Wishing you all the best that something in all Dr Davis's many suggestions help to correct the IBS-D! It must be such a constraint on your freedom to complete daily tasks.

I have added Wild Brine sauerkraut too, Costco has a larger size, but Trader Joe's has more variety of vegetables, kombucha, pickles.
And I will attempt yogurt…some day. :)

Thanks, Jey. I am keeping my fingers crossed.
Thanks also for the Trader Joe's suggestions.
I did not know that salami was considered a fermented meat!
The recommendation of eating a fermented food1 to 3 times a day has me rooting around to see what fermented foods I already have. I assume olives are good as well as dill pickles.
Who knew?

I’m no expert on fermenting vegetables, but most store bought products are not. Wild Brine is one exception, and states Probiotic on the label. https://wildbrine.com/products/
I bought fresh Grillo’s pickles at Costco thinking they looked fermented, but not. Taste good if you like dill pickles, but they use a fresh vinegar process.

Way back when in my long history here, there is a thread on fermenting. I was buying them from a small organic farm at the farmers market. Jean was way ahead of me and already fermenting her own vegetables ;)
She had special fermenting jars.

I fermented the TJ "carrots of many colors" in regular mason jars. Looked pretty, tasted good, but I’m lazy. Didn’t keep up this project and now return to it years later.

https://forum.lowcarber.org/showthread.php?t=468472

Thanks again for the suggestions, Jey. I won't be fermenting my own veggies and I won't be making any yogurt. So I need to find 'store bought' that will meet my needs. Good to know about Wild Brine. I will look into that.
Once again, clearing out cupboards and fridge to make way for new products.
I am open to any other suggestions of products that meet Dr Davis suggestions.

Bubbies pickles are naturally fermented. I live in a small town and have not seen them in the grocery story, but have seen them in a neighboring small town's health food store - in the refrigerator section.

https://bubbies.com/

Does Dr. Davis say anything about kefir? It's much less fussy than making yogurt as once you have the grains, it ferments at room temperature in about 24 hrs. https://www.thekitchn.com/how-to-ma...e-kitchn-202022

I bought my grains on Amazon, but Cultures for Health is a good source (for all things fermented, actually) https://www.culturesforhealth.com/ and I would also consider buying from Yemoos if I were buying again. https://www.yemoos.com/ But Amazon was cheaper.

Thanks, JL
These are very helpful

Kefir pgs 200-202
look for kefir that does not contain fungi
Leave store-bought kefir on the countertop for another 48hrs to improve fermentation

Discusses Lifeway & Wallaby brands. Suggests combining them

I'm a fan of low-sugar brands of probiotic tea. Cheese is a fermented food.

You're kidding! I never thought of that. Great news.

I must report that after 3 days of my faux Reuben for breakfast, I have noticed improvements already.
Who would have thought that having sauerkraut for breakfast could change things so much!

A young man came yesterday for a "health check" which consisted of listening to my heart and lungs and checking my blood pressure.
I showed him Dr. Davis' book
told him I was hoping to clear my IBS-D
He said "eat more fiber"
Should I tell Dr. Davis he did not need to write his book?

I spoke too soon
No wonder Dr Davis says his program takes at least 4 weeks
Sigh

Gut bug replacement is two steps forward, one step back, as an entire system changes gears and adjusts.

I take daily grass-fed collagen daily in my tea, because it seems to help with healing. Good luck!

I guess I tend to be a purist but Dr Davis's advice probably works best if you follow his instructions. Of course if something else is working for you then that's all that matters.

Most commercial fermented foods do not stack up against the homemade kinds. Some of the commercial vegetables do if they are naturally fermented and sold in the refrigerated section of the grocery store. If vinegar is used to make them then you don't get the probiotic benefit. No commercial yogurt will stack up. The value of Dr Davis's homemade yogurts is in the long fermentation time, the addition of a prebiotic substrate and the use of particular strains that provide specific benefits, or at least that's the theory. I have been making both my own fermented vegetables (Dr Wahls has a great kimchi recipe) and my own yogurt using coconut milk, following Dr Davis's recipe and using the L Reuteri probiotic strain that he particularly recommends. The jars I use for fermenting vegetables are called Fido jars. They are not designed specifically for fermentation but they work well as long as you open them once a day to let the gases out. You can find them on Amazon and other sites as well. Mason jars can work well too.

I used to use mason jars, or glass spaghetti sauce jars which are slightly less than a quart. Very easy to make homemade yogurt, and the taste is richer. At least how I make it.

Where can I get the recommended starter?

Also for gut healing l-glutamine. Several sources posted on YouTube.

Here are three articles about making L Reuteri yogurt:

https://drdavisinfinitehealth.com/2...t-step-by-step/

https://www.luvele.com/blogs/recipe...-reuteri-yogurt

https://www.luvele.com/blogs/recipe...i-yogurt-method