Archives for posts with tag: Human Microbiome


My son is lying in bed home from school with severe intermittent cramping, and of course my first thought as always is to try to get some fermented food into him. (Pretty sure it’s not his appendix.) I know that fighting bacteria with bacteria is effective, and that probiotic, bacterial-rich ferments, even small spoonfuls of “pickle juice” (brine), support a rebalance.  So I’m relieved when he requests “one of [my] homemade fizzy drinks”  — some version of water kefir.

There is continuously new research emerging about the microorganisms in our digestive systems and relationship to disease, including dementia, autoimmune disorders, and diabetes.  Yesterday I read about research concerning Chronic Fatigue Syndrome in this regard, and an interesting summation of positive and negative aspects of antibiotics.  And there have been absolutely fantastic episodes on BBC Radio 4 on the Food Programme, if you are lucky enough to have access to these links:  That Gut Feeling Part One and That Gut Feeling Part Two.  Since listening to these radio docs, I have been thinking of my own microbiome as an organ I can easily make healthier by daily dietary choices, such as increasing fibre, variety and of course including raw and unpasteurised and fermented foods, as well as reducing processed foods. Read the rest of this entry »

Watching this video is a fun way to spend eight minutes learning about cheese made from unpasteurized –raw –milk.  The film introduces the concepts of Post -Pasteurian food preparation as well as the Human Microbiome — all the invisibles that live with us and in us and are part of our health and evolution.

I love cheese.  One of my all-time-favourite cheeses is actually from St. David’s , in Pembrokeshire, in Wales — the  unpasteurized  Caerfai Caerphilly which is so smooth and young with a perfect yet mild tang .  It’s a traditional Welsh cheese, and beautifully made.  If you have the chance to try it, please do!

And here’s a photo of the unpasteurized Chèvre my husband brought back from Brussels, where he was working and ended up in hospital on a heavy course of antibiotics, necessary but effecting his own previously quite thriving Microbiome.  So it’s To the Probiotics go we– the sauerkraut, the Beet Kvass, the yoghurt, and cheeses like this, alive and keeping us alive.

This cheese is decorated with a Cathar Cross, stencilled in ashes.  It is delicious indeed.  And a wonderful gift to receive….

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