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Too much preservatives is the problem. Americans eat too much foods loaded with preservatives so their gut doesn't have any bio-diversity.
I hear people say they are afraid of eating fermented stuff because their belly always feel funny afterwards.
That is the clear sign that you have an overly sensitive belly due to have very little bio diversity.
It is also important to eat foods that help increase your stomach digestive enzymes which can help prevent cancer.
You hear so many Americans with cancer but in some countries, cancer is quite uncommon because they eat a lot of fresh produce, fruits, and vegs that are high in digestive enzymes. Americans eat too much processed foods that do not contain any enzyme building fluids. That's why colorectal cancer is so high. Having strong natural digestive enzymes can prevent cancer.
Better yet, "why is it allowable for most of the ingredients of a classic, home-cooked meal to contain such preservatives if it known that they are so harmful?"
SOME foods have non-GMO, or organic alternatives. Not all do, not by a long shot. If you "gray out" everything on store shelves containing these substances, you'd lose more than half your selection.
Stop allowing allowing the cheapest options to kill thrifty people, or those who aren't "choosing" to be thrifty, by choice.
It’s not just anti-bacterials that we abuse. Get a load of this FrankenFungus from Hell.
““We have no idea where it’s coming from. We’ve never heard of it. It’s just spread like wildfire,’” Dr. Rhodes said she was told. She agreed to help the hospital identify the fungus’s genetic profile and clean it from rooms.
Under her direction, hospital workers used a special device to spray aerosolized hydrogen peroxide around a room used for a patient with C. auris, the theory being that the vapor would scour each nook and cranny. They left the device going for a week. Then they put a “settle plate” in the middle of the room with a gel at the bottom that would serve as a place for any surviving microbes to grow, Dr. Rhodes said.
They still sell it. I use it after I've been working in the garden.
The newer Lava soap is wimpy, compared to the original, old black Lava, which gave it its name. It was hard and durable and contained little bits of pumice. We had a bar of it on the sink in our garage, where we washed after working in the garden or with our livestock and it lasted for about 5 years.
In the 1990s, parents hosed their kids down with anti-bacterial.
I can't believe no one thought this through.
Now all of these adults that were kids then are allergic to everything.
When I was growing up, I had never even heard of a food allergy. A few people were allergic to poison ivy. I could roll around in the stuff and it wouldn't bother me.
It’s not just anti-bacterials that we abuse. Get a load of this FrankenFungus from Hell.
““We have no idea where it’s coming from. We’ve never heard of it. It’s just spread like wildfire,’” Dr. Rhodes said she was told. She agreed to help the hospital identify the fungus’s genetic profile and clean it from rooms.
Under her direction, hospital workers used a special device to spray aerosolized hydrogen peroxide around a room used for a patient with C. auris, the theory being that the vapor would scour each nook and cranny. They left the device going for a week. Then they put a “settle plate” in the middle of the room with a gel at the bottom that would serve as a place for any surviving microbes to grow, Dr. Rhodes said.
Yep, I started a thread on that in the general H&W forum here. Not getting much traction, lol. I live in one of the five most infested states in the country.
I've recently become very interested in the idea of feeding our "microbiome" for better health.
That is, developing and keeping a thriving colony of "good bacteria" in our bodies.
So first you consume living fermented foods - kimchi, yoghurt, pickled fermented ginger, miso, etc., and then you feed it with lots of fresh vegetables and fruits, and legumes, beans, leafy vegetables, barley, quinoa, limes, etc.
I'm feeling the effects - and it's funny what you stop craving once you start eating this way.
Me too. In case you didn't know, you can buy kits (I use Amazon) to make your own fermented products (I make Kombucha).
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