He wants to bring people closer to the world of the microbiota so that they understand how it works.With this objective, the cook Nerea Zorokiain has just published 'The probiotic kitchen', the manual that shows that we are more than a single organism, but a container of bacteria that can be in our favor.With a microbiota in place, our digestive system and our health will perform at their full potential.This is one of the conclusions of the interview that Uppers has had with this expert.How would you define the concept of probiotic cooking?Probiotic cuisine is one that is designed for the health of our microbiota.On the one hand, we add natural probiotics in the form of fermented foods and, on the other hand, we add food that the bacteria that already inhabit our digestive system like.Actually, we could say that it is a traditional meal, that of our grandmothers, made with quality natural foods, seasonal and processed at home.What led you to write this book?After my first book ('Fermentation') I have spent several years giving talks, courses and dealing with many people who had real problems in the digestive system.They were looking for a solution in fermented foods to improve their microbiota.This has made me specialize in studying what our bacteria eat.Thus, I realized that it is just as important to add fermented foods to generate greater biodiversity as it is to feed the bacteria that we already have in our digestive system.There are specific foods or specific ways of cooking that do this job.By adding them to our diet, you can create a place where our bacteria feel happy and can live and do the work for which they are prepared, which is the digestion of food and, consequently, the creation of certain essential nutrients for the body. human being.Are fermented foods as good as they say for our digestive system?All fermented foods are good for our digestive system, and each of them, depending on the microorganism that grows in it, will have one benefit or another.For example, in fermented vegetables such as olives or sauerkraut, microorganisms very similar to those of our microbiota grow, so the greatest benefit is that they repopulate it with probiotics.Yes, mother yeast bread.Through the fermentation process, the gluten is degraded and in this way we are able to digest them and it does not create irritation or inflammation.You take care of your food.What benefits have you noticed in your day to day life?I have been taking care of my diet since I was very little.My grandmother was a super-cook and, in fact, her book is dedicated to her.Prefabricated products never entered my house, so I feel privileged.Now, hundreds of people have passed through my courses, talks and training and I have seen incredible changes.People who thought that everything was lost and that since they were young they were on medication for life have managed to give the body adequate information and recover health or at least improve it widely.You have to try it on yourself to see the change and immediately you will notice more energy and little by little you simply begin to feel better.How was your interest in food and cooking born, and its link with the digestive system?I had been dedicated to the relationship between the world of cooking and health for quite a few years and everything took me to the same place.It doesn't matter what you eat, if you can't digest it, it's like nothing.So it seems to me that in any disease or illness in our body, the basis is food.This does not mean that it is the only thing, but it is the base of the pyramid.We are not what we eat, but what we are able to digest.Little by little, more and more studies on the microbiota have been appearing and this has been a real revolution, confirming things that I had been observing for a long time.When this happens, the interest increases and ends up being, as in my case, in my main activity.Can the principles of probiotic cooking apply to people of all ages, from children to the elderly?I think so.Within our differences, there are certain patterns that we repeat, that's why we call ourselves human beings.It is true that there are differences that we must take into account and that is why I do not believe in a standard diet for all people, but rather recommendations that we must adjust to our age, type of main activity or physical characteristics.