Thank you for posting such a helpful insight into your progress against AS. I'm fascinated by the microbiome, and I think this is a valuable example of its importance.
I'm curious as to the timeframe of your dietary changes, in particular the bread. Did you spend a long time consuming the fermented vegetables before introducing any sourdough? And did you find eating too much sourdough caused inflammation?
Sourdough is interesting because it is high in resistant starch, so should theoretically be good food for Klebsiella. But maybe the enzymes in the dough change the starch somehow? My instinct is that it is far better for the gut than non-cultured bread, but I haven't seen any medical literature on this, at least in terms of starch content / digestion / microbiome.
Also, have you found that the improvement of your gut health has allowed you to eat a wider range of foods?
One thing that worries me about a no-starch diet for AS is that whilst it may successfully starve the troublesome Klebsiella bacteria, it also starves all the other microbes that feed on starch. I suspect this may lead to longer term narrowing of the foods able to be tolerated.
Using fermented foods to regularly introduce healthy microbes seems a much better approach to me!
