Very basic keto friendly white cabbage side salad – great as an addition for all source of meat or fish dishes. Sometimes I have it also for my breakfast with fried eggs. Fresh, crunchy cabbage, spiced up with some onion and apple cider vinegar. Freshly chopped dill gives it a spring-summer vibe. Tastes great on second on third day, so you can make a bigger batch and enjoy every day.
There’s not much to say – cabbage is a great source of vitamin K, C, B6, A also potassium, magnesium and iron. In addition, cabbage is high in fiber and contains powerful antioxidants, including polyphenols and sulfur compounds. Antioxidants protect our body from cells damage.
And surprisingly, I’ve just stepped upon several articles saying that eating cabbage and sauerkraut can protect against coronavirus. According to this articles (I’ve linked them below) study made by researchers from Montpellier University in France, found that cabbage, cucumbers and Kimchi could help people to build up a resistance to the virus.
Dr. Jean Bousquet Professor of Pulmonary Medicine at the University of Montpellier in France was looking for association between consumption of fermented vegetables and COVID-19 mortality at a country level in Europe. Study published in the journal Clinical and Translational Allergy, found that cabbage, whether raw or sauerkraut, as well as cucumbers and kimchi, could help people build up resistance to the virus.
Dr. Jean Bousquet and his team of 25 researchers, took into account a number of variables, including confounding factors. Only fermented vegetables reached statistical significance with the COVID-19 death rate per country. For each day increase in the average national consumption of fermented vegetables, the mortality risk for COVID-19 decreased by 35.4%.
Fermented vegetables are mostly consumed in low death rate countries. Few countries consume pickled or marinated vegetables but countries with a consumption of these foods have a low death rate. It found Germany has significantly lower mortality, as did Austria, the Czech Republic, Poland, Slovakia, the Baltic states and Finland, where cabbage is popular. Bulgaria, Greece and Romania also had reduced death rates, whereas fatalities were much higher in Belgium, France, Italy, Spain and the UK, where less cabbage is consumed. We can read in the research, that as found in France, Spain and Italy, there are large regional differences in death rates and it would be of interest to compare sub-national regions with the different consumptions of fermented food. So further testing in properly designed individual studies would be of interest. Also the research was related only to Europe. It would be very interesting to investigate the matter in the rest of the world, such as Asia, where eating fermented vegetables is also very popular.
Also Ren Guofeng, an associate professor of medical nutrition at Central South University in Changsha (China), said there was strong evidence that vegetable consumption could affect the outcomes of many chronic diseases. As imbalance in the gut microbiota is associated with the pathogenesis of various disease types including allergy, asthma, rheumatoid arthritis, different types of cancer, diabetes, obesity and cardiovascular disease. I was talking about it in my post about sauerkraut juice couple months ago.
In my opinion, study by French scientists somehow confirms why the United States has such a huge problem with controlling the coronavirus. The percentage of people suffering from obesity, insulin resistance, diabetes, atherosclerotic problems and other chronic diseases is so high that, in fact, any major virus can cause a catastrophe. Additionally, we probably all know that the diet of Americans is mainly based on highly processed food, therefore the gut microflora of Americans is probably extremely weakened and unable to fight any viruses.
It is extremely important that this kind of information is beginning to appear in the maistream media. Perhaps this way, more and more people will not only start to pay more attention to their diet, but will also cease to attach so much importance (and put so much trust) to treating health problems with pharmacological agents.
basic keto white cabbage side salad
INGREDIENTS (for quite a large batch):
- 1/2 small white cabbage
- 2 small or 1 medium carrot
- 1/2 small brown onion
- 1 headed tbsp chopped fresh dill
- couple splashes of apple cider vinegar with mother
- splash of olive oil
- good pinch of natural rock salt
Chop the cabbage as thin as you can, also finely chop half of onion. Grate the carrot. Combine all the veggies, add couple splashes of apple cider vinegar, splash of extra virgin olive oil. Add good pinch of natural rock salt and one tablespoon of fresh chopped dill. Give it a good stir and put to the fridge for about 3 hours. Cabbage will get slightly soften and all the flavours will get through.
Serve with all source of meat or fish dishes.
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