Living with Fabry disease—a rare genetic condition that affects the body’s ability to break down specific lipids—has been a journey of discovery, discomfort, and unexpected resilience. While I rely on medical treatment like enzyme replacement therapy, I’ve also found real, daily benefit from embracing fermented foods and natural supplements. These changes have helped me ease digestive discomfort, improve my energy, and support my immune system—giving me more control over a condition that can often feel unpredictable.
Some of you reading this will have spoken to me—Dave from Customer Care—and some of you may not have. I just wanted to share a bit of my own experience in case it helps someone else on a similar path.
Fabry Disease and the Gut Connection
One of the lesser-talked-about aspects of Fabry disease is how much it can affect the gut. For years, I struggled with bloating, nausea, and post-meal fatigue. I often found myself reacting to foods in inconsistent and frustrating ways. Over time, I began to learn more about the gut microbiome, and how important it is in managing inflammation, digestion, and even mood—all of which are key for anyone living with Fabry.
That’s when I started looking into fermented foods—not just as a trend, but as a therapeutic tool.
What’s Helped Me Most
🥛 Milk Kefir – Live Probiotics That Work
Milk kefir became my go-to probiotic. Unlike many supplements that pass through the body too quickly to take hold, kefir contains a wide variety of beneficial bacteria and yeasts that actually colonise the gut. Taking it daily has helped me:
Bulgarian yoghurt has also become a regular part of my routine. It’s made with traditional starter cultures like Lactobacillus bulgaricus and Streptococcus thermophilus, which are known for their robust probiotic properties.
What I love about Bulgarian yoghurt is:
It’s gentle on my digestion
It provides creamy, satisfying protein without heaviness
It complements the kefir, giving me different strains of beneficial bacteria
Fabry-related gut issues meant I used to avoid bread altogether. But long-fermented sourdough—made the old-fashioned way with a living starter—changed that. The fermentation process makes it lower in gluten, easier to digest, and rich in beneficial acids. It’s now a staple of my week, and I make my own whenever I can.
🌿 Prebiotic Fibre Mix – Fuel for the Good Bacteria
To support the good bacteria I get from fermented foods, I use a prebiotic fibre blend. Mine includes inulin, acacia, and other plant-based fibres that feed my microbiome. It’s helped reduce bloating, kept things regular, and given me better baseline energy.
I just mix it into a smoothie or sprinkle it into yoghurt—easy.
🍄 5-Blend Mushroom Tincture – Adaptogens for Stability
This one’s a little different—but no less important. I take a daily 5-Blend Mushroom Tincture (with lion’s mane, reishi, cordyceps, chaga, and turkey tail), and it’s been brilliant for:
Supporting my immune system
Calming inflammation
Improving focus and mental clarity
Reishi and turkey tail in particular seem to help me stay balanced—physically and mentally. They’re not fermented, but they go through a careful dual-extraction process that makes them highly bioavailable and effective.
After months of consistency with this routine, here’s what I’ve felt:
Much better digestion—fewer flare-ups and more predictable meals
Lower baseline inflammation, backed up by my regular bloodwork
More energy, particularly in the mornings and afternoons
A clearer mind and better mood, even on the harder days
This isn’t a miracle cure, and I still rely on my medical treatment. But these foods and supplements have made daily life easier, more comfortable, and frankly—more enjoyable.
Final Thoughts
I’m not a doctor—just someone living with a rare condition who’s found something that works. If you’re managing Fabry disease or any chronic issue, don’t underestimate the power of real, living foods and natural support. They’re not a replacement for medicine, but they can absolutely be part of your wellness toolbox.
And if you ever need help getting started, or just want to chat about how kefir or mushrooms might fit into your day—I’m here. Some of you know me already, and for those who don’t—I’m Dave from Customer Care. Always happy to help however I can.
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How Fermented Foods and Functional Supplements Have Helped Me Manage Fabry Disease
By Dave from Customer Care
Living with Fabry disease—a rare genetic condition that affects the body’s ability to break down specific lipids—has been a journey of discovery, discomfort, and unexpected resilience. While I rely on medical treatment like enzyme replacement therapy, I’ve also found real, daily benefit from embracing fermented foods and natural supplements. These changes have helped me ease digestive discomfort, improve my energy, and support my immune system—giving me more control over a condition that can often feel unpredictable.
Some of you reading this will have spoken to me—Dave from Customer Care—and some of you may not have. I just wanted to share a bit of my own experience in case it helps someone else on a similar path.
Fabry Disease and the Gut Connection
One of the lesser-talked-about aspects of Fabry disease is how much it can affect the gut. For years, I struggled with bloating, nausea, and post-meal fatigue. I often found myself reacting to foods in inconsistent and frustrating ways. Over time, I began to learn more about the gut microbiome, and how important it is in managing inflammation, digestion, and even mood—all of which are key for anyone living with Fabry.
That’s when I started looking into fermented foods—not just as a trend, but as a therapeutic tool.
What’s Helped Me Most
🥛 Milk Kefir – Live Probiotics That Work
Milk kefir became my go-to probiotic. Unlike many supplements that pass through the body too quickly to take hold, kefir contains a wide variety of beneficial bacteria and yeasts that actually colonise the gut. Taking it daily has helped me:
It’s simple, natural, and surprisingly effective.
Organic Water Kefir Grains
Organic Dehydrated Milk Kefir Grains
🥣 Bulgarian Yoghurt – Thick, Tangy & Gut-Friendly
Bulgarian yoghurt has also become a regular part of my routine. It’s made with traditional starter cultures like Lactobacillus bulgaricus and Streptococcus thermophilus, which are known for their robust probiotic properties.
What I love about Bulgarian yoghurt is:
Organic Bulgarian Yoghurt Starter
🍞 Sourdough – Real Bread I Can Digest
Fabry-related gut issues meant I used to avoid bread altogether. But long-fermented sourdough—made the old-fashioned way with a living starter—changed that. The fermentation process makes it lower in gluten, easier to digest, and rich in beneficial acids. It’s now a staple of my week, and I make my own whenever I can.
Organic San Francisco Sourdough Starter Culture
Organic Rye Sourdough Starter Culture
Organic Gluten Free Sourdough Starter
Organic Freeze Dried White Sourdough Starter
Organic Freeze Dried San Francisco Sourdough Starter
Organic Freeze Dried Rye Sourdough Starter
Organic Freeze Dried Gluten Free Sourdough Starter
Organic Freeze Dried Colorado Brown Sourdough Starter
Organic Freeze Dried Alaskan Sourdough Starter
Organic Colorado Brown Sourdough Starter
Organic British White Sourdough Starter Culture
Organic Alaskan Sourdough Starter
🌿 Prebiotic Fibre Mix – Fuel for the Good Bacteria
To support the good bacteria I get from fermented foods, I use a prebiotic fibre blend. Mine includes inulin, acacia, and other plant-based fibres that feed my microbiome. It’s helped reduce bloating, kept things regular, and given me better baseline energy.
I just mix it into a smoothie or sprinkle it into yoghurt—easy.
Organic Prebiotic Fibre Mix
🍄 5-Blend Mushroom Tincture – Adaptogens for Stability
This one’s a little different—but no less important. I take a daily 5-Blend Mushroom Tincture (with lion’s mane, reishi, cordyceps, chaga, and turkey tail), and it’s been brilliant for:
Reishi and turkey tail in particular seem to help me stay balanced—physically and mentally. They’re not fermented, but they go through a careful dual-extraction process that makes them highly bioavailable and effective.
Organic 5-Mushroom-Blend Tincture | Grown in the UK/EU
What I’ve Noticed Since
After months of consistency with this routine, here’s what I’ve felt:
This isn’t a miracle cure, and I still rely on my medical treatment. But these foods and supplements have made daily life easier, more comfortable, and frankly—more enjoyable.
Final Thoughts
I’m not a doctor—just someone living with a rare condition who’s found something that works. If you’re managing Fabry disease or any chronic issue, don’t underestimate the power of real, living foods and natural support. They’re not a replacement for medicine, but they can absolutely be part of your wellness toolbox.
And if you ever need help getting started, or just want to chat about how kefir or mushrooms might fit into your day—I’m here. Some of you know me already, and for those who don’t—I’m Dave from Customer Care. Always happy to help however I can.
Take care,
Dave