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Sibo


Ken70

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Ken70 Apprentice

Looks like my father is being diagnosed with this. I had never heard of it until yesterday. From what I've read briefly it is a bacterial (not fungal) overgrowth. It is treated with anti-biotics and pro-biotics oddly enough.

I would like to know any theories on why it may occur. Is candida related to this?

I find probiotics to be the most helpful for me. I'm wondering if I don't have both SIBO and candida. I have been diagnosed through saliva testing with candida but have not been tested for SIBO.


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CarlaB Enthusiast

After I stopped the abx for SIBO, it came right back. I took oregano oil, uva ursi, and plant tannins for a longer time than the abx, which I had taken for 21 days. The herbs worked and got rid of it.

Humaworm also works for SIBO. www.humaworm.com I used it as well.

RiceGuy Collaborator

Here is one product which has a lot of the things often recommended for intestinal overgrowth issues:

Open Original Shared Link

Ken70 Apprentice
After I stopped the abx for SIBO, it came right back. I took oregano oil, uva ursi, and plant tannins for a longer time than the abx, which I had taken for 21 days. The herbs worked and got rid of it.

Humaworm also works for SIBO. www.humaworm.com I used it as well.

Is abx an anti-biotic?

fig girl Rookie

Hi,

My Dr. diagnosed me as gluten sensitive in Jan. 08 and as having sibo in July and prescribed me VSL#3. Has anyone used this? I've read a few posts on here about this and it seems some were concerned that it may have traces of gluten. There's not a phone no. on the package i have or the website. I have the unflavored and the ingredients are lactic acid bacteria, maltose, natural flavorings, silicon dioxide. I've been gluten free since 1/22/08 but have had gluten accidents. Eggs seemed to start bothering me in June so i stopped eating them and felt better. I first started taking the whole packet of VSL but felt it was bothering me a bit so i only take 1/2 packet a day and that seems to be better. I was glutened last week from most likely charcoal (didn't realize until yesterday it has wheat starch fillers!) so from now on will buy the lump all natural charcoal. I thought it was the hot dogs (which it still could have been) but they were the natural uncured gluten free turkey hotdogs - maybe had cc. My husband cleaned the grill really well and bought a new grate but i haven't used it yet - i may only feel comfortable buying a new one and using it....probably safer to get a gas grill?

Thanks! Any info. on the VSL would be greatly appreciated. This forum is so wonderful. I've learned so much and it's been a life saver!

ShayFL Enthusiast

abx=antibiotics

I agree that antibiotics will only be a temporary fix and can result in more problems. I would go natural FIRST. Save abx as a last resort.

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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