How to avoid Food Poisoning while staying / travelling in Latin America and Asia
11-03-2017, 04:21 AM
Anecdotally, I find eating fermented foods helps mitigate the risk of food poisoning (maintains healthy gut flora). This differs from place to place, for example:
- Kimchi (Korea & much of Asia)
- Natto (Japan & much of Asia)
- Sauerkraut (Europe, America)
- Milk Kefir (Europe)
- Kombucha (anywhere there are hipsters)
- Mango Pickle (India)
- Regular Pickles (everywhere)
- Yogurt (everywhere)
Haven’t been to South America / Africa, but they both have traditionally fermented foods as well I am sure. All cultures do because before refrigeration it was one of the best ways to preserve food.
- Kimchi (Korea & much of Asia)
- Natto (Japan & much of Asia)
- Sauerkraut (Europe, America)
- Milk Kefir (Europe)
- Kombucha (anywhere there are hipsters)
- Mango Pickle (India)
- Regular Pickles (everywhere)
- Yogurt (everywhere)
Haven’t been to South America / Africa, but they both have traditionally fermented foods as well I am sure. All cultures do because before refrigeration it was one of the best ways to preserve food.