- World Health Organization opposes effective herbal malaria remedy
- Increasing potassium intake reduces blood pressure and risk of stroke (experimental evidence)
- How to clearly distinguish thermometer and proxy temperature records.
- Conversation with Edward Jay Epstein about his new book Annals of Unsolved Crime.
- The flavors of fermentation (WSJ). “Recreating naturally occurring fermented flavors in a lab isn’t easy, experts say. “What I marvel the most about is the complexity, especially with something like kimchi,” says Paul Ricciardi, an IFF flavorist.” I believe we like complex flavors so that we will eat more fermented food.
- Ada by Vladimir Nabokov, annotated
- Patient-powered health (BMJ)
Thanks to Dave Lull and Ashish Mukharji.
There’s a sort of mock table salt available with potassium replacing the sodium. Is that worth taking? If so, how much per day?
Does the quantity of good bacteria vary by fermented food type and manufacturer? (Surely it must.) Do you have a list of “Top 20″ commonly available fermented foods and brands? I know the information is sprinkled throughout the blog.
To ask it another way, are Yakult, natto, and other “exotic” fermented foods really worth it, or can I just eat some pickles and sauerkraut?
Seth: No I have no such list. I try to get a range of bacteria. The bigger the range the better.