Food, health, and sustainability: the fundamental role of microorganisms

These invisible organisms play an essential role in the biological cycles of the soil, such as nitrogen fixation and the decomposition of organic matter. Their presence ensures soil fertility and, consequently, the quality of food. Utilizing microbiomes in agriculture allows for the production of more nutritious and safer foods, reducing the use of chemical fertilizers and promoting more ecological cultivation systems.

The "One Health" approach, which links the health of the soil, plants, and humans, highlights the importance of microorganisms for global well-being. Even in the food industry, microorganisms are essential for the fermentation of many foods, helping to improve their shelf life, flavor, and nutritional value. Research in the field of the microbiome is opening new paths for food sustainability and safety.

Bacteria and yeasts are also natural ferments, triggering complex biological processes that transform sugars present in food into acids, gases, or alcohol. For millennia, they have been used to preserve and enhance the taste and quality of food and bring significant health benefits.

Foods like kefir, yogurt, miso, tempeh, and kombucha are particularly rich in probiotics,which promote the balance of intestinal flora and strengthen the immune system. Kefir is known for its soothing effect on the digestive system, while yogurt is one of the most common sources of lactic acid bacteria. Miso, often used in Japanese cuisine, is rich in proteins and minerals like calcium and magnesium and is also a powerful antioxidant. We have already discussed probiotics, prebiotics, and synbiotics extensively here.

Tempeh, derived from the fermentation of soybeans, is an ideal choice for those seeking a plant-based protein alternative, while kombucha, a fermented tea-based drink, is appreciated for its detoxifying properties and the support it offers to the immune system.

Fermented vegetables, such as kimchi and sauerkraut, also provide significant benefits. Thanks to their richness in lactic acid bacteria, they not only aid digestion but are also a valuable source of essential vitamins such as vitamin C and vitamin K.

These fermented foods promote better digestion, reduce inflammation, and improve nutrient absorption, making them a fundamental pillar of a healthy and balanced diet. Regularly incorporating natural ferments into your diet can lead to long-term health benefits and help maintain a balanced gut microbiota, which is essential for overall body well-being.