Category Archives: Leaky Gut Syndrome

My experience with h. Pylori Bacterial Infection and Low Stomach Acid

Yesterday, I posted about low stomach acid issues.  Ironically, I didn’t experience heart burn or reflux with my low stomach acid, but it was contributing greatly to my Leaky Gut Syndrome by preventing me from digesting my food properly or absorbing nutrients from my food.

The root cause of my low stomach acid issues was revealed when my health care provider ordered a GI Effects Stool Test through Genova Labs and it came back positive for helicobacter Pylori, h. Pylori for short.

h. Pylori is a helix-shaped pathogenic bacteria which embeds in the mucosal lining of the stomach.  It lowers stomach acid levels to create an environment in which it can thrive, which then allows parasites and other pathogenic bacteria to invade the body.  It also feeds off iron stores.

I’ll be honest, learning about this bacteria that was inside of me gave me the heebie-jeebies!

I wondered, how on earth did I get this?  Mayo Clinic website states that,

“H. pylori bacteria can be passed from person to person through direct contact with saliva, vomit or fecal matter. H. pylori can also be spread through contaminated food or water. The infection is usually acquired during childhood.”

Also, many feel that H. pylori is more common in feedlot meats due to the unhealthy conditions of the animals, so the risk of contracting it from this kind is meat is higher.

Those who are at a higher risk include children, elderly, those without an optimal amount of beneficial bacteria in their bodies (such as those who have been on antibiotic therapy), or those who are already ill.

In my extensive reading on this little demon-bacteria, I was thrilled to come across this valuable information by Caroline Lunger.  Caroline highlights the damage h. Pylori can cause:

  • Absorption issues
  • Impairs iron absorption
  • Low zinc/high unbound copper (read here and here)
  • Vitamin and mineral deficiencies, especially for: B12, iron, vitamin D, and lactoferrin levels
  • Food allergies/sensitivities
  • Seasonal Allergies
  • Autoimmune issues
  • Fatigue
  • Adrenal stress
  • Lowered thyroid hormone conversion issues (Reverse T3 issues)
  • Elevated Histamine levels
  • Chronic bacterial infection
  • Parasites
  • Low stomach acid (read here and here)
  • Ketosis
  • Neurotransmitter imbalance, including GABA
  • Liver and Gallbladder issues
  • Peptic Ulcer
  • Cancers of the stomach, liver, or cervix
  • Teeth and sinus problems
  • Cancers of the stomach, liver and cervix
  • Teeth and sinus problems

In my reading and in discussion with others who suffered from h. Pylori, I learned that many people have no outright symptoms which might be typical of H-Pylori, such as abdominal pain or ache, nausea, vomiting, frequent belching, or weight loss. Others may have symptoms that are more subtle, causing dysfunction of other functions of the body.  I was certainly in the latter category.

As I researched, I became increasingly concerned about how poorly antibiotic treatment works for h.Pylori infection.  Since I had Leaky Gut Syndrome, I knew that antibiotic treatment would be an increased risk for me (it is one of the causes of Leaky Gut).  I had come really far in my treatment for LGS and I didn’t want to undo that.

In contrast, I was really impressed with what I was hearing about the efficacy of herbal treatment for h. Pylori.  So, for my treatment and with the approval of my health care provider, I chose:

I believe that the triphala in particular was helpful because I had intense gas pains once that herb got into my system; activated charcoal capsules helped, although I used them as little as possible since they bind with everything.

Treatment Options

Obviously, you should discuss your treatment options with your doctor.  If you’re concerned about the risks of antibiotics and the efficacy of them for h. Pylori, herbal treatment might be for you.  Some of the supplements that might be worth consideration are: 

    • Triphala
    • Turmeric
    • Oregano oil
    • Ginger
    • Thyme
    • Goldenseal
    • Clove
    • Berberine
    • Licorice (note that this herb can raise blood pressure)
    • Slippery Elm
    • Myrrh
    • Oregon Grape
    • Bismuth Citrate
    • Bentonite Clay
    • Baking Soda (helps disorient the bacteria, but also neutralizes stomach acid)
    • Mastic gum
    • Vitamin C (don’t use ascorbic acid which is made from mold)
    • Vitamin D (see these studies herehere and here)
    • Coconut Oil
    • Manuka honey
    • Garlic
    • Cruciferous vegetables
    • Lactoferrin (which can also help support iron levels – see here and here)
    • raw Apple Cider Vinegar
    • Betaine hydrochloric acid (HCl)

Do you have experience as a patient with h. Pylori that you’d like to share?  Join us here!

I’m not a doctor, but a patient.  Have you read my disclaimer?

Advertisements

Symptoms of Gluten Intolerance

For nearly three years, I ran a support group for gut health issues sufferers.  There were over 12,300 members in the end.  The following is a list of symptoms many of those group members reported from having food sensitivities/allergies:

  • aching feet
  • acne
  • adrenal stress with unstable temperatures
  • allergy “shiners” (dark circles under eyes)
  • anxiety
  • autoimmune flare, including Hashimoto’s
  • bloating
  • brain fog
  • brittle nails
  • constipation
  • diarrhea
  • digestive upset/stomach ache
  • ears, itching
  • ears, drainage
  • eczema
  • eye pain
  • fatigue
  • fibromyalgia
  • gas, belching
  • hair loss
  • headache
  • heart burn/acid reflux/GERD
  • heart palpitations/tachycardia
  • hives
  • inflammation including back pain, carpal tunnel flare
  • itching internally
  • itchy skin
  • itchy throat
  • joint pain
  • low B12
  • malabsorption
  • migraines
  • rashes
  • runny nose
  • sinus congestion
  • sneezing
  • stomach cramping
  • swallowing issues
  • vomiting
  • water retention
  • weakness
  • weight gain/weight loss struggles

Garlic Sauerkraut

Of all the ferments I make, this Garlic Sauerkraut is the star.  It’s jam-packed with an intensely rich beneficial bacterial profile, including a special one from the yeast family: Saccharomyces Boulardii.

S. Boulardii is a phenomenal little probiotic, known in particular for keeping Candida yeast overgrowth in check.  (You can read more about S. Boulardii in this great post by Joanie Baxter at Kelly the Kitchen Kop.)  So many people today face long-term battles with Candida overgrowth: those who eat a Standard American Diet (SAD), which halts the proliferation of healthy bacteria in the gut; those who are facing chronic health conditions such as Autoimmune Disease, Leaky Gut Syndrome, Lyme Disease, and more.

In addition to the vast bacterial profile that sauerkraut contains, the addition of garlic makes it a one-two-punch for fighting candida yeast overgrowth.  But, because of the intense die-off it can cause, it’s best for those with candida to start with consuming just one tablespoon daily and slowly increase over time.

Fermented Sauerkraut can help to not only lower candida overgrowth, but prevent it.

In addition to its rich probiotic profile, sauerkraut is loaded with digestive enzymes, lactic acid, Vitamin C, B Vitamins,

One last thing worth mentioning: as a Lyme patient with lots of unhealthy bacteria and yeast wreaking havoc in my body, this is a really beneficial ferment for me to consume.

Essentially, if you face any health issues whatsoever, this is a “supplement” worth having in your arsenal.

Ingredients

  • 1 head of organic green cabbage
  • approximately 2 tablespoons salt
  • 3 cloves organic garlic, sliced

Tools

Instructions

  1. Thinly slice the cabbage, wedging out the core.Kraut 3
  2. Place the shredded cabbage in a large bowl and sprinkle with about 2 tablespoons of salt.  (Do not use iodized salt for this.  You want unrefined sea salt.)Salt
  3. Using a cabbage tamper, the end of a French rolling pin, or, if you’re really cut out for a work out, your hands, pound the cabbage until the liquid starts to release.  This step helps the cellulose in the cabbage start to break down.Kraut 4
  4. In the 5-liter Fido jar, layer the cabbage and the sliced garlic.  Press the cabbage down.  Kraut 5
  5. Lock the jar, label the date on the jar (I use a Sharpie on a strip of masking tape), store the jar in a dark cabinet, and mark the calendar for four weeks.  It’s important that you wait four full weeks both for the flavor and the bacterial profile.

Kraut 1

Notes:

Kristen Michaelis of Food Renegade has a great article highlighting the most common fermenting mistakes.

Information on Soaking Grains, Nuts, and Legumes to Reduce Phytates

Soaking Grains, Nuts, Legumes to Reduce Phytates

Beans, beans, the magical fruit.  You know the rest of the rhyme.

Soaking beans (and grains and nuts) can help reduce the phytates in them, making them easier to digest.  This is particularly helpful for those with Leaky Gut Syndrome, Celiac Disease, and more.

Many people prefer to soak their oats overnight in luke-warm water.  The following links contain useful information about soaking grains, nuts, and legumes.

Up in the air about beans?  This article has good information that can help you make your decision, along with simply eating them (properly soaked of course), about whether or not you should be eating beans as part of your diet.

Benefits of Bone Broth

Our ancestors knew that broth was vital to health.  It’s true that everyone can benefit from bone broth, but for those with gut health issues, it’s absolutely crucial for healing.

Check out my easy, delicious Beef Stock recipe.

Read more about the benefits of bone broth here:

Some people will do better on meat broth at first:

What’s the difference between stock, broth, and bone broth?

Learn how to make bone broth here:

Looking for ways to use your bone broth?

These Vitamin C gummies are a great way to boost your immune system – and your kids’ too! 

Can there be side effects to bone broth/gelatin/collagen?  Yes!  It means your body is healing.

This is an interesting article by Jenny McGruther on a taste test done for both home made and commercial broths.  You might be surprised to see the list!