Fermented foods show potential in increasing gut microbial diversity and modulating immune responses

Additional Recommended Resources

This is a Community Contributed Resource

ECHOcommunity represents a vast network of agriculture and community development practitioners around the world. The sharing of information is a core value in this community of practice. We believe that in sharing knowledge, people are empowered to find, test, and improve available solutions. In order to facilitate this, ECHOcommunity makes available resources produced internally, and those shared by network members. This resource may not necessarily reflect the views of ECHO Inc.

Do you have something to share?

Many organizations and individuals have chosen to distribute their work through ECHOcommunity. If you have resources you would like to share, we believe in giving credit where credit is due. Community Contributed resources remain the property of their creators, but can benefit millions of people around the world.

To find out more about the process of submitting work for consideration please read ECHO's Policy on Intellectual Property and Sharing.