“Plant-based diets support immunity, which may decrease the risk of severe COVID-19 infection, according to a new article by researchers at the Physicians Committee for Responsible Medicine and published by the American Journal of Lifestyle Medicine. The article explores lessons learned from the H1N1 influenza outbreak of 1918.” [Source: Medicalexpress.com]
The American Journal of Lifestyle Medicine article cited here describes how, during the 1918-1919 influenza pandemic, the best outcomes were reported by a Seventh-day Adventist seminary, where a plant-based diet of grains, fruits, nuts, and vegetables was provided. This is not at all surprising, of course. Being high in antioxidants and essential micronutrients, such diets are scientifically proven to support the healthy function of the immune system.
Significantly, therefore, a growing number of studies are demonstrating that critically ill coronavirus patients are deficient in key vitamins and minerals. Such deficiencies include undetectable levels of vitamin C and are associated with an increased mortality risk. In contrast, treatment with vitamin C, vitamin D, and other essential micronutrients has been shown to reduce mortality from the virus.
To read how the failure of politicians to acknowledge the existence of coronavirus micronutrient research is effectively sentencing many patients to death, see this article on our website.