A chewing gum laced with a plant-grown protein serves as a “trap” for the SARS-CoV-2 virus, reducing viral load in saliva and potentially tamping down transmission, according to a new study. The work, led by Henry Daniell at Penn’s School of Dental Medicine and performed in collaboration with scientists at the Perelman School of Medicine … Continue reading Chewing Gum Developed That Could Reduce COVID Transmission – Laced With Protein That “Traps” the SARS-CoV-2 Virus