To see and win: human immunity

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.

To have saffron in a salty soup 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: it will let crocin act as a neuroprotective, saffron carboxyls to be 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:, Medieval Cough Medicine. Rather than boil, you may pour hot water on saffron and leave it immersed for a while, before adding (with the water) to a soup or another dish.

However it is a good idea to just freshen up internally with saffron from time to time, things needn’t go as far as medical uses, for a pulmonary condition. Let us now think what there could be of effect about garlic: its allyls, passed into the blood, lungs, and skin, become released only after several hours, says Wikipedia.

Several hours is quite some time, for the body to do its work in the lungs. Aliicin has been studied for the common cold with success. High doses might be unnecessary, since alliinase stereochemistry is part uncontrolled, giving our dear body still some more room to interact with a range of enzymes. We can have an immune response without incorporating sulfur, especially in excess.

Here we go: best immunity comes from the gut, but cooking is going to kill the active ingredient, owing to denaturation. We need to have our garlic without boiling or drying. Having crushed it, immersed in virgin olive oil and sprinkled with salt, we can find raw garlic agreeable even after only half an hour. There are yet a few more things our body as the “natural deviser” is going to need.


Spring Flowing Colors

Human immune defense is primarily protein, and about 10% of the human genome is viral, studies say. The proportion is probably related to the acquired, natural immunity that makes people so much better off today, if to look back to the Middle Ages.

The route to acquired immunity is through protein. If the body has matter enough to interfere with viral protein binding, the virus cannot work (13:23 in the video here).

I wouldn’t say the body is always inadvertent (after the 13:23 in the video). If 10% of the human genome could be natural immunity, the simplest idea 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, and I’ve only elaborated on the long-lived recipe for beef tartare. I don’t like beef and egg yolk.

Let us look to our dish. Garlic is bathing in olive oil; smoked bacon will do great for our extra 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 do not cook it, to avoid denaturation. We may add ground cinnamon, cloves, or black pepper for taste as well as antimicrobial efficiency, and simply have it with our garlic. The portion does not have to be big. An ice-cream dollop size will do.
Naturally, we chew: part the absorption will be in the mouth. I like to chew it, whereas mince without adipose catches oxygen and changes in color very fast. More, should the virus like to try the adipose gene, because it codes for protein, we know we haven’t given the microbe opportunity. We have our pork or mutton extra lean, only virgin olive oil to be allowed. Egg yolk could be conducive of microbial proliferation, so we do not have that either.

We yet need more, in terms of the makings: the virus has a DNA, and we may feel like boosting ours. Vitamins B are a wonderful idea. We have one 50 mg pill (forte) of B compositum slow release right after we have eaten (the label may be also B complex time release). Let us now look what works with vitamins B.

Vitamin B1 is coenzyme in catabolism of amino acids. Vitamin B2 is a must for flavoprotein reactions. Vitamin B3 is part in the electrochemical proton gradients across bodily cells’ inner mitochondrial membranes. Vitamin B5 is part in genome sequencing (as that of the virus too). Vitamin B6 loves enzymes, as also above. Vitamin B7, for all its fondness of sodium, helps association with plasma membranes in platelets; the process is known as carboxylation. We bear in mind, a virus needs to get through, to replicate. B9 and B12 both partake in DNA methylation.

Our body may have just learned some new immunity, with the garlic allyl methyl sulfide to have worked its several hours over the night. All my life so far, any flu-like symptoms were gone with this dish by the morning. With the asymptomatic spell I had after 2019 COVID outbreak, I took one pill B6 extra.

We may feel like sleeping it over, to decide on our COVID jab. “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, to think veni, vidi, vici for own immunity. And it should not be altogether impossible to think that.
“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.”
They add, to prevent bodily immunity from destroying own tissues in autoimmune response, immature immune cells are thought to be destroyed in the thymus gland, owing to what is known as central tolerance.

However dreadful it is to think, this might be the vaccinated central tolerance the evolving COVID uses to attack, time and again. People obviously remain immune past puberty, so it is possible the central tolerance becomes wider with thymus involution and invasive administration as jabs, whereas T-cells would have learned only part the virus protein, remaining unable to see between the familiar vaccine and evolved microbial patterns entire. “Familiar enough”, COVID patterns would become let through the defenses along with their new attachments. Natural immunity, as via methylation, encodes for rejection: virus evolution does not change the immune response.

Mr. Gąsowki was vaccinated; then he needed a respirator, having caught COVID anyway. Here in his oxygen mask, happy to be recovering, RMF 24. There should be regular statistics on vaccinated infections.

Natural immunity, the one learned and stored (most probably) with the DNA, would not let the remembered pattern tap in: the rejection is more or less as with failed organ transplants, regardless of attachments. Viruses are too small and unstable to end up different than disposed of, so there is nothing to worry about, with virus immune rejection. It is not the same as the body rejecting an entire organ, where you might even “shut down” and die. With virus rejection, you can expect asymptomatic processes of mildly elevated body temperature, and such have been reported with reference to COVID as well. For flu or cold, “asymptomatic” means you don’t have typical flu symptoms, cough or sneeze.
The December, 4th wave of COVID this year is estimated at potentially 60 thousand Polish, without telling the vaccinated proportion. Israeli health authority have published vaccinated Delta new cases at 50%. Stats deserve some caution, if we look at United Arab Emirates vaccination and total cases, to compare Our World In Data and Worldometers, both at tops of Internet search results. The UAE would have to borrow people from abroad, to have the unvaccinated ill.
The old truth will remain, whether you are one in a million or billion, a case is a case. It is best to avoid becoming a statistic for illness.

Our World Data

Screenshot, Worldometers. Our World Data: Mathieu, E., Ritchie, H., Ortiz-Ospina, E. et al. A global database of COVID-19 vaccinations. Nat Hum Behav (2021)

Jedidiah Bila decided not to have the COVID jab (video below). Commentators were critical, suggested that thousands of people had died in the USA because they did not get the vaccine, and she would be a potential threat. Did the people get dietary recommendation? Who is there to judge that natural immunity could not work, even encouraged? Mutton or fish can be good alternatives to pork (salmon or “raw” fish altogether — smoked or spiced — is human RNA friendly), and the thousands of people couldn’t have been all vegetarians as devout as rather to die than eat. For such cases I do not have any recommendation, but I believe they would be few.

My university years, a “friend’s friend” was trying to persuade me towards vegan food, and so it happened near winter, she was down with a cold, and I told her I wouldn’t join for reasons of immunity. It is animal protein to regenerate the human body, there is not much point disputing legal nutrition. BBC have reported an average UK adult would suffer two to five colds a year, BBC, Common Cold: Centuries Old Battle Against the Sniffles. A doctor once told me she thought I’d moved away, though it was not in England.

Note: there have been horror movies about people eating people, but this wouldn’t be immune nutrition, it would be speciate matter. Pygmy people quite possibly do show some of the chaperone discord. Pork, mutton, or salmon will make sense.

I’d rather see doctors on different occasions, as for translation or other language work, and my decision remains not to have the jab. I don’t want the central tolerance. Possibly owing to my two “rounds” of Bronchovaxom as well (years before), I have remained free of any flu or cold throughout, had only one spell a few years ago, after the COVID outbreak, 37.7 Celsius day one, around 37.5 the next, and my normal temperature, 36.6 Celsius, after. No cough or sneeze, swab-tested negative for COVID twice, after the spell.
Most people infected with the virus will experience mild to moderate respiratory illness and recover without requiring special treatment, World Health Organization has said in an overview, see the PDF.

Capsules as Bronchovaxom are indicated for improved function of dendritic cells, antigen-presenters in communication between mammalian innate and adaptive immune systems. Humans are mammals.

Swabs are good to test on virus presence. For immunity, you should smear a medical tester on the skin. I was skin tested after more than 20 years for my TB jab, sustained immunity. Why a smear — you do not have the antibodies, unless exposed to and influenced with the disease. If your immunity “bounces it off”, there is nothing for a pathologist to seek in the bloodstream really, and it is just the same with swabs. Skin tests have been considered the safest: I actually don’t remember where and on which of my two shoulders the test area was, as it healed completely in a time span not wider than a week (it was a busy time, and the skin area gave me no trouble).
Cedars Sinai report, “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”.
This does not have to mean that COVID derives from TB, thus to result in “joint” immunity (unless it does and we only don’t know yet). Tuberculosis vaccines were devised to work a wide gamut in response, “based on induction of adaptive immune patterns endowed with long-term memory”, to stimulate innate immunity, we can read from NCBI.

My TB vaccination does not make me a superwoman and I still need to eat, but if immune to the particular agent, I would rather not have the COVID jab and expose my T cells and like to modification — whereas there is no point changing immunity, if it works. More, Jedidiah Bila said only what COVID jab producers have kept on emphasizing about their vaccines: there is no 100% guarantee, you cannot claim they prevent the illness. She shouldn’t have been shunned off the air.

All in all and after all, it is natural immunity that people are going to need for COVIDs, the same as Middle Ages people did for the common cold. Some part of COVID pattern is probable for the body to learn and encode for rejection. It is known that not everybody falls ill. ABC News reported,
Some infected with the novel coronavirus never develop symptoms. Others get very sick and die. There are theories. One theory is that prior exposure to other viruses may help fight off the novel coronavirus. There are four other, far less deadly coronaviruses which cause the common cold.

The UK have approved a human challenge on COVID, in pursuit of natural immunity. As far as I’ve ever happened to read, antibodies also can be farmed; they don’t have to be for cancer, the NCBI is an example. The manner is still via protein. The death rate in Irish ICUs is one in four, with the November wave of COVID, and Ireland’s vaccination rollout has been praised as one of the most successful, reports Wikipedia. Let us wrap up on remedies for the common cold.

Garlic imbued with virgin olive oil does not damage or impede the tongue muscle. Speech remains the same. The food does not involve any risk at all, provided you buy fresh and from certified providers, what mostly everyone does anyway. I doubt my dish wouldn’t work for other people, looking to my experience. If you do not try and recommend dietary remedial, you cannot honestly say you have done all that you should.

Feel welcome to share this post, also while sipping black tea with mint, nigella sativa, and a pinch of crushed cloves — precious for the generally antiproliferative properties of the component crategolic acid. Of course, a drop of lemon, if you please.