Active Low-Carber Forums - View Single Post - Fermented vs fiber: comparison study

Can you guess the clear winner? I think the answer shows just how up to date your nutrition information might be

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A fermented-food diet increases microbiome diversity and lowers inflammation, Stanford study finds

Stanford researchers discover that a 10-week diet high in fermented foods boosts microbiome diversity and improves immune responses.

Great news for fermented food fans. Like me

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Eating foods such as yogurt, kefir, fermented cottage cheese, kimchi and other fermented vegetables, vegetable brine drinks, and kombucha tea led to an increase in overall microbial diversity, with stronger effects from larger servings. “This is a stunning finding,” said Justin Sonnenburg, PhD, an associate professor of microbiology and immunology.

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In addition, four types of immune cells showed less activation in the fermented-food group. The levels of 19 inflammatory proteins measured in blood samples also decreased. One of these proteins, interleukin 6, has been linked to conditions such as rheumatoid arthritis, Type 2 diabetes and chronic stress.

Alas, high fiber:

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By contrast, none of these 19 inflammatory proteins decreased in participants assigned to a high-fiber diet rich in legumes, seeds, whole grains, nuts, vegetables and fruits. On average, the diversity of their gut microbes also remained stable. “We expected high fiber to have a more universally beneficial effect and increase microbiota diversity,” said Erica Sonnenburg, PhD, a senior research scientist in basic life sciences, microbiology and immunology. “The data suggest that increased fiber intake alone over a short time period is insufficient to increase microbiota diversity.”

All that resistant potato starch and embarrassing gas for naught...

Just a reminder: the gut biome is now considered the "second immune" system and so I encourage everyone to explore the universe of fermented foods: there are more than you might think.