EM Probioticum, goedgekeurd voor menselijke consumptie, verwacht in Nederland!

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In onze berichten van vorige week stond dat er een EM-A variant goedgekeurd was voor menselijk gebruik in Duitsland. Wij hebben nagevraagd bij Agriton en zij bevestigden dat zij ook met een EM-A verpakking komen die geschikt en goedgekeurd is voor menselijk gebruik als probioticum. De verwachting is dat het beschikbaar zal zijn in het begin van volgend jaar. Zodra wij een exacte datum hebben vernemen jullie dat in onze wekelijkse nieuwsbrief.

Gezonde darmbacteriën beschermen tegen vrijwel elke ziekte -nieuwe studie

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Gezonde darmflora beschermen tegen bijna elke leeftijd gerelateerde ziekte. Als de balans tussen gezonde/ongezonde darmbacteriën zoek is, dan is dit een oorzaak voor chronische ontsteking. Dit betekent dan het startsein voor -ernstige- aandoeningen. Verandering in het voedingspatroon, pre- en probiotica, kunnen de ziekten voorkomen, blijkt uit Nederlands onderzoek.

Nederlandse onderzoekers transplanteerden de micro-organismen van oude muizen in jonge muizen, en de jonge muizen kregen hierop leeftijd gerelateerde chronische ontsteking.

Hoe darmbacteriën werken bij muizen lijkt op de manier waarop ze functioneren bij mensen. Alzheimer’s, beroertes en cardiovasculaire aandoeningen: veranderingen in het voedingspatroon kunnen deze ziekten voorkomen. Net als bijna alle andere leeftijd gerelateerde ziekten. Uit onderzoeken van de afgelopen jaren blijkt dat de darmen zo’n beetje het hart van alles zijn. Daarom wordt het ook ons tweede brein genoemd.

Het onderzoek werd uitgevoerd door University Medical Center Groningen.

Highlights uit de studie:

Als de samenstelling van de darmbacteriën uit balans is, kan er chronische ontsteking ontstaan. Dit gebeurde bij jonge muizen die het darm-microbioom van oude muizen getransplanteerd kregen. Leeftijd gerelateerde ontsteking wordt ook wel ‘inflammaging’ genoemd. Dit type ontsteking staat in verband met ernstige condities zoals dementie, beroerte en cardiovasculaire ziekten.

Probiotica en darmvriendelijke voeding beschermen tegen “inflammaging” en leeftijd gerelateerde ziekten.

Het is bekend dat oudere mensen een ander bacterieprofiel hebben dan jongere mensen. Het is het startsein voor ziekten.

Leeftijd gerelateerde ontsteking staat in verband met veranderingen die het immuunsysteem ondergaat naarmate men ouder wordt.

Het is niet duidelijk of het de leeftijd is die ontsteking veroorzaakt, of dat ontsteking veroudering veroorzaakt, maar de twee gaan hand in hand.

Voor het onderzoek werden monsters genomen van oudere muizen, van wie de samenstelling van het darm microbioom net als bij mensen verandert tijdens het ouder worden. Na de procedure ontwikkelde zich chronische ontsteking bij de muizen; dit zou normaal gesproken pas later in hun leven gebeuren. Het kwam alleen voor bij de muizen die een ander darm microbioom gekregen hadden.

Ook de oudere muizen kregen een transplantatie van darmbacteriën: namelijk het darm microbioom van de jonge muizen. Met een resultaat dat positief voor de oudere muizen was.

Het onderzoek suggereert dat veroudering tot een disbalans in de darmflora leidt, zodat er meer ‘slechte’ dan goede bacteriën in de darmen aanwezig zijn.

De overhand van de slechte bacteriën maken de darmwand meer doorlaatbaar (lekkende darm), zodat toxines de bloedbaan kunnen besmetten en aandoeningen kunnen veroorzaken zoals inflammatoire darmziekten, obesitas, angst, autisme, diabetes en zelfs kanker.

Er zou een causaal verband zijn tussen ‘oude’ darmbacteriën en inflammaging bij de muizen. Hetzelfde is (nog) niet bewezen bij mensen, maar de onderzoekers merken op dat een correlatie al geobserveerd is.

BRON: http://goedgezond.info/2017/11/03/gezonde-darmbacterien-beschermen-tegen-vrijwel-elke-ziekte-nieuwe-studie/

EM- Vereniging: EM-Actief (zoals Microferm) wordt gebruikt als (super)probiotica

#111 90% of Your Body is Microbes

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90% of Your Body is Microbes

A book titled, 10% Human by Alanna Collin, was translated into Japanese under the title 90% of your Body is Microbes and published by Kawade Shobo Shinsha at the end of August this year. In the book, the author writes:

You are just 10 per cent human. For every one of the cells that make up the vessel that you call your body, there are nine impostor cells hitching a ride. You are not just flesh and blood, muscle and bone, brain and skin, but also bacteria and fungi. You are more “them” than you are “you.” Your gut alone hosts 100 trillion of them, like a coral reef growing on the rugged seabed that is your intestine. Around 4,000 different species carve out their own little niches, nestled among folds that give your 1.5-metres-long colon the surface area of a double bed. Over your lifetime, you will play host to bugs the equivalent weight of five African elephants. Your skin is crawling with them. There are more on your fingertip than there are people in Britain…. Together, the microbes living on the human body contain 4.4 million genes – this is the microbiome: the collective genomes of the microbiota. These genes collaborate in running our bodies along-side our 21,000 human genes. By that count, you are just half a percent human.

Admittedly a long quote, but the point is that the human body is supported by an extraordinary ecosystem of microorganisms.

From the latter half of the 20th century to the present, autism, various allergies and intractable diseases have been occurring more frequently. Alanna Collin concludes that the healthy microbial ecosystem has been compromised because of daily use of
convenient chemical substances, including disinfection, antibiotics, etc.

This book gathers a lot of convincing evidence, and it summarizes this without leaving any room for objection. If one re-reads and understands the quoted part at the beginning, EM stakeholders will not say “No way” but rather find it eye opening, nodding their heads in agreement.

They say that the increase in incurable diseases is due to the damage done to microorganisms that exist like God, supporting all existence on Earth, but solutions to these are as follows:

1. Stop excessive use of chemically synthesized substances such as disinfectants and detergents due to an excessive concern for hygiene.

2. Stop the overuse of antibiotics, insecticides, and chemicals used in sterilization.

3. Ensure that the microbiome in the intestine becomes beneficial by taking enough vegetable fiber to serve as a substrate for good bacteria (food source).

4. If you still cannot solve the problem, transplant the stool of a person who has healthy microbiota.

We are firmly convinced that if these four points are put into practice the majority of diseases will be resolved.

Certainly it is true that triggers of diseases include various stresses, electromagnetic waves, radiation (including medical exposure), air pollution and water pollution, as well as problems related to modern agriculture that structurally requires fertilizers and agricultural chemicals, as well as unfair systems in an excessively competitive society, and even aspects of individual human personality.


“EMIKOSAN,” EM for human consumption in Germany

In the United States and Germany, drinkable EM is on the market. Although not widely promoted, the volume of sales has increased dramatically every year, and it is common knowledge that various health problems have been resolved through it use. Even in our country, there are many people maintaining optimal health by drinking EM of their own accord, using herbs and fruits and so on to make fermented beverages with EM.

There are some reports that in the case of epigenetic-caused dysfunctional genes, genetic defects were considerably corrected when drinking EM. In the accepted wisdom of traditional medicine this is considered impossible, and is seen to lie in the realm of the miraculous.

This book also introduces the fact that microorganisms function complementarily with genes that do not function sufficiently, and that microorganisms support various functions beyond the limits of human genes. For DNA (gene) absolutists, it is a theory that should not be tolerated, but it is already clear who the winner is.

Classical physicists dismiss out of hand my argument that microorganisms render electromagnetic waves harmless or eliminate radioactivity. However, the function of ultra super microorganisms, including the atomic transformation by microorganisms, etc., has become clear, something that goes far beyond the contents of this book.

“PRO EM-1,” EM for human consumption in the U.S.
Until now, when we used EM, treating it as almost divine, miraculous things have happened many times, but if you we ignore EM, or treat it as a mere servant to be used for your own selfish purposes, then you won’t have any good results. In principle, the resonance effect of the person using it and the EM sympathetically amplify energy, a common phenomenon also recognized in the world of “ki” and prayer.

Some books have begun to appear that attempt to use quantum mechanics to explain such diverse phenomena, and experimental results demonstrating the principle of homeopathy have also appeared. That is, vibrational energy is applied to water, substances and microorganisms are added to it, then it is gradually diluted, ultimately to a level where no such substance or microorganisms exist, however the wave properties remain, and these function in the reproduction of the substances and microorganisms.


EM-1 Bacteria cells

When it reaches this level, it can only be explained by the field of quantum mechanics, where anything goes. It is the position of quantum mechanics that before substances and life occur they are in a state where they can possibly become anything. The basic idea is that all things have both particle and wave properties at the same time and can become anything.

The methods of amplifying this quantum state (Superconductivity and the Meissner effect) are also utilized as the principle behind various ascetic disciplines, and when the enzymes that microorganisms have function, this creates a quantum state. From this point of view, atomic transformation by microorganisms is only natural, and it is correct to say that effective microorganisms such as EM are like an almighty God.

There are nearly countless kinds of enzymes, and the various phenomena occurring on Earth can either be heavenly or hellish, depending on the enzymes produced by microorganisms. In other words, enzymes produced by good bacteria and enzymes produced by the bad bacterium are in a struggle with each other.

If this book 90% of Your Body is Microbes is taken as the most important basis for understanding microorganisms and EM application is further developed from this perspective, the majority of diseases will disappear, and it goes without saying that safe, comfortable, low cost, high quality, virtuous cycle, sustainable solutions can be achieved in all fields, including the nation’s finances.

(October 13, 2016)

BRON: https://www.emrojapan.com/living/110

Your Microbes, Your Health: Products of Your Age, Lifestyle, and More

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Our bodies are home to trillions of microorganisms that play a critical role in digestion, the synthesis of vitamins, and our immune function. But, how much are we able to harness our microbiome to take control of our health?

In a previous post, we discussed how nature, nurture, and plain old chance can influence your microbiome. This week, we dive deeper into the science that suggests how these factors can impact your microbiome, and in turn, your overall wellness.

For starters, our station in the circle of life is revealing.

Upon birth, we are immediately exposed to outside elements. For instance, our delivery method (vaginal versus cesarean section) and whether we feed on breast milk or formula help to shape our emerging microbial fingerprint.

Studies suggest that the exposure — or lack thereof — to microorganisms in our early years could contribute to predispositions toward allergies and asthma, among other conditions. Certain babies are more at risk for these conditions when they possess low levels of common bacteria such as BifidobacteriumAkkermansia, and Faecalibacterium and a relatively increased presence of fungi (Candida and Rhodotorula).

At just three years of age, our microbiome stabilizes and roughly resembles the profile of an adult.

Illness and the use of antibiotics can temporarily alter your microbiome, often resulting in decreased diversity of microbial species. Antibiotics are modern miracles in fighting bacterial infections — but since they indiscriminately kill good bacteria along with bad bacteria, they can impact the fragile microbiome. Overuse of antibiotics, especially after repeated administration in a relatively short amount of time, has been associated with intestinal dysbiosis — an umbrella classification that can describe a range of symptoms such as gas, bloating, constipation, and diarrhea, among others.

The aftermath from these experiences can linger for years, but in time, your microbiome usually adjusts back to its baseline state.

As we reach old age, our microbiome decreases in diversity, making our immune system more vulnerable. Low microbial diversity has also been correlated with frailty. Studies show that the elderly experience lower levels of Bifidobacterium, which has anti-inflammatory properties that can help curb disease.

But age is only one variable that governs our microbial landscape.

Location, lifestyle, and genetics also impact your microbiome and wellbeing.

Where one lives — whether it be rural or metropolitan, industrialized or developing — shapes our microbial ecosystem. One study evaluated the gut microbiomes of rural Malawians, indigenous people of Venezuela, and U.S. city dwellers, and found that more pronounced differences existed among the group of U.S. urban residents as compared to the Malawians and natives of Venezuela.

Culture also impacts our microbiome and predisposition toward certain illnesses. For example, a Western diet — typically consisting of low fiber, high sugar, animal-based protein, and processed food — tends to give rise to a predominance of Bacteroides over Prevotella. This diet can be a risk factor for some chronic diseases, including irritable bowel disease (IBD).

Conversely, other communities with high plant fiber diets exhibit vastly different microbiome profiles than their Western counterparts. One such group, Tanzanian hunter-gatherers known as the Hazda, possess an abundance of Prevotella and nearly no Bifidobacterium, among other differences. Notably, autoimmune diseases are virtually nonexistent among these tribe members.

While no one particular healthy microbial profile exists, microbial diversity is known to promote wellness by protecting against foreign pathogens, increasing our natural line of defense. Research indicates that demographic variables including body mass index (BMI), race, and sex are significantly associated with microbial diversity.

Scientists are continuing to explore how social and environmental factors influence the microbiome. What’s more, researchers across multiple disciplines are investigating how these elements contribute to the unique health profiles — and needs — of various populations, whether they’re grouped by sex, age, race, geography, etc. uBiome has engaged in various research collaborations to help bridge this knowledge gap.

As our understanding deepens, we’ll all be more empowered to optimize our health, and our microbes.

BRON: http://www.ubiomeblog.com/microbes-health-products-age-lifestyle/

Interview with Dr. Vincent Pedre, author of Happy Gut

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We are excited to welcome Dr. Vincent Pedre to the uBiome Doctor’s Corner blog. Dr. Pedre is a top Functional Medicine specialist, and the acclaimed author of Happy Gut.

Enjoy this interview with him to learn how you might be able to incorporate microbiome health and wellness into your own practice!

How did you first get involved in the microbiome field?

At an early age, I was always interested in biology. In fact, I became a member of the Biology Club in my high school to have more time to explore the world of bacteria and parasites through the microscope. During that time, I was subjected to multiple rounds of antibiotics, due to the best intentions of my pediatricians to treat recurrent episodes of sinusitis and bronchitis. My gut microbiome was decimated by antibiotics like Cipro, and as a result I developed leaky gut syndrome and multiple food sensitivities. During the quest to heal my gut from the ravages of years of misguided health interventions and an inflammatory diet, I discovered Functional Medicine. That was the first time I heard about that hidden world inside us, the microbiome, which has since influenced everything I do as a clinical health practitioner.

What are you most excited about with the microbiome?

The microbiome is this uncharted territory that for years has been influencing our health; however, it is only within the last decade that research has elucidated the many critical roles the gut microbiome plays in overall health, including production of neurotransmitters, insulin sensitivity, weight management, mental health, learning, and long-term memory. I’m excited to see where this frontier takes us as we learn more about the role of the microbiome in our health.

What do you think are the best questions to ask patients to get a sense of their health habits/diet?

In order to get a good sense of patients’ health habits and diet, I like to ask them the following question: “Walk me through a typical day in your life (what do you eat).” I have found this gives me more accurate information than asking them broad questions, like “Do you eat meat?” or “Are you vegetarian?” The details are really important. For example, if they drink coffee, do they drink it black or with milk, cream or nut milk? Do they put sugar in their coffee?  If so, what type? All these details are important when considering the potential effects on their gut microbiome.

What dietary advice do you most often give patients?

In general, people don’t eat enough vegetables and fiber. And non-digestible fibers are the key to a healthy gut microbiome. So I am constantly reminding people to include more vegetables in their diet. But also, to not be monochromatic in their choices. We tend to get comfortable eating within a certain range of foods, but in order to get all the nutrients and antioxidants our bodies need, we need to branch out and incorporate all the colors in the rainbow in our diets. The exception to this rule are people with markedly reduced gut function and dysbiosis (an imbalance between good and bad bugs in the gut, favoring an over-predominance of the “bad” guys). Such people lack the digestive power to break down these foods due to a damaged gut lining and paucity of probiotic bacteria to help with digestion. In these patients, I go slow, keeping within the bounds of the foods they tolerate, and vegetables are cooked (not raw) until they heal enough to started tolerating raw vegetables.

Do you have any personal habits that you have cultivated to improve the health of your own microbiome?

I incorporate fermented vegetables into my diet regularly. And I eat a variety of prebiotic-rich foods (like scallions, garlic, asparagus, dark leafy greens like dandelion greens) as well. These foods help feed and build a strong, favorable gut microbiome. I follow a plant-rich, gluten-free modified paleo diet, meaning I eat more plants than animal protein, with plenty of healthy fats. I allow dairy in the form of cheese and cultured kefir seasonally in the summer when I don’t have to worry about allergies or viruses. And I modify it by allowing some grains (like brown rice) and beans, which help improve the diversity of the gut microbiome. This is the individualized plan that works best for me after years of experimentation.

What has recently surprised you in the microbiome and functional nutrition field?

When it comes to the microbiome and functional nutrition, the level of individuality that needs to be applied to each person’s diet is extraordinary. There really is no one size that fits all. Learning how to apply individuality to the diet  can be quite challenging. And knowing how to walk yourself or a patient through this challenging process is the key to overcoming many chronic health issues. That’s why, when I was asked by mindbodygreen to become one of the course instructors in their upcoming Advanced Functional Nutrition Training, I couldn’t turn it down. There is so much to share about how to tailor a diet for optimal individual results. I am excited to be part of a world-class team of doctors and nutritionists that have put together a robust, self-paced online course. For more details click here.

Where do you hope microbiome work will be in 10 years?

Within 10 years, I would love to be able to look towards microbiome testing as part of the standard of care for patients with a variety of gut-related issues (including allergies, asthma, skin rashes, and autoimmune diseases like Hashimoto’s, multiple sclerosis, and rheumatoid arthritis). I hope our ability to utilize microbiome information in a more detailed and individualized way to treat patients will have evolved even more, allowing us to choose appropriate probiotics based on testing results.

What is your biggest concern with microbiome testing?

My biggest concern with microbiome testing is that there are still a lot of unknown variables. The testing is limited by what you are looking at. So far, we have been focusing on bacteria, and sometimes limited strains of fungi. However, the microbiome is much broader than that, including the possibility of multiple species of fungi which may have made their home in the gut of individuals, along with the viome — a whole uncharted territory of viruses that live in the gut as well.

What do you think are the top three ways to improve the health of one’s microbiome?

The top three ways to improve the health of one’s microbiome are:

  1. Eat prebiotic-rich foods.
  2. Consume fermented foods and beverages.
  3. Take a probiotic supplement.

What is your favorite microbiome-friendly food?

Ahh, as a microbiome-friendly food, we need to turn to the fermented veggies. So many ways to do this at home are popping up. For example, KrautSource® is one company that is changing the game by offering innovative kitchenware to simplify making fermented foods.

What advice do you have for doctors who want to get more involved? What have been your go-to resources to learn more about this area?

For anyone who wants to get involved, you have to start with the basics. Learning to use functional foods as medicine is the key to long-term health. Luckily, mindbodygreen is launching a new course for the busy professional, stay-at-home mom, or health practitioner who wants to deepen their knowledge of functional food nutrition to help themselves and others live a healthier life. The Advanced Functional Nutrition Training starts November 1 but registration ends on October 26. This is a first-of-its-kind opportunity to learn from the best of the best (including Dr. Mark Hyman, Dr. Frank Lipman, Dr. Joel Kahn and myself) on a variety of topics ranging from how to stock your kitchen and follow an elimination diet, to special diets for different conditions, including gut health, inflammation, autoimmune disease, and detoxification. The best resource includes curated information from top health practitioners who  have taken the time to weed through the confusion, making the latest information easy to understand and apply. That’s what this course is all about.

How do you stay up to date on the latest medical research?

I stay abreast of the latest medical research by: 1) using Google keyword notifications, 2) reading the Science Times, 3) following people who post interesting topics/research papers on social media, and 4) going to continuing education conferences, like the Human Microbiome Congress, to stay cognizant of the latest bench-side research from the scientists who are doing it.

Who are your mentors in medicine?

My early mentors before I entered medical school were Dr. Deepak Chopra and Dr. Andrew Weil. Their books (respectively), “Quantum Healing” and “Spontaneous Healing,” shaped the type of doctor I knew I wanted to become. Their words  influenced me to become the out-of-the-box practitioner that I am. My mentors in functional medicine have been Dr. Leo Galland, Dr. Mark Hyman, Dr. Frank Lipman, and the great instructors at the Institute for Functional Medicine. What I admire about all of these doctors is they were not afraid to challenge our ingrained knowledge and point to another way we can view health and healing.

What is your favorite microbe?

My favorite microbes by far are the bifidobacteria. B. infantis is critical for the development of the early microbiome in children. But more importantly, bifidobacteria are involved in a feeding chain that results in the production of the SCFA (short-chain fatty acid) butyrate, which is critical for the health of the colon as well as an epigenetic regulator of learning and memory. This is one of the best examples of the gut-brain axis.

Check out Dr. Pedre and his book Happy Gut, or learn more from him at his upcoming MindBodyGreen course: Advanced Functional Nutrition Training.

BRON: www.ubiomeblog.com/interview-dr-vincent-pedre-author-happy-gut/

Onze landbouwgrond is zo dood als een pier. Weg met het gif

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Het gif uit de industriële landbouw brengt het leven op aarde ernstig in gevaar. Toch blijven overheden laks. En dat terwijl er inmiddels veel betere opties zijn om voldoende voedsel voor iedereen te verbouwen.

Vlak voor ze de tarwe oogsten, spuiten veel boeren nog even het onkruidbestrijdingsmiddel glyfosaat over hun veld, beter bekend onder de merknaam Roundup. Daarmee slaan ze twee vliegen in één klap. Glyfosaat zorgt dat de plant sneller droogt en eerder van het veld gehaald kan worden. Het middel roeit ook ongewenste plantjes zoals distel en paardebloem uit, zodat de boer na de oogst een frisse start kan maken met het volgende gewas.

Monsanto, de fabrikant van Roundup, vindt het dan ook een uitstekende strategie. Over het gif dat hiermee in de lucht, bodem en water terechtkomt, hoor je het bedrijf niet.

Glyfosaat is ’s werelds meest gebruikte onkruidbestrijdingsmiddel. Het mondiale gebruik is in de laatste tien jaar vervijftienvoudigd. En het is niet het enige gif dat boeren gebruiken. Ter uitroeiing van ongewenste insecten zijn de laatste decennia de zogeheten neonicotinoïden zeer in opmars. Er is steeds meer bewijs dat deze intussen deels verboden middelen een belangrijke oorzaak zijn van bijensterfte.

Geen wonder dat er vorige week ook naar dit soort landbouwgiffen werd gewezen toen NOS: ‘Driekwart insecten verdwenen, landbouw mogelijk boosdoener.’in het nieuws kwam dat de biomassa van insecten in Duitsland in een dikke kwarteeuw met 75 procent is gedaald.

De aanwijzingen dat de industriële landbouw met zijn grootschalige gebruik van bestrijdingsmiddelen een hoofdrol speelt, stapelen zich op. De gevolgen kunnen ver reiken, want zonder insecten kan een groot deel van de planten en gewassen op aarde niet overleven. Zelfs de bodem waar al ons voedsel op groeit, raakt mede door het gif in steeds slechtere staat. Tel er het verlies van natuur bij op, en het resultaat is ‘zombienatuur,’ schreef een bioloog: het is nog wel groen, maar omdat de soortenrijkdom zo is ingestort is het eigenlijk ‘zo dood als een pier.’

Overheden doen hier veel te weinig aan – de Nederlandse regering pleit in Europa bijvoorbeeld tegen een verbod op glyfosaat.

Hoe zou dat kunnen veranderen? Wat is er precies bekend over de gevolgen van gewasbeschermingsmiddelen? Wat doen ze met het leven boven en in de grond? Een overzicht.

Lees het hele artikel verder op de website van de Correspondent: https://decorrespondent.nl/7533/onze-landbouwgrond-is-zo-dood-als-een-pier-weg-met-het-gif/830204397-f0fafc19

Update: Bokashi in zorginstelling Nieuwe Toutenburg

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Bij zorginstelling Nieuw Toutenburg in Noardburgum worden sinds een jaar etensresten verzameld en verwerkt tot bokashi voor eigen moestuin. Bewoners halen elke ochtend bij de woningen emmers op met etensresten. Deze worden naar de tuin gebracht waar het in Bokashi-containers gefermenteerd word.

Begeleidster Christina van der Galiën vertelt: “In het begin ging het proces niet helemaal goed. We deden er ook soep in en maakten alle resten fijn met de schredder, ook gekookte pasta. Het werd een grote prut en stonk ook. Op advies van Simone Vos van EM Agriton hebben we de resten niet meer fijngemaakt, behalve wat stronken. En de soep wordt nu apart verwerkt. Nu gaat het veel beter. Als ik de zure lucht van het fermenteren ruik dan weet ik al dat het goed is gegaan”.Omdat er veel etensresten overblijven werkt Nieuw Toutenburg met zes Bokashi-containers. Als de ene helemaal gevuld is, komt de volgende aan de beurt. De eerste gevulde container heeft dan genoeg tijd gehad om helemaal te fermenteren.

Christina: “We hebben voor de winter de Bokashi in stevige zakken opgeslagen en in het voorjaar in de moestuin verwerkt. Het rook goed. Ik ben benieuwd wat voor effect het heeft op de bodem en de groenten. Het leuke van Bokashi maken is dat iedereen hier mee kan doen. De taken zijn verdeeld in het verzamelen van de emmers op de wooneenheden, andere verwerken het in de containers of versnipperen. Voor onze instelling hebben we niet alleen een nuttige dagbesteding voor onze bewoners, we besparen ook nog eens op onze afvoerkosten.”

Momenteel wordt bekeken hoe resten zoals stro van de dierenverblijven bij de etensresten vermengd kunnen worden. Op deze manier komt er een groter aandeel koolstof in de Bokashi. Meer over Nieuw Toutenburg

BRON: https://www.emnatuurlijkactief.nl/update-bokashi-in-zorginstelling-nieuwe-toutenburg/