07/06/2026
As a physician, what I can help you with is dying a little later. That's about it.
Today's keywords: ** ** and ** **.
To get there, however, we'll start with a bit of mythology (and I'll also answer the gentleman who asked what FMT has to do with food. We'll come back to that.)
So, I took a look at how many different kinds of food categories I've encountered over the course of my life. Let's see...
There have been foods marketed through a health-focused lens as organic, ecological, functional, health-promoting, preventive, probiotic, prebiotic, immune-supporting, and wellness foods. I've also heard of natural foods, additive-free foods, preservative-free foods, clean-label products, artisanal foods, traditional foods, regional specialties, fitness foods, sustainable foods, ethical foods, carbon-neutral foods, and next-generation foods.
All of these are essentially synonyms for "less sh*tty."
One thing is important: everything depends on quantity and proportion. Water is the foundation of life. If you drink 7–8 liters of it without significant fluid loss, you'll die. So from this point on, we're going to talk about proportions. That's the one word that matters.
How does a particular food relate to your current condition? How does the energy it contains, its chemical compounds, and the microbes associated with it fit your individual situation? Can your body tolerate the amount of antibiotic residues present in a given salami, or can it not?
You know... 8 liters of water.
To make this at least somewhat scientific, we've prepared a guide. In truth, it was written for our patients, but you'll be able to use it as well. Before you begin, though, there's something else I consider important.
Everyone who truly produces food has a story. This matters because it changes how you see the producer. It reveals their goals, their motivation, their strengths, and their weaknesses. It brings them closer and builds trust. At the same time, it offers a glimpse into what they actually do. I've decided to do the same.
Who we are (because I'm not doing this alone), why we do it, how long we've been doing it, how we do it, and what we do it with. Every time you come here to read, you'll get a story.
And as a physician, I'll share what I know.
If you feel like it, you'll come visit us. If our terms are acceptable to you, and we enjoy working with you as well, we'll provide you with the food we produce. We'll introduce you to other people. We'll show you how we cook (although Rozi does a much better job of that in the "(Y)Eat for Your Life" group), and what we cook with.
If you're interested, you'll stay. If not, you'll move on. I'm old. I have no intention of arguing. If you have a question, ask it. If I know the answer and have the time, I'll respond.
The first story is about how a man named Ferenc Jánosi taught me to quickly grasp the essence of things. If I remember correctly, the technique was called "skimming." The idea was to review a document from a completely unfamiliar field as quickly as possible, without having any expertise in that field. The goal was not to understand every detail but to rapidly identify the main ideas, the structure, and the relationships between concepts.
This is the approach you'll need when reading the kinds of texts I'll be sharing in the future. Don't insist on understanding everything. Read through it. Don't stop. Don't analyze. Don't go back to the previous sentence. When you're finished, put it down.
Whatever your brain managed to absorb is yours. Whatever it can supplement and process using knowledge you've acquired in the past will eventually become useful. I don't know a simpler or more effective method.
The attached text is Part One of Chapter 12. The rest is already written, but if I post it all at once, you'll get lost in it. So that's enough for today. Chapter Two will answer the question that was asked: How does food affect the gut microbiome, the medications we take, and the f***l microbiota transplantation procedures we perform?
The guide is titled *Microbiota Handbook*, and—as many of you suggested—I uploaded it in the first comment while having a conversation with myself.
