The human gut microbiota, a bustling metropolis of bacteria, archaea, and fungi that live primarily in the colon, has long been recognized for its role in digestion and immune function. Now, scientists have uncovered another exciting talent in these tiny residents: vitamin synthesis.
Certain gastrointestinal (GI) microbes can produce B-vitamins, such as riboflavin and folate, as well as vitamin K, a finding known as far back as 1997 when
research published in the European Journal of Cancer Prevention presented evidence of such a role. More recent
research has continued to explore the mechanism.
These vitamins are crucial for functions ranging from energy production to DNA synthesis and bone health. In modern times, we’ve relied on our diet for these nutrients. However, it appears we’ve had an internal source all along.
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This revelation raises an intriguing question: If our microbes can make B-vitamins and vitamin K, what other vitamins might they be capable of producing?
The possibility of an internal microbial vitamin factory could have a profound impact on our health when we consider the widespread micronutrient inadequacies in the United States and other countries. Despite our seemingly abundant food supply, many Americans fall short of meeting recommended nutrient intakes from food alone. Some 84 percent of the U.S. population doesn’t meet the daily requirement for vitamin E, 45 percent for vitamin A, and 46 percent for vitamin C, according to a 2020
article in Nutrients.
These inadequacies, while not as severe as outright deficiencies, can still undermine our health. They may manifest as subtle symptoms like general fatigue, reduced ability to fight infections, or impaired cognitive function, according to a 2006
article in the Proceedings of the National Academy of Sciences of the United States of America. Over time, they can increase the risk of chronic diseases such as cancer, cardiovascular disease, and Type 2 diabetes.
What if the rise in micronutrient deficiencies and subsequent chronic disease observed in our modern world is partly due to a decrease in our own ability to make vitamins in our GI tract?
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Our modern lifestyles are characterized by energy-dense but nutrient-poor processed food, overuse of antibiotics, and chronic stress—all of which reduce GI microbiota diversity, according to a 2021
article in Best Practice & Research Clinical Endocrinology & Metabolism. Perhaps the well-established link between chronic disease and reduced microbial diversity is partly because we’re missing the vitamins produced by beneficial microbes.
If that is true, it suggests our own bodies can provide what we need to thrive nutritionally. If we can restore and maintain a diverse, healthy microbiome, we might be able to prevent nutrient deficiencies naturally, decreasing our risk of chronic disease and reducing our reliance on supplements.
So, the next time you enjoy a bowl of yogurt or a serving of kimchi, remember that you’re not just feeding yourself—you’re nurturing a community of tiny allies that might contribute to your daily dose of vitamins from the inside out.
Views expressed in this article are the opinions of the author and do not necessarily reflect the views of The Epoch Times. Epoch Health welcomes professional discussion and friendly debate. To submit an opinion piece, please follow these guidelines and submit through our form here. 
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