All posts tagged: beneficial bacteria

MICROORGANISMS AND THE HUMAN BIOME

No discussion on food preservation and LABs would be complete without some consideration of the LABs that reside in and on the human being. The scientific literature refers to them as the human biome. Some alternative literature refers to them as the human micro-flora or human eco-system. Take your pick – the essential thing to remember is that we are just beginning to understand how essential these tiny life forms are to our continued good health. There are literally trillions of bacteria residing in our guts, our mouth, our scalp, our skin and every single orifice from top to toe; 100 trillion bacteria reside in the human gut alone many more in our mouth, our nose and the female vagina; there are 10 times more bacterial cells in our body than there are human cells; the total weight of the bacteria residing in and on the human body weighs approximately 1 kg – the same weight as many of our organs. It is estimated that up to 60% of our human biome resides permanently in …

Traditional Methods of Food Preservation

It is worth distinguishing between the preservation of raw food and the preservation of food that has already been cooked. Cooking food destroys some essential nutrients such as vitamin C, it kills off enzymes present in the food and it kills off beneficial bacteria. This is not to say that cooked food is bad and should be abandoned. Quite the contrary. Cooked food has many, many other advantages that should not be ignored. Cooked food releases an abundance of energy and releases nutrients otherwise locked into the food source. Do not stop cooking. This, however, is a chapter on preserved food the vast body of which concerns uncooked food. Traditional, uncooked, preserved food retains and in many cases boosts the nutrient content of the food being preserved, enzymes remain in tact and in the case of traditionally pickled food are brimming with trillions of LABs that feed our micro-flora. It is for this reason that Sally Fallon recommends always eating some raw, preferably fermented, condiments along-side cooked food. PICKLING Pickling is a loose term used …