Kalispell Chiropractor

Microbes Influence Brain Health | Weekly Wakeup

Over the last few years It has become apparent that fermented foods of the past, however uncommon they may be now in our American diet today, were important aspects of our heritage affecting our metabolism, immunity, and brain health.[1] A recent review of studies from Stony Brook University has demonstrated how microbes within your gastrointestinal tract influence neurodegeneration in your brain.

My favorite quote from the article:

The multidisciplinary nature of the processes by which our partner organisms influence our health suggests that we realize how little we know and recall the saying of James Clerk Maxwell, “Thoroughly conscious ignorance is the prelude to every real advance in science.”

Now I am not going to go on some treatise for a 500 word essay about ignorance and how we as a society think we can outthink the culture of food; However, what I will say is this: Here is a list of common fermented foods, we as Americans used to eat on a daily basis:

  • Amazake - Fermented rice drink
  • Atchara - Pickled vegetables
  • Ayran - A cold milk yogurt beverage
  • Bagoong - Fermented fish paste
  • Boza - Fermented millet drink
  • Beer - Fermented and good for you
  • Cheonggukjang - A Korean chili paste
  • Cocoa - Yes fermented and good for you
  • Cod Liver Oil - Originally fermented with salt
  • Creme Fraiche - Goes well with fruit
  • Dhokla - My favorite non baked bread
  • Dosa - My favorite South Indian food snack

I am stopping here for one reason. It is a long list and the only items you probably know are beer and cocoa, right? Give me a month and I we will work on making some fermented foods on our YouTube Chanel. Till then, eat some yogurt, sauerkraut, or kimchi to start off with. I promise it will help. For what I hope is obvious, if you end up choosing beer and chocolate as your only introduction, try to have some of the local brews within the Flathead Valley and dark chocolate.

  1. http://journals.plos.org/plospathogens/article?id=10.1371/journal.ppat.1006654