My names Mike keyes from australia , Nutritionist, also I am , qualified in Type 2 diabetes, and Gut health management,
Now as I was trained most bacteria are acid loving, why this is so they can get through the low PH of the stomach acid with out death,!
The acid found in the CDB ,s. Could most likely be so that , #1 they can get through the stomach PH , and most likely they breed there, , as some bad bacteria do not need oxygen,
They live on sugar,
So my advice to my self is keeep plenty of good bacteria in the gut over any bad , I do this by making fresh only kimchi from wombok ,
No store brought kimchi, it’s too old because of the pectin/ methanol,
Thanks for all ya work
Also ,
Look out for my up and coming Substack, called 150 years
As people have to go back 150 years and live like that and trust nothing,
Like this week I got some caster oil , check under scope , did not look very good , so it spent 5 hours on the low heat , to modified or kill any thing negative,
Hi ,
Mr,
Cornicom ,
My names Mike keyes from australia , Nutritionist, also I am , qualified in Type 2 diabetes, and Gut health management,
Now as I was trained most bacteria are acid loving, why this is so they can get through the low PH of the stomach acid with out death,!
The acid found in the CDB ,s. Could most likely be so that , #1 they can get through the stomach PH , and most likely they breed there, , as some bad bacteria do not need oxygen,
They live on sugar,
So my advice to my self is keeep plenty of good bacteria in the gut over any bad , I do this by making fresh only kimchi from wombok ,
No store brought kimchi, it’s too old because of the pectin/ methanol,
Thanks for all ya work
Also ,
Look out for my up and coming Substack, called 150 years
As people have to go back 150 years and live like that and trust nothing,
Like this week I got some caster oil , check under scope , did not look very good , so it spent 5 hours on the low heat , to modified or kill any thing negative,
How do you make kimchi? What about store bought sauerkraut?
Make you own , get a wombok Chinese cabbage, chop it up add a little salt
Pepper, Tiny bit of sugar, the yeast in the wombok then will eat the sugar this makes good beneficial bacteria ,
Leave out the fridge for 10 hours let nature do her work ,
There will be a bit of juice in the bottom. Drink it
It’s full of bacteria, it’s also vinegar, just home made
What kind of salt please?
HImalayan or Celtic?
wondering where to get a wombok cabbage?
Asian style vegetable shop or big supermarket