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These days, as we await a vaccine for Covid-19, we’re all looking for ways to decrease our chances of catching the disease that’s still plaguing the world. That could merely be the easy task of slipping on a mask when you’re in public, or making sure not to touch your face unless your hands have been sanitized or washed with soap and water. 

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But according to a European study, there may be a new way to help stave off the disease—one that relies on the consumption of cabbage. Per the study, which examines the diet of Germans—where death rates from Covid-19 have been low (Germany has only seen 9,100 deaths, while the United States, in comparison, has reported over 142,000 deaths)—variations in diet might be key in not contracting the disease. 

In theory, the study postulates that diets that are both filled with antioxidants and lower in saturated fats could decrease levels of something called the angiotensin-converting enzyme, which turns into ACE, the point where the virus enters into our cells. This decrease of ACE could largely be due to a diet of fermented or uncooked cabbage—aka, sauerkraut and kimchi—dishes that are ubiquitous in certain parts of Germany and South Korea, two countries that have seen a very low fatality rate (South Korea has reported under 300 deaths).  

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Although the study is still waiting to be reviewed and has not been confirmed as 100 percent fact, it certainly can’t help to add a little bit of kimchi or other foods rich in antioxidants into your diet. After all, making kimchi is a great quarantine cooking project—and it tastes damn good—so it can’t hurt to keep a few jars of fermented cabbage in your fridge, just in case.

The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

Header image by Chowhound.

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