Thursday, July 16, 2020

Study links fermented vegetable consumption to low COVID-19 mortality

Image Credit: Foxys Forest Manufacture / Shutterstock

An intriguing new study by researchers in Europe suggests that coronavirus disease (COVID-19) mortality rates are likely to be lower in countries where diets are rich in fermented vegetables.

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The researchers report that of all the variables considered, only fermented vegetables had a significant impact on the mortality rate by country.

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