“The humble tortilla is a staple food in Mexico. Everyone eats them, regardless of age or income. The ingredients in the tortilla I’ve been frying in this photo have been fermented to include probiotics and prebiotics for gut health. My research focuses on developing such fermented nutrients – nutritious products with pharmaceutical benefits – to help improve people’s metabolic health and combat the malnutrition prevalent in some of Mexico’s poorest communities.”
Nutrition is a major challenge in the country. Many families lack access to clean water, fresh ingredients, and the resources to cook healthily. Ultra-processed fast foods are cheap and easy, so they become the default choice.
Beneficial bacteria can increase the bioavailability of nutrients, enhance the action of antioxidant and anti-inflammatory compounds and support normal digestion. One of the most exciting discoveries is that fermentation can turn everyday ingredients — grains, herbs, and even industrial agricultural byproducts — into foods that can support people’s metabolic health and gut microbes.