Ok, well here is another question. Is it possible to develop an allergy to one of the strains? I'm wondering if since I took the kefir while I was battling food poisoning, if my immune system could have mistaken one of the good bacterial strains (in kefir) for a bad strain (from the veggies) and as a result, goes into defense mode every time I consume it. Maybe it lasted so long because my immune system was trying to eliminate all of that strain. Does that sound at all plausible or am I reaching here?
Not likely and those are not symptoms of allergies.
I actually thought the same thing at first, however, I am able to tolerate fats just fine. I had eggs and bacon (both gallbladder triggers) earlier and it didn't even phase me. It must be the lactose and by the way, I didn't drink my kefir straight either (it's a bit too strong for my taste buds), but instead I was taking it with whey protein powder which could be why I reacted to it. My reaction was probably from the lactose in the whey powder and not from the kefir. I really should have considered that before but I clearly wasn't thinking of every possibility at the time. Either way, I am still afraid to drink kefir for the time being. I'm still concerned that the kefir may have played a role in the start of my whole issue. I think I'm gonna pick up some Lactaid and then try some dairy again to see if I still react that way which should confirm my suspicion that it's a lactose issue. It's just still so strange to me that I could suddenly become lactose intolerant. I really hope this isn't going to last forever.
Fermentation by the cultures in the kefir should eliminate the lactose. And lactose intolerance is caused from a lack of flora. So that does not make a lot of sense unless the bacteria are not colonizing for some reason. Maybe you need to focus more on prebiotics instead of probiotics.
This sounds more like casein (milk protein) intolerance than lactose (milk sugar) intolerance. The reason that you can have a bad reaction to kefir, where the milk sugar is reduced, is because the milk proteins are still there. In our family several people have problems with casein. We can eat full-fat dairy (like cream or ice cream or full-fat cheese) in small amounts because the fat seems to protect us against the effects of the casein, but we do better when we avoid casein entirely. Read labels! Many products labeled "non dairy" actually contain casein as one of the ingredients. Whey, I think, is milk protein, which is why if you are casein intolerant whey will make you sick. HTH!
I have been drinking milk kefir for the last couple of months without any issues but my last few batches have been making me feel sick. It all seemed to start after I had some bad veggies which gave me awful stomach cramps 2 days in a row and on the 2nd day, I drank kefir after the stomach pains started which seemed to make it go away.
The next day I made it through most of the day feeling fine and then I decided to drink more kefir and within 30 minutes of drinking it, I started to feel mildly dizzy and nauseaus so I ate some hot oat bran cereal and felt better.
A couple of days passed before I had kefir again and this time, shortly after drinking it I got what felt like heartburn and turned into sour stomach which persisted off and on for the rest of the day.
A couple more days passed and by this time, I was afraid to drink any more but I thought maybe it was just coincidence and I couldn't be completely sure it was the kefir that was making me sick so I had another cup with a new batch and sure enough within 15-20 mins, I developed what felt like heartburn which then turned into sour stomach and then diarrhea. This was no normal diarrhea, this lasted for 2 1/2 days straight and the pain was awful. Even though the diarrhea stopped, I am still having waves of intestinal cramps here and there several days later.
I am afraid to drink kefir again. I decided to stop making any more batches until I figure out what to do next. I am not lactose intolerant, I've had milk since with no issues. Has anyone else experienced anything like this? What could be causing my reaction?
One thing that is really important is when making any cultured foods make sure that all the utensils and containers are cleaned well and even sterilized so that no pathogens grow in the cultures.
I had the same problem with milk kefir.Could it be the sugar in milk feeding yeast/candida?
Not likely for two reasons.
The fermentation process uses up the sugars in the milk. If the kefir is not fermented log enough there could still be some sugar present, but longer fermentation would eliminate most is not all the sugar. Although, some people do sweeten their kefir with honey or fruit that would add unfermented sugar to the kefir.
Secondly, the acids formed during the fermentation suppress the growth of Candida by turning off the Candida growth gene.
This discussion took place months ago, so this reply may be moot. However, just to let you know, it sounds like you're talking about a problem with milk protein, rather than a milk sugar. People who are casein intolerant can't digest the casein (milk protein) in dairy products, non-dairy products (so much for "non-dairy"), and whey powder. Kefir digests the milk sugars but leaves the protein, so casein-intolerant people can't use milk kefir.