Why are fermented foods such as kefir, natto & kambucha avoided on an alkaline diet?
I appreciate they are acidic, however they do have many health benefits especially kefir (full of natural probiotics & enzymes). If we are lead to believe that the gut contains both good & bad bacteria (85%/15% respectively in an ideal ratio) then why is the alkaline diet not promoting these types of foods or even probiotic supplements? To provide an example, I can’t digest cows milk protein, however if I make homemade kefir using kefir grains & cows milk I have no ill effect. This is a great question. Personally I have always had an intuitive aversion to using pro-biotics and digestive enzymes, but it was not until 2006, when I studied with Dr. Young that I began to understand the science behind my resistance more fully. During my study period Dr. Young said to us that the natural state of the gut is actually to be sterile (bacteria free). My understanding is that bacteria in the gut are actually born out of the digestive processes which occur in the 7 metre (20 foot) tube that runs i
