From the field to the plate - How grains nourish our inner and outer soils
How often do you eat pasta, bread, oats, etc.? Probably quite often. Grains are everywhere—on the breakfast table, in snacks, and at dinner. But we rarely stop to ask ourselves: Where do they actually come from? How are they grown? And what do they do inside our bodies?
Grains are so much more than just a filling side dish. They connect us to the soil they grow in—and to the microbiome in our gut, which plays a crucial role in shaping our health. Things get especially interesting when we talk about regenerative grain cultivation. That’s where real change begins—for the land, for the environment, and for us.
Grains in Switzerland: Cultivation and Consumption
In 2023, each person in Switzerland consumed an average of around 90.9 kilograms of grain products. However, the country’s self-sufficiency rate for bread grain is only about 54%. That means just under half of the grain consumed comes from domestic production.
The main crops grown in Switzerland are common wheat, used for bread, and durum wheat, used for pasta. In total, around 141,400 hectares of land were used for grain cultivation in 2023, with approximately 80,300 hectares dedicated specifically to bread grains.
Regenerative Grain Cultivation: More Than Just Yield
While conventional farming often depends on monocultures, synthetic fertilizers, and chemical pesticides, regenerative grain cultivation takes a more holistic and nature-based approach. Practices like crop rotation, planting cover crops, and reducing tillage help improve soil structure and support a thriving community of soil microorganisms.
Healthy soil is alive—with countless microbes that not only strengthen plant health but also enhance the nutrient density of the grains we harvest. When these grains are minimally processed and consumed as whole grains, they can positively influence our gut microbiome. In this way, regenerative farming supports a vital connection between the health of the soil and the health of our bodies.
Fibre from Grains: Food for Our Microbiome
Whole grains are rich in soluble fibre, including compounds like beta-glucans. These fibres aren’t digested in the small intestine—instead, they reach the large intestine, where they’re fermented by our gut bacteria. This process produces short-chain fatty acids, such as butyrate, which have anti-inflammatory properties and help strengthen the intestinal barrier.
(Source: Wikipedia)
A diet low in fibre can reduce the diversity of the gut microbiome. Research shows that in industrialised societies, key cellulose-degrading bacteria like Ruminococcus are less prevalent—likely a result of diets lacking in fibre-rich foods. This highlights the importance of whole grains not just for digestion, but for maintaining a healthy, balanced microbiome.
Pesticides: Effects on Soil and Health
The use of pesticides in agriculture has far-reaching consequences—not just for the environment, but also for human health. In Switzerland, pesticide residues are regularly found in groundwater, particularly in regions with intensive farming practices.
In the soil, pesticides can significantly reduce microbial diversity, which is essential for maintaining soil fertility and resilience. This decline in microbial life weakens the natural systems that support healthy plant growth. Moreover, pesticide residues can enter our food chain and may affect the human gut microbiome, potentially disrupting the delicate balance that underpins digestion, immunity, and overall well-being.
Conclusion: Nutrition Starts in the Soil
The way we grow and consume grains has a direct impact on our health.
How to make grains microbiome-friendly:
1. Opt for Wholemeal Instead of White Flour. Wholemeal products contain significantly more fibre than their white flour counterparts—fibre that acts as food for your gut bacteria. This fibre supports fermentation in the large intestine, encouraging the growth of beneficial microorganisms and contributing to a healthy gut microbiome. Examples: Wholemeal bread, oatmeal, barley, millet, wholegrain rice, wholemeal spelt pasta.
2. Choose Original, Less Processed Varieties Whenever Possible. Ancient grain varieties like emmer, einkorn, kamut, and heritage spelt often contain more micronutrients and beneficial plant compounds than modern, highly processed cultivars. This nutritional diversity supports a healthier gut microbiome. Bonus: These traditional grains are often easier to digest and better tolerated by people with sensitive stomachs.
3. Avoid Industrially Processed Grain Products. Items like white bread, cornflakes, and ready-made pizza often lack fibre and are loaded with sugar, additives, and refined grains. These ingredients can disrupt the balance of your gut microbiome. It’s better to bake your own bread or opt for high-quality products.
4. Variety is key! Eating only wheat? It’s better to mix it up. The more diverse your grain choices, the more diverse—and healthier—your gut microbiome will be. Try rotating between rye, spelt, millet, buckwheat, quinoa, amaranth, barley, oats, and more.
5. Choose Regional and Regeneratively Grown Products. Grains grown through regenerative agriculture come from living soils rich in microbial life—and this diversity is passed on to your body through the food you eat. Whenever possible, look for products that are local, grown using regenerative methods, and minimally processed. Paying attention to origin and cultivation supports both your health and the health of the soil.
6. Ferment, Soak, or Sprout. Soaking, fermenting (like with sourdough), or sprouting grains helps reduce antinutrients such as phytic acid. This boosts nutrient absorption and makes grains easier to digest—for both you and your gut microbiome. Examples: Choose sourdough bread instead of conventional bread, or soak oat flakes overnight to make overnight oats.
Regenerative grain farming not only enhances soil fertility, but can also improve the nutritional quality of our food—positively impacting our gut microbiome in the process.
By choosing whole grain products from regenerative cultivation, we support more than just our own health. We contribute to a sustainable form of agriculture that respects the natural cycles of the earth and helps preserve the soil for future generations.
The idea of “From Soil to Gut” is not just a lovely slogan – it’s a real, living principle that we at Soil to Soul want to embody.
That’s why we’re especially excited about our partnership with Jucker Farm. Together, we’re committed to agriculture that respects not only the soil, but also the people who depend on it – both as consumers and as producers.
Since 2021, Jucker Farm has been practising regenerative farming on parts of their land, setting an example for living soils and a future-proof food system. Their products reflect this philosophy: naturally grown, in harmony with nature, full of flavour – and full of life.
In JUCKERFARM’S LATEST ARTICLE, you’ll get a hands-on look at how targeted soil observation and regenerative methods can be used in grain cultivation to promote soil health.
Soil to Soul and Jucker Farm share the same vision: nutrition begins in the soil – and healthy soils are the foundation for healthy people.