And with great effort, a yellowed, spotted lightbulb painfully flickered, popped and buzzed, ever so dimly illuminating the dusty and cobwebbed barn attic he called his noggin…
It came to me suddenly the other day, just as I was about to click “Buy” on Amazon: why shell out another 57 Intergalactic Space Credits on soil-based probiotics when I live right here in the fields of Normandy, treading every day over some of the best soil there is? If they can grow these bugs in huge drums somewhere in an industrial park off the highway thousands of miles away, I can most surely find a way to get these critters humming naturally in my kitchen.
Here‘s what I’ve been taking for the last few weeks. This brand seems to have the most diverse array of bacteria and yeasts I’ve seen in a supplement. If you’re not hitting the soil-based, you are not creating the gut biome diversity you need to be healthy. Just popping some L. acidophilus or falling face first into a bowl of Danone will help your endothelial function a bit and even lower your fasting blood sugar, but if you take anything from this blog, it should be that NOTHING in bacteriology can be seen in isolation.
Taking one strain is certainly not going to introduce the diversity we had as hunter gatherers, who were pretty much covered in mud and shizzaz all the time.
I can hear you saying “Alright wise ass, why don’t you just go outside and eat a spoonful of dirt every day”. I suppose any organic salad is going to have a fair amount of soil bacteria on it, no matter how much you wash it. But necking a whole spoonful of Backyard every single day risks the ingestion of the many parasites that come along with your beneficial bacteria. We can leave the discussion of whether that may be good for you or not to another post. I’m skipping the whipworm for now to just culture the bacteria in a little sipable brew I can replicate at will (without the parasites).
Anyway, Day 1 of Operation Home Grown Biome went like this: Brought back a ziploc bag of freshly scooped earth from the prairie right next to our house. Put it in an airtight pop-top cider bottle, added half a finely cut beet, two tablespoons of sugar, and filled the rest up with filtered water. (Filtered to get the chlorine out.) Shake lightly and let it stand in the cupboard. I figure I’ll wait about 2 weeks before pouring it through a fine-knit filter, throwing out most of the original and then re-culturing with just a bit of it as starter so I can be fairly sure any possible parasites are left behind.
We meet back here in about a month for the taste-test.