There is an even faster way to increase the diversity of your gut inhabitants: fermented foods. Fermented products – foods and drinks that have undergone bacterial fermentation – have been a feature of traditional diets around the world for thousands of years. They include kimchi, kombucha, kvass, boza, togwa, kefir, cheese, yogurt and dozens more. Originating as ways to preserve the harvest and supply nourishment through long, cold winters, these foods are now understood to play a beneficial role in gut-microbial diversity and, by extension, our health.
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