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What is a Coronavirus? How is it Related to Red Meat?

Viruses are very small – much smaller than a cell. All viruses invade cells and use the cells’ own mechanisms to reproduce themselves.

There are four main classes of viruses. The viruses in one of the groups have an outer shell, or capsid, so they are called “envelope viruses.”

Coronaviruses are envelope viruses, and they get their name from the “crown-like” protrusions on the envelope.

In order to replicate, a coronavirus latches onto an animal’s cell, invades it, and uses the cell’s own internal machinery to reproduce, making hundreds or thousands of copies of the original virus. This eventually leads to the cell’s death, with the new viral particles, or virions, bursting out of the cell to themselves infect other cells.

Some medical conditions increase the risk of illness and death from COVID-19. In June 2020, the Centers for Disease Control (CDC) issued a list of “consistent evidence” linking specific medical conditions that “increase a person’s risk of severe COVID-19 illness.”

Soon, you’ll be able to find out if you have COVID-19 from a trained dog!

It will be a lot faster, and cheaper, than an antigen test, or a PCR analysis!

“60% of American adults have at least one chronic medical condition,” says the CDC, with the most common being obesity (40% of U.S. adults.) “The more underlying medical conditions, the higher the risk,” says the CDC. We call these “co-morbidities.”

Together, they substantially increase a person’s chance of death from COVID-19.

These chronic medical conditions include:

• Chronic kidney disease

• Heart failure, coronary artery disease, or cardiomyopathies: see

• Sickle cell disease

• Solid organ transplant immunocompromised persons

• COPD (chronic obstructive pulmonary disease)

• Obesity (BMI of 30 or higher):  See

Kidney disease, heart disease, obesity, stroke and diabetes have all been linked to red meat and processed red meat intake.

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