When the company launched 10 years, ago, things were slow going. But the former was only made viable by ubiquitous, mobile Internet.
Issue 01, Designing for the Human Microbiome. Reaching even further back in history, one will find the role of fungi in making mead, the first food products intentionally crafted by humans—simple honey wines made by fungal yeasts.
Fungi continue to occupy an ever-expanding role in the culinary and medicinal landscape. Molds are celebrated for their ability to enhance the flavor and nutritional value of plant matter, an appreciation found in many traditional fungal-dominant ferments. The alternative meat product tempeh is likewise created by growing Rhizopus oligosporus on grains or legumes over the course of a single day.
During this time, the mold ferments the ingredients to enhance their flavor and nutritional value while also knitting them together into a protein-rich patty. In all environments, mycelium critically influences the nutrient access and overall health of plants and animals.
Fungal mycelium can readily digest complex animal and plant matter into simple sugars and proteins, while simultaneously releasing trace minerals from rocks and clay through the use of strong acids.
Additionally, below ground mycelial networks control the movement of nutrients throughout environments, thereby influencing which plants and animals can grow in a given habitat.
Nearly all wild plants are fed by fungi that associate with their roots and move nutrients between plants. The aboveground tissues of all plants are permeated by hundreds of trillions of fungal colonies that provide disease, drought and insect protection from inside.
Despite our wealth of knowledge on the importance of fungi on plant health, their positive influences on animals remains largely unknown. In humans we know that along with the bacterial microbiome of our mouths and digestive tract, there are also distinct communities of fungi—mycobiomes— that shift in population based on our diet and other environmental influences.
These internal endosymbiotic fungi may very well influence human health to profound degrees that have yet to be fully recognized. Even if this influence is minimal when compared to plant-fungal relationships, it is still likely to be instrumental in our digestion and human immunity.
As our understanding of how the population, diversity and integrity of the human mycobiome is further refined, how might fungal supplements, or promycotics, of the future be designed to positively influence the symbiotic fungi inside our bodies?
Though our understanding of the mycobiome is only now developing, there are various ways to bring the health benefits of fungi into our lives.
Along with the foods noted above, one area that has largely remained unexplored is the consumption of mushroom mycelium as its own unique, nutrient-dense food.
Just as the mycelium of beneficial molds can be grown on grains, so too can the mycelium of mushrooms be grown on a wide range of products—from herbs to grains and legumes, animal tissues to mineral sources, and their innumerable combinations—to create products with a range of flavors and nutrient profiles and, more notably, an abundance of medicinal compounds found only in mushroom mycelium.
By growing mushroom mycelium on edible ingredients, food producers can design novel products with unprecedented health qualities.
This high-value fungal food has largely gone unexplored due to the slow development of reliable and inexpensive mushroom mycelium cultivation practices—processing methods that are now more readily available, yet unknown to most food producers. In the field of industrial design, companies like Ecovative are biofabricating mushroom mycelium into eco-friendly, functional products from packaging to construction panels.
A future of mycelially-enhanced foods is likewise within reach. As awareness around fungi increases in the coming years, demand for fungal products will need to be addressed across a range of untapped industries, setting the stage for a new era of wellness in the age of fungal food-medicines.Before those grim visions could come to pass, the green revolution transformed global agriculture, especially wheat and rice.
Through selective breeding, Norman Borlaug, an American biologist, created a dwarf variety of wheat that put most of its energy into edible kernels rather than long, inedible stems. Nov 09, · Watch video · February Revolution.
The February Revolution (known as such because of Russia’s use of the Julian calendar until February ) began on March 8, . Could the next scientific revolution be in response to something more natural, and perhaps simpler than development of a quantum computer or the perfection of nanotechnology?
Historically, some major reality shifts have been in response to natural occurances (ex. .
“This could be a great platform for developing solar technologies. The approach could be used to couple other reactions together to see what can be done, learn from these reactions and then build synthetic, more robust pieces of solar energy technology,” says Sokól.
Telecosmos: The Next Great Telecom Revolution offers afascinating preview of the exciting new telecom technologiescurrently under development and the impact they will have across abroad range of industries, from medicine to data storage, securityto energy, transportation to ashio-midori.coms: 2.
The transition from materialist science to postmaterialist science, which holds great promise for science, will lead us to the next great scientific revolution, and will be of .