In one of my earlier posts I talked about the importance of bacteria and other microorganisms in relation to human health, and how overly cleanliness might do more harm than good. Now I’m not going to tell you to stop washing your hands or never shower again, but is it really nescessary to sterilize our hands with anti bacterial products (unless your a surgeon)?
Research has actually shown that antibacterial soaps containing the compound triclosan is thought to promote the growth of so called ”superbacteria” that’s resistent to drugs. Also when it comes to our food, do we really need to pasturize or ultrapasturize our food? Do we really need to burn our meat, to make sure its cooked thoroughly? I guess it can depend on the quality of the food. The average supermarked factory farmed meat often times may contain higher amounts of undesireable organisms, and if this is your choice when it comes to meat, it certainly would be wise to take some precautions. However when it comes to meat from healthy animals raised on their natural diet like grass fed cows, that are raised locally and organically, it’s a different matter. I can’t see any reason why you shouldn’t allow yourself to have your steak of this quality medium cooked, or the need to pasturize the cream that’s going to be your butter.
When it comes to milk, raw milk contains plenty of live bacteria, microorganisms and living enzymes that both help you digest it more easily, provides a natural defense and protection against contamination (the living bacteria in the milk makes sure that contamination microorganisms won’t grow). In addition to all that, it contains more nutrients and can even be a decent source of vitamin C, which is distroyed by pasteurization, along with the bacteria, enzymes and other nutrients.
The destruction or reduction of certain nutrients (especially the water souluble vitamins like vitamin C and the B vitamins) and enzymes etc., is also true for other pasturized products.
As I’ve said, the consumption of bacteria and other microorganisms seems to be important for optimal health. Now, there are certain kinds of microoganisms that are more desireable then others, and when supplementing your diet with microorganisms you want something that’s called probiotics. These are are certain kind’s of organisms often called ”good” microorganism. These are found in products like fermented dairy, and even in raw milk (not pasturized). Another good source of probiotics are fermented vegetables. Supplementation of probiotics is also available in capsule form, where you can get much more concentrated and larger doses of probiotics then you would by just consuming fermented foods. This is especially desirable for people strugling with different health conditions that can be related to gut dysbiosis, which is an unbalanced gut microflora, favoring the ”bad” or patogenic microflora. A good quality probiotic can help restore and shift this unbalance if taken consistently over a longer period of time.
So the one thing that everyone should do, in my opinion, regardless of health status, is to consume more fermented foods. At least one type of fermented foods every day. There’s lots of different options and recipes for making your own fermented foods, and I’m planning to post some recipes later.
There’s lots of different alternatives for those who are dairy intolerant or don’t wish to consume dairy foods. One of my favorite non-dairy fermented foods are sauerkraut and vegetable medley, which is a combination of fermented vegetables. Vegetable medley can be made out of almost any combinations of vegetables, and it’s cheap and super easy to make. One of the staple ingredients in fermented vegetables is often cabbage, red or green, as this vegetable is very well suited for fermentation.
So I hope you readers out there will or already are consuming some kind of fermented foods on a regular basis and are staying healthy!