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Paul Breslin, a professor of nutritional sciences at Rutgers University and a member of the Monell Chemical Sciences Center, discusses how these primordial methods, predating Homo sapiens sapiens, offer detoxified foods with increased nutrient availability. Fermentation, in particular, is emphasized for its role in providing probiotics—beneficial microbes crucial for gut health. The document links the consumption of properly fermented foods to the prevention of diarrheal diseases, a leading cause of child mortality globally, and posits that wider adoption could save lives. 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