People With Higher Omega-3 Levels Are More Protected From Severe COVID-19 Infection

This study’s finding is consistent with previous research showing that patients with higher levels of omega-3 fatty acids are less likely to die from COVID-19.

Taking omega-3 fatty acids has also been found to reduce the risk of testing positive for the virus responsible for COVID-19, as also has taking multivitamins, probiotics, or vitamin D.

As beneficial as omega-3 fatty acids are, however, the critical nutrient for fighting COVID-19 is vitamin C. A randomized, placebo-controlled clinical intervention study in patients at advanced stages of COVID-19 has documented that high-dose vitamin C can cut the death rate from the disease almost in half.

Building on this scientific knowledge, researchers at the Dr. Rath Research Institute have shown that combining vitamin C with other natural compounds impedes key mechanisms of coronavirus infection. They have additionally demonstrated that combining vitamin C with a specific group of plant extracts is not only effective in inhibiting the original virus responsible for COVID-19, but also its Alpha, Beta, Gamma, Delta, Kappa, and Mu variants.

To read how the United States Patent Office has awarded the Dr. Rath Research Institute a game-changing patent on a natural approach for preventing and treating coronavirus infections, see this article on our website.