The Role of the Microbiome in Immunity

[00:06:26]   Carl states that populations consuming fermented foods with regularity seem to be resistant to a lot of infections. Donna concurs and shares a few interesting facts on how immunity is “cultivated” from birth and how we the need to maintain it.

[00:11:39]   Carl shares his view on breastmilk. Donna agrees and elaborates on the topic.

[00:13:29]   Carl discloses some interesting facts on vaccine response and the role immunity plays.

[00:14:25]   Both Carl and Donna respond to listeners question on Big Parma vaccinations given to babies at birth.

[00:16:25]   If our immune system were not capable of managing the exposure that we have to various infections, we would have died a long time ago. An interesting discussion follows.

[00:18:50]   Carl talks about why immune systems vary between individuals.

[00:21:00]   Donna elaborates on a few samples of fermented foods and shares something particularly important regarding the starter kit (also see link below).

[00:25:00]   Donna shares some of the benefits of eating fermented foods – fascinating.

[00:27:40]   She goes on to explain why fermented drinks like bear and kombucha affect some people negatively.

[00:29:35]   To counteract the sour taste of fermented foods (if you do not like the sour taste), mix in a superior quality oil like olive oil or avocado oil and add some salt.

[00:38:03]   The discussion turns to Clabber (naturally fermented milk) and Donna expounds on fermented vegetables.

[00:39:45]   Donna shares an experience she had on a tour through China.

[00:43:06]   The conversation turns to Kimchi and grains. Acetic acid (as in vinegar and fermented foods) slows the rise in blood sugar from a high carbohydrate meal.

[00:45:30]   Kombucha is not a particularly good drink to have when you have a yeast overgrowth like Candidiasis, because the drink has many live yeast strains.

[00:47:30]   The discussion segues to sourdough bread.

[00:50:30]   Donna replies to another question of Carl’s regarding adding spices or chili to the fermenting process.

[00:52:40]   Carl talks about Randy Roach and the raw food diet. Donna joins in with her view.

[00:59:00]   Donna replies to a question of Carl’s regarding single strain probiotics – interesting.

[01:01:54]   Donna describes how and why she started the journey into fermented foods and gut health - tune in!

[01:06:22]   The discussion turns to yeast infections and the treatment thereof as well as some facts on fermented Kefir.

[01:10:53]   Donna talks some more about their starter kit and how to use it with dairy.