Good Bacteria in Foods
Matthew 6:25
“Therefore I say unto you, Take no thought for your life, what ye shall eat, or what ye shall drink; nor yet for your body, what ye shall put on. Is not the life more than meat, and the body than raiment?”
As I write this article, so many people are concerned about illnesses spread by pathogens – mainly viruses and bacteria. So it is worth remembering that God created these microscopic forms of life for a purpose – a purpose which must originally have been beneficial to humans. As I reflect on what we might call "good bacteria", my thoughts turn to yogurt.
Yogurt is made from milk, from ruminant animals – usually cows, sheep, goats, or water buffalo. The milk is heated to 185°F, which prevents proteins from curdling. Then the milk is cooled to just above blood heat, to 113°F. At this point, at least two types of bacteria are added - Streptococcus thermophilus and Lactobacillus bulgaricus. This sounds horrible, but these bacteria do not cause illness. Instead, they ferment the lactose in the milk, forming lactic acid, which preserves the mixture, giving it a much longer shelf life than milk. Fruit and sweeteners or other products can be added – my personal favorite is the savory Indian sauce raita, where yogurt is mixed with finely chopped cucumber and mint.
These bacteria are not unique; they are harmless and helpful bacteria. Indeed, many of our digestive functions require bacteria living inside us in symbiotic relationship with us. But God did not make good bacteria and bad bacteria. The existence of such helpful bacteria reminds us that the world God created was originally very good, as God told us in the early chapters of Genesis.
Prayer: Thank You, Lord, for Your wonderful provision for us and how You made everything to be very good. Amen.
Author: Paul F. Taylor
Ref: Encyclopaedia Britannica, < https://www.britannica.com/topic/yogurt >, accessed 4/29/2020.
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