Dr. Berrino, a famous epidemiologist, has published a letter in which he explains point by point a recommended diet to defend against Coronavirus.

Attention! As I have already written for the dietary advice of prof. Giorgio Calabrese and in the article on Coronavirus nutrition , these advice are not intended either to defeat the virus, or as a cure for Coronavirus, or to prevent its contagion. Because both one and the other is scientifically impossible.
The only way to defend against a virus is to reduce any risk of contagion.

So what can nutrition do?
It can help keep the immune defenses high and avoid having or developing metabolic complications (high blood sugar, high cholesterol, high triglycerides) that put us in a situation of greater vulnerability to the disease.

Having made this important premise, we come to the diet recommended by Dr. Berrino for Coronavirus, a diet that follows the principles of the “Great Way”, or the way of food, movement and meditation.

CORONAVIRUS: THE DIET RECOMMENDED BY DOCTOR BERRINO

Considering that the use of whole foods and a higher intake of fiber reduce the risk of mortality from all causes, Dr. Berrino recommends using whole foods, especially from cereals, instead of refined ones.

Fibers make the intestine work well, nourish the good microbes that live in the intestine and keep it healthy, and if the intestine is healthy, the immune system is also healthy and defends us from infections (Franco Berrino)

In particular, where by volume we mean an indicative weight (for example if for a volume of rice we mean 80 grams, we will need 160 grams of cold water).

Whole grains: to be seasoned with olive oil and gomasio, even better with vegetables and legumes. So you can prepare cold or warm whole grain soups or salads

• Brown rice: one volume of rice and two of cold water, when it boils, put the heat to low, salt, cover and cook for 45 minutes. Turn off, open the lid and stir the rice.
• Hulled millet: One volume of millet in three volumes of hot water for 25-30 minutes.
• Hulled barley or spelled: after having soaked the cereals for a few hours, one volume of cereals in three of water, cold, and cook over low heat for 45 minutes.
• Buckwheat: one volume of cereals and two of water for 20 minutes.
• Buckwheat flour polenta (instant).
  Buckwheat flour gnocchi: by mixing the buckwheat flour with the pumpkin or cauliflower puree, you can also prepare excellent gnocchi (without eggs).  See here how to prepare them.