The key role of the intestinal microbiota on health and its link with food has now been demonstrated. We know that its needs are specific: fibers and some long-chain fatty acids (omega-3) have a favorable effect on its diversity and its functioning, but their deficit, as well as certain residues of pesticides, emulsifiers and sweeteners, lead to gut dysbiosis. However, over the last fifty years, changes in livestock feeding, in crop protection (pesticides), as well as the growing supply of ready-to-eat products and the resulting changes in the preferences of consumers, have been sources of microbiota disturbance. So much so that 90 percent of the French lack of omega 3 and that ultra-processed products represent 35% of the calories consumed. Health based on a healthy microbiota requires a paradigm shift in the way we eat. To do this, changes must be made to all components of the food system, by transforming some agricultural and agrifood industry practices in order to improve the supply of quality products, but also by a vast educational and training effort to help food choices and menu composition.