I’ve previously discussed how to make a sparkling Cranberry Cocktail by fermenting the fungal microbe, Saccharomyces boulardii. This is such an important strategy for rebuilding your gastrointestinal (GI) microbiome, that I’d like to expand this conversation. It is an exceptionally easy microbe to ferment that yields delightful sparkling juices that pack a wallop of important health benefits.
Among the benefits that have been documented with supplementation of S. bourlardii are:
- Prevention of antibiotic-associated diarrhea
- Prevention of C. difficile enterocolitis
- Prevention of travelers’ diarrhea
- It is a useful adjunct to managing SIBO and SIFO (especially fungal overgrowth as S. boulardii competes with fungal species such as C. albicans)
- It increases the likelihood of successful eradication of H. pylori when combined with conventional agents
- Improved growth and development for children
- Reduced symptoms of ulcerative colitis and Crohn’s disease
S. boulardii is especially beneficial when supplemented during a course of antibiotics. Taking an antibiotic, for instance, for an upper respiratory infection, exerts damaging effects on the microbiome with loss of dozens, perhaps hundreds, of beneficial microbial species and all the important health benefits they provide. Ingesting S. boulardii during a course of antibiotics can minimize these destructive effects. While it is effective when consumed during a course of antibiotics, it is also beneficial when consumed without antibiotics and can play an important role in efforts to re-establish a health GI microbiome.
Be sure the juice you choose does not contain preservatives such as potassium sorbate or sodium benzoate. The best juices to ferment are those that contain pulp (and are thereby cloudy, not clear), e.g., apple cider and not apple juice, mango juice, etc. (Shown above in the video is mango passion fruit juice that ferments very nicely.) Also, do not cap the jar tightly, as the volume of carbon dioxide gas is considerable. Capping tightly can cause the jar to literally explode. You should begin to see vigorous gas production evidenced as bubble formation after approximately 24 hours of fermentation. You may have to vent the juice by unscrewing the cap every several hours. (You can also purchase venting devices in home brewing shops.)
The process of fermentation reduces sugar content by 50%. Because it still contains some residual sugar, drink small quantities of no more than ¼ to ½ cup at a time. (Sugar content is reduced further by more prolonged fermentation, but alcohol is also produced. We therefore limit fermentation to 48 hours.)
The Florastor probiotic, i.e., S. boulardii CNCM I-745, is widely available in pharmacies and major retailers.
1 quart of juice
1 capsule Florastor
Empty the capsule of Florastor into the juice. Cap tightly, then agitate to mix.
Loosen cap and allow to sit on your kitchen counter for 48 hours, then refrigerate. Vigorous bubbling becomes evident at 24 hours.
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