Local seasonal products and the microbiome: why diversity matters

Світлана Бурмей
2 days ago
5 min read

The evolutionary relationship between humans and their environment

Modern science views humans not simply as a separate biological species, but as a complex "superorganism" consisting of human cells and trillions of microorganisms. Our bodies are inhabited by about 38 trillion bacterial cells, which even exceeds the number of our own cells (about 30 trillion). This vast microbial community - the microbiome - is our invisible inner world, which controls immunity, metabolism, mood and even eating habits.

One of the most important discoveries of modern 4P medicine (personalized, predictive, preventive, patient-centered) is that our microbiome was formed evolutionarily under the influence of the environment we live in. That is why local and seasonal foods are not just a tribute to tradition, but a biological necessity for maintaining the health of our intestinal microflora . In this article, we will take a closer look at why the microbiome needs diversity, how geography affects bacteria, and how innovative functional products help us get the most out of fiber without discomfort.

Geography on a plate: Why is "ours" more useful?

When we talk about healthy eating, we often chase after exotic superfoods. However, science proves that the geographical location of a plant's growth directly affects the quantitative and qualitative composition of its biologically active substances (BAS).

Each person has a unique core microbiome, which is transmitted from ancestors and is formed under the influence of ethnic habits and characteristics of the habitat. Our "native" bacteria are evolutionarily trained to ferment (digest) exactly the food that historically grew on our lands. Traditional local dishes, vegetables, fruits and fermented foods act as ideal prebiotics (food for bacteria) that support the vital activity of commensal (beneficial) microflora. For example, for residents of our region, the best stimulants of beneficial bacteria are local plants such as red currants, blueberries, grapes, carrots, pumpkin and various local greens.

"Microbiotic Restaurant": Why Variety is the Key to Health

Think of your gut as a forest. You can’t just plant a few healthy trees of the same species in a forest and think the ecosystem will recover; a forest needs balance and a huge amount of biodiversity. The more different foods you eat, the richer your microbiome, and the more different types of good bacteria live in your gut, protecting you from allergies and chronic inflammation.

Each "customer" in your internal "microbiotic restaurant" has their own preferences. Bacteria love cherries, berries, bananas, asparagus, Jerusalem artichokes, endive, cruciferous vegetables (broccoli, bok choy), leafy greens, artichokes, and apples (due to their high pectin content).

The main "fuel" for the microbiome is dietary fiber (fiber)

Beneficial bacteria ferment complex carbohydrates, converting them into short-chain fatty acids (SCFAs) — butyrate, acetate, and propionate. These acids reduce inflammation in the body, strengthen the intestinal barrier, and serve as a source of energy for epithelial cells. Unfortunately, the modern Western diet, saturated with ultra-processed foods, contains only about 15 grams of fiber per day, while a healthy microbiome requires over 50 grams. If you don’t feed your bacteria a variety of fiber, they begin to starve and eat away at the protective mucus layer (mucin) of your own intestines , leading to leaky gut syndrome and chronic disease.

Seasonal Trap: Why does a sudden switch to vegetables cause bloating?

Having understood the benefits of plant-based food, many people with the onset of spring and summer begin to abruptly eat large bowls of fresh salads, cabbage and berries. And here they face a paradox: instead of lightness, there is acute pain, severe bloating (flatulence) and digestive disorders. Why does this happen?

If during the winter your diet was poor in fiber and rich in simple carbohydrates, those types of bacteria that were able to break down complex plant fibers (for example, lignin or cellulose) significantly reduced their population or "extinct". When a large amount of greens suddenly enters an unprepared intestine, the microbiome is not able to digest it adequately. The food begins to ferment with the participation of opportunistic gas-forming flora. The body literally rebels, making a person think that vegetables "do not suit" it. That is why it is necessary to introduce new plant products in microdoses, gradually accustoming your microbiome.

Revolutionary solution: "The first microbiome salad"

To solve this problem and allow people to safely consume the maximum of seasonal local greens, Ukrainian scientists from the biotechnological company Ediens, in collaboration with agricultural producers (TM "Zelenyok"), created an innovative functional product - " The First Microbiome Salad " .

This is a unique synbiotic that combines the gifts of nature and advanced microbiology. The product consists of two components:

Prebiotic (substrate): High-quality fresh local lettuce leaves, which are a powerful source of fiber and polyphenols.
Probiotic (starter): A separate sachet (bag) with live freeze-dried bacteria that are specially selected by scientists for the ideal breakdown of plant fibers.

How does this work in practice?

The salad arrives to you fresh (it keeps well in the refrigerator for up to 7-14 days). Before direct consumption, you wash the greens and add the bacteria from the sachet to them. The microorganisms are instantly activated, finding themselves in their ideal nutrient environment. When you eat this salad, the helpful bacteria immediately begin to ferment the complex fiber right in your gastrointestinal tract. They take on the hard work of breaking down carbohydrates, which physiologically and demonstrably prevents any fermentation processes and flatulence . Thanks to this product, you get all the vitamins, minerals and energy from fresh greens without any discomfort or heaviness in the stomach.

Conclusions

Your microbiome is a dynamic universe that needs daily care. A variety of local and seasonal foods is the key to ensuring that your internal ecosystem gets all the prebiotics it needs to protect your immune system, manage your weight, and maintain your mental health. Lack of fiber leads to gut damage, but suddenly introducing it can cause painful bloating due to a lack of the right bacteria.

Modern 4P medicine offers an elegant solution: the use of innovative functional foods, such as the "First Microbiome Salad", where nature meets science, allowing helpful bacteria to perfectly assimilate plant fibers. And for those seeking the deepest healing, Ediens offers the creation of individualized nutrition plans based on a genetic analysis of your microbiome, where food becomes your best personal medicine.

Short questions and answers (Q&A)

1. Why does the gut microbiome need a wide variety of foods, not just one “healthy” diet?

Answer: Your gut is a complex ecosystem (like a forest) home to thousands of different species of bacteria. Each species performs a specific function (such as protecting against allergies or producing vitamins) and requires its own specific type of fiber or polyphenols (from berries, vegetables, greens). The more diverse your diet, the richer and stronger your microbiome is, able to resist disease.

2. Why are local, seasonal products healthier than exotic superfoods?

Answer: Our microbiome has evolved over generations. Our "native" commensal bacteria are genetically tuned to break down the biologically active substances found in plants in our geographic region. Therefore, local seasonal vegetables and berries are perfectly absorbed by our microflora and provide maximum benefits to our immunity.

3. Why does my stomach get very bloated in the spring or summer when I start eating a lot of fresh salads?

Answer: If you ate little fiber in the winter, the bacteria that can digest complex plant fibers have partially "extinct" from starvation. When you suddenly introduce a large amount of greens, the unprepared microbiome cannot break it down quickly. Fermentation processes begin with the participation of opportunistic flora, which causes gas (flatulence) and cramps.

4. What is the "First Microbiome Salad" and how does it help you eat greens without bloating?

Answer: This is an innovative product from Ediens and "Zelenyok". It consists of fresh lettuce leaves (prebiotics) and a separate sachet of live beneficial bacteria (probiotics). You sprinkle the bacteria on the salad before eating, they are instantly activated and help your intestines easily digest plant fiber. This completely eliminates the risk of fermentation and abdominal discomfort.