases with salt usage. The only con that I can really think of is that it may reduce the probiotic strain and CFU count a little bit, but I really think it becomes a negligible factor if an individual is also consuming a gut microbiome optimizing diet that includes other fermented foods, like kefir, and large amounts of prebiotic soluble fiber, and then strategic supplementation. I don’t think it’s bad to make unsalted fermented vegetables the way I showed in my previous fermented vegetable video, I had great success and results eating fermented vegetables made without salt, I just prefer using salt now for the reasons just mentioned. Both are great methods, so as long as someone is able to make the fermented vegetables safely and prevent them from being contaminated with mold or other pathogens, either method can be used!
@@team_honnas Thanks so much for your detailed reply! I've started doing fermented veggies as well as kefir. Out of curiosity, when you were at your worst, were you extremely bloated? If so, how long before that started changing? Thanks in advance! You're one in a million, literally lol
Already done, just for you: ruclips.net/video/FU6L8_1fWxM/видео.html. Will work on one about water, great suggestion. Thank you for the kind words and wishing you the best.
I can't remember exactly where I got those specific ones, but you can find a ton of fermentation lids and jars on amazon! www.amazon.com/s?k=fermentation+lids&crid=BWLA3VDRDQQP&sprefix=fermentation+lids%2Caps%2C165&ref=nb_sb_noss_1
I have hidradenitis supportive which is an autoimmune disease. It's similar to what u had from watching ur videos. Its autoimmune but the difference is "flares" in this disease cause skin issues and joint pain if it gets bad. My journey is very similar to yours but I'm trying to keep this short. I really feel like this has to do with my gut,I've tried many things u did on your journey. Basically I'm in desperation mode right now. My joints are starting to bother me and it's hard to keep down food. I've been to doctors and all they wna do is prescribe corticosteroids and painkillers. I never took any corticosteroids but I'm forced to take 800 mg ibuprofen daily because the pain gets unbearable. I'm 34 and I'm a student so I'm just trying to obtain a "normal life". Im just now slowly beginning to add ur recommended foods and advice. My questions are what kinda filter did ur purchase, what's foods do u NOT recommend and any other advice that may help. I just have no faith in doctors right now and I'm in desperation mode. Hidradenitis patients are commonly diagnosed with crohn's also. I've watched the heal your guy guy,and another guy u recommended who's approach is more biblical. Please give me any advice you can and I'm so thankful for your videos!
I am suffering from UC and hidradenitis supportive(HS), both. I took injection adalimumab on doctor's advice for HS. It helped me a lot. But there are still some lumps under my skin. It is not that painful now, as it used to be.
Hey I'm 24 just got diagnosed with UC yesterday ,fighting the stress/depression while working 6 days at a dealership and still waiting for the rest of the results in a week or 2 , and started taking Mesalamine suppositories , what vid should I start with trying to get my diet right, n I lift 5 days a week so I would like to continue that thank u so much ,really motivating me !
Do you have any tips for fermenting with herbs and spices in terms of handing tiny floaters? I am using dill for my first ferment and the bulk of the dill itself is submerged, but it’s impossible to get the tiny broken little pieces of dill leaves out. They all float to the top.
Hey Kenny! Big hug from Australia. Really appreciate your content. Question: In regards to fermented foods and beverages such as Kefir - is it something that you want to slowly increase your volume of consumption? Do you have to slowly build up a “tolerance” to it so to speak? Is it a similar concept to building up your tolerance to fibre? I am finding I am slowly increasing my tolerance to larger quantities of fruits and vegetables, whilst consuming supermarket brand Kefir somewhat consistently (500ml - 1L a day).
Australia! Kara and I may be moving to Brisbane in 2021 depending on if the borders open up. Definitely not a doctor, so don't take this as medical advice, however my personal opinion is yes I think it's a good idea to start with very small amounts and slowly build up with fermented foods. Going too high too quickly can cause a pretty significant herxheimer reaction. Low and slow is generally a good rule of thumb. Hope that helps!
I have gut issue but don't know what actually is.but I think all gut diseases related to imbalance in gut microbiom.is it okay to use prebiotic if I have sibo or candida?.bty thanks for it and,hope for more future video
I think dysbiosis of the gut microbiome plays a large role in gut disease as well. If you have SIBO or candida, the strategy will change a little bit and a prebiotic might not be the best thing to use right at first. Here is a good resource on both that you can read about: www.candidaplan.com/candida-or-sibo/
Would using vinegar and water(brought up to a soft boil) and poured onto vegetables in jar also grow healthy bacteria? placed in fridge within 5hrs after cooling off.
I'm trying to heal from Crohn's. One of the things I've done was start using RO water instead of drinking just tap water. But as I've been learning more, RO water is basically dead water. And a good water source is important for health as well. I'm still looking but it seems spring water is the best form of water to drink because of its natural mineral content. What are your thoughts on this? I know water is important but only a part of the equation to healing and maintaining good health, would you recommend adding maybe some natural sea salt or mineral drops to RO drinking water? Also thanks for the ferment video, I've tried fermenting twice so far and I seriously could not tell if it ended up going bad so I just bought some for costco. Mine had like this light salmon color that kinda looked like flaky grains in the liquid and I said hell to the nah. Going to try this again.
Yes, I think a good quality spring water is probably the best water to be drinking. Preferably from something bottled in glass if possible. I think the remineralized RO water will be pretty good too. Hope your next batch of fermented veggies works out better than the last!
Do you have any advice for gaining weight with IBD. I’ve been following your advice and it’s made me so much better. The only thing I’m struggling with is weight loss. I can’t seem to get the calories I need from 2 meals. Thanks, love the videos
Gaining weight is a bit tricky with two meals. The simple answer is to either increase the overall amount of food you're eating at both meals or eat calorically denser foods. Are you able to consume and tolerate kefir comfortably? If so, increasing your kefir consumption is great for the gut microbiome and it's a great source of calories as well. I find it's much easier to drink my calories then eat them.
@@team_honnas thanks for the reply. I can tolerate kefir well and have been drinking it everyday. I have been eating a lot of fruits and vegetables as well as kefir and the improvement has been mind blowing. I find that snacking throughout the day is the worst thing for symptoms , and having set meal times makes a huge difference. I will definitely try increasing the amount of kefir im drinking. Thanks
Hey, Kenny. Glad to see you're doing well for yourself. Channel and business have come a long way! I'm trying to help my step mother at the moment. She has a pretty bad stomach ulcer. Do you think it'd be beneficial for her to drink kefir and eat fermented vegetables? Or does the ulcer being situated in the stomach render this useless. All the best brother.
iam in remission but lately i have dieria (without blood) since few days. what shud i do. i think physilum husk will help? can you suggest sumthing mister Kenny Honnas?
Hi kenny I a mom from philippines With a daughter diagnose with crhons. Shes 7. She is taking milk kefir here. By Gods grace, we will be migrating to US, (houston, texas) by June 8, 2023. Can you tell me where to buy milk kefir for here. I really thank you for your videos. Godbless you Kenny!
I think the answer to that is yes, but I'm not quite sure. Might be a question that is answered on the website that sells the veggie culture starter and ecobloom products.
@@team_honnas I didn't get notified when you responded to this. Thanks for the answer! But did you personally use veggie culture starter and ecobloom prebiotic when healing yourself?
![Lil Uzi Vert - Chill Bae [Official Music Video]](http://i.ytimg.com/vi/D7F42F_JM3U/mqdefault.jpg)
Why I now like to use salt to make my fermented vegetables:
Salt is thought to inhibit a certain amount of probiotic bacterial growth and diversity during the fermentation process, so that is why I used to prefer to not use salt while making fermented vegetables. I wanted to use whatever fermentation method would give me the highest amount of beneficial probiotic microorganisms for the gut microbiome, and from what I read it seemed that fermenting vegetables with a probiotic culture starter and without salt was the best way to do this. So I mainly consumed this type of fermented vegetables while I was healing, but I did consume fermented vegetables made with salt as well.
Anyway, unsalted fermented vegetables may have a higher probiotic count and have a few more different strains of probiotics compared to fermented vegetables made with salt, but I don’t think this is quite as important as I used to. Research is beginning to point to the idea that it’s not necessarily the number of probiotic CFUs that determine probiotic efficacy. Rather, the efficacy of probiotics are determined in a strain-specific and disease-specific manner. Fermented vegetables made with salt still have a ton of lactobacillus and other functional probiotic microorganisms that are extremely beneficial to the gut microbiome, and I think the pros of using salt outweigh the cons. Pros of using salt are that the vegetables stay firm and crunchy rather than becoming mushy during the fermentation process, I think the flavor is better with salt, and the process as a whole becomes much more formulaic and the risk of having a ferment go bad due to the growth of mold or other pathogenic microorganisms significantly decreases with salt usage. The only con that I can really think of is that it may reduce the probiotic strain and CFU count a little bit, but I really think it becomes a negligible factor if an individual is also consuming a gut microbiome optimizing diet that includes other fermented foods, like kefir, and large amounts of prebiotic soluble fiber, and then strategic supplementation.
I don’t think it’s bad to make unsalted fermented vegetables the way I showed in my previous fermented vegetable video, I had great success and results eating fermented vegetables made without salt, I just prefer using salt now for the reasons just mentioned. Both are great methods, so as long as someone is able to make the fermented vegetables safely and prevent them from being contaminated with mold or other pathogens, either method can be used!
Hallo Kenn . I have been diagnosed last month ago . You where the first to raise my mood and give me hope. How can contact you ? I would love that if that's not a problem .
@@VentsislavRachev hi how are u.
How u feel now ?
@@molondon1808 ups and downs . In general I'm good . Everything is normal except every 2 3 weeks I get a little blood for a couple of days. Since my diagnosis till now no other symptoms.
@@VentsislavRachev u take any medicine?
@@VentsislavRachev u taken medicine now ?
Hey man I just wanted to say thank you for all the help. A year ago I was really sick with ulcerative colitis. I prayed for relief and that's when I found your videos on my suggestion. After following your advice and drinking milk kefir I am completely symptom free for the first time since getting sick. Doctors told me I would never heal but they were wrong. God bless you dude
That is awesome! So happy to hear that. Glad you are doing better and thank you for sharing. God bless you as well
Was it raw milk kefir?
May I please ask if you were taking prescriptions while diet change !!
@@nirvairsandhu6071 No I stopped taking prescriptions when I changed my diet. I wouldn't advise it though
How are you, my friend? I am from Iraq and suffer from chronic colitis. I want to start with you, my friend😢@@team_honnas
I always just add one heaping tablespoon of sea salt per quart and every fermentation has always comes out excellent. I have never measured beyond that.
You’re actually out here saving lives! A true IBD Superhero!
Thank you for the kind words! Wishing you the best 👊🏻
Dude this is amazing!! My mom is suffering from this and watching her in constant pain has had me in tears. You’ve given me a way to help her. She is only a few months into diagnosis and has C Diff. Please keep the videos coming so I and thousands of others can get their quality of life back!!!
Sorry to hear that, I hope your mom is doing well!
I’m so happy I found your channel I’ve just been diagnosed today.
I was diagnosed 4 days ago my Dr started me on 4.8 g of mesalamine, and 40 mg of prednisone twice daily, I hope they start working ASAP ! I hope your doing well 👌🏻👌🏻😌
@@jasonmontez5352 I wish my doctor told me this. Uc is very serious and can completely demobilize you easily for days. Another thing my doctor told me that I'm sure yours did to was you can eat whatever you want minus things that eritate you. That is a lie, you want to heal your gut and get off mesalimine as quick as possible. The drug is extra bad for your body and if you don't have proper insurance like me it's literally $50 a pill (ask your pharmacy). For the next 7 months at the least fallow the SCD diet and before bed drink mint tea with cbd honey. I've had great success with with the mint tea and cbd honey trust me it's a absolute must and a miracle of miracles. I go back to work next week but I've been unable to work for a whole month because no one told me how serious this is. The pills only lower symptoms through flare ups, the diet will cure you. It's going to be hard.
Look up Qing dai and do the protocol
On prednisone the keifer gave me Candida so be careful. Prednisone weakens immune response be carful I got all kinds of nasty infections. That’s how I got Candida.
How are you doing now ?
Hey Kenny! Thank you very much for helping those who struggle! I am trying to heal my husbands colitis and I have watched all of your videos several times! You are the best! ❤️ Stay healthy!
I really appreciate your kind words, thank you for leaving the comment! I will be praying for you and your husband. Let me know if there is anything Kara and I can do to help.
@@team_honnas Thank you very much. You truly are a wonderful person. God bless you und your wife! 🙏
Thanks Kenny ..Ive been so scared to do this no one has ever explained in detail like this...As always your contribution to UC healing is the best out there. God Bless
Thanks, Matt! Glad you found it helpful. I hope you and your son are doing well. God bless y'all too
Another excellent Video Kenny, keep up the good work. You are changing lives for the better including mine. May God bless you and your family
Thank you, I really appreciate that. Hope you're doing well, and God bless you and your family too.
@@team_honnas woow. You are a Christian too??
Glad that you're healthy and grateful that you share how to ferment the vegetables. I'm praying for healing and going to follow your advice. Read Jordan Rubin's books, too, watched many of your videos, and was inspired to not live on varying infusions any more. Thanks and God bless you.
I really appreciate that, thank you for the kind words! Jordan Rubin was a huge inspiration to me too, and I will be praying that all of the work/studying you're putting in pays off soon. Keep moving forward
@@team_honnas Thanks, bro! UC has nearly ruined my life, so inspiring and helpful people who want others to heal instead of lingering on drugs forever are appreciated more than I can express. Thank you for what you do and for showing us another person who not only saw the light at the end of the tunnel but reached it... can't wait to stand in that sunshine with you and Jordan.
You would be the perfect guest on Dr Samir Kakodkar's podcast 'against the grain' He is a gastroenterologist who has crohns himself and does podcasts with people who have cured their IBD with diet/alternative routes. It would be great to hear your story on there.
Hi Kenny, using organic cold pressed heirloom olive oil from Greece, Palestine, Israel, Lebanon, or Egypt (stored in dark glass bottles to prevent spoilage by light or plastic) will help eliminate irritation from vegs. The second best will be any other olive oil from a sunny country. The active ingredient is slightly bitter and has a chilli-like heat when you swallow a spoon. 50ml a day or more should be fine. But start with a spoon to prevent diarrhoea. Olive oil has a unique property that also helps with Peristalsis. Shouldn't be heated or the active enzymes will be ruined. All the best.
I was diagnosed with UC when I was 12. I’m now 18 and still suffering to this day. I’m sick of taking these medications and I’m going to try and turn my life around by following your boot camp videos! Thanks 💙
@@OOZ1ES kafir it’s help ?
@@OOZ1ES how u feel now did u healed
@@OOZ1ES how can i do kefyr water?
@@OOZ1ES and drink it everyday in substitute of mineral water?
@@OOZ1ES ok thank you
where can we go to buy the special fermenting lids you show? they are awesome.
Best video on fermented foods
I was just recently diagnosed with Ulcerative colitis and I'm 16 years old. I showed symptoms for a while not, but just recently they've been getting worse. I really glad I came across your channel, because I don't want to take daily medicine. I want to try, and attempt to get myself out of this.
You can do it, hon!
@@monaghanfan18 thank you.. With highschool and healing from an ankle fracture along with other personal situations, I've been finding it hard to see the positive. I want to learn more about UC but I'm still in denial that I even have it.. how did you first deal with it? What were the steps you took?
@@elizaneill963 I had left you a response with my email if you wanted to chat more in-depth, but deleted it just in case it was seen by others. lol Anyways, my story is quite a long one. I have called myself a "human guinea pig" several times in my journey cause there's a lot of juggling through what works and doesn't work for your body. I didn't deal with it well at all at first and pretended I was fine when I wasn't. I wish there was a private messaging option on here for us, cause I can't write a book in a comments section, lol ! :) I can say, read up on Weston A. Price and Sally Fallon. They and Kenny here have helped me more than anyone in my 18 year journey to health.
Colitis can be caused by infections, loss of blood supply, or chronic diseases. Allergic reactions can also cause colitis. Chronic causes of colitis include inflammatory bowel diseases like ulcerative colitis and Crohn's disease.👍
I’ve always wondered about the seeds in zucchini. I’ve noticed several of the zucchini’s I received from friends this summer had very large seeds. I’m in a small flare and figured it wasn’t a good idea to eat the seeds (knowing what I know about seeds and the gut). I’ve not seen anyone mention zucchini seeds until this video. I’ll be de-seeding all of my zucchini for now on. Thanks for the tip!
You're more than welcome, happy to do it. Hope it helps and that you get out of the flare soon.
@@team_honnas hi bro I’m a long time subscriber have been watching your videos since the beginning, I haven’t had a flare in a very long time, thank god. The only annoying thing is that I can feel the inflammation in the upper side of my colon. I’m always in a strict diet, basically following your diet, I wanted to ask you why did you decide to add salt to the fermented vegetables because you wasn’t doing that in the beginning? I’m still doing my fermented vegetables without salt and I consume them everyday. God bless you, you are making a difference in many people’s lives even if you did not know it. Thank you
Great question. Salt is thought to inhibit a certain amount of probiotic bacterial growth and diversity during the fermentation process, so that is why I used to prefer to not use salt while making fermented vegetables. I wanted to use whatever fermentation method would give me the highest amount of beneficial probiotic microorganisms for the gut microbiome, and from what I read it seemed that fermenting vegetables with a probiotic culture starter and without salt was the best way to do this. So I mainly consumed this type of fermented vegetables while I was healing, but I did consume fermented vegetables made with salt as well.
Anyway, unsalted fermented vegetables may have a higher probiotic count and have a few more different strains of probiotics compared to fermented vegetables made with salt, but I don’t think this is quite as important as I used to. Research is beginning to point to the idea that it’s not necessarily the number of probiotic CFUs that determine probiotic efficacy. Rather, the efficacy of probiotics are determined in a strain-specific and disease-specific manner. Fermented vegetables made with salt still have a ton of lactobacillus and other functional probiotic microorganisms that are extremely beneficial to the gut microbiome, and I think the pros of using salt outweigh the cons. Pros of using salt are that the vegetables stay firm and crunchy rather than becoming mushy during the fermentation process, I think the flavor is better with salt, and the process as a whole becomes much more formulaic and the risk of having a ferment go bad due to the growth of mold or other pathogenic microorganisms significantly decreases with salt usage. The only con that I can really think of is that it may reduce the probiotic strain and CFU count a little bit, but I really think it becomes a negligible factor if an individual is also consuming a gut microbiome optimizing diet that includes other fermented foods, like kefir, and large amounts of prebiotic soluble fiber, and then strategic supplementation.
I don’t think it’s bad to make unsalted fermented vegetables the way I showed in my previous fermented vegetable video, I had great success and results eating fermented vegetables made without salt, I just prefer using salt now for the reasons just mentioned. Both are great methods, so as long as someone is able to make the fermented vegetables safely and prevent them from being contaminated with mold or other pathogens, either method can be used!
Thank you for these videos. I was diagnosed in 2018. My case was moderate to severe. Only now in 2020 have I begun to experience some type of lasting well-being with biologic medication. But now I'm having issues again so I'm here looking for a way to heal for real.
Same here. Diagnosed in 2018. Been through mesalamine, remicade, now Entyvio, and still having issues here and there. I would love to completely heal my gut. These videos have helped so much. I have spoken with nutritionists and mentioned the research on the gut microbiome and always get told the research is still really new. 😞
Big thanks for sharing your journey, i'm struggling these days with bad gut issues like inflammation and bloating after whatever I eat, and feel something is wrong, so I decided to go on diet without seeing a doctor just by following your recommendation, so just keep it up 👍
Happy to help! Hope you start feeling better soon. I also think it's generally a good idea to go see a doctor as well. They might be able to catch something that we aren't able to on our own. I personally don't think medicine and nutrition have to be enemies, they can work synergistically. Thank you for the kind words, and am wishing you the best!
@@team_honnas thank you for answering and being helpful to all of us ,coz I think having such sickness makes us so sensitive especially when most of people don't understand our real pain, so what you are doing is just a real support 👍I will program a medical checkup soon, I also need to know if we are allowed to eat eggs or we have to avoid it temporarely ?
Eggs are a bit tricky. Jordan Rubin ate eggs all throughout his healing process, but not everyone handles eggs all that well when inflamed. As of now, I don't have a set opinion on eggs. They may just depend on your tolerability to eggs, if they cause an issue that you can see, then I'd say avoid them, if you seem to handle them well they can probably be consumed in moderation.
Is the liquid drinkable after all that fermentation? As I understand in that liquid should be loads of probiotics as well.
New to this world but wanted to say amazing job on the video! Really like how you went through multiple examples and showed point of view and calculator shots to help us feel more connected and ready to go on the process. Great job! Thank you for making this video and helping me out on the start of my fermentation journey
Hello. Thanks for all your advice you are very helpful person
Just ask during the heal have you been eating meat ?
Hey Kenny your awesome. I made a batchs of carrots, green beans, cherry tomatoes. I have been having really bad inflammation, and bloating. I ate one tomato and wanted to wait to make sure everything was alright. The liquid was a tiny bit cloudy. I started feeling better right away. Had a couple carrots, and by late afternoon was feeling great.. The inflammation kills me because I've had bilateral open hernia surgery. The incisions have healed, the inflammation feels like it is tearing open. Thanks man. I'm going to follow your protocol best I can. I'm lactose intolerant,, worried about the kefir? Thanks again
Thank you for your videos Kenny. Packed full of good content - backed up by science. I am getting my life back together in the UK because of you. I started working out, my energy is increasing. Not only that, it's opened my mind up on understanding other immune related illnesses. I would say I am around 65% on my road to total remission. I could be at 70% but I enjoy eating junk food which kicks me back a few steps lol I am not as disciplined as you but I am slowly getting there mate. Loved the interview u did with the Heel your gut guy.
65% is awesome! Really glad to hear that you're improving and will be praying that you continue to do so. I think eating some junk food ever so often can be a great way to take a mental break and then continue on with the stricter protocols immediately after. I know that's not an opinion that everyone holds, but I think the mental game is just as important as the physical game. Just keep moving forward!
Hey Kenny - curious, have you experimented with Bone Broth by any chance?
I started taking raw kefir, eating saurkraut, and cutting processed carbs. This stopped my IBS-D. And for the first time in years I've had solid stools. But I still have pain. What tests would you suggest?
Such a Brilliant video , very well explained. Thank you so much for all your effort. Our Hope and smiles are the best blessings you could receive. Thank you and thank you.
You're very welcome! Glad it was helpful, and thank you for leaving a comment.
Are your videos also helpful in crohn disease plzz suggest 🙏
Hey Kenny! I have been watching your videos and am thankful that you are sharing all of this wonderful information!
Bro is culture starter compulsory as u did in ur previous videos.?
No
Love the video; you’re one of few who went into detail about probiotic strains, thankyou ! Do you use Sea Salt or Himalayan salt, does it matter ?? I also see some people who add Apple Cider, saying one of its benefits is that is prevents mold (for mason jars too small for a brine lid); Thanks !! 🙏🙏
Hi Kenny. Thank you so much for all of your instructional videos! You're literally the doctor we never had. I was wondering where you got your fermentation jars since they seem really practical.
Carrot and ginger is one of my favorites
Oh that sounds really good too. Any herbs or seasonings that you use in that recipe?
@@team_honnas I kept it simple and just used shredded carrot and fresh ginger. Thanks to your video I think it's time to make more. I need a scale cause I've just been winging it
Thanks for the video. Where did you get the fermentation lids from? Can I get the exact one from Amazon?
Nice video! Can we blanch vegetables (put them in hot boiling water) before fermenting them? Pl guide
Awesome video! what's the difference between fermentation with vinegar and salt?
looks very technical
Thank you so much Kenny your video help a lots to understand uc. I also have uc since 7 months. But I'm from India and in my country it's very difficult to find every single food u mention. I take lots of medicine like wysolone, mesalamine etc. But I spend so much time and money in medicine. I don't no what i do in this situation. So make some diet plans like in Indian environment. So we easily find.
I’ve been wondering about doing this myself for colitis. I’m a bit nervous to ferment but I’m going to pass this on to my mom and ask her to make me some (she loves jarring things lol). Thank you for sharing!
You're more than welcome, happy to do it and hope it helps!
Fermenting is nothing to be afraid of. Just jump in and try it. You can do it!
Hi Kenny!
Do you think that you would have had such great healing results if you would have done the SALTED fermented vegetables from the beginning? Or would you say that it´s better to stay unsalted to have the largest possible amount of good bacteria in the ferment?
Have you vere heard about vegetables fermented with kefor? Want to try this out soon because I cannot use these starters with inulin in it.
Great question. Short answer- I think that salted fermented vegetables in addition to a gut microbiome optimizing diet like the one I followed would have allowed me to achieve the same results. Long answer- Salt is thought to inhibit a certain amount of probiotic bacterial growth and diversity during the fermentation process, so that is why I used to prefer to not use salt while making fermented vegetables. I wanted to use whatever fermentation method would give me the highest amount of beneficial probiotic microorganisms for the gut microbiome, and from what I read it seemed that fermenting vegetables with a probiotic culture starter and without salt was the best way to do this. So I mainly consumed this type of fermented vegetables while I was healing, but I did consume fermented vegetables made with salt as well.
Anyway, unsalted fermented vegetables may have a higher probiotic count and have a few more different strains of probiotics compared to fermented vegetables made with salt, but I don’t think this is quite as important as I used to. Research is beginning to point to the idea that it’s not necessarily the number of probiotic CFUs that determine probiotic efficacy. Rather, the efficacy of probiotics are determined in a strain-specific and disease-specific manner. Fermented vegetables made with salt still have a ton of lactobacillus and other functional probiotic microorganisms that are extremely beneficial to the gut microbiome, and I think the pros of using salt outweigh the cons. Pros of using salt are that the vegetables stay firm and crunchy rather than becoming mushy during the fermentation process, I think the flavor is better with salt, and the process as a whole becomes much more formulaic and the risk of having a ferment go bad due to the growth of mold or other pathogenic microorganisms significantly decreases with salt usage. The only con that I can really think of is that it may reduce the probiotic strain and CFU count a little bit, but I really think it becomes a negligible factor if an individual is also consuming a gut microbiome optimizing diet that includes other fermented foods, like kefir, and large amounts of prebiotic soluble fiber, and then strategic supplementation.
I don’t think it’s bad to make unsalted fermented vegetables the way I showed in my previous fermented vegetable video, I had great success and results eating fermented vegetables made without salt, I just prefer using salt now for the reasons just mentioned. Both are great methods, so as long as someone is able to make the fermented vegetables safely and prevent them from being contaminated with mold or other pathogens, either method can be used!
I haven’t heard about the vegetables fermented with kefir, but will look into it. Sounds interesting! Do probiotic capsules used as culture starters not work very well for you? By opening the capsule and dumping the contents into the ferment that is?
@@team_honnas hi Kenny. Thank you for all the effort in answering my question! All these culture starters or most probiotic capsules have inulin in it which is not allowed on the specific carbohydrate diet that I have been using now for almost two years and I must say that I have much less flare ups than before so I stick to it. I will try to do the fermented veggies with the kefir and then will let you know abpoit it if you want. You can find info about it on the web. The work amount to do them is maybe approx the sa!me as with the way that lady in the video did her veggies( the one you used at the very first time), but its unsalted and the starter are kefir grains.
That's good to know about the inulin. Glad you're doing well with SCD. I'll look into fermenting veggies with kefir as well and would also love to hear what your experience is with it. Wishing you continued success!
Hi Kenny, I’m newly diagnosed and your videos are the only ones which have given me some hope.
I am drinking kefir now but confused as to how much one should have in a day. Will also be fermenting veggies using your video.
I also wanted to ask about the number of days one should follow for the boot camp videos. For eg- day 1 of boot camp is for how many days to be followed?
Hope my questions make sense.
how are you
Great job your inspiration is on point.
I'm going to try this. If it helps my partners UC, that'll be fantastic! Will keep you updated. 👍
Hi! How did it go?
How are you?
Hey, do you recommend white rice over brown rice? Why is that as well? Please help
He is pro-white rice since the brown one contains parts that won't dissolve in water and thus will irritate your column. White rice ain't much of a probiotic either though, you would do better if you stick with potatoes.
I've experimented with fermenting everything under the sun and besides kraut, my favorite thing to ferment is baby bok choy.
Oh wow, I haven't tried bok choy. That sounds delicious, will have to give that a shot next!
Hi kenny .i live in Philippines. And i was diagnosed of ibs by g.i doctor. We did some stool tests. But i have a feeling its not an ibs but an ibd specifically u.c.
When i was diagnosed with an ibs.my only symptomas was just aftr i poop in the morning and the moment go out to the toilet aftr 30 minutes or more i have a sensatioj that im gonna poop again when there was nothing to happen when i go to toilet. Its more like that .
Fyi. I dont have diarrhea. Never constipated. No bleeding , no vomiting . Just had a feeling that i need to use a bathroom when there was nothing to happen .
As times goes by i had an experinced a bit stomach upset. A litle abdominal pain. But thats very rare to happen to me.
What i did i changed my diet. I cut all dairy products. I eat food which i think will not cause flare up. Then i added some supplements such as probioitcs ,vitamin d and some herbs. And it helps a lot. Plus i always do exercise everyday.
Now there are big changes. I dont go to the toilet oftenly. It decreases.
My routine is when i poop in the morning like the usual i have second thought that i need bathroom. But the sensation decreases already. Its not like as before. Super bad. But despite of big improvement i still have the sensation of it. What good is not as often as before and the sensation decreases. I still go to the bathroom twice a day. Actually i have poop when i first go to the toilet . I just have second going to the toilet because there is still urge but not as bad as before. Actually i always trying to go the bathroom for the second time just to make it sure. Aftr that i will keep myself busy until the urge dissapeared. Actually there were times i dont have urge.. but rare. I think it depends on what i eat. If u want to talk to me u may reach me at my i.g acount @japz.perez thats same with my fb account. Thanks
Hi Kenny Honnas can u tell me where u purchased this jar ? Can u send me the link pls ? Thnks ! God bless !
I purchased the mason jars on amazon! I just searched 32 oz wide mouth mason jars.
Brother very good Video! But.. i have Histamin- and Fructose- and Lactoseintolerance, so can’t i take good mikroorganism from food?
Please let me know if UC and chrohns have same diet. What food to eat and avoid in Chrohns disease.
Thanks Kenny. In your earlier videos though, you were against using salt as they apparently damaged the gut microbiome. Why are you using salt now?
Also, what did you have for breakfast during your flare ups?
Great question. It’s not that I think salt damages the gut microbiome, it’s that salt is thought to inhibit a certain amount of probiotic bacterial growth and diversity during the fermentation process. So that is why I used to prefer to not use salt while making fermented vegetables. I wanted to use whatever fermentation method would give me the highest amount of beneficial probiotic microorganisms for the gut microbiome, and from what I read it seemed that fermenting vegetables with a probiotic culture starter and without salt was the best way to do this. So I mainly consumed this type of fermented vegetables while I was healing, but I did consume fermented vegetables made with salt as well.
Anyway, unsalted fermented vegetables may have a higher probiotic count and have a few more different strains of probiotics compared to fermented vegetables made with salt, but I don’t think this is quite as important as I used to. Research is beginning to point to the idea that it’s not necessarily the number of probiotic CFUs that determine probiotic efficacy. Rather, the efficacy of probiotics are determined in a strain-specific and disease-specific manner. Fermented vegetables made with salt still have a ton of lactobacillus and other functional probiotic microorganisms that are extremely beneficial to the gut microbiome, and I think the pros of using salt outweigh the cons. Pros of using salt are that the vegetables stay firm and crunchy rather than becoming mushy during the fermentation process, I think the flavor is better with salt, and the process as a whole becomes much more formulaic and the risk of having a ferment go bad due to the growth of mold or other pathogenic microorganisms significantly decreases with salt usage. The only con that I can really think of is that it may reduce the probiotic strain and CFU count a little bit, but I really think it becomes a negligible factor if an individual is also consuming a gut microbiome optimizing diet that includes other fermented foods, like kefir, and large amounts of prebiotic soluble fiber, and then strategic supplementation.
I don’t think it’s bad to make unsalted fermented vegetables the way I showed in my previous fermented vegetable video, I had great success and results eating fermented vegetables made without salt, I just prefer using salt now for the reasons just mentioned. Both are great methods, so as long as someone is able to make the fermented vegetables safely and prevent them from being contaminated with mold or other pathogens, either method can be used!
I’d watch my timeline video to get an answer for the breakfast question. During certain times I only ate 2 meals per day, then I followed a vegan diet at other times where I ate only fruits and vegetables, and then I went back to 2 meals a day with a smoothie as the first meal that I ate. I didn’t have one set meal or set of foods that I ate while flaring unfortunately
@@team_honnas thanks Kenny, making more sense now 🙏🏽
Hey thanks for the great content. Was also looking into to buying a water purifier but thought i would ask what purifier system you used?
This is just what i needed to see. Thanks kenny wish me luck. I have uc also and skin disease
Glad to help. Good luck and hope you start feeling better soon!
Hi Kenny , where do you buy your lids from and also dont you need to air out the jar while fermenting
Kenny, plz tell that fermented veggies that too with 2.5percent salt can be taken during healing phase?
Dear Kenny. What type of salt is acceptable for use when fermenting vegetables?
Hi Kenny, do you have to sterilize the jars at all before you start? Also is there a specific type of cucumber or squash that works best? I just started watching your videos as I have had UC for a few months. I'm going to try to follow this method soon. Thanks!
Hello, I didn't sterilize the jars, but I did wash them thoroughly and dry them just before using them for the fermented vegetables. In regards to the type of cucumber or squash, any variety should work well. I'd just make sure to skin them if you're wanting to avoid irritating any inflammation you may have in the intestines. Good luck!
السلام عليكم ممكن احد عربي يكتب لنا المفيد في طريقة تخليل هذه الخضر ولو في بضعة اسطر محتاجة لها لامر صحي
جزاكم الله خيرا
Hi Kenny, would you recommend a diet like the one you explain in your videos for somebody with seborrheic dermatitis? I believe it has something to do with my gut as my symptoms started right after I stopped a long course of antibiotics. Keep up the good work!
Hi Kenny , can you put the link of the jar and lid here .. thanks
Hello Kenny, I’ve been watching your videos and with the help of medication like remicade I was able to get into remission. Would it still be safe to try your principles, such as drinking raw dairy?
@Luis I personally would not recommend raw milk, it could contain bad bacteria. make your own kefir but with normal milk. It’s safer and contains probiotics as well
Thank's for the video, I wached your earlier one and this one is easier to follow. I started doing it with sauerkraut but I seem to dont do well with it, will try with different veggies, have you tried sourdough ?
I saw that you have glasses, if you have myopia and as you seem to like natural healing, their is lots of videos on youtube on reversing it (learning with Mark Warren for example), it takes time and dedication as healing from UC does.
Cabbage is mostly insoluble fiber so it can be really irritating to people with inflamed intestines. I love sauerkraut, but it generally isn't tolerated that well until the inflammation calms down. Skinned cucumbers, squash, and zucchini should be tolerated better since they're mostly soluble fiber.
Thanks for the info! The glasses aren't actually prescription, they're meant to block blue light, but definitely interested in learning more. Will have to check out Mark Warren.
Hey bro hope your doing good! Looking forward to future videos.
Appreciate that. Doing great. Started grad school so I've been swamped lately trying to keep my head above water lol. Working on a fun video but it's a ways out. Hope you're doing good as well 👊
Hi Kenny, Thanks so much for this video. Been watching all your videos, and had a quick question. In your other video on fermenting vegetables you used a culture starter as well as no salt. However now, you don't do these tow things, why is that? Also when you cured yourself which method were you using then to ferment vegetables? Thanks in advance!
Great question. Salt is thought to inhibit a certain amount of probiotic bacterial growth and diversity during the fermentation process, so that is why I used to prefer to not use salt while making fermented vegetables. I wanted to use whatever fermentation method would give me the highest amount of beneficial probiotic microorganisms for the gut microbiome, and from what I read it seemed that fermenting vegetables with a probiotic culture starter and without salt was the best way to do this. So I mainly consumed this type of fermented vegetables while I was healing, but I did consume fermented vegetables made with salt as well.
Anyway, unsalted fermented vegetables may have a higher probiotic count and have a few more different strains of probiotics compared to fermented vegetables made with salt, but I don’t think this is quite as important as I used to. Research is beginning to point to the idea that it’s not necessarily the number of probiotic CFUs that determine probiotic efficacy. Rather, the efficacy of probiotics are determined in a strain-specific and disease-specific manner. Fermented vegetables made with salt still have a ton of lactobacillus and other functional probiotic microorganisms that are extremely beneficial to the gut microbiome, and I think the pros of using salt outweigh the cons. Pros of using salt are that the vegetables stay firm and crunchy rather than becoming mushy during the fermentation process, I think the flavor is better with salt, and the process as a whole becomes much more formulaic and the risk of having a ferment go bad due to the growth of mold or other pathogenic microorganisms significantly decreases with salt usage. The only con that I can really think of is that it may reduce the probiotic strain and CFU count a little bit, but I really think it becomes a negligible factor if an individual is also consuming a gut microbiome optimizing diet that includes other fermented foods, like kefir, and large amounts of prebiotic soluble fiber, and then strategic supplementation.
I don’t think it’s bad to make unsalted fermented vegetables the way I showed in my previous fermented vegetable video, I had great success and results eating fermented vegetables made without salt, I just prefer using salt now for the reasons just mentioned. Both are great methods, so as long as someone is able to make the fermented vegetables safely and prevent them from being contaminated with mold or other pathogens, either method can be used!
@@team_honnas Thanks so much for your detailed reply! I've started doing fermented veggies as well as kefir. Out of curiosity, when you were at your worst, were you extremely bloated? If so, how long before that started changing? Thanks in advance! You're one in a million, literally lol
Hey Kenny, I can't find any fitting jars with 86mm opening... Do you have a link on amazon?
Another great video sharing your knowledge, Awesome. Would you be able to do one on how you make your own Kefir milk and/or water? Thank you.
Already done, just for you: ruclips.net/video/FU6L8_1fWxM/видео.html. Will work on one about water, great suggestion. Thank you for the kind words and wishing you the best.
Hi Kenny, from where did yiou buy these fermentation glasses? (You might have mentioned it in the vid but I forgot...=
I can't remember exactly where I got those specific ones, but you can find a ton of fermentation lids and jars on amazon! www.amazon.com/s?k=fermentation+lids&crid=BWLA3VDRDQQP&sprefix=fermentation+lids%2Caps%2C165&ref=nb_sb_noss_1
Bro a lot of sources say the salt is for the vegetable water only. Where did you get the veg + water equation? 🤔
I have hidradenitis supportive which is an autoimmune disease. It's similar to what u had from watching ur videos. Its autoimmune but the difference is "flares" in this disease cause skin issues and joint pain if it gets bad. My journey is very similar to yours but I'm trying to keep this short. I really feel like this has to do with my gut,I've tried many things u did on your journey. Basically I'm in desperation mode right now. My joints are starting to bother me and it's hard to keep down food. I've been to doctors and all they wna do is prescribe corticosteroids and painkillers. I never took any corticosteroids but I'm forced to take 800 mg ibuprofen daily because the pain gets unbearable. I'm 34 and I'm a student so I'm just trying to obtain a "normal life". Im just now slowly beginning to add ur recommended foods and advice. My questions are what kinda filter did ur purchase, what's foods do u NOT recommend and any other advice that may help. I just have no faith in doctors right now and I'm in desperation mode. Hidradenitis patients are commonly diagnosed with crohn's also. I've watched the heal your guy guy,and another guy u recommended who's approach is more biblical. Please give me any advice you can and I'm so thankful for your videos!
I am suffering from UC and hidradenitis supportive(HS), both. I took injection adalimumab on doctor's advice for HS. It helped me a lot. But there are still some lumps under my skin. It is not that painful now, as it used to be.
Hey I'm 24 just got diagnosed with UC yesterday ,fighting the stress/depression while working 6 days at a dealership and still waiting for the rest of the results in a week or 2 , and started taking Mesalamine suppositories , what vid should I start with trying to get my diet right, n I lift 5 days a week so I would like to continue that thank u so much ,really motivating me !
How are you?
I have mucus in stool ,can kefir cure this problem, please reply I am bid fan of your from india.
I have ibd so did this help with the skin condition due too ibd too
Do you have any tips for fermenting with herbs and spices in terms of handing tiny floaters? I am using dill for my first ferment and the bulk of the dill itself is submerged, but it’s impossible to get the tiny broken little pieces of dill leaves out. They all float to the top.
Hey, just wondering if your hair thickened up after you became healed? My hair is extremely thin and i put this down to my damaged digestion
Hey Kenny! Big hug from Australia. Really appreciate your content. Question:
In regards to fermented foods and beverages such as Kefir - is it something that you want to slowly increase your volume of consumption? Do you have to slowly build up a “tolerance” to it so to speak?
Is it a similar concept to building up your tolerance to fibre? I am finding I am slowly increasing my tolerance to larger quantities of fruits and vegetables, whilst consuming supermarket brand Kefir somewhat consistently (500ml - 1L a day).
Australia! Kara and I may be moving to Brisbane in 2021 depending on if the borders open up.
Definitely not a doctor, so don't take this as medical advice, however my personal opinion is yes I think it's a good idea to start with very small amounts and slowly build up with fermented foods. Going too high too quickly can cause a pretty significant herxheimer reaction. Low and slow is generally a good rule of thumb. Hope that helps!
@@team_honnas thank you!
Hallo Kenny!i have a lot ecoli :( How do you get rid of ecoli? i follow you from Germany
I have gut issue but don't know what actually is.but I think all gut diseases related to imbalance in gut microbiom.is it okay to use prebiotic if I have sibo or candida?.bty thanks for it and,hope for more future video
I think dysbiosis of the gut microbiome plays a large role in gut disease as well. If you have SIBO or candida, the strategy will change a little bit and a prebiotic might not be the best thing to use right at first. Here is a good resource on both that you can read about: www.candidaplan.com/candida-or-sibo/
Would using vinegar and water(brought up to a soft boil) and poured onto vegetables in jar also grow healthy bacteria? placed in fridge within 5hrs after cooling off.
Can this work for gastritis and stomach ulcers? My digestion is messed up
I'm trying to heal from Crohn's. One of the things I've done was start using RO water instead of drinking just tap water. But as I've been learning more, RO water is basically dead water. And a good water source is important for health as well. I'm still looking but it seems spring water is the best form of water to drink because of its natural mineral content. What are your thoughts on this? I know water is important but only a part of the equation to healing and maintaining good health, would you recommend adding maybe some natural sea salt or mineral drops to RO drinking water?
Also thanks for the ferment video, I've tried fermenting twice so far and I seriously could not tell if it ended up going bad so I just bought some for costco. Mine had like this light salmon color that kinda looked like flaky grains in the liquid and I said hell to the nah. Going to try this again.
Yes, I think a good quality spring water is probably the best water to be drinking. Preferably from something bottled in glass if possible. I think the remineralized RO water will be pretty good too. Hope your next batch of fermented veggies works out better than the last!
@@team_honnas I appreciate the feedback kenny
What does RO stand for ?
@@keep2023 reverse osmosis
@@keep2023 for some reason I never saw your question, sorry for the late reply.
Do you have any advice for gaining weight with IBD. I’ve been following your advice and it’s made me so much better. The only thing I’m struggling with is weight loss. I can’t seem to get the calories I need from 2 meals. Thanks, love the videos
Gaining weight is a bit tricky with two meals. The simple answer is to either increase the overall amount of food you're eating at both meals or eat calorically denser foods. Are you able to consume and tolerate kefir comfortably? If so, increasing your kefir consumption is great for the gut microbiome and it's a great source of calories as well. I find it's much easier to drink my calories then eat them.
@@team_honnas thanks for the reply. I can tolerate kefir well and have been drinking it everyday. I have been eating a lot of fruits and vegetables as well as kefir and the improvement has been mind blowing. I find that snacking throughout the day is the worst thing for symptoms , and having set meal times makes a huge difference. I will definitely try increasing the amount of kefir im drinking. Thanks
How are you now?
Hey, Kenny. Glad to see you're doing well for yourself. Channel and business have come a long way!
I'm trying to help my step mother at the moment. She has a pretty bad stomach ulcer. Do you think it'd be beneficial for her to drink kefir and eat fermented vegetables? Or does the ulcer being situated in the stomach render this useless.
All the best brother.
iam in remission but lately i have dieria (without blood) since few days. what shud i do. i think physilum husk will help? can you suggest sumthing mister Kenny Honnas?
Can Ulcerative collitis patients take this daily?
Do the measurements apply for a 500ml jar as well?
My mistake was to try to eat them while I was in a flare🤦🏼♀️ HUGE mistake.. I’m gonna try them when I’m in remission to see if it’s any easier
What salt u r using?? Himalayan salt or sea salt??
Hi kenny
I a mom from philippines
With a daughter diagnose with crhons. Shes 7.
She is taking milk kefir here.
By Gods grace, we will be migrating to US, (houston, texas) by June 8, 2023.
Can you tell me where to buy milk kefir for here.
I really thank you for your videos.
Godbless you Kenny!
I hope you and your family are doing well a year later.
I don’t understand why u open lid and put cup upside on opening can you explain please
How many hours fermentation?
Do you cook them after this process or do you eat them straight out of the jar ?
Do you know what fermented vegetables are?
Hello Kenny.. does this help after chemo and radiation ulcers in signoid and rectum?? my husband is taking antibiotics too … plz plz plz help ❤️🥺🙏
Where did you get the fermentation jar lids?
Where can I get the jar and lid?
Where do I buy this jar
Can you still add the veggie culture starter and ecobloom prebiotic if you add the salt?
I think the answer to that is yes, but I'm not quite sure. Might be a question that is answered on the website that sells the veggie culture starter and ecobloom products.
@@team_honnas I didn't get notified when you responded to this. Thanks for the answer! But did you personally use veggie culture starter and ecobloom prebiotic when healing yourself?
Any suggestions for sibo??
How much fermented foods do you eat each day?
Would eating fermented vegetables everyday be bad for the teeth? Since its highly acidic?
Have you looked into Apple cider vinegar for gut health?
Works amazing!