02/21/2026
Gut microbiome imbalance (dysbiosis) is increasingly linked to Alzheimer’s disease via the microbiota–gut–brain axis.
Loss of microbial diversity with age, diet, and environmental exposures can increase intestinal permeability and systemic inflammation, allowing microbial signals to negatively influence the brain.
We are starting to see that those with Alzheimer’s show distinct microbial patterns, fewer beneficial bacteria and more pro-inflammatory species - with changes correlating to disease severity and potentially preceding symptoms.
Fermented foods provide live microbes and bioactive compounds (including short-chain fatty acids) that help strengthen the gut barrier, regulate immune activity, and support anti-inflammatory, neuroprotective signaling.
What are your favourite fermented foods?