Evidence-based Data Mining on Common Foods/Spices for Potential Anti- RNA Virus Function
Disclosure:
We share our cooking recipes as an informational source like any other online cooking recipes. The cooking recipes should not be used as substitutes for the professional medical treatments and vaccines. Please consult your health providers regarding your medical issues and using any dietary supplements. We do not hold any liability for any (medical) issues regarding using our cooking recipes, and we do not provide any consulting service to use our recipes, and we do not track your information.
Aim:
Evidence-based data mining on common foods/spices for potential anti- RNA virus functions in order to fight COVID-19 at a low cost.
Evidence:
The range of COVID-19 death rates among countries has been from 0% to above 10% (Figure 1). For example, India and Russia are among the top 10 countries with very high death tolls, but on 09/10/2020, their death rates are 1.67% and 1.74% respectively while the world average death rate is 3.22%. The COVID-19 death rate among countries is affected by multiple factors: genetic makeup, health support system, median age, prevalence of obesity, geographic location, and the diet. However, from May 2020 – August 2020, there was no effective medicine and vaccine for COVID-19, the diet should be one of vital factors.
Figure 1: COVID-19 death rates among countries with a population > = 1,000,000. The data of 09/10/2020 is extracted from https://www.worldometers.info/coronavirus/.
Steps for evidence-based data mining on common foods/spices for potential anti RNA virus & anti-inflammation function:
1. COVID-19 Death Rates ~ Country: Systematically analyze the trend of COVID-19 death rates by WHO region, then by median age of countries. Select the countries with low death rates since May, 2020 with median age >= 25. Group these countries into two regions: Middle East and Central Asia.
2. Functional Common Foods & Spices: Loop through common foods and spices in the two selected regions, review their functions in anti RNA virus and anti-inflammation, and review USDA health information regarding consuming the selected foods/spices. The functional spices are turmeric enhanced by black pepper, saffron and cardamom; the functional common foods are (fermented) brassica vegetables, red beetroots and Copper/Zinc in foods. We developed one all-purpose Basic-3 spice mix of turmeric, black pepper & cardamom for hot drink/cooking/peanut butter, and summarized the cooking tips for brassica vegetables. During data mining, we have a few new ideas regarding COVID-19 and will post in the section of Hypothesis.
3. Easy Quick Recipes: We are posting our easy cooking recipes using Basic-3 spice mix , copper-rich food, zinc-rich food especially for college students who have a very busy schedule. In flu season, we may consider to take dietary supplement of Zinc, Vitamin C, D & E.