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A European study published by Springer Nature discovered the potential of Cabbage in fighting COVID-19.
According to the study, Cabbage, in whatever method it was cooked, can be beneficial to us because it shows the potential to reduce the compounds that cause the infection of the human body.
The study looked into the country’s COVID-19 death rate and diet preferences. It aims to answer whether diet contributes to the lower death rate, it was found out that Germany, Austria, the Czech Republic, Poland, Slovakia, the Baltic states, Finland, and South Korea, where Cabbage is part of the people’s diet, have lower death rates while countries like Belgium, France, Italy, Spain, and the UK have higher as Cabbage is not popular in these countries.
Diet plays an important role in identifying who contracts the virus and how their body will respond and fight to it, said Dr. Jean Bousquet, professor of pulmonary medicine at Montpellier University in France.
“Little attention has been given to the spread and severity of the virus, and regional differences in diet, but diet changes may be of great benefit. Nutrition may play a role in the immune defense against COVID-19 and may explain some of the differences seen in COVID-19 across Europe. I have now changed my diet, and it includes raw cabbage three times a week, sauerkraut once a week, and pickled vegetables,” he said.
“Understanding these differences, and protective factors, like diet, but many others too, is of paramount importance, and may eventually help to control these epidemics,” he added.
Other potential foods to fight COVID-19 include Cucumber and Kimchi, a famous Korean dish.
Bousquet, former chair of the World Health Organization’s Global Alliance against Chronic Respiratory Diseases also suggested the researchers to antioxidant-rich foods as it could be the solution to solve the global health problem.
