{"id":19551,"date":"2025-05-06T10:00:00","date_gmt":"2025-05-06T14:00:00","guid":{"rendered":"https:\/\/foodmedcenter.org\/?p=19551"},"modified":"2025-05-06T10:25:26","modified_gmt":"2025-05-06T14:25:26","slug":"the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health","status":"publish","type":"post","link":"https:\/\/foodmedcenter.org\/zh_cn\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/","title":{"rendered":"The Microbial Secret to Longevity: What Yogurt, Kimchi, and an Unpeeled Apple Could Do for Your Health"},"content":{"rendered":"

We\u2019ve spent much of the last century trying to sterilize our food, scrub our kitchens, and wipe away the germs from every surface we touch. But what if we were cleaning away one of the most powerful allies we have in the fight against chronic disease and early death?<\/strong><\/p>\n\n\n\n

Higher dietary live microbe intake is linked to reduced risk of metabolic syndrome and mortality: a cross-sectional and longitudinal study<\/a><\/strong><\/p>\n\n\n\n

That\u2019s the paradox at the center of a fascinating new study that should make you think twice the next time you peel an apple, skip the sauerkraut, or toss a tub of kefir in favor of something ultra-processed.<\/p>\n\n\n\n

In one of the largest analyses of its kind, researchers studied data from nearly 40,000 people and found that those who regularly consumed more live microbes from food\u2014beneficial bacteria found in fermented items and unprocessed produce\u2014had a lower risk of developing metabolic syndrome and were significantly less likely to die from cardiovascular disease.<\/p>\n\n\n\n

The implications? Enormous. Especially when you consider that simply eating one extra cup per day of microbe-rich foods was linked to a 6% drop in all-cause mortality and 8% drop in heart-related deaths.<\/p>\n\n\n\n

Let\u2019s unpack what this means, and how you can use this information to improve your own health\u2014starting today.<\/p>\n\n\n\n

What Is Metabolic Syndrome\u2014and Why Should You Be Paying Attention?<\/h3>\n\n\n\n

Metabolic syndrome (MetS) isn\u2019t just a buzzword\u2014it\u2019s a serious medical diagnosis that represents a toxic cluster of conditions: high blood pressure, high triglycerides, low HDL (\u201cgood\u201d) cholesterol, elevated blood sugar, and abdominal obesity.<\/p>\n\n\n\n

If you have three or more of these, you\u2019ve got metabolic syndrome\u2014and you\u2019re at sharply increased risk for heart attack, stroke, diabetes, dementia, and death.<\/p>\n\n\n\n

Right now, one in three American adults meet the criteria, and the numbers are only rising with our increasingly sedentary, ultra-processed lifestyle.<\/p>\n\n\n\n

This study wasn\u2019t just about people with diagnosed MetS\u2014it looked at the entire population, examining who was at risk, who already had it, and how their food choices (specifically their intake of live microbes) influenced their odds of staying healthy or beating the odds.<\/p>\n\n\n\n

What Are Dietary Live Microbes?<\/h3>\n\n\n\n

Let\u2019s get specific.<\/p>\n\n\n\n

Live microbes are beneficial bacteria found in certain foods that haven\u2019t been pasteurized, sterilized, or overly processed. You\u2019ll find them in:<\/p>\n\n\n\n

    \n
  • Fermented foods like kimchi, sauerkraut (unpasteurized), miso, tempeh, kefir, and yogurt with live and active cultures<\/li>\n\n\n\n
  • Unpeeled fruits and vegetables, especially those eaten raw<\/li>\n\n\n\n
  • Probiotic supplements, though the study focused more on whole foods<\/li>\n<\/ul>\n\n\n\n

    Researchers categorized foods into three groups based on the concentration of these live bacteria:<\/p>\n\n\n\n

      \n
    • Low<\/strong>: Pasteurized and highly processed items (e.g., boxed cereals, soft drinks, packaged snacks)<\/li>\n\n\n\n
    • Medium<\/strong>: Fresh, unpeeled produce<\/li>\n\n\n\n
    • High<\/strong>: Unpasteurized fermented foods and probiotics<\/li>\n<\/ul>\n\n\n\n

      People were grouped according to how many live microbes they were consuming from these foods\u2014and then tracked to see how that influenced their health.<\/p>\n\n\n\n

      Importantly, researchers evaluated microbial intake two ways: 1) by categorizing the type of foods eaten (low, medium, or high microbe), and 2) by measuring the quantity<\/em> of medium- and high-microbe foods consumed (called MedHi). Interestingly, while both methods showed benefits, the strongest and most consistent results came from food categories\u2014not just sheer quantity. A reminder that what<\/em> you eat may matter just as much as how much.<\/em><\/p>\n\n\n\n

      What the Study Found (And Why It Matters)<\/h3>\n\n\n\n

      After reviewing 20 years of data from the NHANES survey, the study found that those with high live microbe intake had:<\/p>\n\n\n\n

        \n
      • 12% lower risk of metabolic syndrome<\/strong><\/li>\n\n\n\n
      • 23% lower risk of low HDL (good) cholesterol<\/strong><\/li>\n\n\n\n
      • 10% lower risk of high triglycerides<\/strong><\/li>\n\n\n\n
      • 10% lower risk of high blood pressure<\/strong><\/li>\n<\/ul>\n\n\n\n

        And in people who already had metabolic syndrome? The findings were even more profound:<\/p>\n\n\n\n

          \n
        • A 29% reduction in cardiovascular mortality<\/strong><\/li>\n\n\n\n
        • A 15% drop in all-cause mortality<\/strong> (medium intake group)<\/li>\n\n\n\n
        • A 6\u20138% mortality reduction<\/strong> with every 100g (about 1 cup) increase in live microbe-rich food intake<\/li>\n<\/ul>\n\n\n\n

          These aren\u2019t modest changes. They\u2019re medically meaningful, and they point to a relatively simple dietary shift with potentially massive impact.<\/p>\n\n\n\n

          It\u2019s also worth noting that the benefits weren\u2019t spread equally across all components of metabolic syndrome. While HDL, triglycerides, and blood pressure improved significantly, there was no statistically significant change<\/strong> for fasting blood glucose or waist circumference after full adjustment. So while microbes deliver major wins, they may not be the answer for every metabolic issue.<\/p>\n\n\n\n

          How Do Live Microbes Work Their Magic?<\/h3>\n\n\n\n

          This isn\u2019t snake oil. The science here is real\u2014and evolving.<\/p>\n\n\n\n

          Here\u2019s what\u2019s happening beneath the surface:<\/p>\n\n\n\n

          \ud83e\udda0 1. Gut Microbiota Modulation<\/strong>
          Live microbes from food help seed your gut with diverse, beneficial bacteria. This strengthens the gut lining, reduces \u201cleaky gut,\u201d and optimizes immune response\u2014leading to lower inflammation throughout the body.<\/p>\n\n\n\n

          \ud83d\udd01 2. Metabolic Regulation<\/strong>
          These microbes ferment fiber in your gut and produce short-chain fatty acids (SCFAs) like butyrate, acetate, and propionate. These compounds:<\/p>\n\n\n\n

            \n
          • Improve insulin sensitivity<\/li>\n\n\n\n
          • Help regulate appetite and body weight<\/li>\n\n\n\n
          • Lower triglyceride and LDL levels<\/li>\n\n\n\n
          • Improve HDL cholesterol function<\/li>\n<\/ul>\n\n\n\n

            \u2764\ufe0f 3. Vascular and Heart Health<\/strong>
            Microbial metabolites help regulate blood pressure by:<\/p>\n\n\n\n

              \n
            • Influencing vascular tone<\/li>\n\n\n\n
            • Modulating autonomic nervous system activity<\/li>\n\n\n\n
            • Reducing arterial stiffness<\/li>\n\n\n\n
            • Enhancing renal sodium excretion<\/li>\n<\/ul>\n\n\n\n

              There\u2019s even evidence that microbes affect how your body processes cholesterol and bile acids\u2014two key factors in cardiovascular health.<\/p>\n\n\n\n

              HDL, Blood Pressure, and the Microbial Link<\/h3>\n\n\n\n

              The standout benefit in this study was to HDL cholesterol\u2014that\u2019s your \u201cgood\u201d cholesterol, and having more of it is strongly protective against heart disease.<\/p>\n\n\n\n

              Participants in the high microbe group had a 23% lower risk of low HDL.<\/strong> That\u2019s huge.<\/p>\n\n\n\n

              The science behind this? Gut microbes help influence HDL biogenesis (how it\u2019s created) and cholesterol transport. They even help modulate bile acid metabolism, which in turn affects how your liver handles cholesterol.<\/p>\n\n\n\n

              And while benefits to blood pressure and triglycerides were slightly less dramatic, they were still clinically meaningful. Interestingly, when it came to triglycerides, the study observed a U-shaped effect<\/strong>\u2014meaning moderate intake of microbe-rich foods seemed to be more effective<\/em> than very high amounts for that particular marker.<\/p>\n\n\n\n

              Microbes and Mortality: Why the Longevity Findings Are So Compelling<\/h3>\n\n\n\n

              Of all the data in the study, this may be the most important:<\/p>\n\n\n\n

              Among people with metabolic syndrome, those with higher live microbe intake were up to 29% less likely to die from cardiovascular disease.<\/strong><\/p>\n\n\n\n

              Let\u2019s put that into perspective: Cardiovascular disease is the #1 cause of death worldwide. A nearly 30% reduction in CVD mortality from a simple dietary shift? That\u2019s the kind of intervention public health officials dream about.<\/p>\n\n\n\n

              This wasn\u2019t just about \u201cfeeling better\u201d or improving lab results\u2014it was about real, measurable survival.<\/p>\n\n\n\n

              Not All Microbes Are Equal: Why Food Source Matters<\/h3>\n\n\n\n

              The study found that it\u2019s not just how much you eat, but what<\/em> you eat.<\/p>\n\n\n\n

              The biggest benefits came from medium to high microbe foods\u2014things like:<\/p>\n\n\n\n

                \n
              • Unpeeled apples, grapes, and carrots<\/li>\n\n\n\n
              • Sauerkraut (raw, not canned or pasteurized)<\/li>\n\n\n\n
              • Kefir and yogurt (with \u201clive and active cultures\u201d)<\/li>\n\n\n\n
              • Kimchi, miso, tempeh<\/li>\n<\/ul>\n\n\n\n

                Heat-treated, pasteurized, or shelf-stable items lose most of their microbial content. So do well-cooked fermented items. That kombucha that\u2019s been sitting warm on a truck for two months? Probably not helping your microbiome.<\/p>\n\n\n\n

                Whole, raw, fermented, and minimally processed is the name of the game.<\/p>\n\n\n\n

                The Sociodemographic Twist: Who Benefits the Most?<\/h3>\n\n\n\n

                Interestingly, the benefits weren\u2019t spread evenly across the population. The greatest impact was seen in:<\/p>\n\n\n\n

                  \n
                • Adults aged 39\u201359<\/li>\n\n\n\n
                • Those with higher education levels<\/li>\n\n\n\n
                • Never smokers and non-drinkers<\/li>\n\n\n\n
                • People with higher income<\/li>\n\n\n\n
                • Those who were moderately active<\/li>\n<\/ul>\n\n\n\n

                  This suggests two things:<\/p>\n\n\n\n

                    \n
                  1. People with healthier baseline lifestyles may be better positioned to benefit from dietary microbes.<\/li>\n\n\n\n
                  2. Access and education matter\u2014those who know what to eat (and can afford it) may have a leg up.<\/li>\n<\/ol>\n\n\n\n

                    The researchers specifically found that education level and poverty income ratio (PIR)<\/strong> significantly modified the relationship between microbial intake and metabolic health. That\u2019s a powerful reminder that food-based health solutions must be accompanied by equity-focused policy change<\/strong>.<\/p>\n\n\n\n

                    What You Can Do Right Now<\/h3>\n\n\n\n

                    This isn\u2019t about reinventing your diet overnight. It\u2019s about small, strategic additions. Here\u2019s how to get started:<\/p>\n\n\n\n

                    \u2705 1. Add one fermented food per day<\/strong>
                    Start with raw sauerkraut, kimchi, kefir, or plain yogurt. Make it part of your lunch or dinner.<\/p>\n\n\n\n

                    \u2705 2. Eat raw fruits and vegetables\u2014with the skin on<\/strong>
                    Organic apples, carrots, and grapes are great places to start. Wash well, but don\u2019t peel.<\/p>\n\n\n\n

                    \u2705 3. Vary your sources<\/strong>
                    Different foods have different microbial strains. Diversity is key.<\/p>\n\n\n\n

                    \u2705 4. Don\u2019t kill the microbes<\/strong>
                    Avoid heating fermented foods before eating. Store them properly. Read labels\u2014\u201clive and active cultures\u201d are a must.<\/p>\n\n\n\n

                    Final Thoughts: Why This Study Matters<\/h3>\n\n\n\n

                    In a health system dominated by pharmaceuticals and high-tech interventions, it\u2019s easy to overlook the quiet power of food. But this research adds to a growing mountain of evidence that what\u2014and how\u2014we eat has a profound impact on our healthspan and lifespan.<\/p>","protected":false},"excerpt":{"rendered":"

                    We\u2019ve spent much of the last century trying to sterilize our food, scrub our kitchens, and wipe away the germs from every surface we touch. But what if we were…<\/p>","protected":false},"author":32,"featured_media":19552,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[786,11367],"tags":[],"class_list":["post-19551","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-food-as-treatment-for-disease"],"yoast_head":"\nThe Microbial Secret to Longevity: What Yogurt, Kimchi, and an Unpeeled Apple Could Do for Your Health —<\/title>\n<meta name=\"description\" content=\"Live Microbes in Food May Cut Heart Risk, Study Finds\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodmedcenter.org\/zh_cn\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Microbial Secret to Longevity: What Yogurt, Kimchi, and an Unpeeled Apple Could Do for Your Health\" \/>\n<meta property=\"og:description\" content=\"Live Microbes in Food May Cut Heart Risk, Study Finds\" \/>\n<meta property=\"og:url\" content=\"https:\/\/foodmedcenter.org\/zh_cn\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/\" \/>\n<meta property=\"og:site_name\" content=\"Center For Food As Medicine & Longevity\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/foodmedcenter\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-06T14:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-06T14:25:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/foodmedcenter.org\/wp-content\/uploads\/CFAML.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"1536\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Charles Platkin, PhD, JD, MPH\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@foodmedcenter\" \/>\n<meta name=\"twitter:site\" content=\"@foodmedcenter\" \/>\n<meta name=\"twitter:label1\" content=\"\u4f5c\u8005\" \/>\n\t<meta name=\"twitter:data1\" content=\"Charles Platkin, PhD, JD, MPH\" \/>\n\t<meta name=\"twitter:label2\" content=\"\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 \u5206\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\\\/\"},\"author\":{\"name\":\"Charles Platkin, PhD, JD, MPH\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#\\\/schema\\\/person\\\/56244d57478b54543e75ed8c889935b8\"},\"headline\":\"The Microbial Secret to Longevity: What Yogurt, Kimchi, and an Unpeeled Apple Could Do for Your Health\",\"datePublished\":\"2025-05-06T14:00:00+00:00\",\"dateModified\":\"2025-05-06T14:25:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\\\/\"},\"wordCount\":1499,\"publisher\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/CFAML.jpg\",\"articleSection\":[\"Featured\",\"Food as Treatment\"],\"inLanguage\":\"zh-Hans\",\"copyrightYear\":\"2025\",\"copyrightHolder\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/zh_cn\\\/#organization\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\\\/\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\\\/\",\"name\":\"The Microbial Secret to Longevity: What Yogurt, Kimchi, and an Unpeeled Apple Could Do for Your Health —\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/CFAML.jpg\",\"datePublished\":\"2025-05-06T14:00:00+00:00\",\"dateModified\":\"2025-05-06T14:25:26+00:00\",\"description\":\"Live Microbes in Food May Cut Heart Risk, Study Finds\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\\\/#breadcrumb\"},\"inLanguage\":\"zh-Hans\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/foodmedcenter.org\\\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"zh-Hans\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\\\/#primaryimage\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/CFAML.jpg\",\"contentUrl\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/CFAML.jpg\",\"width\":1024,\"height\":1536},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/foodmedcenter.org\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"The Microbial Secret to Longevity: What Yogurt, Kimchi, and an Unpeeled Apple Could Do for Your Health\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#website\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/\",\"name\":\"Center For Food As Medicine & Longevity\",\"description\":\"Using Food as Medicine to Live Better, Live Healthier, and Live Longer.\",\"publisher\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/foodmedcenter.org\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"zh-Hans\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#organization\",\"name\":\"Center For Food As Medicine & Longevity\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"zh-Hans\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/CFFAMAL_2025_logo_square-1080.jpg\",\"contentUrl\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/CFFAMAL_2025_logo_square-1080.jpg\",\"width\":1080,\"height\":1080,\"caption\":\"Center For Food As Medicine & Longevity\"},\"image\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/foodmedcenter\",\"https:\\\/\\\/x.com\\\/foodmedcenter\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#\\\/schema\\\/person\\\/56244d57478b54543e75ed8c889935b8\",\"name\":\"Charles Platkin, PhD, JD, MPH\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"zh-Hans\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/Charles-Platkin-PhD-2025-500-96x96.jpg\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/Charles-Platkin-PhD-2025-500-96x96.jpg\",\"contentUrl\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/Charles-Platkin-PhD-2025-500-96x96.jpg\",\"caption\":\"Charles Platkin, PhD, JD, MPH\"},\"description\":\"Dr. Charles Platkin is the founder and Executive Director of the Center For Food As Medicine & Longevity (FoodMedCenter.org), a not-for-profit organization working to bridge the gap between traditional allopathic medicine and the use of food as medicine in the prevention, treatment, and management of disease. The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon & Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City & State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.\",\"sameAs\":[\"https:\\\/\\\/foodmedcenter.org\",\"foodmedcenter\",\"https:\\\/\\\/www.linkedin.com\\\/in\\\/platkin\",\"https:\\\/\\\/www.youtube.com\\\/@foodmedcenter\",\"https:\\\/\\\/en.wikipedia.org\\\/wiki\\\/Charles_Stuart_Platkin\"],\"honorificPrefix\":\"Dr.\",\"honorificSuffix\":\"PhD, JD, MPH\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/zh_cn\\\/author\\\/charles-platkin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"The Microbial Secret to Longevity: What Yogurt, Kimchi, and an Unpeeled Apple Could Do for Your Health —","description":"Live Microbes in Food May Cut Heart Risk, Study Finds","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/foodmedcenter.org\/zh_cn\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/","og_locale":"zh_CN","og_type":"article","og_title":"The Microbial Secret to Longevity: What Yogurt, Kimchi, and an Unpeeled Apple Could Do for Your Health","og_description":"Live Microbes in Food May Cut Heart Risk, Study Finds","og_url":"https:\/\/foodmedcenter.org\/zh_cn\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/","og_site_name":"Center For Food As Medicine & Longevity","article_publisher":"https:\/\/www.facebook.com\/foodmedcenter","article_published_time":"2025-05-06T14:00:00+00:00","article_modified_time":"2025-05-06T14:25:26+00:00","og_image":[{"width":1024,"height":1536,"url":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/CFAML.jpg","type":"image\/jpeg"}],"author":"Charles Platkin, PhD, JD, MPH","twitter_card":"summary_large_image","twitter_creator":"@foodmedcenter","twitter_site":"@foodmedcenter","twitter_misc":{"\u4f5c\u8005":"Charles Platkin, PhD, JD, MPH","\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4":"7 \u5206"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/foodmedcenter.org\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/#article","isPartOf":{"@id":"https:\/\/foodmedcenter.org\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/"},"author":{"name":"Charles Platkin, PhD, JD, MPH","@id":"https:\/\/foodmedcenter.org\/#\/schema\/person\/56244d57478b54543e75ed8c889935b8"},"headline":"The Microbial Secret to Longevity: What Yogurt, Kimchi, and an Unpeeled Apple Could Do for Your Health","datePublished":"2025-05-06T14:00:00+00:00","dateModified":"2025-05-06T14:25:26+00:00","mainEntityOfPage":{"@id":"https:\/\/foodmedcenter.org\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/"},"wordCount":1499,"publisher":{"@id":"https:\/\/foodmedcenter.org\/#organization"},"image":{"@id":"https:\/\/foodmedcenter.org\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/#primaryimage"},"thumbnailUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/CFAML.jpg","articleSection":["Featured","Food as Treatment"],"inLanguage":"zh-Hans","copyrightYear":"2025","copyrightHolder":{"@id":"https:\/\/foodmedcenter.org\/zh_cn\/#organization"}},{"@type":"WebPage","@id":"https:\/\/foodmedcenter.org\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/","url":"https:\/\/foodmedcenter.org\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/","name":"The Microbial Secret to Longevity: What Yogurt, Kimchi, and an Unpeeled Apple Could Do for Your Health —","isPartOf":{"@id":"https:\/\/foodmedcenter.org\/#website"},"primaryImageOfPage":{"@id":"https:\/\/foodmedcenter.org\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/#primaryimage"},"image":{"@id":"https:\/\/foodmedcenter.org\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/#primaryimage"},"thumbnailUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/CFAML.jpg","datePublished":"2025-05-06T14:00:00+00:00","dateModified":"2025-05-06T14:25:26+00:00","description":"Live Microbes in Food May Cut Heart Risk, Study Finds","breadcrumb":{"@id":"https:\/\/foodmedcenter.org\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/#breadcrumb"},"inLanguage":"zh-Hans","potentialAction":[{"@type":"ReadAction","target":["https:\/\/foodmedcenter.org\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/"]}]},{"@type":"ImageObject","inLanguage":"zh-Hans","@id":"https:\/\/foodmedcenter.org\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/#primaryimage","url":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/CFAML.jpg","contentUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/CFAML.jpg","width":1024,"height":1536},{"@type":"BreadcrumbList","@id":"https:\/\/foodmedcenter.org\/the-microbial-secret-to-longevity-what-yogurt-kimchi-and-an-unpeeled-apple-could-do-for-your-health\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/foodmedcenter.org\/"},{"@type":"ListItem","position":2,"name":"The Microbial Secret to Longevity: What Yogurt, Kimchi, and an Unpeeled Apple Could Do for Your Health"}]},{"@type":"WebSite","@id":"https:\/\/foodmedcenter.org\/#website","url":"https:\/\/foodmedcenter.org\/","name":"Center For Food As Medicine & Longevity","description":"Using Food as Medicine to Live Better, Live Healthier, and Live Longer.","publisher":{"@id":"https:\/\/foodmedcenter.org\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/foodmedcenter.org\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"zh-Hans"},{"@type":"Organization","@id":"https:\/\/foodmedcenter.org\/#organization","name":"Center For Food As Medicine & Longevity","url":"https:\/\/foodmedcenter.org\/","logo":{"@type":"ImageObject","inLanguage":"zh-Hans","@id":"https:\/\/foodmedcenter.org\/#\/schema\/logo\/image\/","url":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/CFFAMAL_2025_logo_square-1080.jpg","contentUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/CFFAMAL_2025_logo_square-1080.jpg","width":1080,"height":1080,"caption":"Center For Food As Medicine & Longevity"},"image":{"@id":"https:\/\/foodmedcenter.org\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/foodmedcenter","https:\/\/x.com\/foodmedcenter"]},{"@type":"Person","@id":"https:\/\/foodmedcenter.org\/#\/schema\/person\/56244d57478b54543e75ed8c889935b8","name":"Charles Platkin, PhD, JD, MPH","image":{"@type":"ImageObject","inLanguage":"zh-Hans","@id":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","url":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","contentUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","caption":"Charles Platkin, PhD, JD, MPH"},"description":"Dr. Charles Platkin is the founder and Executive Director of the Center For Food As Medicine & Longevity (FoodMedCenter.org), a not-for-profit organization working to bridge the gap between traditional allopathic medicine and the use of food as medicine in the prevention, treatment, and management of disease. The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon & Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City & State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.","sameAs":["https:\/\/foodmedcenter.org","foodmedcenter","https:\/\/www.linkedin.com\/in\/platkin","https:\/\/www.youtube.com\/@foodmedcenter","https:\/\/en.wikipedia.org\/wiki\/Charles_Stuart_Platkin"],"honorificPrefix":"Dr.","honorificSuffix":"PhD, JD, MPH","url":"https:\/\/foodmedcenter.org\/zh_cn\/author\/charles-platkin\/"}]}},"modified_by":"Charles Platkin, PhD, JD, MPH","_links":{"self":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts\/19551","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/comments?post=19551"}],"version-history":[{"count":1,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts\/19551\/revisions"}],"predecessor-version":[{"id":19558,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts\/19551\/revisions\/19558"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/media\/19552"}],"wp:attachment":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/media?parent=19551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/categories?post=19551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/tags?post=19551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}