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 global public health problem, is caused by the SARS-CoV-2 virus. Numerous therapeutic agents have been suggested for the treatment of COVID-19. T-Consciousness Fields (TCFs) introduced by Mohammad Ali Taheri are novel fields that are neither matter nor energy. Therefore, they are 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 (1, 2, and 3) on the infectivity of SARS-CoV-2 in several types of foods, including bread, dairy, meat, and fruit. The cytopathic effect (CPE) monitoring, TCID50 (50% Tissue Culture Infectious Dose), and realtime RT-PCR were used to evaluate virus survival and infectivity in the TCFs treatment and control groups in different types of food. The results showed that TCFs decreased the survival and infectivity of SARS-CoV-2 across different types of food. These results provide evidence of the effectiveness of TCFs. It seems that TCFs, as a qualitative intervention, have the potential for in vivo research and clinical management of SARS-CoV-2 infection.