A step forward to control of COVID-19

Discovery of the reasons for the COVID-19 infection in humans, the nature of its spread and the methods of its medical, nutritional and environmental tolerance are very important factors to control the spread of COVID-19 and human recovery from this fierce virus. The objective of this study was to evaluate pharmacological, nutritional and environmental treatments that lead to the control of COVID-19 spread. Here, we confirm that this article carries a better tomorrow and a bright future for humanity. This study assumes that a patient with COVID-19 should be treated medically by the proposed antiviral drug in this article. A diet that is low in absorbable iron (Fe2+) by using low amounts of vitamin C and high amounts of tannins or phytate inhibited Fe2+absorption. During virus spread, the following nutritional treatments should be avoided or reduced such as oysters, red meat and bats, as well as processed foods, ready-made foods, alcohol and milk. On contrary, some other foods should be increased such as poultry, fish and bread, as well as vegetables that contain a high level of sulfur such as onions and cabbage with using salt in this food. Some drinks should be increased such as chicken soup, coffee, cappuccino, black, red and green tea, mint and plenty of water. With respect to environmental treatments, it should be decreasing or changing the industrial activity to reduce toxic gas emissions in the atmosphere. The death toll was estimated at about 6.56% of the number of people infected with the virus, indicating that the diet system contributed significantly to tolerate the disease. Direct contact contributed positively in COVID-19 spreading by 84.73%. Growing plants (separately or intercropped) around homes contribute positively to reduce air pollutants and increase oxygen in the atmosphere.