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From the University of Montpellier, France, an investigation led by doctor Jean Bouquet, honorary professor of pulmonary medicine, concludes that sauerkraut and some fermented milk products help in the prevention of the SARS-CoV-2 virus, which causes Covid-19.
“Little attention has been devoted to the relationship between virus spread and severity with regional differences in diet, but changes in diet can be of great benefit. Nutrition may play a role in immune defense against Covid-19 and may explain some of the observed differences in the disease across EuropeBouquet stated.
Raw and fermented
According to scientists, the habitual consumption of raw and fermented cabbage as part of the typical diet could be the reason why countries such as Germany and South Korea have a lower fatality rate from Covid-19. While Greece, Bulgaria and Turkey, which consume a lot of yogurt or kefir - a type of fermented milk - have also had low death rates from the coronavirus.
According to research, this is because these foods are rich in antioxidants and possibly reduce levels of ACE2, an enzyme found in lung cells that is used by SARS-CoV-2 as a point of entry into the body.
“Fermented milk, for example, is recognized as a natural ACE2 inhibitor. The coronavirus binds to ACE2 that induces oxidative stress, pro-inflammatory and profibrotic effects. Fermented foods have powerful antioxidant activity and can protect against Covid-19Bouquet stressed.