Orna’s note: This awesome post was written by my friend Marina P-K, who lives in a Permaculture paradise of her own creation in the northern Sierra Nevadas. She works with beings of several kingdoms — plants, animals and microbes — and shares her copious knowledge freely. Reprinted with permission from her blog, Cultured, Aged, Brewed, (“A docu-sploration of what happens when we allow foods to sit around long enough to ‘go good.'”) this article considers serious infections, building and supporting a strong immune system, and giving the body appropriate microflora through the use of traditional fermented foods.
Warning, graphic pictures in today’s post. I think they’re amazing documentation of the body’s ability to heal, but if your stomach is easily turned I suggest scrolling down til the subject turns to garlic.
Today marks the fourth week in healing the holes my pig poked and tore in my legs. The puncture in my shin is growing smaller and remains predictable, but the cut on my thigh has become infected. I host a certain strain of staph bacteria. A neglected cut at age six resulted in a swollen foot and a course of antibiotics. The doctor explained to my mother that once staph enters our blood stream, it never really goes away. My immune system can surpress and restrain it, but when a large enough disturbance tests my biological defense systems, staph emerges. Continue reading “when foods sit around and ‘go good’”