Bronchiectasis and diet

I am not concerned with the probiotics in every food. We get ours from kimchi & homemade sauerkraut & yogurt.

Dear Sue , you are the best of the best! You are not only super smart, but also super hard working. I am not good at any home made pickle or Sauerkraut, kumchi. My mother was good at it but she never taught me. I need a bible. 🙂

I am triggered by cold …smoothies (non dairy w almond or flax beverage) and non dairy ice cream which I rarely treat myself to …..during these ridiculously high temperatures in summer I do….I cough & can’t seem to clear my throat. Warm tea breaks the cycle. I am shifting away from both smoothies & ice cream…not worth the struggle.

We don't make kimchi - we can easily get it from local Korean the restaurant or grocery. I only make kraut once a year - homemade is such a treat, but eat the fresh fermented version from our local produce shop other times. We are fortunate to live in a big multicultural metro area where we can buy fresh foods of every kind, and support small local businesses in the process. We also have an extensive network of local farmers' markets where we can buy fresh produce, eggs, poultry and meat directly from the producers.
I learned to preserve food whether I wanted to or not - as the oldest kid in a big family, I was another set of hands for weeding, picking, canning & freezing - we ate WELL on a limited income.

Omg, it is such a luxury to have cucumber in the garden, fresh picked!!! Nothing beata fresh home made food, I am so jealous!!! I heard vinegar kills probiotics, but, taste is the king 👑💖 Love, Helen

Exactly!! Haha 😂

Dear Sue, I read a book, a very famous hostess memorized her grandma, who is able to make her life full of pleasure and content by cooking the most delicious food, planting the beautiful plower, and making clothes and everything by herself, a mother of ten . You can imagine how poor the 1960s in countryside. That is life wisdom and hard working is always necessary and appreciated in anywhere. I share with you my recent work - picked cucumber. It started to ferment two days ago and water becomes cloudy. But garlic tastes makes me believe the fermentation is successful so far. My first try haha 😂.

Understand you - my mother is the oldest one too. She supported her family all the times since young until old age,very smart and hard working like you. You ladies are role models for me. 🙂 😁 Appreciate it a lot

Helen try. Cabbage is inexpensive so you can throw it away when you don’t like the result. Try- for 2 and 1/2 pounds of cabbage 1 tablespoon of salt. Shred the cabbage add salt and mix it using hands( can add one shredded carrot, I add caraway) wait until juices appear and put it in a jar or any container- press with a small plate and wait 7-10 days. Ever day using a wooden or plastic sharper end of a spoon, poke in the cabbage to release gases. When done which means when it’s sour enough for you, I keep in a fridge so it does not ferment more. I eat cabbage and even drink that water. I eat it every day. I believe this and home made yogurt keep my digestive system in control despite being on antibiotics for over a year. Try easy

Dear Lilian, ❤️

That is so warm of you to share this easy and delicious recipe ! You are so lucky and so smart , you know how to protect your guts, which is awesome! Do you eat raw sauerkraut? That is the best way!!! I will definitely try it. 🙂 😄 I pickled 🥒 cucumber with garlic& onion last weekend, I used regular kosher salt no additives like iodine. I also used alcohol to steralize the container, and boiled water for 20 mins。This is my first try, and I hope it will be successful! 🙏 People here are so knowledgeable, I also got suggestion to use food mapping to get rid of food that makes my stomach discomfort. Usually people with digestive problems will get lung disease. Let's hope for the best and prepare for any challenges!