61–70 of 226 posts
Fermented foods, especially yogurt, kefir, buttermilk are vital for good health. People buy probiotic pills etc. But all it takes is to buy a tub/can of Greek yogurt. The best snack there is. Medicine is food, food is medicine.
From the article: "Backing up this hypothesis is the fact that humans have relatively smaller large intestines than other primates. This indicates that our ancestors were eating food that was already partly broken down by fermentation." IIRC another interpretation of the smaller large intestine is that early humans were eating more bioavailable food (i.e. meat) than other primates, which doesn't need to be broken dow…
To stick with other primates for now. Gorilla's have an obscene amount of muscles; adults need 8000 calories per day, compared to 2000-3000 calories for an adult human.
Somewhere, even though they eat low bioavailable food, even though they had to eat all day the heave muscle guys & girls had better chances of survival. Why do we think the brain's need are more special then a feature like muscles? Am I missing something here?
There is a decent amount of unfermented and uncooked food with lots of nutritional value a smarter brain can find, mainly meats (fatty parts especially) & nuts (if you are smart enough to open them), that would relatively on parr with the Gorilla way.
I'm sure as soon as tools, fire etc, became part of human culture it became even easier for those with more intelligence to became favorable. But that also needed to be in line with the development of more complicated social structures, either genetically or culturally.
From the article: "Backing up this hypothesis is the fact that humans have relatively smaller large intestines than other primates. This indicates that our ancestors were eating food that was already partly broken down by fermentation." IIRC another interpretation of the smaller large intestine is that early humans were eating more bioavailable food (i.e. meat) than other primates, which doesn't need to be broken dow…
It's of course entirely possible that both fermented foods and a meat diet were pivotal, just at very different time periods and in different contexts.
Earlier quoted context omitted.
That is not at all how science works. Outside of Mathematics, there is no such thing as Truth, only conjectures of varying certainties. Also, research journals are really just fancy forum boards where researchers in a particular fields talk to each other, and even occasionally shit talk. They aren't ever supposed to be a source of truth, and in fact the first thing we learnt as grad student is how to critically read…
If I report that "I did this, and then this happened". That's close enough to the truth to call it that. It's available in not just Mathematics: Chemistry, Physics for example. Then you have the type: "I saw this interesting thing", and that's also close enough to the truth. Geology, Astronomy, Archeology are examples. That's a study. But if I look at my own navel and decide "I like this idea because it makes sense t…
No. It's when someone else does "this" and reproduces the result only using your article, only then that's close to truth.
I eat natto (fermented soy beans) every day. It's probably the cheapest and most healthy food you can buy in Japan. I used to hate the smell and texture, but force myself enough times made me gradually enjoy it.
Earlier quoted context omitted.
That really depends on the country. Some yogurts are very much dead where as in Switzerland they must be alive . Same thing with so many other items.
I keep hearing about this "dead" yogurt. What does this mean?
Whether or not refrigerated yoghurt-ish products are live or not is another question. If you live in a jurisdiction which restricts the term "yoghurt" to products containing live cultures, you can rely on whether or not the refrigerated product uses the term in its description. Otherwise I have no idea.
From the article: "Backing up this hypothesis is the fact that humans have relatively smaller large intestines than other primates. This indicates that our ancestors were eating food that was already partly broken down by fermentation." IIRC another interpretation of the smaller large intestine is that early humans were eating more bioavailable food (i.e. meat) than other primates, which doesn't need to be broken dow…
That said, fermented foods could very well have played a part in it.
Earlier quoted context omitted.
Kombucha is another one.
I nearly poisoned myself making kombucha at home, despite careful sanitizing and careful monitoring of pH and temperature. As a result I'm really not fond of casual recommendations to brew kombucha. Seems easy to mess up.
I eat natto (fermented soy beans) every day. It's probably the cheapest and most healthy food you can buy in Japan. I used to hate the smell and texture, but force myself enough times made me gradually enjoy it.
What benefits does it have over other fermented soy products that actually taste good like miso or shoyu, or Chinese dou chi?