Dr Robert O. Young is a pioneer of the alkaline diet. He wrote ‘The pH Miracle’ and is a great proponent of alkaline ionized water. However he has some theories that I have real problems with. One of them is the idea that nothing fermented should ever be consumed. His basic theory is that all fermented foods support the fermentation of his ‘protits’ in the blood and may actually cause these harmless ‘protits‘ to turn into toxins or dangerous bacteria. He has very convincing live blood slides showing what appears to be this conversion, and as a laymen who am I to argue?
Of course it’s one of those ‘believe the white coat’ moments – even though he does not show any link whatsoever between the trasnformation of his ‘protits’ and fermented foods. We are obliged through our own ignorance to give cerednce to the man with the white coat.
But the more we expose ourselves to the unbelievable amount of quality knowledge on the web, the more discriminating we can become, and the less we will bow to the white coat brigade when they make unsupportable statements. I have seen Dr Young’s response to people who disagree with him. basically he says how dare you disagree with my 50,000 live blood tests. But i have never seen one real scientific test to support his theories.
Of course we all succumb to ‘professional deference’. I’m talking about believing someone just because they have qualifications. I’ve been guilty of it and it has actually protected me from the looney fringe of some health solutions on the web. I go directly to Wikipedia (Thank you, Jimmy Wales!) and see what an expert with no pecuniary interest may say.
So when i saw these two quotations on Joe Mercola’s site, both from highly qualified people, both directly opposing his admonition against fermented foods (even vinegar!), my skeptic-bells started ringing.
Here are the quotes:
(from Dr. Joe Mercola’s site here)
Dr. Natasha Campbell-McBride explains: (Dr. Campbell is a medical doctor with a postgraduate degree in neurology. )
“Fermented foods are essential to introduce, as they provide probiotic microbes in the best possible form … fermented foods will carry probiotic microbes all away down to the end of the digestive system. Fermentation predigests the food, making it easy for our digestive systems to handle, that is why fermented foods are easily digested by people with damaged gut. Fermentation releases nutrients from the food, making them more bio-available for the body: for example sauerkraut contains 20 times more bio-available vitamin C than fresh cabbage.”
Joe Mercola adds:
On Dr. Campbell-McBride’s web site you can find recipes for many traditionally fermented foods, including sauerkraut, yogurt, kefir, kvass and more.
If you regularly eat fermented foods such as these that have not been pasteurized (pasteurization kills the naturally occurring probiotics), your healthy gut bacteria will thrive. If these foods do not make a regular appearance in your diet, or you’ve recently taken antibiotics, a high-quality probiotic supplement will help give your gut bacteria the healthy boost it needs. Once your gut flora is optimized, your leaky gut should improve naturally. As Dr. Cordain explains:
” … when we have a healthy flora of bacteria in our gut, it tends to prevent leaky gut.”
Having said that, (and I’d love to hear YOUR comments ) I still think Dr Young has achieved a great deal in alerting the world to the science of alkaline/acid balance. I have a pic of him on the front page of our web page because I support that aspect of his work fully. And I’d be able to support his work far more if I could really, really understand, in layman terms, why he says things that sometimes just don’t make sense.