Comments | shmoli: A gut feeling

shmoli

A gut feeling

Jul 04, 2008 11:44

I posted a LONG time ago, maybe more than a year, about an article I saw on the role of gut microbes in obeesity. and that they think that one contributor to obesity may be that obese people have microbes or gut function that kind of "super absorbs" the nutrients and calories from what they eat, while people without weight issues have "less ( Read more... )

Comments 5

milovianxor July 7 2008, 14:57:29 UTC

That's interesting, because I just attended a workshop this weekend about lacto and yeast fermentation, and the woman who gave it said that it's important to keep those bacteria populating the stomach, not specifically for weight loss, but for general health. In Japan they traditionally eat a lot of fermented/pickled foods (miso, tofu, and nukazuke are eaten nearly every day), and those who eat the traditional diet tend to maintain healthy weights. They eat almost no dairy, though - and after my experience going from a low dairy to a high dairy diet when I moved from Japan to Italy, I'm not so sure that dairy is very good for you. My digestive system went haywire. I've heard that the fermented dairy like yogurt and cheese are slightly easier on the system, though.

At the workshop we learned how to make sauerkraut (not my favorite dish) and ginger beer (totally awesome!).

shmoli July 7 2008, 15:14:39 UTC

ooooo, I LOVE LOVE LOVE saurkraut!

do you know how to make it? my great grandma always used to,I grew up on home-made saurkraut? Is it hard? can you tell me how?

steph

milovianxor July 7 2008, 16:08:00 UTC

Check out this site: http://www.kitchengardeners.org/sauerkraut.html

It has a recipe for sauerkraut and the book listed there, "Wild Fermentation" was recommended by the workshop leader.

njhdiver July 7 2008, 22:52:40 UTC

Does miso have live cultures in it? I know it's fermented, but I didn't know it had live cultures. I know that even yogurt doesn't have live cultures in it unless it specifically says that it does.

We made sauerkraut in my introductory microbiology class. We just cut up cabbage, added salt, and put it on the shelf.

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