IITM: I had a conversation with an oriental shaman who said all disease begins in the stomach… the article below links stomach bacteria with arthritis… perhaps some bacteria products acid in their waste, that builds up in our joints and other body parts even… we can expect an explosion in demand for fermented foods… perhaps there is a new business there just waiting, if you find yourself waiting…
Your Other Forgotten Organ Is Your Microbiota
How to Optimize Your Gut Flora
As you can see, consistently reseeding your gut with healthy bacteria may be crucial for the prevention of virtually all disease, from colds to autoimmune disorders, to psychiatric disturbances and even cancer. In light of this, here are my recommendations for optimizing your gut bacteria.
- Fermented foods are the best route to optimal digestive health, as long as you eat the traditionally made, unpasteurized versions. Healthy choices include lassi (an Indian yoghurt drink, traditionally enjoyed before dinner), fermented, grass-fed organic milk such as kefir, various pickled fermentations of cabbage, turnips, eggplant, cucumbers, onions, squash, and carrots, and natto (fermented soy). Some of the beneficial bacteria found in fermented foods are also excellent chelators of heavy metals and pesticides, which will also have a beneficial health effect by reducing your toxic load.
Fermented vegetables, which are one of my new passions, are an excellent way to supply beneficial bacteria back into our gut. And, unlike some other fermented foods, they tend to be palatable, if not downright delicious, to most people. As an added bonus, they can also be a great source of vitamin K2 if you ferment your own using the proper starter culture.
Most high-quality probiotic supplements will only supply you with a fraction of the beneficial bacteria found in such homemade fermented veggies, so it’s your most economical route to optimal gut health as well. We recently had samples of high-quality fermented organic vegetables made with our specific starter culture tested, and a typical serving (about two to three ounces) contained not only 10 trillion beneficial bacteria, but it also had 500 mcg of vitamin K2, which we now know is a vital co-nutrient to both vitamin D and calcium.
- Probiotic supplement. Although I’m not a major proponent of taking many supplements (as I believe the majority of your nutrients need to come from food), probiotics is an exception if you don’t eat fermented foods on a regular basis.
In addition to knowing what to add to your diet and lifestyle, it’s equally important to know what to avoid, and these include:
Antibiotics, unless absolutely necessary (and when you do, make sure to reseed your gut with fermented foods and/or a probiotic supplement) Conventionally-raised meats and other animal products, as CAFO animals are routinely fed low-dose antibiotics, plus genetically engineered grains, which have also been implicated in the destruction of gut flora Processed foods (as the excessive sugars, along with otherwise “dead” nutrients, feed pathogenic bacteria) Chlorinated and/or fluoridated water Antibacterial soap Agricultural chemicals,glyphosate (Roundup) in particular
Americans used to make lacto-fermented ketchup and relishes at home. Now Americans consume annually a half billion bottles of ketchup containing no live enzymes whatsoever, but distilled vinegar and lots of high-fructose corn syrup. Our pickles are not fermented but made with vinegar and our sauerkraut has been pasteurized. Our pickles and sauerkraut aren’t even “ours” anymore. They’re manufactured by the food industry. http://biosil.wordpress.com/2012/08/15/fermenting-food-the-way-to-go-for-great-health/