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Junk Food and COVID-19

The public health bottom line is that the SARS-CoV-2 virus is not so much a deadly plague in itself, but rather a viral “trigger” that aggravates and magnifies pre-existing, chronic medical conditions, what pathologists call “comorbidities.” 

According to the Centers for Disease Control, 94 percent of death certificates for COVID-19 victims in the U.S. list a number of comorbidities or underlying health co-factors in their deaths. These included diabetes, obesity, heart disease, lung disease, kidney disease, dementia and hypertension. The majority of these comorbidities are diet and food-related. 

If we are to prevent and mitigate the “trigger effect” of SARS-CoV-2 we need a “Food Fix” that is more than the cosmetic change being offered by the incoming administration of Joe “Build Back Better” Biden. 

Senator Bernie Sanders, Dr. Mark Hyman, Dr. Mercola, and the OCA, among others, have described the kind of regenerative Food Fix we need for our dangerous public health, food and farming crisis. 

Here’s what we recently had to say about toxic food, chronic disease and COVID-19. 

READ: Genetic Engineering, Bioweapons, Junk Food and Chronic Disease: Hidden Drivers of COVID-19