Atmosphere and Humans

“What mirror if there is nothing?”

Zen Nirvana.

Climate: 

Experts talking about climate warming over the Planet have published a new report GIEK on the 08.08.2019 in Geneva, Switzerland.
Everyone heard about it in the News.
It proposes a change in mentality: -Eating less meat and switching to vegetables instead, in one’s diet.
This is wonderful! 

Still, it makes cattle responsible for methane production, as if us humans we were not!
If you consider more nearly this topic, you will recognize that it is mainly animals fed cereals, which are generating gas, and less the ones ingesting grass. 

Digestion: 

Starches accelerate transit in small intestine, which moves food bolus faster, and there is more undigested cellulose arriving in colon, where it ferments. 

Thus, cereals reach only partially digested the large bowel. 

And there is probably much more to be said on this issue. 

Humans:  

As for us humans, our bowel produces less methane if we add more probiotics to our nutrition. 

Intake discrepancy, with more prebiotics, which is fibers, than probiotics, which is favorable germs, leads to increase in gas generation. 

Intake discrepancy, with more Prebiotics, which is Fiber-Carbohydrates, than Probiotics, which is favorable Germs, leads to increase in gas generation. 

Natural examples of Probiotics in daily life are Yoghurt, Fermented Cheese (Mold), Raw Sauerkraut, Alcohol from Distilled Fruit, or Cereals (bacteria, molds, fungi…), and Vinegar, between others.

They aim at digestng fibers.

Administered by mouth they permit better food processing in small bowel, and thus less “leftovers” available for fermentation in colon.

Stool bulk from cellulose, sufficiently hydrated, provides for further rapid emptying of gut before fermentation in large bowel takes place.

Alcohols unfold sterilizing properties, which reduce amounts of Gut Probiotics.

Herd: 

We should probably wait years until fermented hay is introduced in cattle regime. With modern technology this would be so easy to achieve!

In similarity to manufacturing of Sauerkraut, for instance. Result would be better digestion of cellulose in small intestine, and less fermentation in colon. 

Sauerkraut and its brine are strong laxatives. 

Doctors: 

Such practice would lead also to less frequent surgical interventions by veterinarian doctors, to empty by puncture the large bowel of its gaseous excess.

And less dead animals from bursting intestine. 

Cost-Effectiveness: 

Better absorbed ingredients means also economy on food quantity! 

Pathology: 

Already 15 years ago Swiss sanitary authority published reports that meat on the market is infested with bacteria. Hence, making cooking mandatory! 

Campylobacter jejuni is most frequent one. It is present in 70% of pork and poultry, and 50% in sheep and beef. 

Balancing intestinal flora towards friendly bacteria, and mold would reduce those ratios. 

Infrequently, even the much more aggressive Listeria monocytogenes is encountered. For this one the American Academy of Pediatrics declares antibiotic therapy is obligatory. 

Casualties are observed also between weak adults. 

Hence, the steak cooked rare may not be innocuous for all! 

On the other hand, cereals contain Gluten, which injures intestinal mucosa, permitting bacteria from lumen to transgress it, and access blood stream. 

Hence, infestation of all tissues, including muscle. 

This feature depends largely on quantities fed, but also on calories expenditure, making it even more prevalent in restrained animals, and less in freely kept ones in the fields. 

Another issue is that infected animals are prospering less well, which led farmers to introduce antibiotics in their food. 

Thus induced commercial problems are manifold. 

Medicines: 

One of them is wide emergence of resistant germs over the Globe, and always higher antibiotic doses required. 

Also, invention of new medicine has become increasingly difficult. Resources on Earth are limited. 

Awkward Reactions: 

Appearance of allergy towards such drugs was another dilemma, leading authority to introduce extremely strict rules for the meat industry.