Fermented vegetables to protect against COVID-19?
Fermented vegetables seems to be fatal COVID-19-gradients to prevent. Protect Kimchi, Sauerkraut and pickles in fact, severe infections with the new Coronavirus SARS-CoV-2?
The new study, a European research team with the participation of the Charité – Universitätsmedizin Berlin shows that COVID-19-related deaths in countries with a diet high in fermented vegetables less frequently. The results were published in the English journal “medrVIX” as a form.
Protects the right diet, prior to the death by COVID-19?
The researchers studied the role of nutrition in COVID-19-deaths plays. You wanted to find out whether there is a significant connection between the typical diet in certain countries, and the mortality rate. The research group comes to the conclusion that the people in the countries in which the mortality rates were low, ate more frequently from traditional fermented foods, such as pickled or marinated vegetables, and sour milk.
Effects of consumption of fermented foods
This theory was verified on the basis of information from the European database on food consumption of the European food safety authority (EFSA). Were studied factors such as population density, obesity prevalence, the number of over 64-Year-olds, and the gross domestic product. It seems that any increase in the national consumption of fermented food, a gram with a lower risk of 35.4 per cent of premature death in connection with COVID-19 is connected, reports the researchers.
Further research in other countries
It is important to note that the researchers mainly to European countries. The theory must be further in the other regions reviewed, in which fermented food frequently consumed, such as, for example, in Asian countries, according to the research team.
The Rates of the COVID-19-mortality, for example, are lower in Asia and also in Africa they have not developed nearly as catastrophic as was predicted. Therefore, it might be particularly useful to examine the food consumption in these countries, explained the research team.
Fermented foods are easier to digest
Fermented foods add to the gut-healthy microbes, which can increase the nutrient content of consumed food. The microbes also produce enzymes, which break down the cellulose in plant foods, and lactose in milk into sugars, making them easier for the body to digest.
Consume more fermented vegetables
Certainly some of the people the question whether COVID-19 can be prevented by adding more fermented vegetables are consumed. The answer must be: It is simply not yet known. You should pickles, fermented vegetables such as Sauerkraut, Kimchi, vinegar and pickles to add to your diet that will not have an impact, however, this is certainly a negative impact on your health. Quite the contrary: Fermented vegetables can promote the intestinal health and General well-being. Benefits are not limited only to vegetables, but also include yogurt and sour milk.
Research work has not yet been reviewed
The research work has not yet been checked by experts and should be used by any authority as a clinical guideline. But the potential connection between fermented vegetables and a lower Covid-19-the death rate is indeed interesting and should be investigated in future studies, the conclusion of the research team. (as)