Deterrent to COVID-19 infection - adopting a Srilankan university research study

ABSTRACT

This study provides a simple, widely available deterrence medication to minimize COVID-19 infection using by tea and coffee infusions. By mixing white with an equal amount of water, add a small amount of tea/coffee infusion. Dull brownish albumen-tannin complex, a soft precipitate is formed and sinks to the bottom. The infusion should reach the furthest points in the respiratory tract so that a maximum number of viral particles are trapped. It is necessary to hold the infusion rolling about for a little while, 20 seconds in the mouth before swallowing. Gargling with the infusion is better. Tannins in tea or coffee infusions will form complexes with the 4-5 types of viral surface proteins [spikes], rendering them ineffective. Protein-tannin astringent complexation is a fundamental chemical reaction and is bound to act, unlike specific antimetabolites or enzyme-mediated actions of antibiotics. In fact, tannins react to some extent with the cell lining of the mucous membranes of the mouth and stomach. Tannins also chelate iron [Fe] and other metal ions required for many of the metabolic reactions of micro-organisms [viruses?], depriving them of these nutrients and further retarding their propagation. Two gargles per day, 12 hours apart, are recommended to disable the virus and eventually kill it. The procedure disables free viruses before tissue invasion. Therefore, the earlier the gargle commences, the better. Suspected contacts should preferably have three daily eight-hourly gargles. Astringent activity is an added activity of tea and coffee, demonstrated in this study [using E. coli and Salmonella] to that of immune boosting action generally spoken about.