A study from Stanford School of Medicine found that a diet rich in fermented foods (like kimchi, kefir, cottage cheese, and kombucha) can increase gut microbiome diversity and lower markers of inflammation. In a 10-week clinical trial, participants who ate more fermented foods showed a more varied microbial community compared to those who focused solely on high-fiber foods. Additionally, the group consuming fermented foods exhibited less activation of certain immune cells and lower levels of inflammatory proteins in their blood. This suggests that simply adding fermented products to your routine could be a practical way to support both gut health and immune function.
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