5 replies to this topic

[DorianGrey]

I'd like to add more Sodium butyrate to my diet and although there's some controversy about the health benefits, I've tried Kombucha and it's also quite tastym but at $4 the bottle a bit expensive.

I've got all the fermentation equipment from wine and beer making, just waiting for the SCOBY order. 

 

My question is, after researching the internet extensively: What's the content in NaB (Sodium Butyrate) in Kombucha ? What fermentation strategies exist to get that up?

 

I found resources on how much butyrate is found in human fecal matter, how much there is in butter (3-4%) and also charts for some other acids in Kombucha like acetic acid, oxalic acid etc., but not a single source how much butyrate is expected in a liter filtered and fully fermented kombucha (higher alcohol content then store stuff). About 500-1000mg NaB is a typical supplement, so if Kombucha only has 50mg/l, it would be too low for any epigenetic reprogramming.

Edited by DorianGrey, 28 May 2014 - 04:58 AM.

[ElixirOfLife]

I can't answer your question, but what makes you think it would have any butyrate at all? 

 

AFAIK, the strategy is to give your gut the tools it needs to produce butyrate via downstream metabolism.

[DorianGrey]

Many sites that report about Kombucha list butyrate as an ingredient, but no one quantifies it. If 10g butter have 300mg and Kombucha even has more exotic acids than butyrate, why would it zero on that one? I just want to get an idea if it's only <50mg or even >500mg per liter. I am not sure the SCOBY is too active in the guts - I've tried to culture a SCOBY from store bought Kombucha and not much grew, even after weeks and varying the sugar. FDA really killed commercial Kombucha when enforcing a restriction of the ethanol content.

Edited by DorianGrey, 29 May 2014 - 03:17 PM.

[lemonhead]

I think if it had a significant amount, you'd smell it. I can smell a bit of vomit-ish odor in some cheeses (like old emmentaler; there's another with a name I don't remember that I'm sure is too expensive anyway). My GERD has gotten much better since I started eating stinky Swiss regularly (as well as other fermented foods). The odor is not strong enough to make the cheese unpalatable to me. Same goes for cheese/natto and spermidine, just a different kind of stink.

 

I'm too timid to just get the supplemental form and I'm not sure I could swallow a capsule if I wanted to; I imagine they reek.

 

Home-made kombucha sounds like it might be good and economical, so maybe you should just experiment anyway. You might be able to select cultures by smell.

[zorba990]

I think if it had a significant amount, you'd smell it. I can smell a bit of vomit-ish odor in some cheeses (like old emmentaler; there's another with a name I don't remember that I'm sure is too expensive anyway). My GERD has gotten much better since I started eating stinky Swiss regularly (as well as other fermented foods). The odor is not strong enough to make the cheese unpalatable to me. Same goes for cheese/natto and spermidine, just a different kind of stink.

 

I'm too timid to just get the supplemental form and I'm not sure I could swallow a capsule if I wanted to; I imagine they reek.

 

Home-made kombucha sounds like it might be good and economical, so maybe you should just experiment anyway. You might be able to select cultures by smell.

 

This.   When I take sodium butyrate as a supplement I don't even like to touch the tablets because the smell gets on my hands.

[lemonhead]

Hi Zorba - Does the Na butyrate do what you want it to do? Is it worth the difficulty?

 

...

 

I tried to look up the cheese; the source for my information was on Google books and I'm not sure I can find it again.  I think it is Fiore Sardo, which is a sheep's milk cheese similar to Pecorino Romano.  The Sardinians make casu marzu out of it - they put maggots on the cheese and let it rot, then eat the rotten cheese and maggots all. Ugh. I'd try  Fiore Sardo, but not casu marzu.