Some fascinating emails have come through my box over the past decade. An example came back in 2015 from Erica Sonnenburg, which led to this pension shortly thereafter. Erica and her husband, Justin Sonnenburg, are researchers in Stanford, where they study the collection of bacteria that inhabit our gut. It's called a microbe. Her name impressed me because the Sonnenburgs, both Ph.Ds, were included in Michael Pollan's article – Some of my best friends are younger than May 2013. Her note told them they often cook recipes from the 101 Cookbooks , have the characteristics of "good microbial feed". This immediately made me feel great, but it also sparked a lot of questions that have been dancing around my head ever since.
When it comes to broad strokes, I understand it. You want to encourage, nurture, support your internal bacterial community. Good mistakes. And there are some general "best practices" in life that help. But, for me, the real, well-researched, peculiarities beyond that start to get more and more turbid. I immediately wanted to know from her, which recipes just, and why? How exactly can I become a friend and support my microbiotics? How does it affect the food and what are other important factors? Best drinks – beer? wine? smoothies; In short, I wanted to know what kind of things I do in my everyday life to support (or hurt) my friendly mistakes so that I can continue to do more to support my microbetics.
Erica kept telling me about the book they were working on – the good intestine. It defines the case for the importance of microbotomy of the bowel and records their research and their findings. They have done a lot of work to begin to understand the role of nutrition in this area, and what they find is that a diet rich in dietary fiber (plant matter) helps keep microbiotics happy. Also, because different microbes feed on different things, diversity in your diet is critical. In general, you are after a wide range of beans, whole grains, seeds and vegetables. And you will want to consume foods rich in microorganisms accessible to carbohydrates. It's an exciting reading that goes beyond dietary recommendations. Do the direct research into what your microbiotic makes happy, and you have some amazing findings based on good science.
The back of the book includes a recipe section to define the tone of this type of beneficial food choice. These turmeric cashews became one of my favorite snacks of the week. They are essential and archived, and friendly to microbiotics. I used the recipe at The Good Gut as a leap and I threw out some extra spices. It was special because I used turmeric gifted by Tara (Seven Spoons) when I saw her last last. He told me that turmeric is from the estate of his mother's grandfather at Dehra Dun (Dehradun) in Uttarakhand, in the northern part of India – beautiful turmeric. I have exhausted my turmeric from Tara and fortunately I am now able to supply this special turmeric from Diaspora Co.
– Good bowel: Control your weight, mood and long-term health
– Cute family. And you should see their bacteria
– Some of my best friends are germs