A new study links lower COVID-19 deaths to countries where the diet is rich in fermented vegetables. Researchers in Europe found in countries where the national consumption of fermented vegetables is high, the mortality risk for COVID-19 decreased by 35.4%. Results are currently preliminary and undergoing peer review. But, if the hypothesis is confirmed, “COVID-19 will be the first infectious disease epidemic to involve biological mechanisms that are associated with a loss of ‘nature,'” reads an article in News Medical. “Significant changes in the microbiome caused by modern life and less fermented food consumption may have increased the spread or severity of the disease, (researchers) say.”
The study was led by Dr. Jean Bousquet, a professor of pulmonary medicine at Montpellier University in France. After researching that diet may play a big role in determining how well people can fight the coronavirus, Bousquet says he now eats fermented foods multiple times a week.
Read more (News Medical Life Sciences)