The idea that fermented foods — including yogurt and kefir — are good for us goes way back. But could the benefits of "good bacteria" extend beyond our guts to our brains?
Nobel Prize-winning scientist Elie Metchnikoff (also known as Ilya Ilich Mechnikov) first observed a connection between fermented milk and longevity among Bulgarian peasants more than a century ago.
"Metchnikoff is regarded by many as the father of probiotics," says Gregor Reid of the University of Western Ontario, whopublished a look back at Metchnikoff's contributions.
[For more of this story, written by Allison Aubrey, go to http://www.npr.org/sections/th...acteria-chill-us-out]
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