I'm really enjoying this two pages in
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salt marsh's booksView all books
The further I get into this, the more I can see how good a choice not including recipe was. It supports the flexibility and experimental attitude of the authors "dumpster dive some fruit, throw it in a bucket, add things to taste, and see what happens" philosophy
Content warning bad autism and mental illness take
Can Fermented Foods Help Cure Autism? ... According to McBride, restoring the health of the intestinal microbiota is key to recovery from not only autism but also a range of common psychological conditions including depression, attention deficit disorder, schizophrenia, and even dyslexia.
That was quite a yikes moment in what I thought was otherwise a pretty measured chapter on the health benefits of fermented food.
To his credit, in Fermentation as Metaphor, Katz writes:
I never really questioned the assumptions behind any of this until recently, when I received a letter from an adult on the autism spectrum who had enjoyed my books but had been taken aback by my discussion of autism in The Art of Fermentation, in which I describe the role of live fermented foods in some people's "recovery" from autism. This person write, "Autism is not a disease to be cured, but instead autistic people are just neurodivergent. Different, but not wrong." ... I wholeheartedly concur.
Content warning food/alc
One interesting aspect of kefir is that most of the products prepared commercially in the United States and much of the world are not made using traditional kefir grains. Instead they are made using starter cultures consisting of some of the known organisms that are part of the traditional kefir symbiosis, but not all of them, and without the complexity and resulting unity of kefir's evolved life-form. A few reasons for this are cited in the literature. One is the slow increase in the size of the kefir grains, resulting in limitations on expanding production. Another is the difficulty of producing a consistent product due to the complex microbiology of kefir grains. In addition, the alcohol present in kefir -- which definitely has the potential to increase above the 0.5 percent maximum level for non-alcoholic beverages -- can create regulatory and legal challenges, as we have seen with kombucha.
I had been wondering why the kefir I make at home is totally different than kefir I buy at the store! thank you