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Vegetarians and smokers were found to have lower seropositivity, meaning they were at a lower risk of contracting Covid-19, according to the results of a nationwide serosurvey by Council of Scientific and Industrial Research-Institute of Genomics and Integrative Biology (IGIB), Delhi&nbsp; .
People with the blood group B and AB were at a greater risk while those with blood group O were at lesser risk of catching the infection.
For the survey, CSIR analysed and took samples from 10,427 adults in its labs and their family members to check the presence of antibodies. Out of these, 1058 had antibodies to SARS-CoV-2.
A follow up was done of seropositive individuals for 3 months and six months for antibodies. On the other hand higher seropositivity was seen for those using public transport, non smokers, non vegetarians and in occupations like housekeeping, security, the survey said.

Vegetarians, smokers at lesser risk of Covid-19 infection: CSIR survey

A pan-India survey by CSIR&nbsp;has revealed that smokers and vegetarians are at a lesser risk of contracting Covid-19

Vegetarians and smokers were found to have lower seropositivity, meaning they were at a lower risk of contracting Covid-19, according to the results of a nationwide serosurvey by Council of Scientific and Industrial Research-Institute of Genomics and Integrative Biology, Delhi. People with the blood group B and AB were at a greater risk while those with blood group O were at lesser risk of catching the infection. For the survey, CSIR analysed and took samples from 10,427 adults in its labs and their family members to check the presence of antibodies. Out of these, 1058 had antibodies to SARS-CoV-2.&nbsp;

Vegetarians and smokers were found to have lower seropositivity, meaning they were at a lower risk of contracting Covid-19, according to the results of a nationwide serosurvey by Council of Scientific and Industrial Research-Institute of Genomics and Integrative Biology (IGIB), Delhi.
People with the blood group B and AB were at a greater risk while those with blood group O were at lesser risk of catching the infection.
For the survey, CSIR analysed and took samples from 10,427 adults in its labs and their family members to check the presence of antibodies. Out of these, 1058 had antibodies to SARS-CoV-2.
A follow up was done of seropositive individuals for 3 months and six months for antibodies. On the other hand higher seropositivity was seen for those using public transport, non smokers, non vegetarians and in occupations like housekeeping, security, the survey said.

Hing cultivation begins in India for the first time in history 

India has started the cultivation of&nbsp;asafoetida, commonly known as hing, for the first time ever thanks to the combined efforts of&nbsp;the Council of Scientific and Industrial Research (CSIR) and the Institute of Himalayan Bioresource Technology.&nbsp;
A staple spice used in Indian cooking, the first&nbsp;hing&nbsp;seedling has been planted by farmers in the Lahaul&nbsp;valley in Himachal&nbsp;Pradesh.&nbsp;
Apart from being an essential spice, hing&nbsp;is also used for medical purposes as a laxative and sedative.&nbsp;India reportedly imports nearly 1,200 tonnes of the covetable spice annually from Afghanistan, Iran and Uzbekistan, which costs us $100 million per year. Growing hing locally could help India save upwards of 900 crore&nbsp;rupees, according to reports.&nbsp;

Hing&nbsp;or asafoetida cultivation begins in India for the first time
Efforts by&nbsp;CSIR-Institute of&nbsp;Himalayan Bioresource Technology
First hing seedling planted in Lahaul&nbsp;Valley in Himachal&nbsp;Pradesh
India imports nearly 1,200 tonnes of hing&nbsp;every year&nbsp;
Growing hing&nbsp;locally could save over Rs. 900 crores: reports&nbsp;

India has started the cultivation of&nbsp;asafoetida, commonly known as hing, for the first time ever thanks to the combined efforts of&nbsp;the Council of Scientific and Industrial Research (CSIR) and the Institute of Himalayan Bioresource Technology.&nbsp;
A staple spice used in Indian cooking, the first&nbsp;hing&nbsp;seedling has been planted by farmers in the Lahaul&nbsp;valley in Himachal&nbsp;Pradesh.&nbsp;
Apart from being an essential spice, hing&nbsp;is also used for medical purposes as a laxative and sedative.&nbsp;India reportedly imports nearly 1,200 tonnes of the covetable spice annually from Afghanistan, Iran and Uzbekistan, which costs us $100 million per year. Growing hing locally could help India save upwards of 900 crore&nbsp;rupees, according to reports.&nbsp;

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