Huberman cites Stanford study linking fermented foods to lower inflammation

What was said

"What they saw is that many inflammatory markers were significantly reduced in the low sugar fermented food group. Whereas in the fiber addition group, they found something interesting. Some people who significantly increase their fiber intake experienced a reduction in inflammatory markers. Others had an increase in inflammatory markers."

Discussing nutrition and fertility, Andrew Huberman points to a Stanford University study by Justin Sonnenburg and Christopher Gardner comparing increased fermented foods with increased fibre intake. He says the fermented food group showed reductions in several inflammatory markers, while the fibre group had mixed responses, with inflammation decreasing in some and rising in others.