Remember when I was obsessed with the microbiome? I still am. I still think it holds the key to understanding our immune system and, by extension, human health and disease. I still think we’re being crowdsourced by microbes. Long after our idiocy, greed and hubris have destroyed any possibility of human survival on our planet, they’ll be happily bubbling away in a toxic pool somewhere.
The picture I painted of the microbiome was incomplete, I’m sorry to say. I’d like to introduce you to a little-known but critical player in the drama, a beastie that I only recently met, thanks to an interview with Monash biologist Jeremy Barr.
Seems the prudent thing to do. I don’t want it to decide that this body is badly managed and thus a waste of time, and chuck it for a healthier version. No, not just yet. I have some stuff to write still. So I’m treating my gut flora to a microbial playdate. I want the symbiotic ecosystem that is my body to function optimally.
Not long ago in one of my internet ramblings I stumbled upon kefir, a fermented milk product originating long, long ago in the Caucasus. The word kefir (pronounced keh-fear) is related to the Turkish word keif, which means “feel good.” Kefir is a drinkable probiotic made with either water or milk using a gelatinous matrix of yeast and bacteria that are curiously called “grains.” (They have no relation whatsover to real grains like wheat or oats.)