Shocking Concerns Over Lactobacillus Surface

“Lactobacillus probiotics secrete D-lactic acid. In high amounts says Dr. Allison Siebecker, ND.

“It’s very confusing,” she says. “D-Lactic acid, in and of itself as a real condition, is quite rare, but clinically I’ve been hearing about D-lactic Acidosis.” Dr. Siebecker says.

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Probiotics that contain lactobacillus, like lactobacillus acidophilus, secrete D-lactic acid. “In high amounts this has somewhat neurological consequences. Lactobacillus probiotics have been used as a treatment in D-Lactic Acidosis. The most prevalent bacteria that causes D-Lactic Acidosis is Enterococcus, so it’s more likely to be an overgrowth of Enterococcus.”

Lactobacillus Plantarum is found to effectively treat D-Lactic Acidosis, even though it secretes D-Lactic Acid. Soil based organism bacteria probiotics, like this one, and bifido bacteria based probiotics, like this one, show benefits for these people as they are low in Lactobacillus.

The people who are intolerant to these probiotics are responding to pre-biotics, which contain inulin. These pre-biotics, according to the NIH, “Stimulate selectively the growth of bifidobacteria and lactobacilli in the gut and, thereby, increase the body’s natural resistance to invading pathogens. Through fermentation in the large intestine, prebiotic carbohydrates yield short-chain fatty acids, stimulate the growth of many bacterial species in addition to the selective effects on lactobacilli and bifidobacteria, they can also produce gas. Prebiotic carbohydrates clearly have significant and distinctive physiological effects in the human large intestine, and on the basis of this it is likely that they will ultimately be shown to be beneficial to health.”

Prebiotics are put in probiotics for the purpose of feeding bacteria which generally makes them aggravating to SIBO patients. The most common ingredient used as the prebiotic is chicory root.

Dr. Natasha Campbell-McBride, MD, neurologist and neurosurgeon who specialized in auto immune diseases, autism and fibromyalgia has spoken up boldly in the proper protocol to healing intestinal damage saying chicory root is not to be used in patients with intestinal issues as it feeds pathogens. Chicory root is highly processed in different stages going from root structure to a powdered substance. This changes the digestibility of the product. Products that contain inulin that do not cause intestinal upset are the skin of apples, bananas, onions, garlic and Jerusalem artichoke – all of which are GAPS approved for the purpose of healing intestinal damage.

The reason for this discrepancy is fiber. McBride says people with this type of gut damage can not digest fiber. Chicory root is high in fiber.

Many products, like prebiotin which is endorsed by gastroenterologis, Frank Jackson, MD, contains Oligofructose enriched inulin, a processed sugar which feeds pathogens which cause the problem.

Healing the situation of pathogen overgrowth should not come from adding more processed sugar foods but instead should be done through real probiotic foods and nutrient dense foods. This could be done effectively through probiotic kraut juice made with the inulin containing vegetables.

Dr. Siebecker recommends the GAPS probiotic Biokult as it contains Bacillus subtilis if you encounter this situation.

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*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who works in Rossville, Georgia. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.