Bacterial molecules may prevent inflammatory bowel disease

Science News ^ | July 9, 2013 | Jessica Shugart

[MomwithHope]

Yes, sauerkraut! We also drink home brewed kefir from raw goats milk and home brewed kombucha. We think we have our gut bases covered.

[maine-iac7]

capsules of food?

excerpt:
“each mouthful of fermented food can provide trillions of beneficial bacteria—far more than you can get from a probiotics supplement, which will typically provide you with colony-forming units in the billions.”

http://articles.mercola.com/sites/articles/archive/2012/07/14/gut-microbes-for-healthy-immune-system.aspx#!

[maine-iac7]

I think you do! ;o)

[maine-iac7]

oops “capsules OR food”

(broke my reading glasses today - having a hard time!

[Straight Vermonter]

Change in Gut Flora May Drive Surgical Weight Loss

[MomwithHope]

Our kraut is homemade too and I also do kosher pickles. The kraut is tops in my book. I call it natures brillo pad.

[maine-iac7]

natures brillo pad.

I like s'kraut - but in small doses.

However, I really like Kosher dills - and pepperoni (also fermented)

[maine-iac7]

oh - and ‘real’ cheese

[MomwithHope]

Yes I make real cheese from our goats milk, cream cheese, fresh mozzarella and a couple other kinds. I like the cream cheese (soft chevre) because it’s made at 72 degrees and all the good enzymes and vitamins are not roached.

[Pontiac]

Fecalphelia

An extreme infatuation with feces?

Actually the proper term is coprophilia.

[darkangel82]

I was at a farmers market today where they had samples of their goat cheese. I passed.

[Born to Conserve]

“You guys can laugh...”
No, seriously, a handful of dirt. We evolved with dirt all over the place. It is what is missing in our diets. Eating less and eating dirt, will make you healthy. No joke.

[visualops]

wow that sounds good lol! I love cheese.

[Gene Eric]

short-chain fatty acids bump

[maine-iac7]

Yes I make real cheese from our goats milk, cream cheese, fresh mozzarella and a couple other kinds. I like the cream cheese (soft chevre) because it’s made at 72 degrees and all the good enzymes and vitamins are not roached.

Great!

I think a lot more people would make cheese if they realized that it's quite easy - especialy the solf cheeses