Catalyz Nutrition

Did you know you have more non-human DNA and more non-human cells in you...than human?

As Paul Hawken eloquently put it in his May, 2009 commencement speech at the University of Portland, "the first living cell came into being nearly 40 million years ago, and its direct descendants are in all of our bloodstreams...In each of your are one quadrillion cells, 90 percent of which are not human cells.   Your body is a community, and without those other microorganisms you would perish in hours."

Because they're so small, all the non-human organisms in us (bacteria, fungi, yeasts, and a variety of other single-celled critters) luckily add up to only 3-6 lb of our body weight.   90% of them live in our digestive tracts.   They can simplistically be divided into two camps: the "good guys" and the "bad guys."   

The good guys (like Lactobacillus and 400+ other species) perform essential functions.    They help us absorb vitamins and minerals from food; boost our immune health; produce many vitamins themselves (especially B vitamins); perform housekeeping chores to maintain the cells lining our digestive tracts; and ward off harmful bacteria, yeasts, and some viruses (including salmonella, E. coli, Candida, and streptococcus).    They even neutralize cancer-causing nitrosamines, which many of us ingest from processed meats.   

Without any of these healthy ("probiotic") microorganisms, human digestion would literally fail.   When the beneficial species are simply in short supply due to the effects of antibiotics, long-term pharmaceuticals, or poor diets, other problems are common.   These include but are not limited to:  fatigue, intestinal discomfort, yeast infections, constipation, weight gain, Candida overgrowth, a compromised immune system, and, according to Dr. Natasha Campbell-McBride, a researcher/ specialist in Cambridge, neurological issues such as ADHD, autism, depression, and schizophrenia.

Researchers have shown that a continual influx of new probiotic species is needed for optimal health.  And it turns out in almost every traditional culture, indiginous people ate some bacteria-rich food in their daily diet.   The usual sources were fermented grains, dairy (such as kefir or yogurt or cheese), vegetables (think sauerkraut), fruits, or even fermented/ raw fish and meats.  Such delicacies were habitually consumed by the healthy and lean Inuit, Masai, eastern Europeans, Maori, Russians, Norwegians, and numerous other ancient tribes and societies.

But of course you'd rather skip the "fermented fish and meats" part, I'm sure.    Perhaps sauerkraut and kefir are not on your wish list, either.

So what's a modern-day human to do.... to sneak more "probiotics" into the diet?

One easy answer:   eat more yogurt.   But be sure it is the right yogurt.   As described in a February, 2000 CNN report, many of the large commercial brands are very low on probiotics, due to the heat involved in their factory processing.  Try to find non-flavored ("plain") smaller brands like Stonyfield or Brown Cow; make sure they are whole, not lowfat...and have "live cultures added" written on the label.

The other problem with the way we eat yogurt in the U.S. is that we almost always add loads of sugar to it; after all, yogurt is sour.

Which gets me to the "Winter Gazpacho Soup" part of this posting.    Here, finally, is a delicious way to enjoy yogurt without sugar.  The soup is incredibly easy to make (no cooking!) and has the tangy taste of gazpacho soup, without the tomatoes.    Be brave, and give it a try.   Several kids and adults, alike, have taste tested this soup in my kitchen, and come running back for more.

EASY WINTER GAZPACHO SOUP

In a big bowl (preferably with a lid, so that you can toss batch into the fridge), throw the following:

• 4 cups whole, plain yogurt (store bought, or homemade)
• 4 cups water
• 1/3 cup olive oil
• ¼ cup balsamic vinegar
• 3-4 teaspoons salt (start with 3, add 4^th if needed, to taste)
• 1 teaspoon black pepper
• 2 small crushed cloves of garlic
• 2 large cucumbers, washed, peeled, and chopped small or shredded (I love this $12 device…you’ll never take more than a few minutes to chop cucumber or tomato the rest of your life!)

Stir well to blend ingredients.

DONE!!   Store in the refrigerator.   Serve cold.  

By the way, to learn more about the fascinating subject of the non-human life within us (and practical implications) I highly recommend Jessica Snyder Sachs' 2008 book Good Germ, Bad Germs:  Health and Survival in a Bacterial World.