Skip to content
Study links fermented vegetable consumption to low COVID-19 mortality
Posted on: July 9, 2020
Source: News Medical.Net
An preliminary report not yet certified by peer review in Europe suggests that COVID-19 mortality rates are likely to be lower in countries where diets are rich in fermented vegetables.
you are now a Connected Insider!
Enjoy unlocked discounts,
exclusive offers, and open access
to the Nutrition Resource Library.
Welcome to the Nutrition Resource Library!
Access your search results by logging in.
Not a Connected Insider yet?
Become a member.