I’m keynoting the Food Tech Expo at Centro Citibamamex, Avenida del Conscripto 311, Lomas de Sotelo, Hipodromo de las Americas, 9:00 am, and on a panel at 12:30. Information is here.
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.