A diet high in unhealthy fats and lacking dietary fiber decreases beneficial gut bacteria while increasing bacteria that generate inflammatory compounds

Overview Debates Related claims Topics

A meta-analysis of 185 observational studies and 58 clinical trials found that individuals with the highest fiber intake had a 15% to 30% reduction in all-cause mortality compared to those with the lowest intake

Acacia fiber is a fully soluble prebiotic dietary fiber

Pathogenic biofilms protect lipid-encased organisms including Candida, Streptococcus, and Borrelia

Amyloid protein fragments combine with gastrointestinal DNA fragments to construct bacterial and fungal biofilms

Glyphosate depletes the gut bacterium Oxalobacter formigenes

A healthy gut microbiome improves the human body's efficiency in using insulin and absorbing glucose

Diet sodas containing artificial sweeteners damage the gut microbiome and impair metabolism

Overconsumption of alcohol disrupts the composition of the human gut microbiome

Disruption of the gut microbiome by artificial sweeteners can impair metabolism and promote body fat accumulation

Consuming high quantities of ultra-processed foods impairs the human gut microbiome

Drinking a tall glass of orange juice provides the fruit sugars of eight whole oranges in thirty seconds without intact dietary fiber

Non-nutritive artificial sweeteners alter the bacterial composition of the human gut microbiome

In an intact, minimally processed diet, the human gut microbiome digests up to 20% of ingested calories, compared to only 5% in highly processed diets

Industrial food additives can disrupt the human gut microbiome and alter metabolic health

Gut microbiome dysbiosis and impaired cellular thermogenesis reduce human resting energy expenditure

Fermenting sweetened brewed tea with a live SCOBY for one week produces kombucha

During cabbage sauerkraut fermentation, salt draws out sugars that feed microbes to produce an acidic environment inhospitable to harmful bacteria

A study conducted by Tim Spector found that Philadelphia cream cheese contains three distinct microbes

During kombucha fermentation, yeasts produce carbon dioxide and yield an alcohol content typically below one percent

Sauerkraut prepared with vinegar lacks the microbial complexity found in traditionally salt-fermented sauerkraut