Bacteriosapiens! That’s you, that’s us, that’s all people! What does it mean? This may or may not come as a shock to you, but it turns out bacteria live on every surface of our bodies, both inside out, and consequently have a lot to do with our overall health. And it seems that all kinds of other living things, from plants to animals to insects, rely on bacteria as well. In fact, we’re just starting to understand the role they play in things like our gut health, physical health, and even mental health. Considering how much has changed in just the last few years, there’s no telling how much we will learn about the effect our bacteria have on everything we do.
The term “Bacteriosapien” resonates for us because it encapsulates our relationship to the microorganisms the live inside and all around us. It also honors the knowledge that we have co-evolved with bacteria. One of the ways in which bacteria and man have intersected since the dawn of time is through fermented foods and drinks. Without fermentation, we surely would not have had enough nutrition to survive the barren winters. Moreover, fermentation is one way humans protected themselves from contracting dysentery or ingesting pathogenic bacteria from the available water sources. The magic of fermentation, and the good bacteria that assist with this process, have literally been keys to human health and longevity.
Unfortunately, much of our traditional fermentation knowledge has been lost during the Processed Foods Revolution that occurred after WWII. As cake mixes, Crisco and TV dinners made their way into American homes, the old ways of preserving and preparing foods fell out of favor. As the food supply has become more processed and commoditized, the world has witnessed an unprecedented rise in illnesses such as diabetes, cancer and a host of autoimmune diseases.
Anti-bacterial soaps and antibiotics have combined to wage war on good bacteria as well as bad, further disrupting our internal microbiomes.
The return to fermented foods has been fueled in part by a crisis of confidence in our current “sick care” system. Who doesn’t want to believe the constant barrage of pharmaceutical ads showing healthy, vibrant people easily managing difficult ailments by popping pills? Who isn’t susceptible to a promise of “happily ever after” end to disease? Legally, the voice at the end has to describe all of the awful things that could happen to you while taking the drug but most people think “that won’t be my experience.” The unfortunate reality for many on prescription medications is continued suffering due to side effects and an ever increasingly dangerous cocktail of pills meant to cure the side effects of other pills. Like all catastrophes, multiple variables contribute to the current epidemic of illness: lack of nutritional education in med school; increased patient loads to meet insurance demands; constant haranguing from pharma sales reps; financial rewards for meeting prescription quotas; toxic food supply; polluted air; decreased bacteriological heritage; cheaper and cheaper foods made from lower quality ingredients; the list could go on and on.
Thankfully, research from both the Human Genome Project and the Human Microbiome Project indicates that we can influence our health in ways we never knew possible, just by choosing what to put at the end of our fork. At one time, it was believed that if you had a genetic predisposition to an illness, there was no way to manage it and you were at the mercy of the DNA lottery: maybe you get that disease or maybe you don’t, it was just a matter of odds. Now we know that’s not true and the emerging field of Epigenetics is a field of study that is highlighting that we are more than just our DNA, that the choices we make on a daily basis can directly impact gene expression.
The Human Microbiome project research is demonstrating that our notions of “pathogen” and “good vs bad” bacteria may not be so cut and dried. It’s also demonstrated the important link between the gut and our emotions and thoughts. Many disparate ailments are found to have a common denominator, gut dysbiosis. One of the quickest ways to improve diversity in the gut is to get some good bacteria into it. It makes sense then why for darn near half a decade it seems, fermented foods have been the “next big thing” in culinary curiosity, plastered on magazine covers, featured by chefs, and touted by health coaches. And it’s not just hype, it’s translated to a real change in what we’re eating and drinking, not to mention buying. For example, Kombucha, de facto 21st-century ambassador for fermented foods, has demonstrated faster growth at retail than any other beverage category every year since 2011, with reports that sales could triple to $2 billion annually by 2020. That’s a lot of bacteria and yeast!
But trends don’t start at the supermarket, that’s where they end up. Which means the ever-growing fermented foods section at your local store is mirrored by an army of people making their own kombucha, kimchi, sauerkraut, kvass, kefir, sourdough, tempeh, and even cheese right at home, often on the kitchen counter. Perhaps you are among those responsible for this revival with your own set of funky fermenting jars and crocks. And if not, this guide will certainly demonstrate just how easy it is to join the fermentation fun.
