Although statistics show that people over the age of 65 have an increased risk of contracting COVID-19 and dying from complications due to underlying conditions, it appears that it has more to do with nutritional status than age alone. It’s true that the older we get, the more nutritional deficiencies we may have, primarily because of poor dietary choices throughout life.

Unfortunately, nutrition is often overlooked in favor of pharmaceuticals and other medical interventions. But diet plays a critical role in fortifying the immune system and in helping the body fight off and overcome infections such as COVID-19.


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Viruses are one of the oldest organisms on Earth. They consist simply of a protein envelope and nucleic acids, which renders them unable to replicate outside of a host.  Some viruses, such as influenza, can both rearrange compatible genes and mutate on a regular basis in order to remain invisible.[1] 

Interestingly, the main benefit of herbs is their working relationship with our own innate ability to ward off pathogens, such as viruses. This in part is what makes herbal medicine so unique. Although herbs provide some direct anti-viral activity, they primarily act in a non-specific, adaptive manner.


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The distribution of community outbreaks of the current global pandemic shows seasonal patterns associated with latitude, temperature, and humidity, which is similar to the behavior of seasonal viral respiratory tract infections.[1]

The seasonality of many viral infections is associated with a lack of sunlight, which results in low 25(OH)D concentrations and an uptick in diseases such as respiratory syncytial virus (RSV) infection.[2],[3],[4] While it’s obvious that winter in temperate climates interferes with sufficient exposure to ultra violet rays, the rainy season in tropical climates also results in low UVB exposure.


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“Friendship is unnecessary, like philosophy, like art…. It has no survival value; rather it is one of those things which give value to survival.”
― C.S. Lewis, The Four Loves

During these unprecedented times, it’s important for all of us to focus on positive steps that we can take to stay healthy, not only physically, but also emotionally and spiritually. As difficult as things may appear to be, remember that within every crisis lie opportunities for growth and change.


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‘There is nothing more deceptive than an obvious fact.’
~Sherlock Holmes 

Over the past 30 years, gluten has become the number one villain among foods. At one time, an allergy to gluten was rarely seen. Today, almost 3 million people in the United States have celiac disease, a serious immune reaction to the protein in wheat, barley, and rye. Another 18 million people are thought to suffer from non-celiac gluten sensitivity, which causes symptoms similar to celiac disease (including diarrhea, fatigue, and nausea) but does not damage the lining of the small intestine.


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In my blog on proton pump inhibitors (PPIs) a couple of weeks ago, I discussed the dangers of these drugs that are commonly prescribed for treating GERD and indigestion. Patients often ask me if there are natural alternatives to PPIs.

I recommend complete digestive support that focuses on safely alleviating symptoms and restoring digestive tract health. The goals should be to:

  • Neutralize stomach acid to relieve heartburn, acid indigestion, bloating, GERD, and upset stomach.
  • Support digestion and normal gastrointestinal (GI) health and response.
  • Support normal GI immune and inflammatory response.
  • Support normal GI tract healing, provide support and protection to the mucosal lining, enhance GI permeability health, and address leaky gut syndrome and immune dis-regulation.
  • Provide optimal support for the epithelial lining of the GI tract, esophagus, throat and mouth.
  • Support nervous system/digestive system connection and assist the gut, nervous system, and brain network.
  • Support gum and oral tissue health.

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