Time to help readjust the natural flora. Yeasts and pathogenic microbes are pretty pissed that you are trying to weed them out. Best way to tell them to fuck off is with an army of reinforcements. The gut misses its old friends. Without the beneficial strains producing vitamins and acids, you’re left with consuming microbes who are in the gut only for themselves. They then attach to your intestinal tract, and they could give a darm about the host aka YOU. Greedy little bastards. They are feasting on all your organic produce and grass fed beef, without you getting any of the benefits!
Get the gut guardians gathered, it’s about to get ugly. TAKE BACK THE GUT. Here’s how to jump start the growth of beneficial probiotic strains along your intestinal track. Assuming you aren’t experiencing GERD or have an autoimmune disease, here is a good starting point to introduce beneficial strains to the flora. It’s as easy as heading to your local supermarket.
The enzymes and microbial strains in the glass jars containing kraut are a flora’s dream. Sauerkraut is one of my favorite probiotic foods. Buying this in the store can be quite expensive. I’ve seen these go for 10 bucks a pop. Best way to get around this, is to make your own! Here is where I learned to make my own.
Breakfast: 2-3 Eggs with a few spoonful’s of fermented kraut.
Beneficial Strains: Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis 
Flavored drinks don’t have to be bad for you, they can actually be deliciously AWESOME for your gut. Kombucha is just that. The perfect alternative to soda or most sugary liquids, kombucha delivers great taste along with beneficial yeasts and acids. This stuff can be considered as the gut elixir. As with kraut, it can be quite pricey if you’re buying the bottles of this drink in the stores approaching 3$ per bottle. Which makes brewing your own a cheaper alternative. I’m a kombucha brewing machine. Best part about brewing your own, you can mix and match a bunch of different flavors. One of my favorites is ginger blueberry.
Kombucha before and after a night of divulging in the demons of alcohol will give you some solace for your bad gut behavior.
Kombucha & Whiskey
Mixing these two together makes drinking alcohol no so bad. Who am I kidding, its bad, but a cool way to impress your friends with your fresh brews of kombucha. See above for dealing with the next morning.
Beneficial Strains: Bacterium xylinum, Bacterium gluconium, Acetobacter hetogenum, Pichia fermentons, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii
In the summer of 2014, I was first introduced to this spicy ferment. This fiery Napa Cabbage ferment might seem like your burning a hole in your intestines, but it’s actually providing a lot of benefits for your gut. With its acids and beneficial microbes, this probiotic food is a good way to test out those sweat glands. You can find kimchi in most Asian marketplaces, for around 5-10$ for a 10 oz jar. And like the other two ferments, it’s fun to make your own! A little more time and effort is needed for this but still worth it.
Bone broth w/ kimchi
This was my go too when I broke my collarbone and wanted to heal fast. Kimchi provides the perfect amount of spiciness to the bone broth. H/T to Colin Champ for the idea!
Beneficial Strains: Lactobacillus sakei , Lactobacillus plantarum
While exploring New York City late August 2013, I had my first experience with Natto. I had no idea what I chowing down, I got scared, and threw it out. What was this gooey, stringy substance that I was consuming!?! Oh, it was just a probiotic glue. This was pre-flora knowledge. Although I haven’t gotten back into trying it again, I’d like too. Traditionally from Japanese cultures, this probiotic food source has an acquired taste that not all might enjoy so much. Hey, it’s worth a try right?
Rice and Natto
Simple yet effective combo. Don’t forget a nice scrambled egg in there for some protein.
Beneficial Strains: Bacillius Subtilus
Tangy yet sweet. Chug down some Kefir for not your everyday drink of choice. Can be fermented by either water or milk. I have only tried the milk kefir, and it is somewhat of an acquired taste. Kefir makes my taste buds dance from tangy joy of perfect fermentation. Also, if you’re a dairy free kinda consumer try making some coconut milk kefir. Mark Sisson has a great recipe for it.
Kefir fruit salad
Toss blueberry’s, strawberries, and banana in your home made yogurt stir and enjoy the fruity sensations along with the twisted tang of kefir.
Beneficial Strains: Lactobacillus acidophilus , Lactobacillus brevis, Lactobacillus casei