I’ve just sent an email to: https://www.microba.com.au/home to see if they are testing yet.
They have a testing procedure that doesn’t rely on the outdated 16S rRNA gene amplification method, although I put my name on their mailing list this time last year and never heard back. They are based in Brisbane.

That’s genius, cathima. Can I ask which vegetables you ferment this way and for how long you leave it in the cafetière? Can’t wait to try this (I’m new to fermenting!)

Hi I am trying to get my guts sorted after many years struggling with various IBS symptoms. I am currently eating oats & linseeds with water for breakfast (basic porridge without dairy as I am intolerant) as I find it helps my bowels, but having previously eaten eggs in some form I am concerned that my blood sugar levels will raise quickly after eating this? I don’t react well to sugar in various forms and wander if going from a protein based breakfast to a carbohydrate based one is a good idea, although it does have a settling effect on my tummy? Also I am trying to increase my fitness as this has a beneficial effect on my stomach but need to fuel my body with the right food. If a lower carb based diet is advisable, how low should it be – i.e rice once a day or 3 times a week? I seem to have lost my way a bit with eating and am having to start again – any help or suggestions would be much appreciated – Thank you!

A few answers here and apologies for not keeping up with queries.
Zarbazan – most Nori has a low but good amount of iodine. You could eat about 10g per day of the commercial nori that we have tested from Asian food store shelves, and still stay well below the recommended upper limit of dietary iodine. In contrast, 10g of kombu would put one person over 30 times above the upper limit for dietary iodine. Kombu is still a great seaweed to eat in tiny doses like in salt blends to provide iodine but you only need mg’s of it. The irony of iodine is that most populations are still deficient in it; it is vital for brain health and hormone function, but we only need a tiny amount through our whole life, all the time.
We work with an Australian green seaweed that has even lower concentration of iodine than nori so that the dose can be increased for other nutritional components, including the dietary fibre, without risking high levels of iodine. In Australia we are looking to establish improved best practice around the species labelling and nutritional information of seaweeds for sale. I have even seen kombu for sale in Australia identified as nori – this would not be good for anyone sensitive to iodine and so these issues need to be addressed.
But as long as your medical practitioner has not identified that you cannot eat iodine in relation to your thyroid concerns, then nori is a safe choice to eat regularly, if sourced from a clean ocean area.

Dear Jay
We are still in the second clinical study, and final throws of being able to manufacture the seaweed extract capsules. We can keep you posted through our newsletter at http://www.phycohealth.com
We will be presenting the latest in research on this topic through our newsletters as well, including the 2nd clincial trial that we are underway with right now, and have 50 people with skin conditions participating.
Best
Pia

you can get seaweed online at The Cornish Seaweed Company

https://www.cornishseaweed.co.uk

Try using a cafetierre for fermenting veg. You can keep the veg pushed below the water line with the plunger.

Hi
The keto diet does not have to be particularly restricted and I don’t agree that it is nutritionally poor. It is worth exploring a website called Mark’s Daily Apple. Mark Sisson has a highly informative site and he reviews the literature on all sorts of nutritional and health topics in a very balanced and sensible way. He comes from a Primal approach to nutrition and lifestyle and advocates eating a wide range of foods. He has just published a book on going keto and why it is worth spending periods of time in keto or fat adapted, as a positive health choice.
Thankyou

After watching the Catalyst show I’ve been exploring gut biome testing in Australia and came across this forum. As I read through it I saw the comments about Nutripath and when I checked their website I found they gave much the same info as was covered in the Catalyst report including the GI Microbiome. Has anyone had a more recent experience with them, given the comments above seem to suggest problems with the other suppliers?

Just wondering if anyone has had any luck with improving their sinus problems after resetting their biome? I have heard that lactobacillus sakei is good but it is virtually impossible to get in Australia

My favourite olive oils are mostly Greek. I get them from IGA.

So, I read the recommendations of eating oily fish twice weekly and I wondered if smoked salmon is too unhealthy to count. I wouldn’t have access to naturally smoked salmon and I’m pretty sure they use chemical processes to give it the flavour.
Also, what about tinned tuna?
Cheers

Daneen, can you please stop spamming this forum, particularly given the fact that your seaweed is high in iodine.

A small dollop will break the fast.

Hi Graham, that’s great thanks.
contact Claire on mail@clairecoleman.com
best
Clare

Is there any particular reason to avoid gluten? And would you not be better off anyway avoid all gluten containing foods? ie bread and grains? They are effectively “sugar” when digested and add no real nutritional value to the diet. What are you planning to eat during phase1 ?

I profoundly doubt any of that! Send me the link to the consumer lab report. I’m in fairly close touch with Ferring (UK distributor of #VSL3) and the evidence to support the product is reasonably convincing. It certainly has a hole lot more clinical evidence than most probiotics. Sounds like scaremonger tactics by consumerlab to me

VSL #3 has been extremely invaluable in my healing process. However, I was very distressed to read the latest study done by consumerlab.com in which they discovered that the Italian formula “may significantly affect the response and health status of the person ingesting it”, due to the greater number of dead bacteria.

And, according to their website, it’s no longer possible to buy the original formula made in the U.S.

I must say how very disappointed I am that the product I relied on may no longer be safe and effective.

I’d need to remove gluten do phase 1 of the Clever Guts Diet, wouldn’t I?

My question would be why not avoid (or minimise) all Hi-GI foods for a while? Unless you are coeliac I’m not sure why you’d want to go gluten free necessarily?

Gestational diabetes causes Type 2 diabetes post pregnancy. I’m Type 1.

I do have a CGM, which is got for free from Freestyle, but can not afford the sensors. Hopefully with the recent announcements my CCG will allow for CGMs soon.

I spoke to my dietician, she said then only thing I need to be mindful of is that Gluten Free food is lower GI. She advised avoiding GF products like bread etc completely.

Advanced Eczema Treatment from Foderma. Can use who got suffered due to Eczema and Psoriasis. I saw a huge improvement in three days. It operated so well it scared us a little not recognizing what it is. Now, This stuff is marvelous. Thanks foderma.com.

Hi Clare

Yes indeed happy to help

Regards

Graham

There was a show on abc catylist tonight was very good about gut health they had testing at microba but i dont think they are doing tests until 2018. Have a look into them.

Hi,
I have been making both kefir water and milk for about two weeks now. Sadly the rest of my family are not as entranced with this as me, so my question is…how much kefir is it a good idea to drink in a day???

We are working with the Daily Mail on a series about how adopting a 5:2, Mediterranean-style approach to eating can result in impressive results when it comes to weight loss.

They’re looking for success stories to feature and so if anyone would be interested in talking about their experience — it would require a quick interview over the phone and a photo shoot arranged at your convenience — please do contact Claire Coleman, the journalist we are working with, on mail@clairecoleman.com

The pull out spread show casing the diet and recipes will be published in the Daily Mail in Mid Novemeber, just before the launch of my Clever Guts Diet Recipe Book which I have written to accompany Michael’s original book. Lots more recipes on the way!

Making live cultured foods such as kefir, kombucha and sauerkraut is different from bottling beer or wine where hygiene is essential. The point of these ferments is that they are robust and overcome more harmful bacteria, whether in the air or in the gut. I have been making kefir for years now, and have given away many grains, and have not had a problem with contamination.

Hi Viola: black coffee is ideal for all sorts of reasons (lots of polyphenols and zero calories) so a taste well worth acquiring. That said a small dollop of milk wouldn’t make any significant difference

Hello, I agree with you viola.

Thoroughly enjoyed reading your blog and your adaptations of the recipes!

Hi Ritaskeeta – you’re right, if you cook the fermented food you’ll kill the live bacteria. (However I came across some evidence that there is still some benefit demontrated even if the food has been sterilised, killing the bugs)
Re the black spots – have the carrots been fully submerged as the fermenting should be an anaerobic process, keeping the veg out of the air. You could try just removing the carrots with mould on or you may need t discard and start again if it spreads. Sorry! It can be a bit unpredictable.

Hi Ritaskeeta – you’re right, if you cook the fermented food you’ll kill the live bacteria. (However I came across some evidence that there is still some benefit demontrated even if the food has been sterilised, killing the bugs)
Re the black spots – have the carrots been fully submerged as the fermenting should be an anaerobic process, keeping the veg out of the air. You could try just removing the carrots with mould on or you may need t discard and start again if it spreads. Sorry! It can be a bit unpredictable.

There is a study coming out soon which shows that eating coconut actually improves the lipid profile. Will post again when it is published. As Graham says, its a myth!

Were you type1 before pregnancy or did the pregnancy cause the diabetes? I have to say that there’s an awful lot of room for improvement in your diet. Better diet = better diabetes control = better all round health. How’s you weight and in particular your waist size? How often do you measure your blood glucose and what are the readings like?

Can I ask your age? Its unusual to develop IBS in your 30s ( it usually starts younger ) and do you know what your inflammatory markers are like? (CRP etc)

I reckon we could analyse your micrcobiome (British Gut – the cheaper version) would suffice; plus invest in a continuous blood glucose monitor (Freestyle Libre – free of VAT given your Type1) which would look at what spikes your insulin. Lots that could be done to improve things but it would involve considerable investment of effort (plus some cash!)

Good luck

Graham

Thank you for your replies

Thanks Graham.

I guess my diabetes is somewhat well controlled, Hba1c is 8 something, so there is room to improve. I’m on a pump so only quick acting insulin.

Diet is ok, but again room to improve. Breakfast is normally cereal or toast, lunch is wraps or leftovers. Dinner is often pasta based. Didn’t realise how much gluten I ate until I started looking! Snacks are biscuits or chocolate. I drink coffee or water. I’ve cut out alcohol recently as I wasn’t sure if that was the culprit.

Symptoms are nausea, vomiting, diarrhoea, headaches, fatigue, cramps occasionally but no bloating. I’ve tested negative for coeliacs and anemia.

This has all been going on, on and off, since the birth of my daughter in early 2016. I suffered with terrible sickness when pregnant, ended up taking 3 anti-emetics throughout and had to have IV fluids a few times. I had a section, and that got infected, so antibiotics.

All seems to make more sense when I write it down like that!

DJW: if you have gone full-pelt from a high carb / Hi GI diet into Cleverguts you might be suffering hypos simply because your body is used to having carbs/sugar all the time. To really answer this question you’d need to provide a lot more background information such as relevant medical history / symptoms / diet / fluid intake / prescription drugs etc. .. Hope that helps
Graham

How well controlled is your T1? What is your HBA1c like? I assume you are taking a combination of insulin? Anything else besides? What is your diet like … what is a typical breakfast/lunch/dinner? What do you drink and what do you snack on? I wouldn’t rush to FODMAP unless there’s a real reason – the more you restrict your diet, (e.g. FODMAP) the more you restrict your microbiota.
What symptoms are troubling you? Lots of questions ! Graham

Hi Fenton: it depends on the rest of your diet/lifestyle. The recommendation in the clever guts book for pre-biotic to aid sleep was potato starch I think. One thing I would say is “start low/go slow” .. If your gut is not used to pre-biotics it will take a while for it (and the microbiota) to adjust. Suggest halve the dose. Try that for 14 days. If all good then can increase. Maybe rebalance your microbiota with some fermented foods as well or instead?

I’ve had T1 diabetes for 12 years and have, since the birth of my 2nd child, been struggling with a number of symptoms which all direct to gut issues.

I’ve tested negative to coeliacs & my dietician has put forward the idea of mild IBS. She has said she can support me in doing FODMAP, but then I read Clever Guts and would like to try this approach first.

Is there anything I need to be mindful of with regard to my diabetes, either at the Repair or Reintroduction stage? My dietician has already suggested removing gluten and/or dairy, would I need to seek further ‘approval’ from her or my GP before starting the Repair stage?

Many thanks!

Other nutrient dense, reasonably priced and/ or convenient foods that are often undereaten include canned beans and lentils, seeds, whole eggs, traditionally aged cheeses (inc. goats, sheeps), frozen berry mixes, coloured cruciferous vegetables (red cabbage, broccoli, flower sprouts/ kalettes, green Romanesco cauliflower, purple or orange cauli), brightly coloured root veg (red onions, beetroot, purple potatoes, purple carrots, orange sweet potato, purple yam).

I live in an ethnically diverse, very deprived city – no fancy farmers or organic markets – and can still get a surprising variety of these vegetables.

As GrahamPhillips says, the detailed food and symptom diary really is key. In my years working in lifestyle healthcare I very rarely saw a properly balanced and varied diet. A diet does not have to be obviously unhealthy to be imbalanced.

Oftentimes cheaper foods are as good or better nutritionally than the pricey ones marketed to us as ‘healthy’. Compare canned oily fish (sardines/ mackerel) or chicken livers to the same weight of chicken breast on the Self Nutrition Data website. The difference in vitamins, minerals, essential fatty acids is truly shocking.

The issues could easily stem from having to ‘eat for three’ during pergnancy and breastfeeding, plus any morning sickness, sleepless nights …

Analysing your detailed food and symptom diary (pre-CG, repair phase, reintroduction phase, rinse and repeat) is a long slow process. Likely weeks or months, not days. Your pre-CG diary should be guiding your remove and repair phase.

You are looking for both immediate and slightly longer term patterns, as each food can take several days to be eliminated. Damage to the gut and systemic inflammation take time to calm.

There is no one-size-fits-all timescale. Some will quickly identify a food type/ group they are allergic or intolerant to. Others may have be treating longstanding nutrient deficiencies (eg. Vitamin D, magnesium, omega-3s, prebiotic fibres).

As Dr. Mosley says (p.190) “we don’t recommend removing too many foods at one time, so it might be helpful to do remove and repair in several stages. You can always repeat the process with the less troublesome foods at a later date.”

When making any fermented food it is very important to observe kitchen hygeine. All equipment should be as close to sterilised as possible, never ever stick your fingers in the food. I am sure you have good intentions, but please don’t pass your potentially contaminated grains on.

How long should it take for my food symptoms to die down and how do I tell if a reaction is good or bad. Three days into the repair diet , I feel better but after eating breakfast, I feel slightly dizzy and wobbly legs.Is this a good sign or a bad sign and if it is caused by one of the meals , how do I now which element>

Hi Fenton,

That sounds like a classic FODMAP response to me. FODMAPs are a range of naturally occurring sugars that some people cannot digest. They include fructose and oligosaccharides, which sounds like your supplement.

I am particularly sensitive to polyols, the group mostly used in sugar free products, eg mannitol, sorbitol, erythritol, xylitol. They also occur naturally in stone fruit, and most people can’t digest them, hence loose stools. They go STRAIGHT through me: my system can’t get rid of them fast enough.

Unfortunately, I am also sensitive to the sugars that end in ” -in”, like inulin, which might be a very effective prebiotic for most people, but does me more harm than good.

Fructose and fructans give me really foul smelling flatulence and very loose stools. I recommend you do some web searches to find out more (Monash University in Australia has developed some great resources), and find an allergist or gut specialist to get some tests done. I didn’t even need to do breath tests – elimination and reintroduction of foods gave me very clear results.

Unfortunately, if you are FODMAP sensitive this cuts out most fruits except some berries, citrus and pineapple in my case, and also a surprising range of vegetables including those other handy prebiotics, onions and leeks, as well as mushrooms, peas and asparagus.

Good luck with figuring out what your gut can manage,

Callisto

Really excited to read about the benefits of seaweed I’m only halfway through the book and it’s really motivating. I’ve been thinking about my gut health and how it’s contributed to issues throughout my life namely rheumatoid arthritis at 15 and weight issues regardless of training and diet! Came across this book in Kmart and really enjoy Mosley’s tv documentaries so grabbed myself a copy. I have to say I am also excited that there’s potentially going to be a great product that’s going to be easily accessible in Australia!! I read about so many things that aren’t here or are too hard to get here 😀

All: pre/pro-biotics are NOT the same. There is no one-size-fits-all approach. The appropriate pre/pro-biotic will very much depend on what problem you are trying to solve. I highly recommend Symprove for irritable and inflammatory bowel disease. Unlike some of the snake-oil-peddlers wares (!) it has been clinically proven.

I’d tackle it more holistically. Follow cleverguts diet – and these things should correct themselves. I’d need to see a 10day food diary to be more specific. Another option is send a stool sample to Brtish Gut. I ‘m happy to interpret the results.
OK?
Graham

Graham thank you for your reply. No ongoing treatment at the moment from her GP, although she is going back for more tests in November, She has had very few courses of antibiotics, five in a lifetime perhaps. Her diet over the last four years has been varied and healthy, although it was not always so varied because of economics. She has never been a compulsive eater of cakes and sugary things. Since her teens she has always had low energy levels, and certainly looks better after the Vitamin B12 injections. It would seem that the science around Vitamin B12 in the gut is extremely complicated, but I would be very grateful if anyone could suggest food to eat that promotes the correct gut bacteria, and therefore more Vitamin B12.