Pea power: fermented legume snack shows promise for metabolic health

This study tested whether eating a fermented pea-and-legume product for three weeks could improve gut health and reduce inflammation in people with metabolic syndrome. 56 adults with a large waist and at least one other risk factor (like high blood sugar or cholesterol) took part. Each person ate both the fermented and unfermented versions at different times, with a break in between. Researchers measured blood markers, gut bacteria, and digestive symptoms to see if the fermented version offered extra benefits.