rilian

Going into a workplace with SIBO is a challenge:  - I chose a profession that lends itself to working from home (WFH). Software engineering can be performed alone except for meetings. I try to negotiate as many WFH days as possible. I found that some employers/managers are more open than others. I noticed recently some businesses advertise as WFH-friendly which is a positive trend. I'm really curious what others with SIBO/IBS do for a living. - I've never disclosed my condition to employers. I wonder if that was a mistake. If you have SIBO/IBS and disclosed your conditi...

A restricted diet based on observation controls my SIBO symptoms the most. There are a lot of special diets out there but I've found that a safe food for one person can be a catastrophe for another. This diet has helped me the most: - Minimize wheat. Small amounts can be okay if eaten periodically (not daily). - Minimize dairy. Small amounts can be fine periodically (not daily). Butter is okay daily. - Minimize sugar. Small amounts are okay periodically. - Cook vegetables to remove parasites. Safe vegetables are broccoli, bok choy, cabbage, tomatoes, bel...

Garlic has antibacterial, antifungal properties. I periodically take 3 capsules of either Kyolic Aged Garlic (Digestion Formula) or Mercola Fermented Black Garlic a day. It boosts my immune system, helps digestion and fights yeast infections. If I remove garlic from my diet (both in food and supplements), I get severe abdominal cramps so it definitely chases away some sort of bacteria or parasite. 

Kombucha and water kefir contain live probiotics from fermentation. I drink a minimum of 16 oz. a day, sometimes 32 oz./day if I hit a sale (16 oz. bottles are ~$3 USD at the supermarket). I notice a decline in health when I stop drinking these beverages so I know they have a positive effect. I made my own water kefir using a starter kit from https://www.culturedfoodlife.com (the site lists the bacteria/yeast in the crystals). It's a lot cheaper to make your own but it requires a little bit of time (15 - 45 minutes...

Milk kefir consists of live bacteria and yeasts. The bacteria/yeast vary depending on the batch from which it came. I tried milk kefir from https://www.culturedfoodlife.com. It was very easy to make and the grains multiplied like crazy (I used organic, non-homogenized whole milk from Straus). I've read many accounts of people with hard to diagnose problems (wasting/autoimmune) recovering after drinking milk kefir. I was hoping for the same results...