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 γ-aminobutyric acid

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