I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
Annals of nutritional epidemiology: Can cabbage mitigate the severity of Covid-19?
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.
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.