Could nutrition be the key to thwarting COVID-19?So claims a July Facebook post that promotes kimchi, a Korean base dish, as a viral deterrent.
The publication refers to an article in San Antonio Current that cites a May review written by Dr. Jean Bousquet, honorary professor of lung medicine at the University of Montpellier in France, which was published in the journal Clinical and Translation Allergy.The theory suggests “a link between the low COVID-19 mortality rate and national nutritional differences, namely fermented cabbage.”
“Rich in antioxidants, fermented cabbage can increase immunity and help reduce levels of ACE2, an enzyme in the mobile membrane found primarily in the lungs and is used through COVID-19 as an access point to the body,” says Nina Rangel.
The Facebook post urges readers, if they are interested, to learn the theory themselves by making kimchi at home or buying it prefabricated in advertised stores.
Some Facebook users expressed doubts in the comment section. One wondered if eating kimchi was so “why did it spread like wildfire in South Korea hahaha?”
“Kimchi having dinner with her Korean husband has a COVID and the refrigerator sucks,” said another.
In a comment to USA TODAY via Facebook Messenger, the San Antonio Current said it did not consult any medical experts, “local chefs and suppliers of some of the products presented” were consulted” prior to publication.
“While they’re not medical experts, they’ve all provided valuable data on the positive effects of food-rich fermented nutrition,” he said.
When asked if there was any consideration that the article data could be misunderstood, the Courant replied: “We tried very diligently to be transparent in articulating Bousquet’s theory regarding existing knowledge related to the fitness benefits of fermented cabbage nutrition… Unfortunately, we can only percentages of data as concisely as possible.The rest belongs to the reader.”
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The procedure of preservation or generation of food using microorganisms – fermentation – has existed for many centuries and has been used for the taste and longevity of certain foods.The ancient Egyptians used yeast to leudate bread and brew beer, and the ancient Batroughlonians used a fermentation strategy to keep the sausages of meat.It is even believed that kombucha, the popular drink of the most aware of fitness, was created through the Chinese in the year 200 BC.C. from fermented tea leaves.
The health benefits of fermented foods and beverages, in the past rooted in cultural norms, are increasingly identified in the clinical community. Fermented foods such as yogurt, sauerkraut, miso or kefir are ideal for aiding digestion, immune function, weight loss, kimchi, a beloved Korean-looking dish consisting of fermented naphrus with a collection of vegetables in lactic bacteria (commonly used in food fermentation), it is attributed properties, adding promotion of color physical condition , cholesterol reduction, anti-aging, anticancer and many others.
While fermented foods can provide a source of vitamins, minerals and nutritional fiber, which are likely to confer invaluable health benefits, it is live bacteria or probiotics that live there.
The human body is home to billions of bacteria, also known as microbes, and many of them live in the gut.As terrible as it may seem, the gut microbiome is incredibly vital for nutrient absorption, and disorders or imbalances in the microbiome can lead to anything from cardiovascular disease to psychiatric disorders.Probiotics come into play when repopulation the gut with smart bacteria, returning the body to a healthy state.
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Although some evidence suggests that probiotics would possibly oppose COVID-19, there are no published clinical studies examining the effect of kimchi.
Bousquet, as discussed through the San Antonio Stream, theorizes that the decrease in COVID-19 mortality presented through European countries may simply be due to nutrition consisting of foods that inhibit the molecular access point of COVID-19, the angiotensin conversion enzyme or ACE2..
“Foods with strong antioxidant or anti-ECA activity, such as raw or fermented cabbage, are widely consumed in ECU countries with low mortality rates, Korea and Taiwan, and can be taken into account in the low prevalence of deaths.”Bousquet writes.
In countries such as Bulgaria, Greece, Romania and Turkey, although not comparable to other European countries in terms of fitness systems or death reports, fermented foods can also have an effect on the low mortality rates observed, he said.
“This may also be related to nutrition, as cabbage (Romania) and fermented milk (Bulgaria and Greece) are not unusual foods,” he continues.”Turkey, another country with low mortality rates, also consumes a lot of fermented cabbage and dairy products.”
Bousquet does not provide its own statistical knowledge or analysis to validate these claims, but uses the existing COVID-19 mortality knowledge of the Johns Hopkins Coronavirus Resource and other regional resources as the basis for its observations.
Bousquet himself points out that a low mortality rate is based on many other points, but still, the intake of fermented foods, such as the duration of quarantine, access to physical care, testing, pandemic preparation and public hygiene.showed “the correlation between the maximum intake of fermented vegetables and the low mortality rates of COVID-19, no” the cause and effect “between them”.
Bousquet’s findings have attracted Korean Twitter users so much that the South Korean government has issued a denial of kimchi’s ability to cure COVID-19, although this would possibly strengthen immunity to the virus, according to VICE.
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We compare this as MANQUANT BACKGROUND. Fermented foods, such as kimchi, may have fitness benefits likely derived from the probiotics they contain.However, there are no published clinical studies building the kimchi’s ability to save COVID-19.Jean Bousquet’s theory of an imaginable correlation between a nutrition composed of fermented foods and geographical differences in the low mortality of COVID-19 wishes to be studied in more detail; there is currently not enough context to make such a claim.
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