We owe a debt of gratitude to all the frontline workers who’ve taken care of the sick, and to the scientists developing vaccines so we can begin returning to some sense of normalcy. But during this crisis, it’s also been great to see research come out proving the power of nutrition.

Scientists have found that certain blood types seem to be more susceptible to COVID-19, but so far they haven’t really been sure why. A recent study may shed more light on the connection between blood type and contracting COVID-19…

Fructose has been a common food additive for decades, and its overconsumption is known to cause issues with the liver and insulin resistance, a precursor to obesity and diabetes. What hasn’t been as clear is how fructose impacts the immune system, and that’s a gamble with high stakes right now.

Vaccines are now available for COVID-19, but many people are struggling to get an appointment. Research has explored the benefits of vitamins D and C and minerals like zinc and magnesium in fortifying the immune system against the virus. But one critical vitamin has been missing, until now.

While we eagerly await word from the experts on how much longer wearing a mask could be a daily part of our lives to avoid COVID-19 transmission, many have switched to clear face shields to mitigate the downsides of cloth masks. But are they as safe?

Antibiotics are lifesavers. But because we’ve relied on them too heavily, we’ve contributed to a big downside: antibiotic resistance. But scientists are finding promise in a nutrient found in many common foods that may trigger good bacteria in the body to go after disease-causing pathogens.

The difference between a mild case of the flu and possible hospitalization is the development of pneumonia. Just in time, researchers have identified one more way to reduce risk for a lung infection…

Combatting inflammation is important in treating COVID-19. But many of the anti-inflammatories tested by researchers either don’t help or can actually worsen the condition. One hopeful sign is a connection between reduced mortality risk from the virus and an essential nutrient that douses killer inflammation…

My family and I were hit with what I still call “the COVID” early on in the pandemic. A lot has changed since then, for the better, but the potential for infection from SARS-CoV-2 or one of its variants is still a possibility But thanks to ground-breaking research there may be a natural way to dramatically speed recovery time…

COVID-19 is primarily a respiratory disease. But it presents odd neurological symptoms like cognitive dysfunction and the loss of taste and smell. Researchers looking at the brains of those worst hit saw a big clue to why: brain areas that appeared stroke damaged.

As more information has become available, scientists realize Covid is a multi-system disease that can potentially affect any organ. And the impact of that can linger for weeks and months. Here’s what you should know about the long haul symptoms…

As the COVID-19 vaccines become available, there are questions about its safety, especially for people with certain allergies. After all there are people who can’t take the flu vaccine. So, allergy experts are taking a close look at this issue and, along with the CDC, have information that can help you know what to expect. […]