Andrew Flachs

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Each subtle cultural or personal twist to a fermented dish is felt by your body’s microbial community. microgen/iStock via Getty Images

Fermented foods sustain both microbiomes and cultural heritage

Andrew Flachs, Purdue University and Joseph Orkin, Université de Montréal

From kimchi to kombucha and sauerkraut to sourdough, many traditional food staples across cultures make use of fermentation. And these variations are reflected in your microbiome.

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