Bakers Journal

COVID-19 Updates News Nutrition Technical
Study suggests legume, grain, bread and cereal consumption may lower COVID-19 symptom severity

January 24, 2022
By Centro Universitario de la Costa / SciTech Daily


Puerto Vallarta, Mexico – In a recent study from the Universidad de Guadalajara in Mexico, COVID-19 positive individuals with an increased habitual intake of legumes, grains, bread and cereals food groups, showed decreased overall symptom severity. | READ MORE