Can Eating Fermented Veggies on the Reg Reduce Mortality Rates From COVID-19? [Study]


Fans of kimchi, sauerkraut, and kombucha got good news recently, as one European study seemed to show a reduced risk in mortality rates from COVID-19 associated with the regular consumption of fermented vegetables.

The study (which is a preprint of new medical research and has yet to be peer reviewed) compared COVID-19 death rates in different European countries, correlating this data with traditional fermented food consumption in those countries. Researchers found that countries in the Balkans and Scandinavia that traditionally consume a high proportion of fermented foods – specifically fermented vegetables – had lower COVID-19 death rates than countries like France, the UK, and Italy where these vegetables are less frequently consumed. Risk of mortality dropped 35.4 percent for every gram per day increase in the average national consumption of fermented vegetables.

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