Gut Relations: Fermented foods are tightly linked to the gut microbiome

Fermented foods can be a primary source of potentially probiotic lactic acid bacteria (LAB) for the human gut, as is shown in a new international study published in Nature Communications.

The majority of fermented foods contain thousands of live LAB that are ingested when we consume yogurt, cheese, kefir, etc. Some of these LAB have probiotic properties and, thus, many fermented foods are believed to be naturally healthy as a result.