Probiotics Getting More Positive Attention

I came across this article from Mother Jones this morning. I’ve been learning a lot about probiotics, prebiotics, and inflammation in a number of books I’ve been reading lately, but it’s reassuring to see an article about them in a slightly more mainstream publication.

Some of the books I’ve been reading (which have already been around for years), if you’re interested in learning more about the subject, include:

1. The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz
2. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon
3. Bacteria for Breakfast: Probiotics for Good Health by Dr. Kelly Dowhower Karpa
4. The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity by Donna Gates

Like I said, it’s reassuring to start seeing this information in other sources (even Mother Jones). I only hope that scientists are not just looking for a way to sell us another “supplement,” when we should just be getting these little life-giving critters in our food, everyday. On the other hand, if enough scientific studies prove the efficacy of a healthy and balanced microbiome (gut), perhaps our doctors will finally find value in reembracing the idea of letting food be our medicine. What a shocking concept!


Sprouting Mung Beans

I recently decided to try making an Indian dish called kitchari. I came across the recipe in the Yoga Journal. The recipe called for mung beans, which I finally found at the local health food store. I was so excited to find them that I kind of overbought. They were in the bulk bins, and I just kept scooping them into the bag. I was a little horrified when I got them home and saw how many I had gotten.

At any rate, I have a shload of mung beans now, and I need to figure out what I can do with them. I came across this site and have decided to give sprouted mung beans a shot.

I took about a cup or so, rinsed them well, and set them aside in a bowl of purified water at around 11:30 this morning. I’ll rinse them and replace their water before I go to bed tonight. The next step is to find an appropriate container for the sprouting.

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