ABSTRACT
Gut microbes mainly flourish on the remains of human food left in the human gut; therefore, host dietary habits/composition affects the fine balance between symbiosis and dysbiosis of gut microflora. Diet rich in fiber, complex carbohydrates, and phytochemicals in fresh fruits and vegetables has been considered a boon for the gut microbiome and the host. It has been observed that conversion of the food from a complex to a simple state (physically and chemically) through food processing leads to early absorption of food components by the host gut, rendering the leftover food in the gut devoid of major nutrients and phytochemicals essential for the gut microbiome. Food processing practices that do not change the complexity/size of the food components make the food more bioavailable to the gut microbiota.
