How fermented foods improve immune responses | 90 Seconds w/ Lisa Kim

Earlier this year, Stanford researchers found that eating a diet high in fermented foods such as kimchi increases the diversity of gut microbes, which is associated with improved health. Lisa Kim talks to one of the lead authors of the study, Hannah Wastyk.

Hannah Wastyk is a PhD student in the Bioengineering Department working under Dr. Justin Sonnenburg. She is currently studying the microbiome and how it relates to the immune system in human studies through machine learning and statistical methods.

Lisa Kim is Senior Manager of Media Relations for Stanford Medicine and Stanford Health Care. Lisa has a deep background in journalism, as she is an Emmy Award-winning journalist who has covered stories on both the national and local levels.