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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.
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