“The humble tortilla is an iconic food staple in Mexico. Everyone eats them, regardless of age or income. The ingredients for the tortilla I was frying in this photo have been fermented to include probiotics and prebiotics for gut health. My research focuses on developing such fermented nutraceuticals — 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 needed to cook healthily. Ultra-processed fast foods are cheap and easy, and so become the default option.
Beneficial bacteria can increase the bio-availability of nutrients, enhance the action of antioxidant and anti-inflammatory compounds and naturally support digestion. One of the most exciting discoveries is that fermentation can convert everyday ingredients — grains, herbs, even agro-industrial by-products — into foods that can support people’s metabolic health and gut microbiota.
