Coronavirus doesn’t have its own pH level: Alkaline food won’t work..

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This is a misleading message. It either stands alone or, more commonly, is incorporated in a message about a proper diet for prevention of Covid-19.

WhatsApp message:

“This is to inform us all that the pH for corona virus varies from 5.5 to 8.5.
RESEARCH: JOURNAL OF VIROLOGY, APRIL 1991, PAGE 1916
All we need to do, to beat corona virus, we need to take more of an alkaline foods that are above the above pH level of the Virus.
Some of which are:
Lemon – 9.9pH
Lime – 8.2pH
Avocado – 15.6pH
Garlic – 13.2pH
Mango – 8.7pH
Tangerine – 8.5pH
Pineapple – 12.7pH
Dandelion – 22.7pH
Orange – 9.2pH
Your Good Health Is Priority.

Please pass on to everyone you know so they may feel empowered at this time.

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Coronavirus doesn’t have own pH level, alkaline food won’t ‘beat’ it

Published on 25 March 2020

“This is to inform us all that the pH for corona virus varies from 5.5 to 8.5,” reads a graphic shared on WhatsApp. It says this is based on “research” from “Journal of Virology, April 1991”. A similar claim is going around Facebook where it is used to sell an “alkaline cup”.

The graphic goes on: “All we need to do, to beat corona virus, we need to take more of an alkaline foods that are above the above pH level of the Virus.” It says these foods include lemon, lime, avocado and garlic but doesn’t say how exactly they beat it. 

Here alarm bells should start to ring. According to the graphic, avocado has a pH of “15.6”. But the pH scale, which measures how acidic or basic something is, goes from zero to 14. Nothing has a pH above 14.

But could the pH for the new coronavirus “vary from 5.5 to 8.5”? We checked. 

Coronaviruses and pH

Coronaviruses are a group of viruses that cause illnesses ranging from the common cold to more serious diseases. An outbreak of a new coronavirus was identified in Wuhan, China in late December 2019. It causes the disease Covid-19

There are over 400,000 confirmed cases of the disease worldwide, with more than 18,000 deaths.

An article about a coronavirus and pH was published in the Journal of Virology, from the American Society for Microbiology, in April 1991. It’s titled Alteration of the pH Dependence of Coronavirus-Induced Cell Fusion: Effect of Mutations in the Spike Glycoprotein.

But the very first sentence of the abstract makes it clear that the 1991 study was looking at a completely different coronavirus – the coronavirus mouse hepatitis virus type 4, or MHV4. The new coronavirus that causes Covid-19 is called severe acute respiratory syndrome coronavirus 2, or SARS-CoV-2. 

For more:

Coronavirus doesn’t have own pH level, alkaline food won’t ‘beat’ it

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