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Spotlight On Korea: Kimchi Vs. Covid-19

Kimchi and other foods rich in probiotics are leading the way in providing positive health benefits and longevity, in addition to helping people avoid and reduce the severity of Covid-19.

Fermented foods, such as kimchi, miso and probiotic yogurt, could make it difficult for the coronavirus to infect the body, according to a study published in the journal of Clinical and Translational Allergy in May 2020.

Kimchi is a popular Korean side dish that is usually made from fermented cabbage that is a staple in the typical Korean diet.

Eating fermented vegetables in large quantities can potentially reduce to levels of the ACE2 enzyme; this enzyme is a protein that has been found to stick to cells on the surface of the lungs, thereby creating an entry point the virus can hook into.

The study has noted that in countries where fermented vegetables and foods are an integral part of people’s diets, such as South Korea, the fatality rates were lower when compared to other countries. As of January 2021, South Korea’s fatality rate is at 1.75%, while the worldwide fatality rate stands at 2.14%.

It is good to keep in mind however that South Korea’s lower fatality rate can be attributed to other factors, such as easy access to medical services, among other factors.

The South Korean government has even gone on record in order to clarify that kimchi cannot cure Covid-19, yet it can potentially boost immunity against the disease.

“Eating kimchi does not prevent coronavirus inflection,” said a spokesperson for South Korean’s Health Ministry.

Apart from eating kimchi, people can boost their “probiotic” gut bacteria by eating foods such as garlic, wheat, leeks, onion, sauerkraut, bananas, sourdough bread and probiotic supplements, according to new research.

In addition to boosting probiotic intake, kimchi is especially effective in lowering cholesterol and reducing insulin resistance, a leading factor in the development of diabetes.

South Korea’s National Research Council of Science and Technology is currently investigating the possible antiviral effects of fermented vegetables.

For the time being, it may be in one’s best interest to add more natural foods and fermented vegetables to our diets in order to boost our immune systems.

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