Friendly Bacteria Sustain Life

Beneficial bacteria play a critical role in health. They work with to keep pathogens at bay. They help to synthesize vitamins in the intestinal tract, keep the intestinal tract healthy and benefit the whole body.

Traditionally, the foods people enjoyed were rich in beneficial bacteria: fresh raw milk, yogurt, kefir, small beers, unpasteurized wine and fermented vegetables. Products like hand sanitizer, antibacterial soap and tissues had not yet been invented. Babies were birthed at home and breastfed. All of these practices help contribute to an ideal and diverse profile of beneficial intestinal microflora.

The mere presence of beneficial bacteria in our foods help to improve our health. It is also worth noting that the practice of natural fermentation - in which those friendly bacteria are given the ideal environment to proliferate - improves the nutrient profile of many foods. For example, the folate, biotin and riboflavin content of milk increases when it's been subjected to fermentation - depending on the strains of bacteria used.

One of the wisest improvements we can make to our diet is to increase the amount of naturally fermented, probiotic foods. Fortunately fermentation is quite easy. Vegetables can be fermented with a bit of unrefined salt and, occasionally, a starter culture. Milk is easily fermented with a starter culture, and wholesome, natural substitutes for sodas with water kefir and kombucha can be easily made in the kitchen.