Over the past two decades, labels such as the U.S. Nutrition Facts Panel on packaged foods, calorie counts on national restaurant menus, front-of-pack labels encouraging healthier eating, and “low-sodium” or “fat-free” identifiers have been developed in order to promote healthier choices. But do they work?
Researchers have found out that the butyrate from fiber can make all the difference as it contains anti-inflammatory qualities to stop the activities of the microglia.
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