Medieval common cold was potentially a terminal disease. Remedies were to prevent blood in the coughs and pains in the chest — symptoms we do not associate today with the common cold anymore, as such bad developments hardly ever happen.
Neither the ailment nor the human genome would have changed much since those times: it has been human immunity to improve, and the source for this improvement must have been in what people eat. Let us have a glimpse at a few long-known ingredients and try to reckon what their working elements could be.
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■Saffron and kitchen salt would encourage transcrocetinate sodium. Advisable in cases of exacerbation, it was tested centuries later to help against the low oxygen that may come with wounds and blood loss. The human body is quite able to produce remedies, if you provide the makings: saffron will give ■crocin that acts as a neuroprotective, whereas saffron ■carboxyls are part in bodily amides as well as ■chlorides, to impress the tongue of a “medicinal taste”.
The saffron recipe from writings by Sabur ibn Sahl, a ninth-century physician and pharmacist in Iran, only does not have the common salt, say the ■Medievalists.net. Rather than boil, you may pour boiling hot water on saffron and leave it immersed for a while, before adding (with the water) to a soup or another dish.
To my experience, cover your bowl: saffron comes in threads, so my preference is to have it .5 gram parched in boiling hot water, with salt and noodles, could be instant, preferably without palm oil.
After a few minutes, like three up to five, a few slices of processed cheese will provide ■calcium enough, for the CNS, the central nervous system, to send immune particles to inflammation locales and encourage repair. Simple likewise, tomato concentrate will give ■potassium and help bodily inner “bio-talk” for immunity. I’m usually generous on it. Mix and cover your bowl again, for a few minutes. After, virgin olive oil (my best for taste) will bring the temperature of the dish down a bit. I only never have virgin oil boiling or near that kind of Celsius or Fahrenheit, because it would waste a lot of the goodness. Salt to taste, but make it salty. I put salt on saffron straight, and pour hot water.
The bowl is going to smell and taste “medicinal” owing to saffron content of chlorides. Spices interact, so I don’t use whatever the sachet would come with instant noodles. You don’t have to gnaw on saffron threads. It is enough you get them into your stomach, and noodles are a nice carrier. Rumor remains, saffron was the ancient legendary Greek warrior heal from ails or “many a trouble”. In Antiquity some people even gossiped those Greeks were immortal, but today I believe it is fortunate that to live and let live can do.
Everyone grown-up deserves the natural fresh ■transcrocetinate “inner breath” (kitchen salt is NaCl, sodium chloride), and to freshen up internally with saffron from time to time is a good idea; for infants, please see below.
Let us now think what there could be of effect about ■garlic: its allyls pass into the blood, lungs, and skin, says Wikipedia. The goodies would be lost in boiled garlic, owing to ■denaturation.
■Aliicin has been studied for the common cold with success. It kills the common cold. ■Alliinase stereochemistry is part uncontrolled, giving our dear body some potential to interact with a range of enzymes. We can have an immune response without incorporating sulfur.
To have our garlic without boiling or drying, we may crush it, immerse in virgin olive oil and sprinkle with salt; although still raw, it may be agreeable to eat even after only half an hour. Provided that salted and sprinkled, it is edible also sliced, knife and fork on the plate. It is lovely with beetroot, smoked fish or meat. I wouldn’t say it gives a bad odor. It is rather appetizing, so I would “break” it with a bit of tomato or another juice, for the stomach to settle.
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Human immune defense works primarily protein, and about 10% of the human genome is “viral”, studies say. The proportion is most probably the acquired, natural immunity.
If the body has enough free protein to interfere with viral binding, the virus cannot work (13:23 in the video here)).
A simplest of ideas is to provide the body with some extra protein, and in my experience it has worked, for all flu-like symptoms I ever have had after I elaborated on the long-lived recipe for beef tartare. I don’t like beef except corned, and I don’t like egg yolk, so I thought to change the dish.
Let us look to our plate. Garlic is bathing in olive oil; smoked bacon will do great for our protein. We choose it absolutely fresh pink, dispose of all fat, rinse in filtered water, and cut into stripes, not to break the protein goodness with mincing and like. We may add ground cinnamon, cloves, or black pepper — for taste as well as their antimicrobial effects. We add our olive oil garlic. The portion does not have to be big. An ice-cream dollop size will do, though you can have more if you like; it digests easy.
Naturally, we chew: part the absorption will be in the mouth. I like to chew cut smoked bacon stripes, whereas mince without the ■adipose catches oxygen and changes very fast. More, should a virus be fond of the ■adipose gene, because the gene codes for protein, we know we haven’t given the microbe opportunity. Whatever our protein, pork, beef, or mutton, we have it extra lean. Only virgin olive oil is allowed, plant in origin. Egg yolk could be conducive of microbial proliferation, so we do not have that.
For our health, we usually look around for vitamins. The virus has a DNA, and we may feel like boosting ours. ■Vitamins B are a wonderful idea. Right after we have eaten, we have one 50 mg pill (forte) of B compositum slow release (the label may be also B complex time release). Let us now look what this is that vitamins B can work.
Vitamin B1 is coenzyme in catabolism of ■amino acids. Vitamin B2 is a must for ■flavoprotein reactions. Vitamin B3 is part in ■electrochemical proton gradients across bodily cells’ inner mitochondrial membranes. Vitamin B5 is part in ■sequencing (against a the virus too). Vitamin B6 loves enzymes. Vitamin B7, for all its fondness of sodium, helps association with plasma membranes in platelets; the process is known as ■carboxylation. B9 and B12 both partake in ■DNA methylation as well.
Our body may have just learned some new immunity, as garlic ■allyl methyl sulfide works immediately. Vitamins will bring about DNA methylation, a cornerstone in human health or disease, ■say the NCBI.
Minerals and vitamins have happened to be used as placebo, yet mostly in studies on psychoactive drugs. They are not placebo in human immunity.
According to ■JAMA, 2.3 million children had developed COVID and 209 died — a statistic much lower than for adults — but children get vitamins to grow, and vitamins B are a prominent ingredient.
Parents continue to hesitate to give their kids the COVID jab, as it might increase the central tolerance to the virus (described below). Kids can learn to eat raw garlic with yoghurts and such. It is only important that it gets safely into the stomach.
In my experience, all flu-like symptoms have been gone with this dish and vitamins by the morning. With the asymptomatic spell I had after the 2019 COVID outbreak, I took one pill B6 extra, for the possibility of ■enzymatic methylation: 37.7 Celsius day one, some 37.5 the next, and my normal 36.6 in day three; no cough or sneeze, swab-tested negative for COVID twice, after the spell.
We may feel like sleeping it over, to decide on our COVID jab. Skin reactions to COVID vaccines can be ■morbilliform rash, ■pernio, ■pityriasis rosea, and ■erythema multiforme, says the US ■NCBI. Further, ■Postvaccination myocarditis is a risk for all age groups.
The November 2021 wave of COVID had the death rate in Irish ICUs at ■one in four, although ■Ireland vaccination rollout had been praised as one of the most successful. There must have been something in the vaccines that did not work.
■”T cells only recognize antigen fragments from proteins predigested by ■macrophages; they cannot distinguish between a specific antigen fragment that comes from an infecting microbe and the same antigen fragment that comes from a vaccine”, say the NCBI for human ■Immune Response to Vaccine Antigens — and you need to see, to win.
“Although the immune systems of two people may respond to the same protein in a vaccine, their T cells may respond to different portions of that protein”, add the NCBI.
To prevent bodily immunity from destroying own tissues, immature immune cells are thought to be destroyed in the thymus gland, owing to what is known as ■central tolerance. There is “innate / adaptive interplay” and “significant T-cell and other cross-talk”, says the resource.
When there is no thymus anymore, the tolerance is wider, because the body doesn’t want to attack itself. ■Thymus involution is developmental. If T-cell discernment becomes too wide, COVID might be “familiar enough” to pass through bodily defenses with new attachments.
Non-jabbed immunity, via methylation, as with a dish and vitamins B like above, would encode for rejection and “bounce away” all “non-self”, even tiny particles of a biological pattern that has been recognized as an aggressor. It comes from the gut and an overall systemic response, not with a targeted introduction that would trigger the autoimmune caution.
The report here looks a confirmation on COVID ability to use jab-induced tolerance: “Daniels, a pulmonologist who helps set the hospital’s coronavirus policies, said he’s particularly worried about omicron’s ability to evade antibodies and infect the vaccinated — including the doctors and nurses whom Mayo desperately needs to deliver care”, ■The Washington Post.
This is not to say that vaccines are altogether wrong. They are excellent where the pathogen does not evolve. The ■mandate by George Washington to inoculate against ■smallpox was proper: smallpox is the same as hundreds of years ago; so is tuberculosis. There is no jab for the common cold because it may come in too many shapes.
IT is via the gut that the human body is capable of “long-term biological memory”. ■Bronchovaxom is indicated for improved function of ■dendritic cells, that is, antigen-presenters in communication between human innate and adaptive immune systems.
I had Bronchovaxom years ago, the recommended two courses. I was TB vaccinated when a kid. As colds or flue happened, I thought about the dish and vitamins.
Tuberculosis vaccines were devised for “induction of adaptive immune patterns endowed with long-term memory” that stimulate innate immunity, we can read from ■NCBI.
■Cedars Sinai say, “Workers who had received BCG (tuberculosis) vaccinations in the past — nearly 30% of those studied — were significantly less likely to test positive for SARS-CoV-2 antibodies in their blood”.
There hardly would be regular statistics on COVID vaccinated infections. Israeli health authority published ■vaccinated Delta new cases at 50%.
In the USA, ■JAMA reported COVID vaccinated breakthrough infections on the rise, along with patients to require ECMO. ■JAMA added it was unknown whether vaccinated patients who required ECMO would have a clinical course different from those who never had the vaccine. In simple words, vaccinated or not — it could be no difference in intensive care.
Extracorporeal membrane oxygenation, ECMO is of last resort for COVID-19.
Jedidiah Bila decided not to have the COVID jab (video below). Commentators, inclusive of Whoopi, were very critical. Thousands of people had died in the USA because they did not get the vaccine, and Jedidiah would be anti-vax propaganda, they said.
Ms. Bila consulted physicians about her immunity, and that was described as natural and multi-tier. Ms. Goldberg never mentioned any dietary support, though an honest research would have brought Sabur ibn Sahl at least. Meat without cooking or raw garlic might not be the habit, yet I doubt people would rather die than eat, also in all of India.
In India, vegetarianism may have become a matter of regret. ■NBC reported mass cremations. Sunny Hostin, one of the critical presenters against Jedidiah Bila, later lost her parents-in-law to COVID. Both were physicians.
The UK approved ■a human challenge on COVID, in pursuit of natural immunity.
“Most people infected with the virus will experience mild to moderate respiratory illness and recover without requiring special treatment”, ■World Health Organization predicted initially. Malnourishment has been named for the Spanish flu.
Maybe it really is that people boil and cook too much nowadays, rather than parch food, smoke or spice it.
Note: there have been horror movies about people eating people, but this wouldn’t be immune nutrition, it would be ■speciate misunderstanding. ■Pygmy tribes quite possibly do show some of the ■chaperone discord.
Let us wrap up on remedies for the common cold. Salted garlic imbued with virgin olive oil has much less pinch. It does not damage or impede the tongue muscle; speech remains the same and kids can have it too. Without the oil, I’d rather chop garlic and swallow it bit by bit with much liquid, but then it wouldn’t do the immediate job in the mouth and nose. The food does not involve any risk at all, provided you buy fresh and from certified providers, what mostly everyone does today. ■Blended directly before administration, as to avoid nutrient oxygenative change, meat, vitamins, and herbs could be even ■tube-fed, with medical supervision of course.
I don’t believe my food would work only for me, so if you do not try and recommend dietary remedial, you cannot honestly say you have done all that you should. If you don’t like the taste of salty saffron or fresh raw garlic with meats, you need to persuade yourself that not all cures are sweet: people held it against fish oil before it came in capsules.
Feel welcome to share this post, also while sipping tea, black or roobois with mint, ■nigella sativa and a pinch of crushed ■cloves — precious for the generally ■antiproliferative properties of the ■crategolic acid (though renamed maslinic). Of course, a drop of lemon if you please, and turn your salt lamp on, with your ■Olbas cup filled. If you feel like a good night’s sleep, a spray of ■lavender with ■camphor is likely to bring a nice cool. In tea, lavender is very calming.
Rumor is, women in labor could use clove-spiced tea, you only lavish some strawberry or other taste, if you make it strong. The viscera may become easier to live with at the time in life. Of course, ask your doctor. Cloves are a strong natural painkiller and antiseptic. Dentists use those for local analgesia too. You have them only ground, no essential oil (■FDA would curse you, and they have reasons), and you needn’t drink the grit. Clove tea is generally excellent de-stress, and I reckon, they name jugs ■like here for Starbucks.
P.S. Sniffer dogs have reportedly happened to mistake lavender for marihuana. Lavender ■caryophyllene might make such impression on dog noses, but lavender is non-addictive and “talks” with neurons without side effects. Biochemically, it is an antagonist of weed: there anyway cannot be ■muscarinic ■receptors by nature, because acetylcholine parasympathetic economy is useful, but this would be a matter for another article; — in short, weed smells ugly to me, because I’ve been lavender.
Oh, and infants. First things first, you never approach an infant if your own health condition is uncertain. Infants are very delicate, so it might be reasonable to begin with garlic as above, in olive oil 30 minutes with salt; then grind or mash, squeeze the juice, add chilled but strong mint and chamomile infusion (two teabags each for 50 mil?) and mix with feeding milk, like no more than 5% of the garlic formula — which is to say, it couldn’t harm anyone. Garlic gets “broken” a bit with olive oil and salt; then chamomile and mint make it all the milder. For 100 ml, there would be 0.05 ml of it, all in all with herbs.
The usual recommendation for garlic would be 10-12 months, but it might change for a still smaller infant with a bad cough. Viruses can cause bowel unrest: the formula is unlikely to cause anything of the sort, because it would contain olive oil, mint, and chamomile. Of course, consult your doctor. If he or she says a higher proportion would be better, they most probably are going to be right. I mean, in situations as life or death, waiting for the kid to grow big enough might not be an option. Increasing the dosage gradually, from very small to any bigger, might help the tiny digestion accommodate. First things first as above, no kid is going to fall ill, if not approached by an infected person.
P.S. Be very careful giving a littlun any saffron. It is high in chlorides, and this factors in ■metabolic acidosis. It is no prejudice to note, chloride is basic cellular balance, so any exaggeration might do no good to a delicate and developing organism that has almost no defenses:
“Cl− does not follow the electrochemical equilibrium in most mammalian cells. In several cells, including primary sensory neurons, leukocytes, epithelial, sympathetic ganglion, and muscle cells, intracellular Cl− is maintained above equilibrium levels” — we can learn from the ■PubMed article with the USA National Library of Medicine.
We should never exaggerate chlorides because homeostasis and metabolism will not be as effective as if we’ve just had lots of vitamin C: in my recipe for grown-ups saffron is “broken” with calcium and potassium, cheese and tomatoes; no acid harm.
To compare, garlic would only do its airs in digestion and respiration, under the metabolic balance all the time. Anyway, remember please: always ask your doctor.
TERESA PELKA.COM 