A fermented-food diet increases microbiome diversity and lowers inflammation, study finds

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Northerner

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A diet rich in fermented foods enhances the diversity of gut microbes and decreases molecular signs of inflammation, according to researchers at the Stanford School of Medicine.

In a clinical trial, 36 healthy adults were randomly assigned to a 10-week diet that included either fermented or high-fiber foods. The two diets resulted in different effects on the gut microbiome and the immune system.

Eating foods such as yogurt, kefir, fermented cottage cheese, kimchi and other fermented vegetables, vegetable brine drinks, and kombucha tea led to an increase in overall microbial diversity, with stronger effects from larger servings. "This is a stunning finding," said Justin Sonnenburg, PhD, an associate professor of microbiology and immunology. "It provides one of the first examples of how a simple change in diet can reproducibly remodel the microbiota across a cohort of healthy adults."

In addition, four types of immune cells showed less activation in the fermented-food group. The levels of 19 inflammatory proteins measured in blood samples also decreased. One of these proteins, interleukin 6, has been linked to conditions such as rheumatoid arthritis, Type 2 diabetes and chronic stress.



Someone on the diabetes support forum wrote of her encounter with a lady in the street with a clipboard asking passers-by to sample yoghurt. However, on learning that she was diabetic, the lady responded that she wasn’t allowed to let her try it! Bizarre, but I think if we take a peek inside the Market Research Seminar that Clipboard-Lady attended, we will discover the reason why…

Welcome everybody, to our M.R. seminar,
We hope you’ll learn essential stuff to make your work go far!
Your work has hidden dangers, though you may not be aware,
So please proceed with caution, and always take good care.

The main thing you should learn here – and this may save your life! –
Is don’t approach a bloodied man who’s carrying a knife!
But nearly as important, and this may cause surprise,
Never offer diabetics your yoghurt, buns or pies!

They may seem meek and gentle, and smile and say hello,
But offer them some yoghurt and very soon you’ll know
They change from being human, they growl and snarl and spit!
Something must slake their bloodlust – you’re standing near – you’re it!

Don’t think you can outrun them, you’ll find no place to hide,
For once they’ve tasted yoghurt they’ll hunt you far and wide!
Their eyes go wild and crazy, they thrash and scream and shout!
So keep your yoghurt hidden when diabetics are about!
 
I caught an 'Easiyo' presentation and they were talking about Greek style yoghurts, and I thought I might try them - but the first one I looked at had about 13percent carbohydrate. Well - they would be cheap to make if the first thing into the mixture was a ton of sugar.
 
Not on the nutritional list on the website. The natural has only 5.5g.
Although I'd go for the fat free option.
 
Yes, I’ve read a lot about the gut and fermented foods from various authors. I’m trying to eat more and more regularly. I love kimchi, sauerkraut and kefir 🙂

Pity wine doesn’t count as a fermented food, but you can’t have everything:D
 
I make my own yoghurt, normal and Greek. Mine has exactly the same carbohydrate level as full cream milk, because that is what I make it with. You can't add sugar before the fermentation process has finished anyway (no manufacturer can) because sugar kills bacteria - that's why folk started making jam.
 
Puzzlingly, my best friend had a really awful first outbreak of rosacea after introducing kefir into her diet. o_O She had to take a course of antibiotics after it became infected. The kefir she was drinking stated on the packaging that it was a cure for rosacea! Luckily, the outbreak was a one-off.

Mmmm, sauerkraut.😛
 
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