Cabbage Could Help Fight COVID19, Study Finds

According to a new study from France, foods containing raw and fermented cabbage may be beneficial against the coronavirus by reducing the levels of a compound that helps the virus infect the body.  The study found that cabbage — whether raw, pickled in sauerkraut or mixed into coleslaw — as well as cucumbers and Kimchi, the Korean delicacy made from pickled cabbage and other vegetables, could help people build up resistance to the virus, which has killed more than 606,000 worldwide and 140,000 in the US.  The European researchers said the abundant antioxidants in the vegetables could explain why countries where cabbage is a key part of the national diet, like Germany and South Korea, had lower fatality rates than hard-hit countries such as the US.

To read the study: CLICK HERE (You will be redirected)

Photo Credit: The Farmer’s Almanac




Posted in COVID19, News
Scott Fox and Kat Callaghan