Dr. Christopher Gardner

In my opinion.

In my opinion.

In my opinion.

Plain yogurt.

Plain yogurt.

Plain yogurt.

Plain yogurt. So of these, we actually looked at 90 different inflammatory markers because that's where the field is. We could go to inflammation as a whole separate topic if you want. 20 of the inflammatory markers dropped and got better in the fermented food group. When we went to the fiber group, oh, plus, I'm sorry, wait, this is super important. Their microbial diversity increased.

Plain yogurt. So of these, we actually looked at 90 different inflammatory markers because that's where the field is. We could go to inflammation as a whole separate topic if you want. 20 of the inflammatory markers dropped and got better in the fermented food group. When we went to the fiber group, oh, plus, I'm sorry, wait, this is super important. Their microbial diversity increased.

Plain yogurt. So of these, we actually looked at 90 different inflammatory markers because that's where the field is. We could go to inflammation as a whole separate topic if you want. 20 of the inflammatory markers dropped and got better in the fermented food group. When we went to the fiber group, oh, plus, I'm sorry, wait, this is super important. Their microbial diversity increased.

Which is a good thing. Not always, but if it's the good microbes that are increasing, that's a good thing. But the other funny thing is the Sonnenberg lab was concerned that the only thing that was increasing, or they wanted to characterize it, are the microbes coming from the foods they're eating. So they went and bought all the different foods that people were eating and characterized them.

Which is a good thing. Not always, but if it's the good microbes that are increasing, that's a good thing. But the other funny thing is the Sonnenberg lab was concerned that the only thing that was increasing, or they wanted to characterize it, are the microbes coming from the foods they're eating. So they went and bought all the different foods that people were eating and characterized them.

Which is a good thing. Not always, but if it's the good microbes that are increasing, that's a good thing. But the other funny thing is the Sonnenberg lab was concerned that the only thing that was increasing, or they wanted to characterize it, are the microbes coming from the foods they're eating. So they went and bought all the different foods that people were eating and characterized them.

And the majority of microbes contributing to the increased diversity were not in the foods that they were buying. So this is a little side statement that they made in the paper. Wow, this is super cool. When you change the milieu of the environment of the gut microbiome, you might actually see some microbes appear that you weren't even feeding them.

And the majority of microbes contributing to the increased diversity were not in the foods that they were buying. So this is a little side statement that they made in the paper. Wow, this is super cool. When you change the milieu of the environment of the gut microbiome, you might actually see some microbes appear that you weren't even feeding them.

And the majority of microbes contributing to the increased diversity were not in the foods that they were buying. So this is a little side statement that they made in the paper. Wow, this is super cool. When you change the milieu of the environment of the gut microbiome, you might actually see some microbes appear that you weren't even feeding them.

They might have been in such small concentrations that when you change that gut environment, some of them bloom that you didn't even know were there. So it's very fascinating that the microbial diversity increased. The markers of inflammation decreased. Great, it's like a clinical outcome benefit. And on the fiber side, the microbiome diversity didn't increase.

They might have been in such small concentrations that when you change that gut environment, some of them bloom that you didn't even know were there. So it's very fascinating that the microbial diversity increased. The markers of inflammation decreased. Great, it's like a clinical outcome benefit. And on the fiber side, the microbiome diversity didn't increase.

They might have been in such small concentrations that when you change that gut environment, some of them bloom that you didn't even know were there. So it's very fascinating that the microbial diversity increased. The markers of inflammation decreased. Great, it's like a clinical outcome benefit. And on the fiber side, the microbiome diversity didn't increase.

And as a whole, the inflammatory markers didn't change.

And as a whole, the inflammatory markers didn't change.