Study of Environmental Survival and Infectivity of SARS-CoV-2 Virus under the Influence of Taheri Consciousness Fields in Various Foods

Abstract

The coronavirus disease 2019 (COVID-19), a severe public health problem globally, has been caused by the SARS-CoV-2 virus. Numerous therapeutic agents have been suggested for the treatment of COVID-19. The Taheri Consciousness Fields (TCFs) introduced by Mohammad Ali Taheri, is a novel field that is neither matter nor energy. Therefore, it is non-quantifiable and cannot be directly observed or measured. However, it is possible to demonstrate and measure the effects of these fields through standard scientific experiments. The aim of this study was to investigate the effects of TCFs (A, B, and C) on the infectivity of SARS-CoV-2 in several types of foods, including breads, dairies, meats, and fruits. CPE (cytopathic effect) monitoring, TCID50 (50% Tissue Culture Infectious Dose), and real-time RT-PCR were used to evaluate virus survival and infectivity in TCFs treatment and the control group in different types of food. The results showed that TCFs decreased the survival and infectivity of SARS-CoV-2 on the different types of foods. These results validated the effectiveness of TCFs. It seems that TCFs as a treatment method has the potential for in vivo research and clinical management of SARS-CoV-2 infection.