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[GlyphGryph]

Mmm.... I love blue cheese. That stuff is delicious.

Does anyone think yogurt is strange? I feel like people should think that, considering it's basically fermented milk, but they don't. Unless I've grown it myself, and then they find it disgusting. I don't understand!

[kilakan]

I grow yogurt all the time, it's great.
So is curds... why are those on the first post?

Anyone ever have wood-fire cooked squid jerky?  It's amazingly good... and really really chewy.  It's like eating a woodfire mixed with insane amounts of salt and partially rotted seafood, but by god the flavors go well together.

[Mushroo]

Our DNA is coded so that we feel disgusted by food that is rotten or spoiled.

However certain civilizations have discovered that certain foods that are partially spoiled in a controlled setting have incredible health benefits. And so we use the positive term "cultured" instead of "rotten."

Examples: Yogurt, sauerkraut, blue cheese, miso, fish paste

If you are trying food like this for the first time, your natural reaction may be disgust. If you grew up eating it then it becomes normal and in fact you may even find it "delicious" because your body recognizes the health benefits.

Cultures with long-lived people tend to eat a lot of pickled/fermented/cultured foods, there is definitely a connection.

[MetalSlimeHunt]

Cultures with long-lived people tend to eat a lot of pickled/fermented/cultured foods, there is definitely a connection.

Correlation =/= Causation

Cultures with lots of pickled/fermented/cultured foods are likely ones that have invested into preservation and hygiene, as both are required to be able to create such foods. A society that is hygienic lives longer than one that isn't. Humans are very vulnerable to disease compared to other species, and as such it's what tends to off us instead of natural predators, of which we have none.

[vagel7]

Cultures with long-lived people tend to eat a lot of pickled/fermented/cultured foods, there is definitely a connection.

Correlation =/= Causation

Cultures with lots of pickled/fermented/cultured foods are likely ones that have invested into preservation and hygiene, as both are required to be able to create such foods. A society that is hygienic lives longer than one that isn't. Humans are very vulnerable to disease compared to other species, and as such it's what tends to off us instead of natural predators, of which we have none.

Except for other humans. Also smoked cheese is great, so is any cheese, except blue cheese. I love the cheese with the white fungus/fermentation thing on. Also alcohol is all fermented.

[Darvi]

Also smoked cheese is great,

Must... resist... making... obscure anime reference...

Nyoro〜n :3

DAMMIT!

[Mushroo]

Cultures with long-lived people tend to eat a lot of pickled/fermented/cultured foods, there is definitely a connection.

Correlation =/= Causation

Cultures with lots of pickled/fermented/cultured foods are likely ones that have invested into preservation and hygiene, as both are required to be able to create such foods. A society that is hygienic lives longer than one that isn't. Humans are very vulnerable to disease compared to other species, and as such it's what tends to off us instead of natural predators, of which we have none.

I agree "Correlation =/= Causation" however "probiotic" foods (like miso, kraut, yogurt, etc.) are proven to give tangible health benefits including improved digestion and a stronger immune system.

In fact societies that are too hygenic/sterile have lowered immune systems compared with those who "colonize" their systems with friendly probiotics.

http://lmgtfy.com/?q=yogurt+health+benefits

[vagel7]

While having my morning sandwiches of surmströmming and casu marzu I also like to have a glass of THIS:http://www.youtube.com/watch?v=EOvF4n7-5F4

[MetalSlimeHunt]

Except for other humans.

I wouldn't say that we count as natural predators to one another. For every killer there are ten thousand people who will die without ever having taken a human life, or even having entered a situation where that's a possibility.

Which is good, otherwise our whole social structure would collapse in paranoia.

[Ultimuh]

Once a year, thousands of little fish swim towards the beaches here in Greenland, possibly to spawn.
You can litteraly scoop them up and have several hundred within an hour.

The Greenlandic name is Ammassat.


The sled dogs love them, and they are concidered a delicacy here.
I however don't find them very tasty tough.

They can be eaten cooked, fried or..

..sun dried.
But they are always eaten whole, head,scales, bones.. everything.

[vagel7]

We eat small fish like that too, except the tail and head. They are very good.

[RedKing]

Cultures with long-lived people tend to eat a lot of pickled/fermented/cultured foods, there is definitely a connection.

Humans are very vulnerable to disease compared to other species, and as such it's what tends to off us instead of natural predators, of which we have none.

Except, of course, for the velociraptor.

There's definitely more and more research showing that the "all germs are BAD! use antibacterial everything!" attitude of the last 50 years or so has gone too far. While there's a lot less tetanus and tapeworms and such now, there's also a much higher rate of allergies and auto-immune disorders. One theory is that our immune systems evolved to be fairly aggressive, and we've removed so many things for it to fight that it's picking fights where there should be none--causing massive histamine reactions over non-threats or causing lymphocytes to attack one's own healthy tissue.

Not saying we should all go back to wallowing in filth or anything, but y'know....regular hand soap and Kleenex is fine. We don't need antibacterial compounds in everthing we touch.

[G-Flex]

Examples: Yogurt, sauerkraut, blue cheese, miso, fish paste

More than that, even. There's also plenty of other cheeses (even ones that aren't "moldy"), alcoholic beverages, vinegars, yeast-leavened bread, some sausages, sauerkraut, some traditional pickling methods... all kinds of things are fermented. Even cacao goes through a fermentation stage for chocolate to be made. And that's just things common in Europe and the US, never mind elsewhere.

Cultures with long-lived people tend to eat a lot of pickled/fermented/cultured foods, there is definitely a connection.

This is not necessarily due to probiotic effects. There are other benefits to fermenting foods, like increased nutritional value.

[MetalSlimeHunt]

The probiotic trend doesn't make any sense. Anything living microorganisms you eat are going to be killed by your stomach acid. That's one of the reasons why it's there, to form a sterile cap between the part of your digestive system exposed to the outside world and the part of your digestive system that connects to your bloodstream (and by extension, the rest of your body's systems). If living things could get through that with any sort of regularity, you'd get internal infections and die quite quickly.

[G-Flex]

The probiotic trend doesn't make any sense. Anything living microorganisms you eat are going to be killed by your stomach acid.

Then explain salmonella poisoning. Or e-coli. Simply put, you're wrong. Yes, it's a very hostile environment for bacteria, but it does not kill all of them, or every individual bacterium of an affected species.

That's one of the reasons why it's there, to form a sterile cap between the part of your digestive system exposed to the outside world and the part of your digestive system that connects to your bloodstream (and by extension, the rest of your body's systems). If living things could get through that with any sort of regularity, you'd get internal infections and die quite quickly.

If no bacteria could survive your stomach acid, then none would be in your intestines to begin with, yet there they are, constantly, in great number, and are in fact replenished eventually if depleted for some reason (antibiotics, diarrhea).

How effective probiotics are at improving health or the condition of the digestive tract is another matter.