We all do to some degree. The standard diet used to include a portion that was preserved by fermentation. We have moved to all pressure canned foodstuff, because it is shelf stable. Good for warehousing, but it robs the body of needed input. At best it slows down the digestion, and at the worst causes leaky gut.

Most of us are somewhere within this range. Knowing that we are dietarily deficient, suggests that fixing this deficiency will make the system work better. Some of the food is much better when fermented (pickles and sauerkraut are good examples), while some like apple cider vinegar with mother, is hard to drink.

I am noticing a decrease in healing time too; which I did NOT expect.