Study claims drinking a mug of black tea provides enough nutrients to prevent COVID infection

The symptoms commonly associated with the Wuhan coronavirus (COVID-19) may be preventable by drinking a single mug of black tea every day, a new study claims.

Researchers from the University of Georgia (UGA) say that one cup of black tea provides an additional line of defense against possible infection by “inactivating” the so-called virus inside the mouth.

Five different tea varieties – raspberry zinger, eucalyptus mint, mint medley, green tea and black tea – were evaluated as part of the research, each one prepared with a single tea bag steeped for 10 minutes. All of the teas were found to reduce the prevalence of COVID by 96 percent within 10 seconds of contact in the mouth.

Of the five teas tested, black tea was found to be the most effective, reducing COVID infection potential by an astounding 99.9 percent.

“At this stage, we are not suggesting tea as a stand-alone intervention against COVID because the virus also replicates in the nose and may have already reached the lung by the time a person tests positive,” commented Malak Esseili, a virologist at UGA who led the study.

“But tea can be an additional layer of intervention that the patients and their families can easily adopt on a routine basis.”

(Related: Check out this article we published last year that provides clues as to how to remove toxic graphene oxide from the body.)

Green, matcha tea also effective against COVID

The findings are backed by another study out of the Kyoto Prefectural University of Medicine in Japan. Researchers there found that both green tea and matcha tea may help to limit the transmission of COVID.

Human knowledge is under attack! Governments and powerful corporations are using censorship to wipe out humanity's knowledge base about nutrition, herbs, self-reliance, natural immunity, food production, preparedness and much more. We are preserving human knowledge using AI technology while building the infrastructure of human freedom. Use our decentralized, blockchain-based, uncensorable free speech platform at Brighteon.io. Explore our free, downloadable generative AI tools at Brighteon.AI. Support our efforts to build the infrastructure of human freedom by shopping at HealthRangerStore.com, featuring lab-tested, certified organic, non-GMO foods and nutritional solutions.

In green tea varieties, two compounds – EGCG (epigallocatechin gallate) and TFDG (theaflavin digallate) – appear to bind to the spike protein of COVID, rendering it ineffective at causing infection.

Green and matcha tea were found in the same Japanese study to be particularly effective against the Omicron variant of COVID, which the media and government scared everyone with after the original strains of COVID started to wane.

“Having something that is accessible, easily prepared and suitable for all the family would be ideal,” added Esseili about his study concerning black tea.

Esseili’s research actually began at the start of COVID when the world was scared by the media and government into locking down and wearing a mask, which had never before happened on a global scale.

Looking for something to protect herself and her family, Esseili got to work looking at natural remedies that were easy to use and palatable for most. Black tea fit the bill, and after a quick trip to the grocery store, she got to work investigating the beverage.

Together with green and matcha tea, black tea is an easy-to-access and very affordable food that, even if it is not as foolproof against COVID as Esseili’s study found, is worth a shot.

“Inactivating SARS-CoV-2 in the mouth and the throat matters because that potentially reduces the introduction of the virus to the lower respiratory system,” she explained.

Clinical trials are still needed to better understand how tea works to protect against COVID. It apparently works both as a beverage and a gargle, meaning people can swish black tea around in their mouth and not even consume it and still obtain benefits from it.

Esseili is a virologist at UGA’s Center for Food Safety in the College of Agricultural and Environmental Sciences. Her study was published in the journal Food and Environmental Virology, a Springer journal.

The latest news about the psy-op known as COVID and what it did to the world can be found at Plague.info.

Sources for this article include:

TheNationalPulse.com

NaturalNews.com

MedicalXpress.com

Springer.com