Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium â found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to find out more.
Read more about it via https://www.foodnavigator.com/Article/2020/05/04/Coronavirus-Significant-link-found-between-dietary-selenium-and-cure-rate?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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