Many people will be familiar with electroconvulsive therapy (ECT) as a historical treatment for “mental illness”, in which an electrical current is passed through the brain to trigger seizures, with the aim of somehow treating the illness. In fact, ECT is still being administered to about a million people each year to treat severe depression, including about 2,500 in England, under anaesthetic. The majority are women, and over 60 years of age.

In March 2020, Google searches for phrases like “can’t taste food” or “why can’t I smell” spiked around the world, particularly in areas where COVID-19 hit hardest. Still, many of us have experienced a temporary change in the flavor of our food with a common cold or the flu (influenza). So, is COVID-19 – the disease caused by the SARS-CoV-2 virus – somehow special in the way it affects smell and taste?

Her symptoms started quickly: neck pain, extreme fatigue and intermittent fever and chills. The woman had been healthy until then, and since she enjoyed gardening and landscaping at her rural Maryland home, she wondered if a tick bite might have given her Lyme disease although she had not noticed the telltale bull’s-eye skin lesion.

In late February, I fell ill with a fever and a cough. As a biochemist who teaches a class on viruses, I’d been tracking the outbreak of COVID-19 in China. Inevitably I wondered: Did I have COVID-19, or did I have the flu?