Why, you must be asking, am I even asking a question like this?
Because of this study, obviously, which I somehow missed when it came out in August (thanks to toxicologist Marc Stifelman for sending it to me).
The study: Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19. Bousquet U, et al. Allergy. 2020 Aug 6;10.1111/all.14549. Online ahead of print.
The hypothesis:
CAUTION: Correlation does not necessarily mean causation. The diets—and other lifestyle characteristics—of people in Romania and Latvia differ from those in the UK and Italy in other ways besides diet; other differences might well account for these variations.
Personally, I love cabbage in any form.
But for prevention of bad outcomes from Covid-19, I’m counting on vaccination, not kimchi or sauerkraut.
I am honored (hugely) to be the recipient of the 2023 Edinburgh Medal, at which I give a speech as part of the Edinburgh Science Festival. My talk, “Food Politics: Why it Matters Now” is at 7:00 p.m. Information about the Science Festival is here. A Tweet announcing my award is here.
