Photo via FutureDish
Over the global coronavirus lockdown, we’ve heard and seen plenty of ridiculous theories as to what can help “prevent” you from contracting COVID-19.
But researchers in the UK are now suggesting that eating kimchi may decrease levels of a compound that helps the virus infect the body.
According to the study, there is a link between low COVID-19 fatalities and national dietary differences, which may explain why countries like South Korea and Germany have had lower deaths from the virus during the pandemic.
Fermented cabbage, which is used in kimchi, helps decrease levels of ACE2 — an enzyme in the cell membrane mostly found in lungs. The same enzyme is used by COVID-19 as an entry point into the body.
Consuming high levels of fermented cabbage brings down the number of ACE2, making it more difficult for the virus to enter the body.
High in antioxidants, fermented cabbage is also good for boosting immunity.
It’s understood that any fermented foods and vegetables may be acting as natural virus blockers by reducing ACE2 readings.
Sauerkraut via The Real Food Dieticians
Which means foods, such as sauerkraut, yoghurt or caviar could also protect against COVID-19 in the same way.
The research has not been peer-reviewed yet, and should not be used as a clinical guideline by any authority, but the findings are significant enough to mention.
It’s also understood that the professor who led the 25-strong team of researchers is so confident, that he has changed his diet to include plenty of cabbage following his findings.
What do you think?
by Kyle Roshen Jacob
