Are Health-Boosting Benefits Hiding in Some of Your Favorite Foods?
Love yogurt, kefir, cheese, wine, beer, kimchi, and pickles? A new peer-reviewed paper supported in part by the California Dairy Research Foundation, reveals evidence that fermented foods, developed thousands of years ago for their ability to avoid contamination, may increase sensitivity to insulin, lower the risk of developing type 2 diabetes, and decrease the overall risk of mortality.
Bacteria and fungi are probably not the first ingredients that come to mind when thinking about healthy food. But not all microorganisms are bad. In fact, including the right microorganisms in your diet can actually improve health outcomes. And the good news is they may be hiding in some of your favorite foods.