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Opinion: Better nutrition could help fight COVID-19
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A nutrition strategy offers our community an important path to help recover from the pandemic. As more fully described at in commentary by biochemist and nutrition researcher Dr. T. Colin Campbell, mortality data shows that over 90% of the people who have died from COVID-19 suffered from pre-existing medical conditions, mostly arising from a lifetime of bad nutrition.

There is evidence that suggests that individuals switching to a healthy plant-based diet would not only decrease chronic disease risk, and sometimes reverse these conditions, but also increase their production of COVID-19 antibodies. And, there is ample information showing that this nutritional effect may begin in a matter of days, enough time for people who are not yet infected by COVID-19 to strengthen their immune systems.

A diet of whole, plant-based foods (vegetables, fruits, whole grain cereals, legumes and nuts) can help defend against the worst effects of COVID-19.

By addressing diet-related comorbidities while also strengthening immunity, a nutrition strategy would reduce strain on our hospital system and thereby improve our ability to keep the economy open once it is restarted.

Sheila Krawchuk


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