Re: Ever gotten sick from fermented food?
Posted: Fri Oct 15, 2010 10:49 am
I'm certain Chewy is not a microbiologist. Anyway here's some thoughts on balance.
This obviously doesn't apply to everyone's diet here, but I've learned something interesting about microbes from milk. In my experience raw milk has a tendency to "sour." This is an important distinction from "spoil." Pasteurized milk, while it may have a longer shelf-life as liquid milk, tends to spoil. It turns putrid and stinks.
Funny how NON-sterilized milk wants to become something still edible like yogurt, kefir or cheese. Same is true for grapes and apples wanting to become wine. Maybe it's providence these fruits bear copious amounts of yeast on their skins? Wash the yeast off, and the fruit rots instead of fermenting.
Regarding obsessive worry over sanitation & sterilization - if you plan to make war with microbes, consider you're outnumbered a billion to one. Better to make friends in my opinion.
This obviously doesn't apply to everyone's diet here, but I've learned something interesting about microbes from milk. In my experience raw milk has a tendency to "sour." This is an important distinction from "spoil." Pasteurized milk, while it may have a longer shelf-life as liquid milk, tends to spoil. It turns putrid and stinks.
Funny how NON-sterilized milk wants to become something still edible like yogurt, kefir or cheese. Same is true for grapes and apples wanting to become wine. Maybe it's providence these fruits bear copious amounts of yeast on their skins? Wash the yeast off, and the fruit rots instead of fermenting.
Regarding obsessive worry over sanitation & sterilization - if you plan to make war with microbes, consider you're outnumbered a billion to one. Better to make friends in my opinion.