Can your diet make a difference in your reaction to COVID-19?

  1. Bousquet, J., Anto, J. M., Iaccarino, G., Czarlewski, W., Haahtela, T., Anto, A., . . . Zuberbier, T. (2020). Is diet partly responsible for differences in COVID-19 death rates between and within countries? Clinical and Translational Allergy, 10(1). doi:10.1186/s13601–020–00323–0
  2. Ahtesh FB, Stojanovska L, Apostolopoulos V. Anti-hypertensive peptides released from milk proteins by probiotics. Maturitas. 2018;115:103–9.
  3. Patra JK, Das G, Paramithiotis S, Shin HS. Kimchi and other widely consumed traditional fermented foods of Korea: a review. Front Microbiol. 2016;7:1493.
  4. Gharehbeglou P, Jafari SM. Antioxidant components of brassica vegetables including turnip and the influence of processing and storage on their anti-oxidative properties. Curr Med Chem. 2019;26(24):4559–72.
  5. Cabbage and fermented vegetables: from death rate heterogeneity in countries 11 to candidates for mitigation strategies of severe COVID-19. Jean Bousquet, Josep M Anto , WienczyslawaCzarlewski et al. 2020
  6. Photo by Dealmoon @挑挑xx

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