I’ve been listening to an audiobook about microbes and the microbiomes of several different species, and it’s totally fascinating.
There’s been a lot of hype surrounding the human gut microbiome — that is, all the bacteria and other microbes that live in the gastrointestinal tract — how the beneficial microbes can be reduced or entirely eliminated by antibiotics, how some people have effected changes in their health by transplanting the gut microbes from one person into another, and how we can nourish our own microbiome by feeding it fiber and fermented foods like yogurt.
The dietary changes aren’t a quick fix by any means, but as I was listening to this book, it occurred to me that I really, REALLY don’t eat enough fiber.
Take my word for it. 💩
Every week, In my bullet journal, I mark off some daily goals: taking my vitamins, drinking enough water, getting to bed at a reasonable hour, that sort of thing. Last week, I decided to switch things up and swap in some new daily goals: eat yogurt, eat some other fermented foods, and eat whole grains.
The yogurt was no problem, really — I only missed a couple days. The whole grains took a little bit of planning ahead — I bought some whole farro online to try for the first time (reminiscent of really big brown rice), and I ate oatmeal for breakfast or with my yogurt once or twice.
The other fermented foods? THAT was a challenge.
First, I thought I’d start small and order some kraut-stuffed pierogies from the restaurant downstairs from my work. They let you mix and match flavors, so I ordered two kraut and one pork.
I got three pork.
The next day, I decided to order a combo from the sushi joint next door for my takeout lunch. Somehow, they managed to give me just the entree and not the combo, so no miso soup.
The day after that, I figured my co-worker and I would go to our favorite gastropub for lunch and I’d order the Reuben wrap, since that includes sauerkraut. As it happens, that was the day our long-awaited all-day-breakfast place opened, so we HAD to check that out instead.
My only wins for non-yogurt fermented foods centered around Asian condiments eaten at home. I could also have eaten a daily side of kimchi, but I’m honestly not always in the mood for spicy.
I’m afraid my gut microbes will have to be satisfied with my increased fiber and lactobacillus intake, until and unless I make or otherwise acquire some actual lactic acid fermented pickles or a mess of sauerkraut.