From Lindsay Wright, Rangiora, New Zealand
Graham Lawton’s excellent article on fermented foods shows how human evolution has built a strong symbiotic relationship with Earth’s vast biome. Thank you for reminding us how utterly scrumptious our microbial friends can be, and how to find them for our daily intake. Even that lightly rinsed tomato fresh from the garden offers much more than its simple chemical constituents (4 October, p 32). Perhaps that silly 5-second food-on-the-floor rule should be reversed?
