UMT Lecturer Says That Ikan Singgang Has The Potential To Stop COVID-19

Universiti Malaysia Terengganu (UMT) with the Faculty of Fisheries and Food Science, Dr Azizah Mahmood went public in recent times when she mentions that traditional Malay dish Ikan Singgang may have the potential to stop COVID-19 as it possesses microbe fighting properties.

For those who are not familiar with Ikan Singgang, it is a sweet and sour fish dish made with pantry supplies found in every Malay home such as turmeric, salt, onion and ginger.

Here is a video of the UMT lecturer mentioning the possibility on mainstream media.

When contacted by Harian Metro, Dr Azizah said, “UMT has not carried out any study on the matter relating to Ikan Singgang and its potential to prevent COVID-19. However based on the assessment of the ingredients in the traditional dish, it may have the potential to prevent it.”

Source: my singapore food

“Galangal, turmeric, ginger and garlic found in the dish can destroy microbes and it has been approved by previously completed research.”

Urging the public to not be misled by her statement, she mentions that the theory has not been clinically tested.

Source: umt

“The Ministry of Health (MOH) has set procedures to prevent the spread of the virus and research like this cannot be carried out willy nilly.”

Well, it is worth a try, right? Even if it does not have COVID-19 prevention properties just yet, Ikan Singgang is a viable option for you to choose a healthier way to enjoy fish.

Also read: Update: 10 New Covid-19 Cases Today, Making It A Total Of 93 In Malaysia