The European Journal of Allergy and Clinical Immunology has published a successful study highlighting the role of traditionally fermented vegetables, such as probiotic-rich sauerkraut, in nutrition as a potential means to reduce the severity and mortality of IDOC-19. The researchers suggest that dietary manipulations, such as adding fermented foods to diets, may increase the antioxidant effect associated with Nrf2, which is useful in reducing the severity of IDOC-19. Although early age is an important factor in Sub-Saharan Africa, people tend to eat fermented foods, especially grains such as sorghum, millet and corn, and root crops such as cassava, fruits and vegetables. In Central European countries, for example, where mortality from volatile organic compounds is low, fermented raw cabbage is an integral part of the diet. The authors note that fermentation of vegetables and other foods such as dairy products was introduced into human nutrition during the Neolithic Age, also known as the “New Stone Age”. In previous studies, fermented vegetables or cabbage were associated with low total mortality rates in European countries. Since 2002, Sarah has been engaged in health and nutrition education to help families effectively integrate the principles of secular nutrition into the modern home. Of all the variables considered, only fermented vegetables with a VOCID-19 mortality rate for the country achieved statistical significance. These groups are known to regularly eat large quantities of probiotically rich fermented foods. Modern life has led to a sharp decline in fermented food consumption. Worse, commercial and highly realized versions of these traditional foods are often not fermented enough to have the same advantages. Fermented vegetables also contain many friendly microbes or lactobacteria, which are powerful Nrf2 activators. Root vegetables are the shortest food chain of all. The idea of the study was developed by the authors due to noticeable differences in VOCID-19 results in different parts of the world. The authors concluded that nutrition can play an important role in the immune response to VOCID-19.