In this segment, Brigid Titgemeier references a 2021 Stanford study that demonstrated that consuming fermented foods increased gut microbiome diversity and reduced inflammatory markers more effectively than a high‑fiber diet alone over the same period. She advises viewers to aim for at least one serving of fermented food each day, citing plain or Greek yogurt, kefir (noted for its exceptionally high variety of bacterial strains), sauerkraut, kimchi, and miso as practical options.
There was a 2021 Stanford study that found that eating fermented foods increased our microbiome diversity and lowered inflammatory markers more than a high-fiber diet alone over that same time period. So you wanna strive for incorporating at least one fermented food every single day. Examples of this would be plain yogurt or plain Greek yogurt. Kefir is extremely high in a number of different bacterial strains. It's actually one of the highest sources of fermented foods that you can get with the most diverse of these beneficial strains. Sauerkraut, kimchi, miso— all of these are great examples of adding at least one fermented food throughout the day.
