It is a striking idea that one of the keys to good health may turn out to involve managing our internal fermentation. Having recently learned to manage several external fermentations — of bread and kimchi and beer — I know a little about the vagaries of that process. You depend on the microbes, and you do your best to align their interests with yours, mainly by feeding them the kinds of things they like to eat — good “substrate.” But absolute control of the process is too much to hope for. It’s a lot more like gardening than governing. The successful gardener has always known you don’t need to master the science of the soil, which is yet another hotbed of microbial fermentation, in order to nourish and nurture it. You just need to know what it likes to eat — basically, organic matter — and how, in a general way, to align your interests with the interests of the microbes and the plants. The gardener also discovers that, when pathogens or pests appear, chemical interventions “work,” that is, solve the immediate problem, but at a cost to the long-term health of the soil and the whole garden. The drive for absolute control leads to unanticipated forms of disorder.
...All of which is to say that there’s isn’t really a good health argument in favor of increasing Americans’ exposure to the chemical. There are, however, some pretty compelling reasons not to — and that’s where your microbiome comes into the picture. Even if we aren’t absorbing all the Roundup that’s on the food we eat, we are certainly exposing the residents of our digestive tract to it. And here’s the funny thing. While we don’t have the metabolic process that Roundup disrupts, many microbes do.
So, in short, we may be dousing our interior landscapes with a potent and effective intestinal flora herbicide. Oopsie.
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