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The Zinc Gene | Coronavirus Update

From eNewsletter 4/8/2020

DID YOU KNOW that taking supplemental zinc is especially critical for those with one or both mutations of the SLC30A gene?

Numerous studies show mutation(s) of the gene increases risk for the viral infections varicella (chicken pox), zoster (shingles), herpes, coronavirus (common cold), influenza, hepatitis, viral warts, stomach flu, HPV, and now COVID-19.

For those who have already taken their Pure Genomics genetic screening, you can check your results to see if yours is yellow or red (green means no mutation). Many of you are already taking zinc to protect and fight against COVID-19. Once the pandemic passes, you'll need to know your genetic result to see if you should continue with zinc.

There is also a rudimentary way to test your zinc status through a zinc sulfate solution. If it tastes like water, you need zinc. If it is metallic or creates cotton mouth, then your level is fine.

To follow up on Monday's eNewsletter explaining how hydroxychloroquine opens up the cells to better accept zinc, a Los Angeles doctor is treating COVID-19 patients by giving hydroxychloroquine WITH zinc. Here is the interview. The question should now be, why isn't every American taking zinc as a preventive?


Steve & Bonnie: Here's the latest information we thought you'd be interested in!  

POTASSIUM You may have read that it is not a good idea to overdo it on salt/sodium during the COVID-19 pandemic. This has to do with keeping potassium and sodium balanced. Simply, COVID induces potassium wasting, thus low intracellular potassium triggers the NLRP3 inflammasome, which creates the inflammatory storm found in patients with severe cases. Chinese doctors have found that patients admitted with low potassium levels fared worse and had more severe symptoms. After receiving potassium infusions, symptoms improved. Simply, we all need to be ingesting potassium-containing foods as a part of our COVID prevention protocol. With active COVID infection, some of us likely need supplementation, but only after discussion with your health professional. We are the only mammals to flip the intake of sodium and potassium; favoring much higher sodium. Thus, we are strongly recommending everyone think about dietary potassium as an essential COVID preventative. All of us can safely eat lots of potassium from foods. Vegetables: Asparagus, artichokes, broccoli, cauliflower, dark leafy greens (i.e. collards, kale, mustard greens, spinach, swiss chard, turnip greens, arugula), celery, green beans, mushrooms, parsnips, potatoes, pumpkin, sweet potatoes, tomatoes, winter squash. Fruits: Avocado, banana, cantaloupe, cherries, figs, green kiwi, prunes, and watermelon. Legumes: Lentils, lima beans, peas, pinto beans, white beans. Other: Cod, meat and poultry, buts, and potassium-based salt substitutes. CAN FOOD PACKAGES OR FOOD PRODUCTS HELP SPREAD THE VIRUS? FDA states currently there is no evidence of food or food packaging being associated with transmission of COVID-19. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission. CAN YOU GET SICK WITH COVID-19 FROM TOUCHING FOOD OR PACKAGING IF THE CORONAVIRUS WAS PRESENT ON IT? Dr. Ben Chapman, professor, food safety specialist, Department of Agricultural and Human Sciences, North Carolina State University, states there is no indication that food packaging material has a significant connection to virus transmission. If concerned, handling of food packaging can be followed with hand washing and/or using hand sanitizer. There is no need to disinfect your groceries since hand washing is sufficient to protect against transmission. HOW SHOULD PRODUCE BE HANDLED? Consider using hand sanitizer before and after selecting produce items. Avoid touching multiple produce items when making selections. Just before use, make sure you rinse your produce under running water. There is no need to wash packaged fruits and vegetables labeled "ready-to-eat," "washed" or "triple washed." Do not wash produce with soap, detergent, or chlorine as these products are not intended for consumption. THE PHILIPPINES ARE SUPPLYING VITAMIN C FOR THEIR SCHOOLCHILDREN. WHY NOT US? The country's Department of Health explained that this was a precautionary measure to boost the children's immune system against the COVID19 virus. The Philippines government has advocated the intake of vita