Fermented foods, such as yogurt, kefir, kimchi and kombucha, have gained increasing popularity on the market shelves and consumers’ basket. Scientists at Stanford University elucidate how fermented foods may alter gut microbiota profile and reduce inflammatory markers.
A new study, carried out by researchers at Stanford University, shows that fermented-food diet may increase microbiome diversity and decrease markers of inflammation. In the same study high-fiber diet shows potential in altering gut microbiome functions and modulating immune responses.
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