Dr. Natasha Campbell-McBride on Fermented Foods: "Lactic Acid . . . Is One of the Most Powerful Antiseptics."

This was interesting.  Dr. Natasha Campbell-McBride asserts that what is going on in multiple sclerosis is your body's own immune system trying to purge the mercury and lead that has embedded itself inside your fatty tissue along the nerves, your myelin sheath, and in your muscles.  She makes a compelling case for the benefits of yogurt and other fermented foods.  

She explains how the fermentation process in foods works to our benefit:

Mother Nature is extremely wise and extremely kind. It populated all organic fruit and vegetables, the dust on our soils, and all plant matter with Lactobacilli. The fresh cabbage leaves, if it’s organically grown (not the one from chemical farming), will be covered in Lactobacilli—lacto-fermenting bacteria. You don’t need to add anything. You just chop it up. Add some salt in the initial stages. (The salt is added in the initial stage in order to stop putrefactive bacteria from multiplying.) Then as the Lactobacillus stop working and start multiplying, they produce lactic acid. That’s why they’re called Lactobacillus. That’s just lactic acid.

If you look at the research in lactic acid, it is one of the most powerful antiseptics. It kills off lots and lots of bacteria.... So as the lactic acid starts producing, it will kill off all those putrefactive and pathogenic microbes and preserve the food. It’s a great preservative... A good batch of sauerkraut can keep for five to six years without spoiling or rotting, as long as it is covered by its own juice.