Bakers Journal

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


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