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Addressing these limitations through standardized, long-term, and phenotype-specific randomized controlled trials is imperative for advancing the field of nutritional OA

The honest answer is that we don't know for certain

Fermentation also pre-digests and increases the digestibility of foods, sometimes improves its nutritional value by adding bacteria-derived vitamins, and invariably contributes to the flavor and aroma of foodstuffs
[PubMed] [Google Scholar] GarcaNogales, P

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