Term coined by Volgin in regard to respecting the checks and balances already present in nature to make food that has the perfect balance/availability of nutrition and probiotics.
Term that determines whether a compound in food modifies (improves) the metabolism and function of an organism when absorbed through the digestive system.
The absorbability of a compound to be used in active metabolism once absorbed through the digestive tract. Nutrition and bioactive compounds that are more bioavailable more readily pass into our bodies and are more readily used in biological processes. Nutrition that is not bioavailable goes straight through without being absorbed, or is inert to being used by our cells once absorbed.
The microorganisms gained through food and the environment that are eneficial to the overall health and robustness of an organism.
Food for the microorganisms that are considered probiotics
The collective group of many species of microorganisms working together in a specific region or surface of our body. Examples include the gut microbiome, skin microbiome, and even behind-your-ears microbiome. Each one has a distinct and separate community with its own quirks and features.