I love novelty. Despite getting in trouble for trying new foods (I ended up in an ambulance once), I enjoy new foods enough to keep trying them. With the flu going around the office, I thought I'd try fermenting L. casei shirota in pawpaw fruit puree. Pawpaw is a mango-like fruit native to eastern North America. It's very sweet, but fermentation reduces sugar. I cooked the raw puree before fermenting it, then had a few bites with some pork. A few hours later, I was vomiting. It's been days and I'm still not feeling right. Despite the web full of articles on the amazing properties of pawpaw fruit, it contains neurotoxins . Even members of the Lewis and Clark expedition might have gotten sick on it . Fortunately, I have fermented pear juice. I put a few capsules of Floristat in the bottle and left it on the counter for a few days. It tastes good and makes my stomach feel a little better. Finally, Mark Sisson has come out with a healthy queso dip in his Primal Kitchen
Do-it-yourself health. Low-carb, mostly evolutionary.