We observed that individuals with higher diversity in their gut microbiomes at the start of the study were more likely to experience decreases in inflammation when consuming a high fiber diet.

Fermented foods are crucial for gut health, and a study showed that increasing intake of low-sugar fermented foods improved microbial diversity and reduced inflammation markers in participants.

A diverse diet rich in various plants and fibers is likely more beneficial for gut microbiota diversity than relying solely on purified fibers.

Fermented foods can enhance gut health and microbiota diversity, and combining them with fiber may have synergistic benefits.

The high fermented food group in our study showed an increase in microbiota diversity and a decrease in inflammatory markers, indicating a positive impact on the immune system.

The role of fiber in the diet is crucial, and emerging research indicates that low-sugar fermented foods can have significant anti-inflammatory effects.

Our flagship study, funded by philanthropy, aimed to understand how a high fiber diet versus a diet rich in live microbes affects the microbiome and immune system.

The primary outcome of the fiber study was the cytokine response score, which did not change significantly, but 20 inflammatory markers improved, indicating that while fiber intake may not have a uniform effect, it can still yield positive health outcomes.

The gut microbiome plays a significant role in health by influencing inflammatory responses and brain function, and can be adjusted through dietary choices. Fermented foods significantly outperform high-fiber diets in improving gut health and reducing inflammation, leading to better cognitive function, sleep, and immune response.