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Dietary changes for meat eaters | Simon Hill on Mark Bell’s Power Project

The Proof with Simon Hill

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Fermented Foods: A Pathway to Reduced Inflammation

Increasing the intake of fermented foods significantly reduces inflammation and enhances microbiome diversity, leading to better health outcomes. A clinical study demonstrated that participants who consumed six servings of fermented products daily showed dramatic decreases in various inflammation markers, compared to those increasing their fiber intake from 20 to 40 grams daily. This crossover design allowed subjects to serve as their own controls, further reinforcing the benefits of fermented foods over fiber alone. Embracing fermented options can be advantageous even for those following restrictive diets.

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