2023-11-29 17:06:45
The intestine and the population it houses are therefore our second brain and the bulwark of our immunity. The bacteria we harbor influence our physical and mental health more than we imagined, and in return, our lifestyles have an impact on them. These findings foreshadow a gastronomic revolution, which goes beyond tracking down microbiota disruptors like E433 or E466 or taking probiotics. It now inspires great chefs and anonymous people who are investing in the field of fermented foods, known to nourish our good bacteria.
Foods in fermentation – EM
How does what we eat change us and transform our microbiota, and beyond that, our identities? Do we become what we eat? Thus, François-Joseph Lapointe, artist and biologist tells us: “ When I was on a mission in Guinea, I ate a whole bat. The idea is to become Batman by eating this bat… The next morning, when I collected my intestinal microbiota, and analyzed it, I saw that there were bacteria that I didn’t have before that appeared. Ultimately, it’s like I have an identity augmented by the bat I consumed.»
And incredibly, while I was working on this series, and I knew that I was going to delve into our most intimate things, I started to have a real stomach ache… Amoebas had awakened in my guts …
A documentary ofElodie Maillotdirected by Véronique Samouiloff.
With :
François-Joseph Lapointe: artist and biologist, he directs the molecular ecology and evolution laboratory at the University of Montreal
Crotoum Conate, Nutritherapist specializing in microbiota
Raphael Vicente ( Epiq), fermenter and cook
Camille Oger journalist and author
Luna Kyung artiste and author
Chef Hugo Burny ( Restaurant Lucas Carton)
Patrick VeigaResearch Director INRAE – MetaGenoPolis
READING: Lison Pinet
SOUND RECORDING: Victoria Aspert, Michaël Simon, Olivier Leroux and Christophe Papon
MIXING: Manon Houssin
DOCUMENTATION: Anne-Lise Signoret.
INA ARCHIVES: Mylène Touchais
Grocery store General Fermentation , rue de la Folie Méricourt, 75011 PARis
To read :
Liens :
Thanks to the entire INRAE MetaGenoPolis team, and particularly to Anne-Sophie Alvarez, Thanks to Françoise Levacon
Thanks to the grocery store General Fermentation and to our intern Adrien Clayette
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#Food #general #fermentation #episode #Microbiota #podcast #saddle
