New Delhi: Could your morning bowl of curd or steaming plate of idli hold the key to a healthier, longer life?
A new study by Indian scientists claims that the humble fermented foods we’ve been eating for centuries might just be the future of precision nutrition—but with a twist. The same food could be a superfood for one person and far less effective for another.
Researchers at the Institute of Advanced Study in Science and Technology (IASST), Guwahati, have found that bioactive peptides—tiny protein fragments formed during fermentation—carry remarkable health powers. They can lower blood pressure, boost immunity, fight inflammation, and even protect the heart. These compounds are found in favourites like yogurt, idli, miso, kimchi, natto, and fermented fish.
But here’s the catch: the magic isn’t the same for everyone. Your genes, gut bacteria, and even your regular diet could decide whether that bowl of curd is a miracle medicine or just… curd. Variations in certain genes, like ACE and IL-6, mean that one person’s “health booster” could be another’s “no big deal.”
“India’s diversity isn’t just about language and culture—it’s written in our DNA. One-size-fits-all nutrition simply doesn’t work here,” said lead researcher Prof. Ashis K. Mukherjee. His team believes we’re on the verge of a health revolution, where diets are personalised down to the molecule.
Published in Food Chemistry (2025), the study also warns that not all fermented foods are created equal. Traditional methods vary, and the stability of these peptides can change depending on how the food is prepared and stored. The researchers call for cutting-edge “omics” technology—combining genetics, microbiome analysis, and protein studies—to map out who benefits most from which foods.
If implemented in public health programs, such research could do more than just improve diets. Experts believe it could make India a global leader in personalised nutrition, all while boosting rural food traditions and industries.
So the next time you dig into a plate of idli or a spoon of kimchi, remember: you might just be participating in the next big health movement. And if science has its way, the doctor’s prescription of the future might read—two servings of miso soup, twice a week, customised to your DNA.
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