Best probiotics

Barsco.. the other one is bio k kit plus.. its in the fridge at fortinos health section. i just started it and its fine on the stomach.

Rdrunner, I'm pretty sure you're right about getting it from foods.  How many of you are aware that homemade sauerkraut is one of the best sources of probiotics ever?  I'm like barsco in that I"m using supps till I get better at making and eating it but it's easy to make--scary to eat the first few times around b/c you're scared you might have captured a rogue bacteria, so I wouldn't eat this on chemo. It's uncommon to get bad bacteria though.  Fortunately my health food store sells Bubbies.  If you want to try making it, this is a link to a commercial site that sells the supplies, but they have free ebooks that walk you thru the whole process:  Free ebooks Lactofermented Foods

Update on my chronic condition of not being able to go unless I do everything perfect:  iodine solved it.  I am blissfully happy every morning.  I'm glad too b/c after I solve this BC thing I'll have to keep an eye on my colon--mom, her sis, grandma, both grandma's parents all had it and only aunt is still alive to tell the story.  

I make my own yoghurt. ..its cheap and easy to do and ive heard it contains more bacteria than any shop bought option.

for iodine I drink miso with seaweed in it. Don't know if its doing the job though. I might get it tested when I next see my onc

DH makes sauerkraut - a smelly process but well worth the effort. It does take time to perfect though.

Lily, I take the 50 mg tabs of Iodoral.  Read up about the iodine protocol on Breast Cancer Choices and do everything she says b/c you'll get more out of it.  You esp need selenium and I found out that just one brazil nut has more than 100% of your RDA for the day! I can't stand the raw ones though.  

There are ways to make sure your sauerkraut doesn't go bad and ways to use less salt.  If you buy the starter you don't need as much salt and results are more predictable, or if you use the whey that you drain off yogurt you can get away with less salt.  Some people use celery juice but I've not tried that yet.  You can also rinse the bubbies before eating to get the salt off--the veggies will still be healthy. For a crock I use the inside of a crockpot and then a plate that fits as closely as possible.  Or you can fill up a strong ziplok with water and use that to weigh it down and keep the veggies submerged below the surface.  

 I look at learning to make LF foods as like learning to bake bread.  At first it's hard but when you get it you wonder why you ever had a problem b/c it's so easy.  I made my first loaf of bread at 15 and did everything the directions said to do and the loaf would have killed someone if I lobbed it at them in just the right place.  Nowadays I just throw some water and yeast in a bowl and go from there.  Half the time I don't even knead it.