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Mercola cronometer tracker7/13/2023 ![]() They were eating more plants than Group A.īlending high fiber and fermented food together might have the best benefit.Īnd – if you eat a plant based diet, probiotics might help.Įrica and Justin Sonnenburg are authors of “The Good Gut.” It has LOTS of information on the microbiome. Group B – 12 people – had better results. Groups A – 13 people – had worse results because they were eating the typical American diet. There was NO change in insulin and glucose overall.īUT – there seem to be two different groups in the Probiotic group. There was NO decrease in inflammation overall. There was NO increase in microbiome diversity overall. The host microbiota and immune system is an exciting possibility High-fiber and fermented foods could synergize to influence Present but undetected and increased in relative abundance toĭetectable levels during the intervention. Recruited to the microbiota from the environment or were already It is unclear whether these ‘‘new’’ taxa were newly Or increased representation of previously undetected strains These data support that fermented food consumption has an indirect effect on microbiotaĭiversity, rendering the microbiota receptive to the incorporation The high-fermented-food-diet arm was not primarily due toĬonsumed microbes but rather a result of shifts in or new acquisitions to the resident community. These data suggest that the increase in microbiota diversity in Rates relative to the other types of fermented foods, which may Yogurt and vegetable brine drinks were consumed at higher Here are some relevant notes from the paper.įood servings consumed per day was positively correlated withĪlpha diversity, the number of servings of yogurt and vegetableīrine drinks were each more strongly correlated (Figure 5C). If they had lower initial microbiota diversity to start they had higher inflammation and vice versa, Some participants had lower inflammation, but some participants had higher inflammation. The high-fiber diet did have a number of benefits, increased number of microbes, increased nutrients, lowered detrimental molecules, but the immune status was complicated. This was tested against a group who ate a high-fiber diet which did not increase microbiome diversity. Here is another link from Stanford with study results. The fermented foods seemed to create an environment favorable to new microbes. They don’t know from where at this point. ![]() Of the 25 new microbes found only 5% came from the fermented foods. ![]() According to the Stanford study from 2021, people who had seven servings of fermented foods per day increased their microbiota diversity from 100 to 125 (note – these were just the microbes that the researchers could find) and decreased inflammation for ALL individuals. ![]()
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