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 AT THE LINK
Image by hanul choi from Pixabay
Related posts:
Woman Suffers Convulsions Following Covid Vaccine
Novak Djokovic denied US visa to play in Miami Open, due to no COVID vaccine
Sweden's Parliament approves law to allow government to introduce COVID-19 measures
Protests Erupt In Iran Over Death Of Woman Held By Morality Police
London's COVID situation is 'critical and threatens to overwhelm NHS'
The Death Games Of Ukraine