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COVID-19 References

[1] Chen, Chia-Nan, et al. “Inhibition of SARS-CoV 3C-like protease activity by theaflavin-3, 3′-digallate (TF3).” Evidence-Based Complementary and Alternative Medicine 2.2 (2005): 209-215. http://downloads.hindawi.com/journals/ecam/2005/607278.pdf Compounds: Puer tea, Black tea, tannic acid, theaflavins [2] Lin, Cheng-Wen, et al. “Anti-SARS coronavirus 3C-like … Continue reading

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COVID-19 Will Soon Be The 10th Leading Cause of Death for 2020

Every year the U.S. Centers for Disease Control tracks the top ten causes of death in the United States. In 2017, the last year with finalized data, the top two leading causes of death were heart disease, with 647,457 deaths, … Continue reading

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Digestive Symptoms of COVID-19

Clinical characteristics of COVID-19 patients with digestive symptoms in Hubei, China: a descriptive, cross-sectional, multicenter study: “We found that digestive symptoms are common in patients with COVID-19. Moreover, these patients have a longer time from onset to admission and their … Continue reading

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Can You Reduce Your Risk of Infection with the Coronavirus?

Studies have shown that these three supplements may reduce risk of respiratory tract infections: A. Zinc, as supplement [1, 2] B. Vitamin D, as supplement [3] C. Beta-carotene, from food or a supplement from a natural source [4] Do not … Continue reading

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Coronavirus Information: Overview and Demographics

This is the first in a series of articles on the recent outbreak of Coronavirus Disease 2019. Background “Coronaviruses, members of the family Coronaviridae and subfamily Coronavirinae, are enveloped positive-stranded RNA viruses which have spikes of glycoproteins projecting from their … Continue reading

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Feeding a potential Mars Colony: protein and B-12

This is the first in a series of articles on what types of crops might be best suited for feeding a proposed human population attempting to colonize the planet Mars. The recent proposal by Elon Musk was for a colongy … Continue reading

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The 3 Flavonoids liked to lower risk of Alzheimer’s

Fruits, vegetables, tea consumption linked with lower Alzheimer’s risk – People who had the most flavonols in their diet were about half as likely to develop Alzheimer’s than those who consumed the least, the study found. SOURCE: https://bit.ly/2GBkScJ Neurology, online … Continue reading