By Dr Joseph Mercola A study took a look at microorganisms in the degradation of the organophosphorus insecticide chlorpyrifos during kimchi fermentation. During the fermentation of kimchi, the insecticide degraded rapidly until day 3, and had degraded completely by day 9. Four lactic acid bacteria were identified as being responsible for the effect. According to the study, as reported by Green Med Info: “[The bacteria] were identified as Leucono … Read More
via Food Freedom
Filed under: Action Alert!, Food, health, News, Organics Tagged: | Chlorpyrifos, Cooking, Environment, friendly-bacteria, health, health-foods, home, insecticide, Joseph Mercola, kimchi, lactic-acid-bacteria, lactobacilli, pesticide, pesticides, pollution, probiotics, scientific-studies, water-pollution, water-rights
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