The SARS-CoV-2 virus has been caused by coronavirus disease 2019 (COVID-19), which become globally a severe public health problem. Numerous therapeutic agents have been suggested for the treatment of COVID-19. The Consciousness Fields (CFs) were founded by Mohammad Ali Taheri. These fields are neither matter nor energy but it is possible to investigate their effects on objects with different controlled experiments. The aim of this study was to investigate the effects of CFs (A, B, and C) on the infectivity of SARS-CoV-2 in different bread, dairies, meats, and fruits.
CPE (cytopathic effect) monitoring, TCID50 (50% Tissue Culture Infectious Dose) and real-time RT-PCR were used for the evaluation of virus survival and infectivity in CFs treatment and control groups in different types of food.
Our results showed that CFs decreased the survival and infectivity of SARS-COV-2 on the type of different foods.
These results approved the effectiveness of CFs. It seems that CFs as a qualitative treatment have a potential for in vivo research and clinical management of SARS-COV infection.
Keywords: Faradarmani, Consciousness Field, SARS-CoV-2, COVID-19, Food