What do you think?
Rate this book
Probiotics: Recipes for illnesses
Waste not , want not !…..My Ma had some wise sayings and this one is a particular favourite of mine. Others included , You are what you eat ! She was a great cook and tuberware advocate and threw nothing edible out. Cooking for us every day using the produce from my Da’s garden, the son of a Limerick farmer , we relished our dinners. Her greatest shame was throwing out cabbage water, but she could not put a use to it, to her dismay. But that has all changed now with the advent of Probiotics.
Studying food Science in Dublin in the late 80s I pondered this concept so much so I submited a project on recycling fish heads and bones to make stock and eventually a bisque. It wasn’t very successful.
Continuing on through the years their came a time for probiotics and a small number of products like buttermilk yogurts , cheeses and pickled baby onions were the norm.
Then with travel came kimchi, kombucha, saurkraut ,Natto and lassi from the farthest regions of the world. Resulting in all these exciting foods that were supposed to be so beneficial and healthy. Why was that so ?
Benefical bacteria were the buzz words in a new world. Researching the basics converted me from yuk to took and then to look. What are the little creatures doing ? I imagined how they were chowing down on proteins, carbs and fibres mostly at their weakest points. It occurred to me that in all this eating they were releasing valuable nutrients at these junctures.
Could they breakdown superfoods or even a spicey tuber ? After some tweaking the deafening answer was yes !
I was onto something , and spectrometry agreed. I entered my discovery into several grant aided projects , Zayed Sustainability been one, but to no success. They seemed to not understand that acids and bile completely destroy food into basic strings of units to be assembled by body involving energy (ATP) . The return of valuable compounds was of chance or rarity.
Bacteria are selective according to the path of least resistance when it comes to long chain bonded compounds . They cut at the weakest points and throw up an array of valuable nutrients intact and readily absorbed by the lower gut.
Studying food Science in Dublin in the late 80s I pondered this concept so much so I submited a project on recycling fish heads and bones to make stock and eventually a bisque. It wasn’t very successful.
Continuing on through the years their came a time for probiotics and a small number of products like buttermilk yogurts , cheeses and pickled baby onions were the norm.
Then with travel came kimchi, kombucha, saurkraut ,Natto and lassi from the farthest regions of the world. Resulting in all these exciting foods that were supposed to be so beneficial and healthy. Why was that so ?
Benefical bacteria were the buzz words in a new world. Researching the basics converted me from yuk to took and then to look. What are the little creatures doing ? I imagined how they were chowing down on proteins, carbs and fibres mostly at their weakest points. It occurred to me that in all this eating they were releasing valuable nutrients at these junctures.
Could they breakdown superfoods or even a spicey tuber ? After some tweaking the deafening answer was yes !
I was onto something , and spectrometry agreed. I entered my discovery into several grant aided projects , Zayed Sustainability been one, but to no success. They seemed to not understand that acids and bile completely destroy food into basic strings of units to be assembled by body involving energy (ATP) . The return of valuable compounds was of chance or rarity.
Bacteria are selective according to the path of least resistance when it comes to long chain bonded compounds . They cut at the weakest points and throw up an array of valuable nutrients intact and readily absorbed by the lower gut.
114 pages, Kindle Edition
Published July 16, 2025
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
No one has reviewed this book yet.