Category Archives: Antibiotics and Health

Even the Founder of Antibiotics Prophesized Serious Problems with Their Misuse

In 1928, Sir Alexander Fleming discovered the first antibiotic by accident when he found no staphylococcus bacterial growth around a mold spore (penicillin) that had contaminated his culture dishes. Although the miracle cure was an exciting breakthrough for the infectious diseases that were killing soldiers and civilians during the two World Wars, in 1945, Flemming prophesized in the New York Times that the “misuse of penicillin could lead to a selection and propagation of mutant forms of bacteria resistant to the drug”–an occurrence he had already experienced in the laboratory. Flemming saw that the bacteria could communicate and change their form to survive the antibiotic remedy so quickly that this approach to fighting disease would be like a dog chasing its tail–just as he thinks he’s got it–it gets away!

Since we know this to be true, it seems ridiculous that the medical community keeps chasing bugs, as this kind of health initiative is rather new in the history of health care. Yet the germ theory is preached almost like a terrorist plot–as if we can succeed in outwitting germs! The underlying reason for this insanity is, of course, money!

“Let thy food be thy medicine and thy medicine be thy food” was state of the art health care for thousands of years. As we return to this approach and build our immune systems with nutrient-dense, pasture-raised foods, we can live in harmony with “bugs.”

For more information on building health and healing with nutrient-dense foods see Performance without Pain and our new e-book on healing acid reflux.

Best in health,

Kathryne Pirtle

Tradtional fermented foods–why everybody needs them for good health

Traditionally cultured and fermented foods like plain whole milk kefir and yogurt from grass-fed cows, homemade sauerkraut, kimchee and pickled beets, and beverages like beet kvass and  kombucha were common foods throughout history before refrigeration. They were a way to preserve foods worldwide. Would it surprise you to know that you absolutely cannot afford to live without them though?

In order to function properly–that is to break down our foods into usable components and detoxify our body– the human digestive system needs ample probiotic bacteria and enzymes. Fermented and cultured foods naturally provide these components. Without these kinds of foods, we may develop many serious digestive problems like candida overgrowth, which chemically change the way our foods are processed and we will not be able to get rid of toxins. Ultimately, poor digestion equals poor health. In fact, acid reflux, inflammatory conditions of all kinds and cancer can be linked to poor digestion and a toxic overload.

Do your health a big favor–devote time to learning to prepare these delicious cultured and fermented foods. As your digestion improves so will your health!

For more information on preparing cultured and fermented foods see our website at Both of our books, Performance without Pain and our e-book on healing acid reflux are wonderful guides to optimizing digestion.

Best in health,

Kathryne Pirtle