Did you know that we have in our digestive tract some 1½ kilos of friendly bacteria?
To date there are over 200 different strains of friendly bacteria. These bacteria grow in chains to completely cover the entire surface of the small and large bowel. They attach themselves to the wall, and there they protect the membrane from the ravages of pathogens.
The friendly bacteria can also produce an anti-tumour effect, and help prevent cancer by detoxifying or preventing the formation of chemicals which are carcinogenic. The cholesterol level is reduced by the bacterial action, thus lessening heart disease. The bacteria act as a food factory, producing some of the B vitamins. Some strains produce an antibiotic effect, and they also help disinfect the bowels by assisting the anti-putrefactive effects. Yoghurt has a longevity factor along with olive oil and cabbage.
In particular the Bifido bacteria prevent the colonisation of yeasts with which they compete for attachment sites and nutrients. They produce acetic and lactic acids, which lower the pH, making the environment less susceptible to harmful bacteria. In infants they cause nitrogen retention, which in turn assists weight gain. It has been called the ‘key to infant nutrition’. In the 1920s Dr. Kellogg saved a set of Canadian twins that were unable to absorb nutrients from their food. He sent some friendly bacteria to them and they survived. The story made front page news headlines. The Bifido bacteria alter the nitrates, so they do not form the dangerous nitrites. Nitrites are responsible for causing cancer.
The use of antibiotics or vaccinations or other poisonous drugs can destroy the friendly flora or compromise the immune system.
There are other cultured foods which also have beneficial effects on the organism. All cultured foods make the other foods more bio available by breaking down the protein and fat bonds. It also makes some of the minerals more bio available, as some of them attach to a protein and become chelated [pronounced key-lated]. The protein inhibitors are destroyed by the culturing or fermentation process. These inhibitors are in soy products and various other foods. There is a strange phenomenon in that researchers have found that the protein inhibitors also inhibit cancer growth. So foods which have these protein inhibitors are really very good for you whether they are fermented or not, as both have a positive anti-cancer effect.
Other cultured or fermented foods are kefir,, sauerkraut, sourdough breads, tofu, tempeh and miso to name a few.
Health factors that can be affected by these friendly bacteria, include the favourable effect on calcium absorption by lowering the pH, and thus assisting those with osteoporosis.