Evaluating the Effects of a Fermented Diet on Microbiome Diversity in Individuals With Long COVID

Participants randomized to the intervention arm will begin to incorporate probiotic fermented foods into their diet during weeks 1-4 of the study (ramp up phase). They will start with one serving of fermented food of their choice a day, increasing to 6+/day as tolerated by the end of week 4. Weeks 5-12 will serve as the intervention maintenance phase, with the target of a daily intake of 6+ servings of fermented foods.

No information on incorporation of fermented foods will be provided for subjects in the control arm.