I'm excited to announce the publication of my book of sacred erotica poems: Libido Speaks.
check it out!
http://www.lulu.com/content/909447#
--RK
Saturday, June 23, 2007
Sunday, June 17, 2007
Practical Probiotics
This piece was proudly written in record time (for me). Look for it in the July/August issue of the Natural Life News & Directory!
Practical Probiotics:
Useful Tips for Getting Good Bacteria
By Rebecca A. Kinman, MH
Probiotics are loosely defined as “good bacteria” and exist all through the body, including the digestive system.. Useful in antibiotic use, in cases of food poisoning, irritable bowel syndrome, high blood pressure, inflammation, indigestion and yeast overgrowth, these tiny organisms are also known to greatly assist immune function. Find these little friends happily encapsulated in the refrigerated section of the health food store, in some foods and in the soil beneath our feet. .
Yogurt: A Common Standby
If you don’t know already, yogurt contains the common probiotic lactobacillus acidophilus. Many people love this popular cultured milk as a breakfast or snack and it can be found almost anywhere. I personally mix mine with apples and cinnamon for that familiar apple-pie-a la mode flavor.
No Dairy? No Problem
Some people shy away from dairy foods that contain probiotics due to food sensitivities or intolerance. The experts say that “consumption of probiotics with food, including milk, yogurt and other dairy products, buffers stomach acid and increases the chance that the bacteria will survive into the intestine.” Infact, studies show that consuming fermented dairy products can actually aid those with aversions to lactose, the sugar that naturally occurs in most milk products. So it may actually improve things. But if you’re still uneasy about dairy, there are surely other options.
Miso Healthy
Miso is a salty fermented food containing beneficial bacteria. This soybean paste is a traditional Japanese food used in soups, spreads and other foods. It has been recorded that sufferers of the Hiroshima disaster consumed miso to assist the effects of radiation. With over a dozen varieties of miso to choose from, my personal favorite is aka, or red miso. It’s got a sweet yet savory flavor, with a touch of saltiness. I use this nutritious age-old food during cold and flu season as a substitute for chicken broth in soups. I once had a friend who dipped carrots in the stuff as a mid afternoon snack. Experiment with it in dressings, dips and spreads as well
I Gotcha Kombucha
Actually a fungus, this tart liquid is increasingly popular among natural foods enthusiasts. You can get it bottled individually or added to green tea, but I hear making your own is fun and saves on dough. All you have to do ask around for someone who grows their own and they might gladly sell you a starter and pass on the wisdom of kombucha maturation.
Getting your Hands Dirty
According to Jordan Rubin, ND, average Americans are insufficiently exposed to the many helpful bacteria that exist in the soil. He suggests allowing children to “make mud pies” in order to expose them to these wonderful organisms.
Too old to make mud pies? How about starting a garden If you don’t have one already, this summer, why not prepare the soil for next year or inquire about a community garden? I recommend contacting the local city office for information.
Don’t forget potted plants. Indoor houseplants not only provide us with extra oxygen, but potting and re-potting could expose us to those little microorganisms. Not to mention, I find plantcare to be just plain relaxing and to provide a profound sense of happiness
My Love Affair with Kefir
If I were to pick a favorite avenue for probiotics, I’d have to say kefir wins the medal. This has been my favorite dairy product for years now, and I’m not about to let it go. Ever.
My relationship with kefir was slow at first. My parents first mentioned it when I was a teenager. All I could think of was the actor Sutherland while strutting down to the Co-op to buy a small carton of the tangy cultured milk. At the time, I found it sour-tasting and with a strange consistency.
Over the years, I revisited kefir as an occasional snack until one day, I was innocently munching on a store-bought piece of chicken in Santa Fe, New Mexico . That darn chicken. For days later, I had unspeakable digestive challenges (a.k.a. food poisoning). I had a distinct craving for kefir. So I wobbled down to the health food store and bought myself 3 liters of kefir and downed them in one evening. I felt completely better the next day. Kefir to the rescue
Since then, Kefir and I happily enjoy a long-term commitment. I have a bottle in my fridge at all times, and even bring Kefir with me camping. I like to buy frozen fruit and douse it in kefir for dessert. Its creamy texture freezes around the fruit and acts as a delightful ice cream substitute.
Confession time: Sometimes I’ll drink a whole bottle for lunch. It’s high enough in protein that it
keeps my belly satisfied if I’m too busy to sit down for a meal. And it settles mt my belly when I’m nervous. It’s probably because of the tryptophan content, the component that helps people to feel relaxed and happy.
.
Then the inevitable happened. I started making it. It’s less expensive and provides a new knowledge about the fermentation process. The easiest way to make kefir is to get the prepackaged “starter” and follow the directions. Another way is to obtain kefir grains from a local hobbyist and start your own batch of kefir grains that multiply on their own.
For convenience, I personally like to get the prepackaged starter, but foresee many years of lifelong commitment to Kefir (the food–not the moviestar) and will someday grow my own little family of live cultures when the time is right. Visit www.kefir.org for more info.
Other Friends of the Friendly Bacteria
There are many other foods containing probiotics out there. Some are the cabbage foods like kim chi and sauerkraut. Also, some cheeses, sourcreams, butters and cottage cheeses have beneficial bacteria added to them. Usually if the label says “cultured”, you’ll have at least a few helpful microorganisms in the package.
I See Much Growth in your Future
According to the International Organization or Probiotics and Prebiotics, current research regarding the health benefits of beneficial bacteria includes the areas of “wound healing, urogenital infections, autism, vaccine delivery and skin microbiology”. This means these sweet little buggers are helping us in ways of which we are not yet aware. Might as well start growing a culture of health now–one body at a time.
Rebecca A. Kinman is a performance poet and herbalist who believes that nature has everything we need. Yes, everything. When not writing, she can be found with extremely dirty hands on a local organic farm in Bozeman. She will soon head to South America to try her hand in permaculture and sustainable living. Contact her at rk_inthenow@yahoo.com .
References
http://www.usprobiotics.org/
wikipedia.com
http://www.kefir.net/
http://www.miso.or.jp/miso-e/
Probiotics. Rebecca Frey, Ph.D. and Katherine E. Nelson, N.D. The Gale Encyclopedia of Alternative Medicine. 2nd Edition. Jacqueline L. Longe, Editor. Farmington Hills, MI: Gale Group, 2005.
New Kefir Research Discloses Additional Health Benefits Associated With Probiotic-Rich Champagne of Dairy Products ; New studies find kefir contains bioactive bacteria and/or compounds that enhance communication in the body's immune system. .
Canadian Corporate News. Oct 25, 2006 pNA.
Help for the lactose intolerant. (abstracts)(Brief Article)
Prepared Foods. August 2003 v172 i8 p62(1).
Kefir improves lactose digestion and tolerance in adults with lactose maldigestion. (Research).
Steven R. Hertzler, Shannon M. Clancy. Journal of the American Dietetic Association. May 2003 v103 i5 p582(1).
http://www.crdc-probiotics.ca/
Patient, Heal Thyself by Jordan S Rubin, ND
Practical Probiotics:
Useful Tips for Getting Good Bacteria
By Rebecca A. Kinman, MH
Probiotics are loosely defined as “good bacteria” and exist all through the body, including the digestive system.. Useful in antibiotic use, in cases of food poisoning, irritable bowel syndrome, high blood pressure, inflammation, indigestion and yeast overgrowth, these tiny organisms are also known to greatly assist immune function. Find these little friends happily encapsulated in the refrigerated section of the health food store, in some foods and in the soil beneath our feet. .
Yogurt: A Common Standby
If you don’t know already, yogurt contains the common probiotic lactobacillus acidophilus. Many people love this popular cultured milk as a breakfast or snack and it can be found almost anywhere. I personally mix mine with apples and cinnamon for that familiar apple-pie-a la mode flavor.
No Dairy? No Problem
Some people shy away from dairy foods that contain probiotics due to food sensitivities or intolerance. The experts say that “consumption of probiotics with food, including milk, yogurt and other dairy products, buffers stomach acid and increases the chance that the bacteria will survive into the intestine.” Infact, studies show that consuming fermented dairy products can actually aid those with aversions to lactose, the sugar that naturally occurs in most milk products. So it may actually improve things. But if you’re still uneasy about dairy, there are surely other options.
Miso Healthy
Miso is a salty fermented food containing beneficial bacteria. This soybean paste is a traditional Japanese food used in soups, spreads and other foods. It has been recorded that sufferers of the Hiroshima disaster consumed miso to assist the effects of radiation. With over a dozen varieties of miso to choose from, my personal favorite is aka, or red miso. It’s got a sweet yet savory flavor, with a touch of saltiness. I use this nutritious age-old food during cold and flu season as a substitute for chicken broth in soups. I once had a friend who dipped carrots in the stuff as a mid afternoon snack. Experiment with it in dressings, dips and spreads as well
I Gotcha Kombucha
Actually a fungus, this tart liquid is increasingly popular among natural foods enthusiasts. You can get it bottled individually or added to green tea, but I hear making your own is fun and saves on dough. All you have to do ask around for someone who grows their own and they might gladly sell you a starter and pass on the wisdom of kombucha maturation.
Getting your Hands Dirty
According to Jordan Rubin, ND, average Americans are insufficiently exposed to the many helpful bacteria that exist in the soil. He suggests allowing children to “make mud pies” in order to expose them to these wonderful organisms.
Too old to make mud pies? How about starting a garden If you don’t have one already, this summer, why not prepare the soil for next year or inquire about a community garden? I recommend contacting the local city office for information.
Don’t forget potted plants. Indoor houseplants not only provide us with extra oxygen, but potting and re-potting could expose us to those little microorganisms. Not to mention, I find plantcare to be just plain relaxing and to provide a profound sense of happiness
My Love Affair with Kefir
If I were to pick a favorite avenue for probiotics, I’d have to say kefir wins the medal. This has been my favorite dairy product for years now, and I’m not about to let it go. Ever.
My relationship with kefir was slow at first. My parents first mentioned it when I was a teenager. All I could think of was the actor Sutherland while strutting down to the Co-op to buy a small carton of the tangy cultured milk. At the time, I found it sour-tasting and with a strange consistency.
Over the years, I revisited kefir as an occasional snack until one day, I was innocently munching on a store-bought piece of chicken in Santa Fe, New Mexico . That darn chicken. For days later, I had unspeakable digestive challenges (a.k.a. food poisoning). I had a distinct craving for kefir. So I wobbled down to the health food store and bought myself 3 liters of kefir and downed them in one evening. I felt completely better the next day. Kefir to the rescue
Since then, Kefir and I happily enjoy a long-term commitment. I have a bottle in my fridge at all times, and even bring Kefir with me camping. I like to buy frozen fruit and douse it in kefir for dessert. Its creamy texture freezes around the fruit and acts as a delightful ice cream substitute.
Confession time: Sometimes I’ll drink a whole bottle for lunch. It’s high enough in protein that it
keeps my belly satisfied if I’m too busy to sit down for a meal. And it settles mt my belly when I’m nervous. It’s probably because of the tryptophan content, the component that helps people to feel relaxed and happy.
.
Then the inevitable happened. I started making it. It’s less expensive and provides a new knowledge about the fermentation process. The easiest way to make kefir is to get the prepackaged “starter” and follow the directions. Another way is to obtain kefir grains from a local hobbyist and start your own batch of kefir grains that multiply on their own.
For convenience, I personally like to get the prepackaged starter, but foresee many years of lifelong commitment to Kefir (the food–not the moviestar) and will someday grow my own little family of live cultures when the time is right. Visit www.kefir.org for more info.
Other Friends of the Friendly Bacteria
There are many other foods containing probiotics out there. Some are the cabbage foods like kim chi and sauerkraut. Also, some cheeses, sourcreams, butters and cottage cheeses have beneficial bacteria added to them. Usually if the label says “cultured”, you’ll have at least a few helpful microorganisms in the package.
I See Much Growth in your Future
According to the International Organization or Probiotics and Prebiotics, current research regarding the health benefits of beneficial bacteria includes the areas of “wound healing, urogenital infections, autism, vaccine delivery and skin microbiology”. This means these sweet little buggers are helping us in ways of which we are not yet aware. Might as well start growing a culture of health now–one body at a time.
Rebecca A. Kinman is a performance poet and herbalist who believes that nature has everything we need. Yes, everything. When not writing, she can be found with extremely dirty hands on a local organic farm in Bozeman. She will soon head to South America to try her hand in permaculture and sustainable living. Contact her at rk_inthenow@yahoo.com .
References
http://www.usprobiotics.org/
wikipedia.com
http://www.kefir.net/
http://www.miso.or.jp/miso-e/
Probiotics. Rebecca Frey, Ph.D. and Katherine E. Nelson, N.D. The Gale Encyclopedia of Alternative Medicine. 2nd Edition. Jacqueline L. Longe, Editor. Farmington Hills, MI: Gale Group, 2005.
New Kefir Research Discloses Additional Health Benefits Associated With Probiotic-Rich Champagne of Dairy Products ; New studies find kefir contains bioactive bacteria and/or compounds that enhance communication in the body's immune system. .
Canadian Corporate News. Oct 25, 2006 pNA.
Help for the lactose intolerant. (abstracts)(Brief Article)
Prepared Foods. August 2003 v172 i8 p62(1).
Kefir improves lactose digestion and tolerance in adults with lactose maldigestion. (Research).
Steven R. Hertzler, Shannon M. Clancy. Journal of the American Dietetic Association. May 2003 v103 i5 p582(1).
http://www.crdc-probiotics.ca/
Patient, Heal Thyself by Jordan S Rubin, ND
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