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Fermented foods
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Definition
Fermented foods are foods produced or preserved by the action of microorganisms. They may be valuable in countering the decreased microbiome diversity and increased inflammation pervasive in industrialized society. The high-fermented food diet steadily increased microbiota diversity and decreased inflammatory markers
Fermented Foods = Foods Produced or Preserved by the Action of Microorganisms. Many fermented foods, particularly yogurt, contain large amounts of live bacteria, typically up to 10H9 CFU/g.
Advantages
Ferme…
References (Sources)
- Associations between the human intestinal microbiota, Lactobacillus rhamnosus GG and serum lipids indicated by integrated analysis of high-throughput profiling data
- Effects of multispecies probiotic supplementation on intestinal microbiota in irritable bowel syndrome
- Fecal excretion of Bifidobacterium infantis 35624 and changes in fecal microbiota after eight weeks of oral supplementation with encapsulated probiotic
- Gut microbiota is not modified by randomized, double-blind, placebo-controlled trial of VSL#3 in diarrhea-predominant irritable bowel syndrome
- Gut-microbiota-targeted diets modulate human immune status
- Health benefits of fermented foods: microbiota and beyond
- The Impact of a Consortium of Fermented Milk Strains on the Gut Microbiome of Gnotobiotic Mice and Monozygotic Twins