Michael is so good at explaining this sort of thing it is like Carly Simon sings, “Nobody does it better!”
And now, right to the heart of the matter, “It is a striking idea that one of the keys to good health may turn out to involve managing our internal fermentation.
This, it seems to me, is pretty much where we stand today with respect to our microbiomes — our teeming, quasi-wilderness. We don’t know a lot, but we probably know enough to begin taking better care of it. We have a pretty good idea of what it likes to eat, and what strong chemicals do to it. We know all we need to know, in other words, to begin, with modesty, to tend the unruly garden within.”