At birth, we acquire an amalgam of bacteria that protect us from opportunistic pathogens, those that affect the health of both the body and its physiology. We do them during the process of childbirth, lactation, some food, water and other people. To contain, within us, around 40 thousand different species of bacteria, which have the function of defending the immune system and regulating the digestive and metabolic systems.
To take care of the microbiome, it is advisable to consume probiotics. It is an increasingly frequent alternative to regulate and restore the bacterial microbiota for prophylactic and nutritional purposes. In fact, according to the World Health Organization – WHO– and the Food and Agriculture Organization of the United Nations –FAO–, probiotics are “live, non-pathogenic microorganisms which, when administered in adequate quantities, confer a healthy benefit on the health of the host or its physiology ”; whose benefits are listed as follows: adherence to cells, decreased adherence to pathogens (as a form of natural micro-selection, ability to form a balanced flora, production of pathogen growth antagonists (acids, hydrogen peroxide and bacteriocins).
Foods like soy, yogurt, tempeh, fermented milk, miso, are some examples of probiotic foods. However, there is another ancient food that strengthens the digestive tract through a series of microorganisms that are beneficial to health: pulque.
According to studies carried out by the UAM Cuajimalpa, pulque has bacteria that enrich the digestive tract. Pulque, in historical and microbiological terms, contains a complex fermentation process: “acidic, alcoholic, acetic and viscous, which give rise to an increase in the populations of bacteria that produce lactic acid, ethanol and many compounds that confer flavor, in addition to oligosaccharides –which promote prebiotic activity–, such as levana, inulin or dextran, which give the drink a viscous appearance, explained the doctor of chemical engineering. " In addition, the diversity of plant enzymes and microorganisms involved in the synthesis of inulin and fructans implies optimal maintenance of the intestinal microbiota and adequate health for the digestive and metabolic system. All of these nutrients are specific to some beneficial bacteria.
In the words of Agustín López Munguía Canales, from the Department of Cellular Engineering and Biocatalysis at the Institute of Biotechnology of the National Autonomous University of Mexico -UNAM-, “We have to pay attention to our diet, since current deficiencies in the diet, in those in which excesses have a relevant negative role, force us to reconsider the impact of sugar on the human microbiota. "