The Stealth Weapon Some Countries Possess Against COVID-19: Cultured Foods May Lower Your Risk of Death

Posted on December 24, 2021 by michael burgwin

Analysis by Dr. Joseph MercolaFact Checked

  • December 23, 2021

fermented foods sources consumption and health benefits

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 γ-aminobutyric acid

READ MORE

Unknown's avatar

About michael burgwin

A child of the peace and antiWar movements, a Truther with self-diagnosed Opposition Defiance Disorder, formerly politically liberal tho now politically marooned, and Post-Doomer, on any issue, I trend to the conspiracy side, sort through the absurd, fantastical and insane, until I find firm ground usually located just the other side of the censorship firewall of propaganda and orthodoxy, dogma, and other either / or thinking.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a comment