The dos and don’ts of fermented foods

I was fascinated by a recent story about fermented foods by my colleague Anahad O’Connor. The story explains the science of how six servings a day of fermented foods can lower inflammation and improve the diversity of your gut microbiome, which may lower your risk of chronic disease. But I wanted to know how to put the advice into practice. I asked Anahad, the smartest food science reporter I know, for more details. Here’s our conversation:

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