For Your Health

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Fermented Foods May Lower Your Risk of COVID-19 Death

STORY AT-A-GLANCE
Countries that consume higher amounts of traditionally fermented foods have lower COVID-19 mortality rates. According to German researchers, significant changes in the microbiome caused by modern life and low fermented food consumption may have increased the spread or severity of the disease

For each gram-per-day increase in the average national consumption of fermented vegetables, the mortality risk for COVID-19 decreased by 35.4%

A review of seven small clinical trials found probiotics and/or prebiotics may be helpful for those struggling with depression and anxiety

Two types of gut bacteria in particular, Coprococcus and Dialister bacteria, have been shown to be “consistently depleted” in individuals diagnosed with clinical depression

Gut bacteria associated with good mental health synthesize the dopamine metabolite 3,4-dihydroxyphenylacetic acid, while those associated with depression produce ?-aminobutyric acid

https://articles.mercola.com/sites/articles/archive/2020/08/06/fermented-foods-sources-consumption-and-health-benefits.aspx?cid_source=dnl&cid_medium=email&cid_content=art1ReadMore&cid=20200806Z1&mid=DM614284&rid=934130005