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Thanks. If inflammation is the key variable, and I think other research bears that out, it might be worth looking at a Sonnenburg Lab (Stanford) study where they showed that fermented foods lowered a large range of inflammatory markers. The Sonnenburg's also do a lot of microbiome research and have also concluded that a high fiber diet based on a range of plants is beneficial. I eat like this. my hsCRP is typically < 0.4 mg/L at 68 yo
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