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Eating A Plant-Rich Diet Reduces Risk Of Developing COVID-19


“A recent study found people with the highest quality diets were around 10 percent less likely to develop COVID-19 than those with the lowest quality diets, and 40 percent less likely to fall severely ill.” [Source: Medicalexpress.com]


Multiple studies now show that essential micronutrients play important roles in fighting COVID-19. Recent research suggests they may reduce the risk of viral transmission and disease severity in unvaccinated populations.

Spanish doctors have demonstrated that high-dose vitamin D cuts the risk of death from COVID-19 by 60 percent. Patients given vitamin D in the study were also found to be 80 percent less likely to need intensive care treatment.

Singapore researchers employing a multi-nutrient approach have shown that daily doses of vitamin D3, magnesium, and vitamin B12 reduce disease severity in older coronavirus patients. They found that use of this micronutrient combination significantly reduced the proportion of patients suffering clinical deterioration who required oxygen and/or intensive care support.

The critical micronutrient for fighting the coronavirus pandemic is vitamin C. A recent randomized, placebo-controlled clinical intervention study carried out in Wuhan, China, with patients at advanced stages of the infection, has documented that high-dose vitamin C can cut the death rate almost in half.

To read how scientists at the Dr. Rath Research Institute have shown that combining vitamin C with other natural compounds impedes key mechanisms of coronavirus infection, see this article on our website.