A new study finds that eating fermented foods like yogurt, kimchi, sauerkraut and kombucha increase the diverse of gut microbes — and “may also lead to lower levels of body-wide inflammation, which scientists increasingly link to a range of diseases tied to aging,” reports the New York Times:
The latest findings come from a study published in the journal Cell that was carried out by researchers at Stanford University. They wanted to see what impact fermented foods might have on the gut and immune system, and how it might compare to eating a relatively healthy diet full of fruits, vegetables, beans, whole grains and other fiber-rich foods… [Among the study’s participants], the fermented food group showed marked reductions in 19 inflammatory compounds… For people in the fermented foods group, the reductions in inflammatory markers coincided with changes in their guts.
They began to harbor a wider and more diverse array of microbes, which is similar to what other recent studies of people who eat a variety of fermented foods have shown. The new research found that the more fermented foods people ate, the greater the number of microbial species that bloomed in their guts… Higher levels of gut microbiome diversity are generally thought to be a good thing. Studies have linked it to lower rates of obesity, Type 2 diabetes, metabolic disease and other ills…
Suzanne Devkota, the director of Microbiome Research at Cedars-Sinai Medical Center in Los Angeles, who was not involved in the new study, said it has long been assumed that eating fermented foods had health benefits but that the new research provides some of the first “hard evidence” that it can influence the gut and inflammation.
Read more of this story at Slashdot.