FERMENTED MILK–”PROBIOTICS”

Dr. Sanford Pinna | May 21, 2011 | 1 Comment and 0 Reactions

All mammals, including humans, receive milk from their mothers upon birth.

Mother’s milk is a total food. Nothing else is necessary for the young mammal to grow. The baby feeds on this milk until it is forced away by the mother or by predators in nature.

Humans, as children, would take mother’s milk until they were four or five years old in many countries today, and in Europe, less than a hundred years ago. In the intestine milk would be partially digested, but also, partially fermented.

FERMENTATION

This planet is covered with living beings. From our point of view we only see the large beings, humans and animals; but, after we discovered the magic of magnification, we discovered that the planet is covered with “micro-organisms” from deep in the ground, deep in the oceans, to high in the atmosphere.

We humans are covered with fungi, viruses and bacteria, both in and on our skin and hair, and inside every orifice and also inside our gastro-intestinal tract. These micro-organisms are also in our food.

All living beings must eat. All living beings, whether microscopic or as big as elephants must have nutrients or they will die.

A virus or, even smaller, a prius, gets its nutrition from within a cell of the host’s body. In the process, the cell generally dies, and, eventually, the host might die. We can see giant oak trees die of viral infections. We can see humans and mammals die of “Mad Cow” disease, when a Prius infects their brain.

But, Micro-Organisms can be beneficial, as well as harmful. When Fungi in the form of Yeast, and Bacteria invade milk, to metabolize the carbohydrates for their nutrition, we have a process called: Fermentation.

In the process of Fermentation, CO2 gas is formed, and the carbohydrate, generally a sugar, is changed to an acid or an alcohol. When we taste this milk, it tastes sour. And, if we look at it under magnification, we see billions of bacteria and fungi.

All across the world, people for thousands of years, have allowed milk to ferment and then have consumed the fermented milk.

Humans have given hundreds of names to fermented milk. Here are some of them:

Cheese, kefir, kumis (mare milk), shubat (camel milk), cultured milk products such as quark, smetana,skyr, yogurt.

PROBIOTICS

Throughout history, in all cultures, humans recognized that a total food, such as milk, when fermented, is actually better than a total food, not fermented!

The Micro-Organisms that live in milk add new molecules that enhance the immune system of the host. In addition, since the micro-organisms are new to the immune system, their very presence stimulates the immune system to become stronger and able to defend against other new invaders.

For this reason, in every country in the world we find Fermented Milk, with the many names listed above, and hundreds of other names given by the small groups who use fermented milk.

Cheeses of different kinds with different sources of milk, from cow to sheep to camel, have all been used.

Medical scientists in the last thirty years became aware of the benefits of Fermented Milk and they attached a Scientific Name to these products PROBIOTICS.

Using a scientific name made the scientists feel like they discovered something, when in reality, mankind unconsciously discovered fermented milk thousands of years ago.

ANOTHER REASON: PROFIT

Wherever you see the term: PROBIOTICS, you can conclude in advance that the product will cost more than the same product with a name like: YOGURT or KEFIR or SOUR MILK or BUTTER MILK.

In addition to splashing “PROBIOTIC” on the label, you will probably find a list of the various bacteria that are living in the milk.

Some Charlatans (crooks) with doctor’s degrees are even selling Probiotics on the internet at incredibly high prices. These crooks are using their Doctor’s Degree (MD or DO) along with a long video message and an unusually long explanation of the advantages of their fermented milk, so that the reader will believe that their fermented milk is worth the price.

THE PRICE IS GENERALLY TEN TIMES (OR MORE) THE WHOLESALE COST!

MY ADVICE: DON’T GET RIPPED OFF! BUY YOGURT OR KEFIR OR BUTTERMILK AT YOUR FAVORITE SUPERMARKET AND DRINK AND BE HEALTHY! OR YOU SERVE HERE, JOGJA KEFIR