A weekly explanation of the emerging science behind COVID-19 and its infectious agent, SARS-CoV-2.
Loss of smell and taste could be a symptom of COVID-19 but not a very specific one
The quercetin compound occurs widely in nature, found in berries, fruits, grains, and vegetables. Onions and kale are particularly rich. Quercetin is a “polyphenol” and belongs to the “flavonoid”...
It started with a video of a woman, supposedly in Wuhan, eating a bat. The inference, with racist overtones, is that the Chinese habit of consuming strange foods has now put the population of the...
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