김치(KIMCHI) " 코로나 19(Covid-19) 바이러스 저하"에 도움 Kimchi helps ease Covid-19 symptoms, Korean-French study / ( 김치먹게된이유, 김치의 효능, 김치먹고 면역력키우자)

      우린 전통음식 발표식품, 슬로 음식  '김치'에 대해 어떤 생각을 갖고 있나?

      가까이 있고, 자주접할수있어서,

      우리가 생각하는 김치의 효능이  상상 이상이란 걸 

      조사해본 사람은 많지않을듯 싶다.  

      

      김치는 전통으로 내려오는 한국의 발효식품, 우리가 선호하는 좋은 음식이다. 

 

      나는 김치 먹고 몸이 많이 좋아졌다. 덜피곤하고, 나온 배도 들어가고, 화장실도 자주 가고,

      대상포진에 걸려 허욱적되던 내 몸도 꾸준한 김치를 먹은 덕일까? 이젠 컨디션이 좋아졌다. 

 

      얼마나 김치가 몸에 좋은 음식인지,,,

      김치에 대해서  좀 더 알아보고자한다. 

 

      소금에 배추와무를 절인 뒤 양념을 섞어서, 발효와 숙성 단계를 거진  한국의 전통적인 발효식품, 얼마 기간의

      유산균 발효과정 중 나쁜 미생물은 억제되고, 맛과 향기로 몸에 좋은 물질이 만들어진다.라고 알려져 있다. 

 

 1.  김치를 자주 먹게 된 이유

 

       캐나다 출근시간은 한국보다 이르다. 회사마다 다르겠지만. 내가 일하는 분야는 오전 7시부터 시작된다.

       보통 5시 반에 일어나서 샤워하고, 서둘러야 6시나 6시 10분에 출발해야 한다.

       6시 30분에 나가도 되지만

       출근길 도로는 트럭과 차들로 전쟁이다. 회사 구식 퍼코 레이터로 팀이 마실 커피를 만들고,,,

       먼저 오는 사람이 카레를 만들지만, 내 커피가 반응 별로 여서, 준비만 해놓고,

       다음 직원이 오면 커피와 물 비율을 맞추도록 해놓는다. 

       ㅎㅎ. 

       아무도 없는 사무실에 내가 먼저 불을 커고, 시작되는 여유 있는 하루를 할 수 있기 때문이다.  

       옆자리 수석 매니저가 가끔 나보다 일찍 와 분위기를 무겁게 하지만,,ㅎㅎ  

 

        9시 15분이 되어야 브레이크가 생긴다. 커피와 레이디 핑거로 나는 아침 배를 달랜다.

       점심은 싸온 도시락으로  일을 마무리해야 하는 이유로 급히 급히 먹고, 퇴근은 오후 3시 30분,,,

       프로젝트로 바쁠 시는 6시 전에는 퇴근한다. 

       하루 종일 눈과 손, 머리를 혹사한  내 몸은 지쳐서, 오자마자 누웠다 저녁이 되어서 폭식으로, 인스턴트식품으로 

       식사를 하고 다음날을 준비했다.

       기껏해야 채소, 과일 샐러드 , 빵, 라면 등 인스턴트로 채워진 나의 루틴이었다.  

       정말 늘.. 피곤했다. 

 

       어느 날 난 대상포진이란 것을 모른 채, 응급실을 갔고, 온몸이 마비되는 힘든 시간들을 겪었다.

       어느새 내 몸이 망가져있었던 것이다.

       늘 피곤하고, 화장실도 자주 못 가고,,, 내 생활에 문제가 있었던 것이다. 

 

       담당 의사가 콜레스테롤이 아주 높다고, '일을 열심히 하나 보네요!. 스트레스가 심하나 보네요'. 이런 말을 하셨고

       피검사를 3개월에 한 번씩 하면서, 의사 선생님은 내가  매일 먹은 음식을  물어보셨다. 

 

       그 후 나는 규직적이고, 균형 잡힌 식사를 위해서

       아침엔 토스트 , 계란, 토마토 채소 샐러드 , 주스 한잔 이렇게 꼭 챙겨 먹으려고 노력해왔고,

       저녁엔 한식으로 발효식품인  오이김치, 배추김치, 깍두기 중 한 가지를 직접 만들어

       그중 한 가지는 꼭 반찬으로 챙겨 먹었다. 

 

       김치류를 먹은 뒤로는

       피곤에 절어있던 내 몸에 변화가 나타났다.

       컴퓨터 앞에 앉아있어, 화장실도 잘 갈 수 없었고, 속이 더부룩하고, 배만 불 툭 나왔었는데

       이런 발효식품을 먹은 뒤로는 특히 한국음식  김치류를 먹으면서, 화장실도 아주 잘 갈 수 있었고

       동료가 "오늘 얼굴이 피곤해 보이네.. 부었어", 하는 소리를  더 이상 듣지 않게 되었다. 

 

         

       캐나다 생활하면서 되도록 이면 김치류를 자제해 왔다. 이유는  냄새가 심해서, 

       김치 먹은 다음날은 김치 먹었어? 냄새난다 소리를 들었기 때문이다. 친구들도 차를 타면 창문을 열렸으니..

       가끔 스트레스 쌓인 금요일 저녁에만 먹었던 기억이 난다. 그래야 월요일쯤이면 김치 냄새가 가시기 때문이다. 

        

 2. 김치는 어떤 효능이 있는가? 

       

      김치의 우수성에 대한 연구결과에 따르면 김치에는 다양한 생리적 효능이 있다.

      항균효과, 항산화 효과, 항암효과, 비만 방지 효과뿐 아니라 면역 활성을 증대시키는 효과도 있다.

      그리고 김치는 영양 면에서도 매우 우수한 식품이다.

 

    ● 김치의 주재료 배추, 무, 열무, 갓, 고추, 파, 마늘, 생강등에는 많은 양의 항산화 비타민인 비타민 A, C와

       무기질, 섬유질이 함유되어 있기 때문에 우리가 먹는 김치에도 각종 비타민이 풍부하다.

                

              ★김치 만드는 재료: 배추, 무, 열무, 갓, 고추, 파, 마늘, 생강 기타 개인 취향에 따른 추가. 

 

 

    ● 김치는 발효 과정을 거쳐 맛있게 익게 되면 특히 비타민C가 많아지고 고추, 무청, 파, 갓, 열무 등의

       녹황색 채소가 많이 섞이면 비타민A(카로틴)가 많아진다.

       성인 1인 1회 분량의 배추, 열무 등의 김치를 (약 40~60g) 하루 3회 정도 섭취할 경우 비타민C는

       약 배추김치 17~25mg, 열무김치 30~45mg으로 한국인 1일 권장량인 100mg의 1/3 정도를 김치로부터

       섭취할 수 있게 된다.

 

    ● 김치가 발효되어 생기는 유산균(젖산균)은 발효과정에서 장 내 유용 미생물의 증식에도 도움이 되며

        대장암 예방에 좋으며 또한 발효식품이 주는 고유한 풍미로 식사에 즐거움을 더해준다.

 

      김치에 들어가는 다양한 채소들은 열량이 적고 식이섬유를 많이 함유하고 있어 체중조절에 도움을 주고,

      특히 고추에는 캅사이신이라는 성분이 있어 신진대사작용을 활발히 함으로써 지방을 연소시켜 체중조절에

      도움을 준다.

 

   ● 마늘, 파 등 김치의 재료들에는 항산화 비타민과 항세균 성분이 풍부하여 노화를 억제하고, 암을 예방하며

      면역을 증강시키는 효과가 있다.

 

    ● 김치에 들어있는 각종 채소의 식이섬유와 향신료, 유산균은 혈중에 있는 나쁜 콜레스테롤을 떨어뜨려서

        각종 성인 병의 예방 및 치료에 도움을 준다.

 

   참고: http://www.foodnmed.com/news/articleView.html?idxno=14015

한국의 대표 식품 김치의 8가지 건강 효과 - 데일리 푸드앤메드

 

 

 3. 코로나 19 바이러스 저하에 도움 되는  김치 먹고  면역력을 키워보자. 

     "김치(KIMCHI)는 코로나 19(Covid-19) 바이러스 저하에 도움"에 대한 연구결과

 

       " Kimchi helps ease Covid-19 symptoms, Korean-French study"

      

 

       장 부스케( https://www.researchgate.net/profile/Jean-Bousquet-2) 명예교수팀과 

       세계김치연구소(https://www.wikim.re.kr )

       공동연구결과는 면역학 분야 국제 학술지(Clinical and Translational Allergy)에 발표했다. 

 

       김치 원료 속 항산화 성분이 활성산소를 제거하고, 염증 완화를 통해 코로나19 증상 완화에 도움이 된다는

                                                    연구 결과가 나왔다. 

 

      세계김치연구소( https://www.wikim.re.kr )는

      프랑스 몽펠리에 대학 폐의학과 장 부스케(Jean Bousquet) 명예교수와  공동 연구를 통해       

                  “김치의 재료인 배추, 고추, 마늘 등에 함유된 각종 영양 성분이

                            인체 내 항산화 시스템을 조절하여

                                코로나바이러스 감염증-19(COVID-19) 증상을 감지하는 신경 채널을 차단,

                                   코로나19 증상을 완화시킨다”                         

                                        라고 밝혔다.

 

Homemade Kimchi_bbeye2016

     

         연구팀은 김치에 풍부한 설포라판(배추), 알리신(마늘), 캅사이신(고추), 진저롤(생강) 등 각종 영양 성분과

 

         발효 과정에서 생기는 유산균이 인체 내 항산화 시스템인 Nrf2와 상호 작용하여

 

         코로나19로 야기되는 인체 내 유해한 활성 산소를 제거한다는 사실을 밝혀냈다.

 

         Nrf2(Nuclear factor erythroid 2-related factor 2)는 인체 내 항산화 시스템을 조절하는 단백질이다.

 

         연구팀은 Nrf2와 상호 작용하는 영양 성분은

 

         인체 내 염증 반응을 유도하는 일시적 수용체 전위(TRP)의 활성화와 연관이 있다고 밝혔다.

 

                                              김치 등 발효 채소나 향신료의 영양 성분이

 

                                               TRP 채널의 활성을 잃게 만들면서,

 

                                              코로나19로 인한 염증을 완화하는 효과가 있다는 것이다.

 

                                  

                            아래의 참고 글을 읽어보면 알 수 있다.    

참고 1:          

Kimchi helps ease Covid-19 symptoms, Korean-French study says

https://www.koreabiomed.com/news/articleView.html?idxno=10835 

Kimchi helps ease Covid-19 symptoms, Korean-French study says - KBR

•  Kim Ji-u 
•  Published 2021.04.01 14:42
•  Updated 2021.04.01 15:20

 As foods that help boost immunity are gaining popularity worldwide amid the coronavirus pandemic, a group of researchers said Wednesday that kimchi could alleviate Covid-19 symptoms.

“Various nutrients contained in primary materials of kimchi, such as cabbage, red pepper and garlic, control the antioxidant system in the human body, blocking the nerve channels that perceive Covid-19 symptoms to alleviate them,” the World Institute of Kimchi (WiKim) said.

The institute conducted joint research with a French team led by Jean Bousquet, professor emeritus at the University of Montpellier.

The Korean and French researchers traced reasons for Covid-10 occurrence, the severity of symptoms and death rate by countries, and why these differ country by country.  They took note of relatively low Covid-19 fatalities in East Asian countries, including Korea, and some sub-Saharan African countries, according to the institute.

Countries with lower death rates, except Australia and New Zealand, have one thing in common; people in these countries consume lots of fermented vegetables, such as kimchi, and various spices.

Researchers found that kimchi contains various nutrients, such as sulforaphane in cabbage, allicin in garlic, capsaicin in red pepper, gingerol in ginger, and lactobacillus made during the fermentation process. All these interact with Nrf2, an antioxidant system in the body, removing harmful-active oxygen caused by the coronavirus. Nrf2, or nuclear factor erythroid 2-related factor 2, is a protein type controlling the body's antioxidant system.

They also identified the correlation between the nutrient ingredients that interact with Nrf2 and transient receptor potential (TRP) activation, leading to inflammatory reactions in the human body.

The nutrient components found in kimchi and other fermented vegetables make the TRP channel lose its activity, which relieves Covid-19 inflammation, the team said.

“Kimchi is rich in antioxidants and can be an effective food for alleviating coronavirus symptoms thanks to its effects in reducing TRP activity,” Professor Bousquet said. “Korea’s low rate of Covid-19 deaths and severe patients could be attributed to kimchi.”

Choi Hak-jong, acting general manager of the institute, also said, “Foreign researchers recognize kimchi’s excellence and great potential. Many Korean researchers are also confirming kimchi’s efficacy on Covid-19 with animal models. Their study results will come out soon.” 

He cited several research bodies conducting such studies, including the Korea Research Institute of Bioscience and Biotechnology, Korea Research Institute of Chemical Technology, and Jeonbuk National University.

The joint study’s results were published in the December issue of Clinical and Translational Allergy.
  

 Kim Ji-u jiuk@docdocdoc.co.kr

 

 

Homemade Kimchi_ bbeye2016

 

참고 2: 

      https://forbetterscience.com/2021/04/07/prof-jean-busquets-sauerkraut-therapy/

Prof Jean Bousquet’s Sauerkraut Therapy

 

 

Jean Bousquet, Josep M. Anto, Wienczyslawa Czarlewski, Tari Haahtela, Susana C. Fonseca, Guido Iaccarino, Hubert Blain, Alain Vidal, Aziz Sheikh, Cezmi A. Akdis, Torsten Zuberbier and ARIA group Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19 Allergy (2020) doi: 10.1111/all.14549

The paper postulates that it’s the fermented cabbage in form of sauerkraut or kimchi which prevents deaths from the coronavirus infection. The authors even discovered a molecular mechanism, here the paper’s abstract:

“Large differences in COVID‐19 death rates exist between countries and between regions of the same country. Some very low death rate countries such as Eastern Asia, Central Europe, or the Balkans have a common feature of eating large quantities of fermented foods. Although biases exist when examining ecological studies, fermented vegetables or cabbage have been associated with low death rates in European countries. SARS‐CoV‐2 binds to its receptor, the angiotensin‐converting enzyme 2 (ACE2). As a result of SARS‐CoV‐2 binding, ACE2 downregulation enhances the angiotensin II receptor type 1 (AT1R) axis associated with oxidative stress. This leads to insulin resistance as well as lung and endothelial damage, two severe outcomes of COVID‐19. The nuclear factor (erythroid‐derived 2)‐like 2 (Nrf2) is the most potent antioxidant in humans and can block in particular the AT1R axis. Cabbage contains precursors of sulforaphane, the most active natural activator of Nrf2. Fermented vegetables contain many lactobacilli, which are also potent Nrf2 activators. Three examples are: kimchi in Korea, westernized foods, and the slum paradox. It is proposed that fermented cabbage is a proof‐of‐concept of dietary manipulations that may enhance Nrf2‐associated antioxidant effects, helpful in mitigating COVID‐19 severity.”

The authoritative peer reviewed study in an official society journal used this figure from an earlier preprint by some of the same authors:

“Consumption of head cabbage and COVID‐19 death rate at a country level (from Fonseca et al12)“

As you see, back in the summer 2020, Latvia used to smash COVID-19 with cucumber pickles (skābēti gurķi) and sauerkraut (skābēti kāposti), which makes me tremendously proud in several respects.

This is the referenced preprint from July 2020:

Susana C Fonseca, Ioar Rivas, Dora Romaguera, Marcos Quijal-Zamorano, Wienczyslawa Czarlewski, Alain Vidal, Joao A Fonseca, Joan Ballester, Josep M Anto, Xavier Basagana, Luis M Cunha, Jean Bousquet Association between consumption of vegetables and COVID-19 mortality at a country level in Europe bioRxiv (2020) doi: doi: 10.1101/2020.07.17.20155846

From the abstract:

“Of all the variables considered, including confounders, only head cabbage and cucumber reached statistical significance with the COVID-19 death rate per country. For each g/day increase in the average national consumption of some of the vegetables (head cabbage and cucumber), the mortality risk for COVID-19 decreased by a factor of 11, down to 13.6 %. Lettuce consumption increased COVID-19 mortality. “

Now it’s time for you to meet the French genius behind the Latvian superfood which will save the world: Jean Bousquet.

 

https://youtu.be/reuadd6 Vaas

The virus has mutated to evade the sauerkraut?

Oh, and by the way: it turned out, the above study was done together with the World Institute of Kimchi in Korea. Basically, the authors who declared “no competing interests” whatsoever and funding only from “MASK-air, ARIA “, were possibly shilling for Big Kimchi. A TV interview followed:

 

Arirang News live interview with Dr. Jean Bousquet, July 2020

Bousquet and his Korean Kimchi partners were quoted:

“Kimchi is rich in antioxidants and can be an effective food for alleviating coronavirus symptoms thanks to its effects in reducing TRP activity,” Professor Bousquet said. “Korea’s low rate of Covid-19 deaths and severe patients could be attributed to kimchi.”

Choi Hak-jong, acting general manager of the institute, also said, “Foreign researchers recognize kimchi’s excellence and great potential. Many Korean researchers are also confirming kimchi’s efficacy on Covid-19 with animal models. Their study results will come out soon.”

How Kimchi works on COVID-19. Source: Korea Biomedical Review

Korean government even issued a press conference statement, “to clarify that kimchi cannot cure COVID-19, even though it could boost immunity against the virus “, as quoted by VICE.

Then, in the summer 2020, the preprint and the peer-reviewed paper presented at the beginning of this article arrived. It’s all so straightforward, the solution to COVID-19 is the anti-oxidants! Professor Bousquet even explained it to me in an email:

“Free radicals are not the main cause of aging, but are also involved in severe COVID-19 symptoms. However, antioxidants plentifully contained in cabbage and fermented vegetables such as sulforaphane (cruciferous vegetables) may alleviate COVID-19 symptoms by removing free radicals. Lactic acid bacteria, produced in large during fermentation of cabbage, may be effective in preventing from COVID-19. Because the lactic acid bacteria possess oxidative stress tolerance and antioxidant capacity, they can be potent antioxidants. The lactic acid bacteria synthesize vitamins and minerals, and produce biologically-active peptides with anti-oxidant activity.”

 

The world still didn’t listen to the sauerkraut advice, and in autumn 2020 the virus returned in a second wave with a vengeance. But Professor Bousquet and his ARIA colleagues were prepared. This time, the fermented food needed spices. Sauerkraut wasn’t enough anymore, it had to be kim-chi now. Following the growing culinary advice from wise medical scholars from India, China and Persia, who by now declared every single herb and spice to be a COVID-19 medicine, Professor Bousquet and his ARIA group issued their own advice in December 2020:

Jean Bousquet, Wienczyslawa Czarlewski, Torsten Zuberbier, Joaquim Mullol, Hubert Blain, Jean-Paul Cristol, Rafael De La Torre, Vincent Le Moing, Nieves Pizarro Lozano, Anna Bedbrook, Ioana Agache, Cezmi A. Akdis, G. Walter Canonica, Alvaro A. Cruz, Alessandro Fiocchi, Joao A. Fonseca, Susana Fonseca, Bilun Gemicioğlu, Tari Haahtela, Guido Iaccarino, Juan Carlos Ivancevich, Marek Jutel, Ludger Klimek, Piotr Kuna, Désirée E. Larenas-Linnemann, Erik Melén, Yoshitaka Okamoto, Nikolaos G. Papadopoulos, Oliver Pfaar, Jacques Reynes, Yves Rolland, Philip W. Rouadi, Boleslaw Samolinski, Aziz Sheikh, Sanna Toppila-Salmi, Arunas Valiulis, Hak-Jong Choi, Hyun Ju Kim, Josep M. Anto Spices to Control COVID-19 Symptoms: Yes, but Not Only… International Archives of Allergy and Immunology (2020) doi: 10.1159/000513538

This was the abstract:

“There are large country variations in COVID-19 death rates that may be partly explained by diet. Many countries with low COVID-19 death rates have a common feature of eating large quantities of fermented vegetables such as cabbage and, in some continents, various spices. Fermented vegetables and spices are agonists of the antioxidant transcription factor nuclear factor (erythroid-derived 2)-like 2 (Nrf2), and spices are transient receptor potential ankyrin 1 and vanillin 1 (TRPA1/V1) agonists. These mechanisms may explain many COVID-19 symptoms and severity. It appears that there is a synergy between Nrf2 and TRPA1/V1 foods that may explain the role of diet in COVID-19. One of the mechanisms of COVID-19 appears to be an oxygen species (ROS)-mediated process in synergy with TRP channels, modulated by Nrf2 pathways. Spicy foods are likely to desensitize TRP channels and act in synergy with exogenous antioxidants that activate the Nrf2 pathway.”

Here are the spices the ARIA Group advices you to eat if you wish to survive this pandemic:

Table 1: “TRPA1 and TRPV1 can be activated by pungent compounds including many, but not all, Nrf2-interacting nutrients [24]. Spices and aromatic herbs have potent antibacterial and antiviral activities [35–37]. Spices can also interact with many other mechanisms in COVID-19 including the entry of SARS-CoV-2 into the cell and autophagy processes [7, 38]. “

The ARIA list has everything their oriental colleagues already proposed ad nauseam: turmeric (source of curcumin) of course, but also other COVID-19 classics like garlic, chilli, ginger, mustard, pepper and cinnamon (the latter was confirmed as COVID-19 medicine by German scientists at the Max Planck Society and published as Lucas et al 2021 in Frontiers, the best outlet for such things). In this vein, Bousquet and his ARIA team conclude with a very specific advice to eat kimchi, spiced with “garlic, ginger, leaf mustard, and red pepper powder “.

In an email, the professor explained to me why fermented food needs spices to work:

“I initially focused on low death rates in Eastern European countries Asia, including Korea, and Sub-Saharan African countries. Some very low death rate settings (but not Australia or New Zealand) have a common feature of eating large quantities of fermented vegetables and various spices that are not commonly eaten in the Baltic States. “

You see, it’s either a total lockdown with closed borders, or turmeric with chilli which flatten the curve. Strange, Bousquet never discusses India. Maybe they should eat more spices there?

Double-Blind Broccoli

That same kimchi paper hinted at the miraculous healing power of the humble broccoli, with reference to a submitted manuscript. In January 2021, pickles, sauerkraut and kimchi were pushed aside as not concentrated enough in this stroke of genius. By an actual COVID-19 clinical study, and what a study!

Jean Bousquet, Vincent Le Moing, Hubert Blain, Wienczyslawa Czarlewski, Torsten Zuberbier, Rafael De La Torre, Nieves Pizarro Lozano, Jacques Reynes, Anna Bedbrook, Jean-Paul Cristol, Alvaro A. Cruz, Alessandro Fiocchi, Tari Haahtela, Guido Iaccarino, Ludger Klimek, Piotr Kuna, Erik Melén, Joaquim Mullol, Boleslaw Samolinski, Arunas Valiulis, Josep M. Anto Efficacy of broccoli and glucoraphanin in COVID-19: From hypothesis to proof-of-concept with three experimental clinical cases World Allergy Organization Journal (2021) doi: 10.1016/j.waojou.2020.100498 

The paper’s last author is another recurrent name on all ARIA papers about COVID-19, the Barcelona professor Josep Anto, who may be not among the original ARIA team, but he advises WHO as member of the European Advisory Committee on Health Research (EACHR), so there. I’m telling you this to reassure you that global health and WHO pandemic policies are in trusted and qualified hands.

The broccoli capsules, their active ingredient being glucoraphanin, were tested on 3 patients.

Case 1 contracted COVID-19 in August 2020 and was

“a 73-year old man, a former professor of respiratory medicine at the Montpellier University of France (BMI 23, allergic rhinitis, intermittent untreated asthma, and well-controlled type-2 diabetes under metformin, HbA1C: 6.2%). Before developing COVID-19, the patient self-prescribed broccoli capsules OD in the morning for 45 days (Aerobiane, Pileje, France: broccoli seeds 300 mg + glucoraphanin 30 mg, and myrosinase) in the hope to prevent the onset of COVID-19. But he did contract the infection. “

Can you guess who it is? Hint: starts with B and ends with “ousquet”, and anyway, the paper declares in acknowledgement: “JB proposed the treatment and was the patient “. Now you know where the idea to connect snotty nose to asthma and allergies to “global health” came from. That patient 1 was never hospitalised, and developed only a mild to very moderate COVID-19 according to symptom descriptions recorded in his own proprietary “COVID-19 app (MASK-COVID) — available on Android” and marketed by the company KYomed‐Innov which happens to be in Montpelier. In this regard: “None of the authors declared any competing interest “.

Despite the fact that elsewhere, when issuing a quasi-parallel “ARIA‐EAACI statement on asthma and COVID‐19 “, Bousquet declared “personal fees from Chiesi, Cipla, Hikma, Menarini, Mundipharma, Mylan, Novartis, Purina, Sanofi‐Aventis, Takeda, Teva, Uriach, other from KYomed‐Innov “.

 

참고 3:

https://youtu.be/iH8 s6 at-Zu4

Patient 1 recovered, because he “had regular contact with Dr. W Czarlewski with whom he developed the Nrf2 hypothesis.2,3 Dr. Czarlewski [her CV here, -LS] is knowledgeable on natural medicine and was able to discuss the dosage of the broccoli capsules.” Our patient 1 never had any breathing difficulties, never had to go to hospital, and medicated his fever of maximum 38.9° with an increased dose of broccoli capsules and paracetamol. There was the typical COVID-19 dry cough though, so the patient JB appointed himself as a clinical investigator of what was almost, but not quite, entirely unlike RCT:

“A double-blind placebo-controlled trial was carried out on induced cough using 4 placebo capsules or 4 broccoli (300 mg) capsules. The challenge was performed double-blind to confirm that the effect of broccoli seed capsules was real and not biased. The placebo and broccoli capsules were prepared by the Pharmacie des Quatre Seigneurs (Montpellier). The capsules were made up of cellulose (opaque). Neither the broccoli nor the cellulose capsules had any taste, thus there was a total placebo effect. The investigator was not aware of the blinding, nor of the code that was broken after the test. Similar to the open challenge, he took the deepest breath he could, and then exhaled as fast and as hard as possible. He started the test when spontaneous cough VAS was over 5/10. He first measured spontaneous and induced cough scores as well as nasal VAS, 5 min before ingesting the capsule. He ingested the capsule and then measured the 3 parameters every minute for 10 min, at 12, 15, 17, 20, 25, 30, 45 and 60 min.

In the broccoli group, induced cough score was around 7–8 before the dose and below 3 after 6–9 min (Fig. 5). Score levels remained at between 0 and 3 for the 60-min duration of the test. In the placebo group, there was merely no effect. “

“Fig. 5 Double-blind placebo-controlled challenge (300 mg broccoli (BG) or placebo (P)) on spontaneous nasal and induced bronchial symptoms at days 29–30 “

I think that even though “the patient and the investigator who proposed the treatment were the same person “, the trial investigator should have randomized his patient also. Like, one cough test randomly assigned to the kitchen, one in the garden, one in the toilet. Just careful: the broccoli dosage was actually somewhat dangerous, as the authors openly admit:

“Using the dose of broccoli recommended by the manufacturer, there was no preventive effect on SARS-CoV-2. However, it is likely that the dose was insufficient for any such effect. The doses required for effective action during the COVID-19 symptoms of case 1 were quite high and should raise safety concerns. “

Patient 1 was not alone. Case 2 was a “61-year old woman in perfect health and receiving no treatment developed mild COVID-19 symptoms “, who caught COVID-19 in September 2020 and for all we know may have been the wife of the patient 1. Noteworthy,

“On day 6, she took 300 mg of broccoli capsules at 14 h30. In 10 min, cough and nausea disappeared, and smell and taste improved. “

Patient 2 then medicated her moderate fever with “same dose of broccoli with paracetamol “, and look, broccoli cured her also.

Patient 3 (“63-year-old man with controlled hypertension “) was never diagnosed with COVID-19 by a PCR test, but it doesn’t matter. He experienced the symptoms in October 2020:

“He had rhinorrhea, dry cough, incomplete loss of smell and taste, and fatigue on day 2. On day 3 at 11 h00, he had severe cough and fever and took 300 mg of broccoli. Cough and nasal obstruction disappeared very rapidly but fever was slower “.

Now I can’t say who that patient 3 was, probably another JB family member. In any case, also his moderate fever (never over 38.6°) was successfully medicated with broccoli capsules and paracetamol.

Advertisement for Prof Bousquet’s COVID-19 MASK-Air app, in “Legends of allergology/immunology: Jean Julien Raoul Bousquet…” (2020)

Now, all this may sound entertaining, but the methodology certainly proves that the trial was not observational, but actual clinical research, with participants assigned to an experimental treatment and dosed according to the investigator’s instructions. The trial’s records are declared by authors as unavailable. An informed consent is among family members meaningless, anyway the clinical study in Montpellier never had one and neither was there an ethics approval because the authors declared:

“Not applicable since this was a food supplement used at regular doses by the patients of cases 2 and 3 and at higher doses (case 1) by the author of the study. “

Indeed, this is France, where ethics approvals for clinical research are not needed, as Didier Raoult demonstrated dozens of times. But Zuberbier and Bousquet sport a German affiliation, and in Germany even billionaires can get in trouble when running unapproved clinical COVID-19 studies, even on their own family members. As it happened to Winfried Stöcker, founder of diagnostics company Euroimmun (read here), who is now being criminally investigated for testing a self-made COVID-19 vaccine.

In his message to me, Bousquet spoke of FIFTEEN people treated with broccoli capsules. I understand he means his own clinical studies:

“Fifteen clinical cases showed that broccoli seed capsule sometimes added with curcumin  help alleviating COVID-19 symptoms. These effects occurred within minutes and lasted for around 6-8 hours “.

Hot and spicy

Back to our story. There are three more Ga2 len preprints which await to be published in respectable peer-reviewed journals. That broccoli study and its preprint are referenced in another Ga2len manuscript, dated November 2020:

J Bousquet, W Czarlewski, T Zuberbier, J Mullol and J Anto, “Oral capsaicin induces a very fast improvement inCOVID-19 symptoms suggesting TRPV1 channel desensitization” Ga2len preprint (2020)

The clinical trial without ethics approval was hotter and spicier than we thought!

“TRP desensitization was suggested in 6 patients with COVID-19 since TRPA1 agonists (curcuma and black pepper with broccoli capsules) reduced cough and nasal obstruction within 10-20 minutes (submitted, available online 5). A series of cough induced challenges were carried out in one patient. Curcuma and black pepper, ginger or green tea improved cough and nasal obstruction in less than 2 minutes (Bousquet et al, in preparation, summary online). These effects were attributed to a TRPA1 desensitization but TRPV1 desensitization was not excluded as the nutrients are also TRPV1 agonists.

In order to investigate a possible TRPV1 desensitization in the same patient, four induced cough challenges were performed using low dose oral capsaicin (10 and 30 mg of Cayenne pepper in capsules). “

It’s 6 patients now, not 3, and still no ethics approval! And the clinical trial was confounded, because the investigator was also medicating himself and others with chilli, turmeric and black pepper, plus teas!

“fThis cough challenge has been largely studied in the same patient who performed 58 challenges with different compounds, some of them being ineffective. Eight challenges were done in a placebo-controlled fashion with broccoli to assess differences between active and placebo treatment and 18 open labelled challenges were also carried out with broccoli to assess reproducibility. “

Another Ga2 len preprint dated September 2020 rolled out even more culinary ingredients of a combined COVID-19-diabetes therapy.

Jean Bousquet, Jean-Paul Cristol, Wienczyslawa Czarlewski, Josep M Anto, Adrian Martineau, Tari Haahtela, Susana C Fonseca, Guido Iaccarino, Hubert Blain, Alessandro Fiocchi, G Walter Canonica, Joao A Fonseca, Alain Vidal, Hak-Jong Choi, Hyun Ju Kim, Vincent Le Moing, Jacques Reynes, Aziz Sheikh, Cezmi A Akdis, Torsten Zuberbier and the ARIA group, Nrf2-interacting nutrients, insulin resistance and COVID-19: Time for research to develop mitigation strategies Ga2len preprint (2020)

Here a figure telling you what to eat in the pandemic times:

I hope my readers rejoice seeing resveratrol there, which I covered before. Otherwise, the usual oriental wisdom of green tea and curcumin. And note quercetin, which is quite hot these days as COVID-19 medicine because fruits and vegetables are healthy, right?

We also learn that this “diet may be important in the prevention/management of obesity and, at the same time, may reduce the impact of COVID-19 “.

표 5) 간략 설명: 연구팀은 국가별로 코로나19의 발생률, 증상의 심각도, 사망률에서 상당한 차이를 보이는 이유를 추적했다. 특히 한국 등 동아시아와 사하라 인근 아프리카 국가에서 코로나19 사망률이 낮은 것에 주목했다. 사망률이 낮은 국가 중 호주, 뉴질랜드를 제외한 대부분의 국가는 김치와 같은 발효 채소 또는 다양한 향신료를 많이 섭취한다는 공통점이 있었다.

 

 

 

Now, remember I promised cigarettes?

Jean Bousquet, Wienczyslawa Czarlewski, Torsten Zuberbier, Potential control of COVID-19 symptoms by Nrf2-interacting nutrients with TRPA1 (transient receptor potential ankyrin 1) agonist activity, Ga2 len preprint (2020)

Unfortunately, the study (pdf October 2020) does not reference Professor Bousquet’s French colleagues Zahir Amoura and Jean-Pierre Changeux, who previously proposed nicotine and tobacco products as COVID-19 medicine (read here). The Ga2len trio (for some reason without their ARIA colleagues) discuss smoking:

“Nicotine activates TRAP1108. The prevalence of smoking among hospitalized COVID-19 patients is low109. Although many different mechanisms are proposed, the desensitization of TRAP1 by nicotine may be one possibility. If this were the case, it would show that TRAP1 may be involved in severe COVID-19 “.

Here a nice picture from that preprint illustrating how smoking and spices work together to prevent COVID-19 death.

The study concludes:

“Finally, as found for TPRV1 and capsaicin tachyphylaxis96, a reduction in the response to repeated exposure may occur during long-term treatment. In this model, Nrf2 and antioxidants may play an important additive role in reducing ROS. This may be the case for low-death rate countries in which large amounts of nutrients interacting with Nrf2 and TRPA1 at the same time are consumed. The long-term consumption of kimchi, which contains pungent nutrients and fermented cabbage, could be the prototype. “

Pungent sauerkraut with cigarettes??

I asked Professor Bousquet for a message to the people of Latvia. Here it is:

“In Latvia, cabbage and fermented cabbage represent traditional foods and their biologic effects may be of importance in mitigating COVID-19 symptoms. “


※ 위의 전반적인 내용을 간략히 요약 ※

김치가 코로나19 증상을 덜어줄 수 있다는 연구 결과가 나왔다.

세계김치연구소는 프랑스 몽펠리에 대학 폐의학과 장 부스케(Jean Bousquet) 명예교수 연구팀과 공동 연구를 통해 “김치의 재료인 배추, 고추, 마늘 등에 함유된 각종 영양 성분이 인체 내 항산화 시스템을 조절하여 코로나바이러스 감염증-19(COVID-19) 증상을 감지하는 신경 채널을 차단, 코로나19 증상을 완화시킨다”라고 밝혔다.

연구팀은 국가별로 코로나19의 발생률, 증상의 심각도, 사망률에서 상당한 차이를 보이는 이유를 추적했다. 특히 한국 등 동아시아와 사하라 인근 아프리카 국가에서 코로나19 사망률이 낮은 것에 주목했다. 사망률이 낮은 국가 중 호주, 뉴질랜드를 제외한 대부분의 국가는 김치와 같은 발효 채소 또는 다양한 향신료를 많이 섭취한다는 공통점이 있었다.

연구팀은 김치에 풍부한 설포라판(배추), 알리신(마늘), 캅사이신(고추), 진저롤(생강) 등 각종 영양 성분과 발효 과정에서 생기는 유산균이 인체 내 항산화 시스템인 Nrf2와 상호 작용하여 코로나19로 야기되는 인체 내 유해한 활성 산소를 제거한다는 사실을 밝혀냈다.

Nrf2(Nuclear factor erythroid 2-related factor 2)는 인체 내 항산화 시스템을 조절하는 단백질이다.

또한, 연구팀은 Nrf2와 상호 작용하는 영양 성분은 인체 내 염증 반응을 유도하는 일시적 수용체 전위(TRP)의 활성화와 연관이 있다고 밝혔다. 김치 등 발효 채소나 향신료의 영양 성분이 TRP 채널의 활성을 잃게 만들면서, 코로나19로 인한 염증을 완화하는 효과가 있다는 것이다.

장 부스케 명예교수는 세계 보건기구(WHO) 산하 연구단체인 ‘만성 호흡기 질환 국제연합(GARD)’ 의장을 맡았던 전문가로 “김치는 항산화 성분이 풍부한 데다, TRP 활성을 낮출 수 있어 코로나19 바이러스 증상 완화에 매우 효과적인 식품”이며 “한국에서 코로나19로 인한 사망률이 낮고, 중증환자가 적은 것은 김치 덕분일 수 있다”라고 강조했다.