A new study by Texas researchers has shown that probiotics can be helpful in treating conditions like autism. Female mice were fed a high-fat diet and mated with male mice on a regular diet. Some of the children of these mice had behaviors and symptoms similar to social disorders like autism. The researchers found that the affected mice had a low concentration of gut bacteria (or probiotics). When probiotics were re-introduced into their stomachs, the mice’s symptoms lessened. While this is years away from clinical use, it is exciting nonetheless.
Read more here: https://www.rt.com/usa/347239-probiotics-cure-autism-study/
We already knew that fermentation has been very important in human history, but it seems that fermentation has been around for longer than we thought. A new archaeological site in Sweden has revealed a cache of over 200,000 fish bones from more than nine thousand years ago. The fish bones show evidence of having been fermented, a common way to preserve food. The researchers say that this evidence of fermentation show that settlement in Scandinavia occurred much earlier than previously thought.
You can read about it here: http://www.upi.com/Science_News/2016/02/08/9200-year-old-fish-fermentation-site-found-in-Sweden/2971454953234/?st_rec=7951464786265
September 2, 2014 — (Toronto, ON) — Gourmet foodies have long been searching out the fresh, unpasteurized drink known as water kefir for its taste and unparalleled ability to combine with food, but what is less generally known is that unpasteurized fermented drinks also have the ability to control sugar cravings.
“The Weston A. Price organization in the USA has done a terrific job of explaining to people how raw, fermented foods help maintain a healthy weight and a strong immune system,” said Leslie Payne-Zimmer, of Toronto-based Ann Payne’s Caveman Foods, Ltd, “and we have had anecdotes from our customers telling us that our drink has helped them lose those last few pounds. However, until the recent research into the effect of diet on specific gut bacteria, the connection between controlling a sweet tooth and our drink was a little opaque.”
Given the importance of maintaining a healthy weight and a strong immune system, employees at Ann Payne’s Caveman Foods Ltd have together announced the following initiative: our company offers the following to any Canadian researchers working in this area — up to twenty cases (or 240 individual servings) of our raw, unpasteurized drink sh
ipped free to your university or lab for study.
“The focus of our facility is really on brewing a high-quality, gourmet, non-alcoholic beverage,” noted the company’s owner, Leslie Payne-Zimmer, “If we can give back to the community by helping science, of course we would be thrilled to do our part.”