Dr. Al Sears provides a thoughtful analysis of why oxygen delivery can be the fatal
issue in a Covid infection. Important insights for health conscious readers written by
Al Sears, MD
11905 Southern Blvd.
Royal Palm Beach, FL 33411
May 22, 2020
Dear Health Conscious Readers,
For months, doctors presumed that coronavirus exclusively targeted the lungs…
If you follow that line of thought, severe cases of coronavirus cause acute respiratory distress syndrome (ARDS). Then a build-up of fluid in the lungs decreases oxygen absorption, and patients eventually end up on a ventilator.
In a previous Doctor’s House Call, you learned ventilators can be life-threatening.
Today, I’ll share a study that introduces a startling new reason why…
And I’ll show you why diabetics hold the secret to overcoming chronic diseases like cancer, heart disease and Alzheimer’s.
Let me explain.
Why Does COVID-19 Act Like Malaria?
Researchers from Sichuan University found that COVID-19 attacks hemoglobin — the part of your red blood cells that carry oxygen — the same way that malaria does.1
According to the study’s lead researcher, the virus:
Hijacks red blood cells
Attacks the hemoglobin
Destroys the iron within the hemoglobin
And inserts itself instead
Without iron, your hemoglobin can’t carry oxygen. Your hypoxic lung cells sustain “extremely intense poisoning and inflammation,” the researcher wrote.
As a result, the lungs — and eventually all organs — become stressed out and inflamed. ARDS and subsequent organ failure could be attributed to this.
In other words, the deadly mechanism behind COVID-19 is NOT a failure of oxygen absorption.
It’s a failure of oxygen delivery.
In several studies, scientists have found high levels of ferritin in the blood of patients suffering with severe COVID-19.
Ferritin is a protein that stores iron.
And high ferritin levels are an indication of a viral infection.2
Are Diabetics At Increased Risk?
Studies show that as many as 22% of people hospitalized with severe COVID-19 infection had diabetes.
Low hemoglobin levels could explain why diabetics are at an increased risk for serious COVID-19 complications — as well as a mortality rate that’s four times higher than non-diabetics.3
You see, diabetics already have problems with hemoglobin.
When insulin and blood sugar are always high, some of that excess blood sugar binds with hemoglobin and interferes with oxygen delivery. The biomarker that measures this process is called HbA1c, or “A1c.”
Your A1c gives you a picture of your blood sugar levels over time… the higher it is, the more trouble you have with oxygen getting delivered to your cells.
And here’s the rub: Problems with insulin and blood sugar are not just risk factors for diabetics…
It’s the basis for all chronic disease.
Syndrome Zero Is the Hidden Pandemic Spreading Around the World
I consider this to be the biggest health crisis of all time.
When we look at the rate of new incidences, it’s only a matter of time before every man, woman and child on the planet will be affected.
But what’s truly alarming is that it’s at the very root of every chronic disease plaguing our modern world.
If you’re a regular reader, you know I named this emerging new threat Syndrome Zero.
Excess insulin production and fat storage are at the root of all chronic disease. In today’s modern world excess carbohydrate consumption is making us fatter, and sicker at an alarming rate.
Eat a Primal Meal Plan to Balance Blood Sugar, Lose Weight, and Avoid Disease…
In an upcoming Doctor’s House Call, I’ll share more about Syndrome Zero and how it works. Today, I’ll get right to the eating plan so you can take action right away. Here are four easy guidelines to follow.
Eat foods that are zero to near-zero on the Glycemic Index. I’ll admit, this is the hardest part of the plan to follow. But you don’t stay on it forever. Zero Glycemic Index foods include things like cheese, eggs, meats, fish, fats, and most nuts. Within a few weeks, you can start adding back in foods that rate low on the GI.
Go super-low carb. Did you know your daily requirement of carbs is zero? You don’t need them at all. You can easily make carbs from fat or protein. Carbohydrates should never make up more than 5% or 10% of your total calories. The easiest way to start is by avoiding all processed foods. Also avoid grains, rice, pasta, beans and legumes and starchy vegetables. And avoid vegetables that grow underground.
Choose non-starchy vegetables that grow above ground. Good choices include kale, spinach, broccoli, cabbage and green peppers. Limit your fruit choices to berries that are lower in sugar.
Choose the right fats. Fats should make up about 70% of your calories. But they have to be the right kinds of fat. Strictly avoid trans fats and vegetable oils like corn, sunflower, safflower, soy and canola. Instead, choose fats like olive oil, coconut oil, avocado, butter, ghee and heavy cream.
Eat the right protein. Beef, organ meats, fish, and eggs are your best sources of protein. If possible, eat grass-fed beef and wild-caught fish. Choose eggs from pastured chicken. Other good sources of protein include chicken, turkey, wild-caught salmon and other cold-water fish. Nuts and seeds such as almonds, peanuts, cashews, sunflower and pumpkin seeds also have plenty of protein.
To Your Good Health,
Al Sears, MD, CNS
1. Liu W and Li H. “COVID-19: Attacks the 1-beta chain of hemoglobin and captures the porphyrin to inhibit human heme metabolism.” ChemRxiv. 2020 April 24.
2. Zhou F, et al. “Clinical course and risk factors for mortality of adult inpatients with COVID-19 in Wuhan, China: A retrospective cohort study.” Lancet. 2020;395(10229):1054-1062.
3. Bode B, et al. “Uncontrolled hyperglycemia, diabetes drive longer hospital stay, mortality in COVID-19.” J Diabetes Sci Technol. 2020.