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That has been the burning question for over one and a half years now. At first there was the use of 'antivirals' in some countries, chemicals such as Hydroxychloroquine, an anti-malarial medicine that appeared to show some efficacy against COVID-19. Secondly, with approval and widespread use of numerous vaccines, the Coronavirus has been slowed in its tracks and the severity of cases - as well as the rates of disease-related mortality - are decreasing.
Over the past fifty years there has been a multiplication in the quantity of research being undertaken in many areas of food science. One area of research most relevant in the fight against COVID-19 is that called Nutritional Immunology, which especially examines the influence of nutrition on our immune systems. In the case of COVID-19, it has now been proven that 'Nutritional Status' - the level of vital nutrients in one's body, such as vitamins and minerals - is one of the key determining factor in vaccine efficacy and disease progress.
One of the first types of food whose dietary relationship with better COVID-19 outcomes has been established beyond a doubt, is fermented foods. The degree of consumption of fermented food has turned out to be the only variable that reached genuine statistical significance in relation to the COVID‐19 death rate per country. One of the most vocal scientists regarding this key connection has been Professor Jean Bousquet (France).
After publishing his study on this topic in June 2020, Professor Bousquet gave a July interview in which he stated that his findings proved "the correlation between high consumption of fermented vegetables and the low COVID-19 fatality rates, not 'the-cause-and-effect' between them". As a scientist, he was willing to accept that more observations would need to be collated in order to prove an actual causal connection.
A Stanford research project, published in July 2021, gave further corroboration to Professor Bousquet's observations and was able to arrive at an accurate level of quantification in terms of the impact made by fermented food on COVID-19 outcomes. It is observed there that: “For each gram per day increase in the average national consumption of fermented vegetables, the risk for COVID-19 mortality fell by 35.4% ”.
To learn more about the dietary ingredients that are able to increase the responsiveness of your immune system, click on the button below to explore the ground-breaking research findings that appear to confirm that an 'Anti-Viral Diet' is already a possibility for us.
There is urgent need for early action to be taken so as to decrease the risk of being infected with COVID-19 and avert disease progression. Vaccines have been an essential part of the medical response to the SARS-CoV-2 virus, but as it has been learned that nutritional status affects vaccine efficacy, this must be taken seriously. As reported to UK Parliament by Profs. Rayman and Calder, we can: "optimis[e] vaccine efficacy by ensuring nutritional adequacy".
This is especially urgent given the additional dangers created by Variants of SARS-CoV-2 - ignoring the need to maximize vaccine efficacy through optimizing nutritional status may just lead us back to the same tragic hospital sequence that we have seen too many times before:
Sadly, there are still many hospital admissions of patients due to Covid-19 - both young and old - including many who have been fully vaccinated.
Once admitted to hospital, immediate action must be taken in order to avert a negative outcome as the prognoses of Covid-19 patients has been very poor.
Unfortunately, during the Covid-19 pandemic more than 4 million people have died - many in hospital - pushing national health services to breaking point.
Whether eating a certain range of dietary ingredients can deter SARS-CoV-2 viruses is a question that has motivated the work of thousands of scientists - one that now demands an answer. If it is possible that regularly ingesting a specific set of ingredients can protect us against COVID-19, we ought to know which ones.
'AVD' is a 3-Phase Research Project launched by The Academy of the Third Millennium (A3M). Phase 1 of this scientific inquiry is now complete and a summary of the findings are presented in the volume 'AVD: The Anti-Viral Diet' (2020/2021) available from this site. Information about the progress and purpose of Phases 2 and 3 of this ongoing A3M research program will be shared at the NEWS page on this website.
Click Here to discover some of the scientists and science behind the theory of an 'anti-viral diet'
Click Here to discover research work from over 1000 scientists corroborating an anti-viral diet
Click Here to learn about the dangers of viruses: pathogens that can cause illness - destroy lives
Click Here to learn more about vaccinations and increasing immunity through nutritional status
Click Here to discover some positive news about how an anti-viral diet may help against variants
Click Here to learn more about the World Health Organization and its advice on diet and disease
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