The section on Air is really a section on fermentation and bacteria. He discusses the work of Sandor Katz [pretty much the godfather of fermentation, his bible is The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World] and he discusses the work of Sister Noella Marcellino, a raw cheesemaker and holds a Ph.D. in microbiology. perhaps I found this section the most fascinating because of my studies and work as a nutrition consultant. Here is quote showing the immense importance and need for probiotics in our diet: “Probiotics-beneficial bacteria ingested either in fermented foods or in supplements- have been shown to: calm the immune system and reduce inflammation; shorten the duration and severity of colds in children; relieve diarrhea and irritable bowl syndrome; reduce allergic responses, including asthma; stimulate the immune response; possibly reduce the risk of certain cancers; reduce anxiety; prevent yeast infections; diminish levels of E. coli 0157:H7 in cattle and salmonella in chickens; and improve the health and function of the gut epithelium. (Pollan, 2013, p.335)”.
I hope you’ll check out this book and the Cooked four part series on Netflix.