A fermented-food diet reduces inflammation!

According to Stanford School of Medicine experts, a diet rich in fermented foods increases the variety of gut bacteria while lowering inflammatory molecular markers.

36 healthy individuals were randomly allocated to either a fermented or high-fiber diet over a 10-week period in a research study. The gut microbiota and the immune system were both affected differently by the two diets.

Overall microbial diversity increased after eating foods including yogurt, kefir, fermented cottage cheese, kimchi and other fermented vegetables, vegetable brine beverages, and kombucha tea, with bigger portions having a greater impact. “This is a remarkable discovery,” said Justin Sonnenburg, PhD, an associate professor of microbiology and immunology at the University of Michigan.

Source: Stanford Medicine

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