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coli and other food-borne illnesses would skyrocket if they weren’t pasteurizing and irradiating everything.

I’m just saying that a little microorganism might be beneficial.

Fermented, leavened bread was produced in Ancient Egypt, and milk was fermented in early Babylon as well.

Roman soldiers often subsisted on long-fermented sourdough bread, which survived long treks well (imagine conquering the known world on a diet of bread – fermentation must be pretty effective stuff).

Tannins lend a bitter flavor, and some people have bad reactions to tannins.

I mean, if we accept the premise that the circumstances of our early evolution can inform current practices, dietary and otherwise, doesn’t that mean getting dirty and eating beneficial bacteria is part of that? Grok certainly happened across rotting fruit or an old carcass from time to time, and even his fresh meat and vegetation weren’t scrubbed clean, pasteurized, or irradiated.

In fact, for the better part of human history, man was entirely ignorant of the existence of microorganisms, let alone the crucial role they played in our everyday lives.

The Roman scholar Marcus Terentius Varro, in his 1 century BC book “On Agriculture,” wrote of “certain creatures which cannot be seen by the eyes, which float in the air and enter the body through the mouth and nose and there cause serious diseases,” but he was just guessing (the Romans used a pseudo-soap to occasionally remove sweat and visible grime, but not for any supposed anti-microbial effects).

Real sourdough is a good choice for guests who simply must have their bread, but don’t think fermentation makes it Primal approved. In fact, next to no dairy at all, I put fermented, raw, grass-fed dairy as the optimum form.

The fermentation process breaks down the lactose, thus mitigating a potentially problematic sugar and decreasing the carb content (you can consider the official carb count of real yogurt cut in half; producers list the number of carbs present in the dairy before fermentation, and the fermentation process breaks down the lactose/sugar).

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