A new study from Stanford University tested the impact that a diet high in fermented foods (yogurt, sauerkraut, kombucha, etc.) versus a diet high in fiber-rich plant foods would have on the gut and immune system. After ten weeks, the fermented food group saw significant reductions in 19 different inflammatory compounds and harbored a more diverse array of microbes in their guts–while the high-fiber group did not. This represents some of the first hard evidence that fermented foods positively impact the microbiome and inflammation.
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