発酵食品の菌のお話(2)

ところで、私は化学物質過敏症です。界面活性剤にかぶれてしまうため、洗剤という洗剤、またデパートの1階で売っているような化粧品は全て使うことができません。また、ホルムアルデヒドにも反応してしまうので、香水や、洗剤のにおいの残ったシーツなどで喉が痛くなってしまうこともあります。化学調味料で唇の粘膜に水泡ができたことも。

 

こうした経験から、化学物質を使用した製品とそうでない製品の違いには人一倍敏感であると自負しているのです。「何となくイヤ」「何かイイ感じ」といった感覚を、自己防衛の手段として無意識のうちに磨いてきた結果なのでしょうか。いまではこうした違いをかなりはっきりと感じることができるようになりました。

 

そんな私が天然菌を使用した発酵食品を試してみたところ、やはり何かが違うのです。味、ではありません。何と言うのでしょう、力強さというか、勢いが感じられるのです。食べてみると、風が吹いてきたかのような、軽い衝撃を感じるのです。

 

フルーツや生野菜は「調理」しませんから、どうしてもバリエーションが乏しく、単調な食生活になってしまいがちです。贅沢な私たちですから、そのような食生活を長期間続けることはできません。それが、「フルータリアンの継続の秘訣は調味料にある」と考えるようになった理由です。昨日と全く同じ野菜を使ったサラダでも、味付けを変えれば別ものとして楽しむことができますものね。

 

 

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