“A new study has found 60 percent higher rates of coronavirus infection among people with low levels of vitamin D.” [Source: dailymail.co.uk]
Even prior to this latest study, previous research had already shown that low plasma vitamin D levels are associated with an increased risk of coronavirus infection. It is also known that people with low vitamin D levels may be more likely to die after contracting the virus. Meanwhile, other research has demonstrated a link between coronavirus complications and a lack of vitamin K. Such findings are essentially consistent with Dr. Rath’s Cellular Medicine concept, which establishes micronutrient deficiency as the primary cause of diseases.
Significantly, therefore, a recent study carried out by scientists at the Dr. Rath Research Institute in California shows that a specific combination of natural micronutrients can block the interaction between the binding point on the coronavirus and its ‘entry port’ on human body cells. Containing a synergistic mix of polyphenols and plant extracts, the combination has a simultaneous effect on key mechanisms of the infection: firstly, by decreasing the expression of coronavirus receptors in human body cells, and secondly, by blocking viral binding to the (remaining) receptors. The study authors write that with a blocking rate of nearly 100 percent, the micronutrient combination rivals the efficacy of any vaccine – but without the incalculable risks.
To learn more about the roles of micronutrients in preventing and controlling viral infections, we invite you to download a free copy of our educational course, ‘Micronutrients – Effective Tools Against Viral Infections’.