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In the early stages of the pandemic, researchers and health experts said that countries that reported populations with lower levels ofVitamin D levels were at higher risk of having serious complications with COVID-19. Deficiency inVitamin B-12 It is also thought to increase the risk because it can also remove the immune system and inhibit the body's ability to reduce the disease. Now, a new study suggests that a food could be attributable to the fatality rates of coronavirus: fermented cabbage.

Dietitians have long said thatplant-based diet can prevent chronic disease And can even protect you from complications with an infectious disease. However, Dr. Jean Bousquet de Pulmonary Medicine at the University of Montpellier in France suggestsKimchi and Sauerkraut are more effective for the fight against VOC-19. (In touch:Sign up for our newsletter to get the latest Coronavirus Foods news delivered directly to your inbox.)

The study, published in the newspaperClinical and Translational Allergy,found that countries, where the fermented cabbage was an integral part of the diets of people, had considerably fewer deaths from the disease. Bousquet and his team of researchers focused on the fairness rates of European countries, but he also draws attention toSouth Korea Where Kimchi is a food base.

So, what is it on the fermented cabbage that could help explain why people in Germany - where Sauerkraut is eaten regularly - and South Korea probably has a probability of coronavirus recovery?

The answer lies in the way it interacts with theENZYME ACE2. This protein adheres to cells on the surface of the lungs and begins to form pockets, or small openings in the organ. It is important to keep in mind that only some proteins can integrate into these pockets and unlock the opening.SARS-COV-2, with its Spiky outside, has the ability to unlock the ACE2 receiver and take the entrance into the lungs.. This is how the virus begins-SARS-COV-2 invades the lungs and made copies of itself.

The fermented cabbage, when it is consumed in large quantities, it is believed to reduce the levels of ACE2 in the body, which makes it efficiently more difficult for the virus to obtain an entry. In addition, fermented cabbage is also high in antioxidants, which plays a role inSupport the immune system.

Many factors can affect low mortality rates in South Korea and Germany,at only 2.14% and 4.55%, respectively, as more peoplemasks and increased access to health care. Nevertheless, the study revealed that in countries where fermented cabbage is not consumed regularly, coronavirus mortality rates were higher. For example, the mortality rate in Italy is 14.37% and the United Kingdom, it is even higher at 15.43%.

"A small attention has been given to the propagation and severity of the virus, as well as regional differences in the diet, but changes in diet can be great advantages," said Dr. Jean Bousquet.

If you do not have a taste for Sauerkraut or Kimchi, maybe the time to do it. We recommend trying to tryCleveland Kitchen Sauercroute andMother-in-law kimchi To help you start.