Indian Diets Including Idli, Rajma, Lentils Decrease COVID Deaths
This is strange but true! Indian meals like idli-sambar, rajma-rice, lentils, turmeric etc. helped Indians to fight against corona viruses & lowered deaths.
Several Indian foods, notably idli-sambar and rajma-rice, may have contributed significantly to avoiding mortality during the COVID-19 epidemic in India, according to a recent study by an international team of scientists.
According to the study, the intensity and fatality rate of COVID-19 in the nation may have been reduced by the high levels of iron, zinc, and fiber, regular tea consumption, and usage of turmeric in meals that are all part of Indian cuisine.
The Indian Journal of Medical Research published the report in its April 2023 issue.
According to studies, India, which has a high population density, experienced a death rate during the epidemic that was much lower than the less densely populated Western countries.
The results of the study showed that the components of Indian diets, which maintain high levels of iron and zinc in the blood and abundant fiber in meals, were important in reducing the severity of CO2 and LPS-mediated COVID-19.
It’s interesting that the study discovered that the popular south and north Indian dishes idli-sambar and rajma-rice give Indians an advantage in their battle against the pandemic.
According to the study, meals like idli-sambar, rajma rice, lentils, and vegetarian fare based on whole grains helped maintain high levels of iron and zinc in Indian blood.
The study discovered that while eating a diet high in iron, zinc, and fiber helps to improve immunity, the degree of immunity it offers differs from person to person.
The study also found that Indians who drank tea frequently were able to maintain high levels of HDL (high-density lipoprotein), which is regarded as healthy cholesterol.
Tea catechins had a similar effect as atorvastatin in lowering blood triglycerides. The study also asserted that regular usage of turmeric in Indian cuisine promoted a strong immune system.
Researchers from India, Brazil, Jordan, Switzerland, and Saudi Arabia undertook a study to see if differences in Covid-19 severity and mortality rates between Western and Indian populations may be attributed to dietary patterns.
The researchers came to the conclusion that elements of the Indian diet decrease cytokine storm and a number of other severity-related processes of coronavirus infections, which may have had a role in India’s lower severity and COVID-19 death rates compared to Western nations’ rates.
The study also discovered that the curcumin in turmeric, which blocks pathways and processes connected to the extent of COVID-19 and SARS-CoV-2 infection, may have decreased the fatality rate.
On the other hand, increased intake of red meat, dairy products, and processed foods in Western countries led to an increase in COVID-related mortality and a corresponding increase in the severity of the coronavirus.
According to the results of the study, some elements in Western foods, such as sphingolipids, palmitic acid, CO2, and LPS, can activate pathways that result in inflammation, changes in blood flow, an increase in carbon dioxide in the blood, and higher blood sugar levels.
The study team discovered that palmitic acid, the most frequent saturated fatty acid in the human body, boosts the production of ACE2 and increases infection rates.
To find connections between diet and nutrients and the severity of COVID-19, the researchers looked at data from Indian patients and serious COVID-19 patients from three Western countries.
Overall, the study emphasizes how crucial a nutritious diet is to developing immunity and fending against COVID-19.