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Justin Sonnenburg, author of the new study and professor of microbiology and immunology at Stanford, said: “The vast majority came from somewhere else, and we don’t know where.
“I think there were either low level microbes below the level of detection that bloomed, or the fermented foods did something that allowed the rapid recruitment of other microbes into the gut.
The first step in the development of type 2 diabetes is prediabetes, which means blood sugar levels are higher than normal, but are not yet high enough to be type 2 diabetes.
However, the long-term damage of diabetes, especially to the heart, blood vessel and kidneys, may already be starting.
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