Mar 262012
 
Adventures in fermentation

I’m making friends with my microbiome. 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.)

Sep 282011
 

More news on the microbiome. As I explained in my post about bacterial crowdsourcing, each and every one of us hosts about 100 trillion microbes in and on our bodies. This population is known as the “human microbiome.” They’re everywhere – armpits, butt cracks, skin, nostrils… and guts. Our guts alone harbor more than 1000 different kinds of bacteria. The microbiome is a very hot area of research right now, and rightly so, in my opinion. The US National Institutes of Health is pouring money into the Human Microbiome Project in much the same way they funded the Human Genome Project starting in 1990. Understanding our own cells isn’t enough, see, cuz guess what? All those critters probably aren’t just sitting there doing nothing. Recent research bears this out. A team from University College Cork recently reported on research in which they fed mice probiotic bacteria for six weeks and click here to read the whole dang post [...]