Re: food with beneficial bacteria

[Guest guest]

On Tue, 17 Jun 2003, Francesca Skelton wrote:

> What if eating a serving or two of a given food every day could

> help boost immunity against common infections, reduce the risk

> of stomach ulcers, help prevent skin disorders and maybe even

> cut the odds of developing colon cancer?...... more in article below

>

> http://www.washingtonpost.com/wp-dyn/articles/A2148-2003Jun16.html

it's a shame that this article is as poorly done as other articles i've

seen by the same author. first and foremost is the glaring omission of

the thousands of possible lacto-fermented veggies and fruits, equally good

sources of beneficial bacteria as the

dairy products, and important for people who don't do dairy, and deep in

their culinary implications. then the

factual errors about soy. tofu is not fermented, and not an especially

noteworthy source of benefical bacteria as far as i'm aware, and soy milk

is definitely not a probiotic, or even a prebiotic. this is a wacky

error. also, she recommends the kefir sold in stores, but this is not

genuine kefir at all, but rather a yogurt-like imitation. also, it's not

just beneficial bacteria, but also beneficial yeasts that are part of the

probiotic effect of kefir.

mike parker

[Guest guest]

The article is probably written with the lay person in mind...

-

[Guest guest]

Not everyone wants to be or can be as stringent in their diet as you are.

Your dedication is commendable however any and all changes for the better,

no matter how small, to improve one's diet and health, must be commended and

encouraged. It doesn't have to be an " all or nothing " mentality. Even

Walford isn't that fanatical in his diet, as he states in his book.

on 6/17/2003 4:22 PM, Anton at bwp@... wrote:

>

>

> On Tue, 17 Jun 2003, Francesca Skelton wrote:

>

>> What if eating a serving or two of a given food every day could

>> help boost immunity against common infections, reduce the risk

>> of stomach ulcers, help prevent skin disorders and maybe even

>> cut the odds of developing colon cancer?...... more in article below

>>

>> http://www.washingtonpost.com/wp-dyn/articles/A2148-2003Jun16.html

>

> it's a shame that this article is as poorly done as other articles i've

> seen by the same author. first and foremost is the glaring omission of

> the thousands of possible lacto-fermented veggies and fruits, equally good

> sources of beneficial bacteria as the

> dairy products, and important for people who don't do dairy, and deep in

> their culinary implications. then the

> factual errors about soy. tofu is not fermented, and not an especially

> noteworthy source of benefical bacteria as far as i'm aware, and soy milk

> is definitely not a probiotic, or even a prebiotic. this is a wacky

> error. also, she recommends the kefir sold in stores, but this is not

> genuine kefir at all, but rather a yogurt-like imitation. also, it's not

> just beneficial bacteria, but also beneficial yeasts that are part of the

> probiotic effect of kefir.

>

> mike parker

>

>

>

[Guest guest]

misinformation is misinformation. journalistic responsibility, etc...

On Tue, 17 Jun 2003, Francesca Skelton wrote:

> Not everyone wants to be or can be as stringent in their diet as you are.

> Your dedication is commendable however any and all changes for the better,

> no matter how small, to improve one's diet and health, must be commended and

> encouraged. It doesn't have to be an " all or nothing " mentality. Even

> Walford isn't that fanatical in his diet, as he states in his book.

>

>

> on 6/17/2003 4:22 PM, Anton at bwp@... wrote:

>

> >

> >

> > On Tue, 17 Jun 2003, Francesca Skelton wrote:

> >

> >> What if eating a serving or two of a given food every day could

> >> help boost immunity against common infections, reduce the risk

> >> of stomach ulcers, help prevent skin disorders and maybe even

> >> cut the odds of developing colon cancer?...... more in article below

> >>

> >> http://www.washingtonpost.com/wp-dyn/articles/A2148-2003Jun16.html

> >

> > it's a shame that this article is as poorly done as other articles i've

> > seen by the same author. first and foremost is the glaring omission of

> > the thousands of possible lacto-fermented veggies and fruits, equally good

> > sources of beneficial bacteria as the

> > dairy products, and important for people who don't do dairy, and deep in

> > their culinary implications. then the

> > factual errors about soy. tofu is not fermented, and not an especially

> > noteworthy source of benefical bacteria as far as i'm aware, and soy milk

> > is definitely not a probiotic, or even a prebiotic. this is a wacky

> > error. also, she recommends the kefir sold in stores, but this is not

> > genuine kefir at all, but rather a yogurt-like imitation. also, it's not

> > just beneficial bacteria, but also beneficial yeasts that are part of the

> > probiotic effect of kefir.

> >

> > mike parker

> >

> >

> >

>

>

>

>

[Guest guest]

" misinformation is misinformation. journalistic responsibility, etc... "

Such isn't really the case here. This is sort of like hounding high

school books for stating Newton's laws without mentioning relativity

or quantum mechanics.

-

> > >

> > >> What if eating a serving or two of a given food every day could

> > >> help boost immunity against common infections, reduce the risk

> > >> of stomach ulcers, help prevent skin disorders and maybe even

> > >> cut the odds of developing colon cancer?...... more in article

below

> > >>

> > >> http://www.washingtonpost.com/wp-dyn/articles/A2148-2003Jun16.html

> > >

> > > it's a shame that this article is as poorly done as other

articles i've

> > > seen by the same author. first and foremost is the glaring

omission of

> > > the thousands of possible lacto-fermented veggies and fruits,

equally good

> > > sources of beneficial bacteria as the

> > > dairy products, and important for people who don't do dairy, and

deep in

> > > their culinary implications. then the

> > > factual errors about soy. tofu is not fermented, and not an

especially

> > > noteworthy source of benefical bacteria as far as i'm aware, and

soy milk

> > > is definitely not a probiotic, or even a prebiotic. this is a wacky

> > > error. also, she recommends the kefir sold in stores, but this

is not

> > > genuine kefir at all, but rather a yogurt-like imitation. also,

it's not

> > > just beneficial bacteria, but also beneficial yeasts that are

part of the

> > > probiotic effect of kefir.

> > >

> > > mike parker

> > >

> > >

> > >

> >

> >

> >

> >