ericbakker
I understand Dr. Wilson's viewpoint, but unfortunately he fails to point out that the reason many can't tolerate fermented foods is that their GI tract is more used to having donuts, Coke, take away foods, alcohol and lots of different processed foods that Western folks consume. Patients I see who eat well, and who have consumes a diet rich in natural soured yogurt, plenty of fresh fruits and vegetablesm lean meats, nuts, seeds, etc, can most always tolerate fermented foods because their GI tract is more tolerant and has the right bacterial substrate to adequately deal with aldehydes. I ALWAYS recommend people to go real easy at first when they move into fermented foods, and when they do (and they've been taking probiotics, yogurt, whey, etc) for ahile, they will have no worries.
You may have no issue with kefir personally, but many folks go into a serious tailspin on even a teaspoon a day! I've seen the most wicked cases of brainfog in some folks on just a teaspoon of kefir, true. Others can tolerate a cup a day no problem. Same goes for kimchi (fermented veggies), and even yogurt. One person's fermented medicine is another's poison, so each and every person needs to evalute these foods for themselves and pay NO attention to what a well meaning "expert" says.