Fightin’ Foods To lower the inflammation linked to poor viral outcomes, integrative physi- cian Monisha Bhanote, M.D., recom- mends a predominantly whole foods diet with at least five to seven servings of vegetables and two to three servings of fruit a day. Quercetin-rich foods, such as


apples, onions, broccoli, raspberries, parsley and celery are especially impor- tant, she says, because the bioflavonoid enhances zinc’s antiviral actions: “It functions as a zinc ionophore, chelat- ing zinc and transporting it into the cell cytoplasm.” Quercetin can also be taken as a supplement in doses rang- ing between 500 and 1,000 mg daily. Garlic has potent antiviral and anti-


bacterial properties, and can be cooked into food, eaten raw in salads and dress- ings or obtained from capsules of allicin, the active component. Green tea has epigallocatechin gal-


late, a compound with “a wide range of antiviral activity, especially in the early stages of infection, by preventing viral attachment and entry into the cell,” says Bhanote. Aim for three to five cups a day.


Ronica O’Hara is a Denver-based health writer. Connect at OHaraRonica@ gmail.com.


Learn More


Coronavirus Handbook by Leo Galland, M.D.: A comprehen- sive look from an integrative physi- cian at coronavirus mechanisms, nutritional strategies and supple- ments. DrGalland.com/coronavirus- protection-protocol


Coronavirus Information Center: Up-to-date information on natural remedies and nutritional supple- ments. ConsumerLab.com/ coronavirus


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