Sinusitis Treatment Story

http://lactobacto.com/our-story/

Excerpts:

  • Especially exciting was a small study published in September 2012 which looked at 20 patients about to undergo nasal surgery – 10 healthy patients (the controls) and 10 chronic rhinosinusitis (sinusitis) patients. The researchers found that the chronic rhinosinusitis sufferers had reduced bacterial diversity in their sinuses, especially depletion of lactic acid bacteria (including Lactobacillus sakei) and an increase in Corynebacterium tuberculostearicum (which is normally considered a harmless skin bacteria). They then did a second study in mice which found that Lactobacillus sakei bacteria protected against sinusitis, even in the presence of Corynebacterium tuberculostearicum . The researchers were going forward with more research in this area with the hope, that if all goes well, of developing a nasal spray with the beneficial bacteria, but that was a few years away.  (Source: Nicole A. Abreu et al -Sinus Microbiome Diversity Depletion and Corynebacterium tuberculostearicum Enrichment Mediates Rhinosinusitis. Science Translational Medicine, Sept. 12, 2012. http://www.ncbi.nlm.nih.gov/pubmed/22972842 )
  • Not only did I eat a little bit every day, but I also smeared a little bit of the kimchi juice in my nose, going up about 1/2″ in each nostril – as if I were an extremely messy eater. I did this once or twice a day initially.
  • L.sakei is found in meat (and used in preserving meat), seafood, and vegetables, but I was nervous about other microbes found in seafood.This was a major reason I avoided any kimchi with seafood in it.
  • By the end of the week I found that the one brand worked and it truly felt like a miracle! Within 24 hours of first applying it I was feeling better, and day by day my sinusitis improved. All the problematic sinusitis symptoms (yellow mucus, constant sore throat from postnasal drip, aching teeth, etc.) slowly went away and within about 2 to 3 weeks I felt great – the sinusitis was gone. After a few weeks the rest of the family followed, one by one, in the Sinusitis Experiment. All improved to the point of feeling great (healthy) and have been off all antibiotics since then. All four of us feel we no longer have chronic sinusitis. We are very, very pleased with the results.
  • THE METHOD: 1) Wash hands, and then use a clean teaspoon to put a little juice from the kimchi jar into a small clean bowl. 2) Dip finger in the kimchi juice and dab it or smear it along the insides of one nostril (about 1/2″ into the nostril). 3) Dip finger in kimchi juice again and repeat in other nostril. 4) Do this several times. If I needed to blow my nose at this point I would, and afterwards I would put more kimchi juice up each nostril (again repeating the procedure) and then not blow my nose for at least an hour (or more). 5) Afterwards, any unused kimchi in the little bowl was thrown out and not replaced in the main kimchi jar. (Note: Put the main kimchi jar back in the refrigerator. Also, once opened, take kimchi juice from it for no more than 6 days.)
  • Maintenance: After I felt better, I first cut back on my kimchi juice applications to about once every few days, and then once a week, and then only as needed. We all noticed that even months later that we seemed to need “maintenance” or “booster” kimchi. We experimented with how frequently we should apply kimchi juice when feeling well and learned to only use it when needed.
  • Based on our experiences, we don’t use the kimchi juice from an opened jar for more than 6 days after opening, because we noticed that L. sakei numbers have dropped too much by then.  We also noticed over the past 10 months that some batches of kimchi somehow seemed more potent or beneficial.
  • Based on our experiences using one specific commercial kimchi product, it seems that beneficial L. sakei bacteria are in kimchi that has fermented at least 2 weeks and up to at least 6 to 8 weeks. Thus we do not open any kimchi jars for the first 2 weeks after the kimchi is packed into jars, so as to allow at least 2 weeks of fermentation to take place.