Studies Show That Fermented Foods Build Healthy Gut Microbiome
Fermented foods have a long history of traditional dietary use across various cultures. Research, including a study published in Cell and reported by Stanford University and Futurity, suggests that diets incorporating fermented foods can increase gut microbiome diversity and reduce markers of inflammation. Common plant-based fermented foods include: - Kimchi, a traditional Korean dish of fermented vegetables.
- Sauerkraut, a traditional German preparation of fermented cabbage. - Kombucha, a beverage produced by fermenting green or black tea. - Tempeh, a fermented soybean product frequently used in plant-based diets.