Culinary care for CoV: Nrf2 promoters, essential oils, resistant starches, liposomal broth or pudding, adequate protein and fluid.
Follow up to "Spike list condensed with food additives," Post got too long for email.
The chimeric spike has multiple ways to enter cells and to promote inflammation. The gut microbiome and mitochondria are also susceptible to harm from the SARS-CoV-2 spike protein and from oxidative stress, whether physical, emotional, or from an infection or toxin challenge.
This post is related, or follows up on this post: Spike list condensed with food additives, [:-) (substack.com) Many pages on JenniferDepew.com have lots of helpful information, particularly the pages: Covid19, Prenatal/Child, Nutrients, Cofactors, and Phytonutrients. Membrane health got two pages Membranes & Inflammation and Membranes (glyphosate). Microbiome, Zinc, and Citrus Peel (*has a new section with prep and recipe info) are also helpful. Magnesium is a short page that links to my two main posts on the topic.
The plant world is armed to help protect the plant against oxidative stress damage and fight pathogens, so the plant nutrients also help us reduce our stress chemicals too and help promote a healthy microbiome and mitochondria. Butyrate produced in the gut from resistant starches reduces inflammation by activating the niacin GP109 receptor. Polyphenols from pomegranate peel and many other plants can modulate immune response to be more balanced, reduce inflammation, and promote Nrf2 and DNA damage repair by effects on microRNA or ion channels and bitter taste receptors.
Cultures who use more resistant starches in their standard diet may have been more protected against COVID19, such as Asian cultures with the use of natto and Bubble Tea and Nori rolls. Butyrate or niacin supplements and other mitochondrial support nutrients are helpful. Supporting a healthy microbiome helps the colon cells by providing butyrate and other short chain fatty acids produced from resistant starch. The beneficial species need zinc also, up to 30% of our intake may be used by them. Negative gut species can survive on a nutrient deficient processed food diet. Healthy species can’t.
Thiamine, riboflavin, niacin, methyl folate and methyl B12, and vitamin C and D3 can be helpful in amounts greater than food can supply during inflammatory situations because the need is so greatly increased.
Nrf2 promoting foods and phytonutrients can help inhibit the NFkB that chimeric spike effects increase. Omega 3 EPA/DHA also promotes Nrf2 and inhibit NFkB.
Mushrooms or Nutritional Yeast Flakes provide beta-glucan which protects Dectin-1 function which chimeric spike blocks, increasing risk of chronic fungal infections.
Galectin-3 and LPS toxin can be mitigated for with pectin and other nutrients in pomegranate peel or rhubarb. Horseradish is potent against SARS, and citrus peel and many herbs and spices are also potent against spike effects. They can be used in foods or made into a strong tea or extract.
Phospholipid rich leaves also have many other strong antimicrobial and iron chelating phytonutrients. Bay leaves contain a strong anti-SARS nutrient – cook and eat good food – it contains many antivirals. Soup and pudding when made with a phospholipid source whether from Gumbo file or egg yolk, may form a liposomal suspension of phytonutrients from the ingredients.
Topical, aromatic, and may be edible - essential oils.
Essential oils are potent and caution is needed to use them safely for that reason - medicinal and some can burn the skin if undiluted or too concentrated. Some are edible but only 1-2 drops per pot of soup - the oregano oil is intense. Oregano essential oil is a very strong antimicrobial and iron chelator too, though and can be used topically in a carrier oil. The palms and soles of the feet are particularly absorptive and use twice a day can help a patient heal and seems to improve circulation at a local level and help bruises heal.
Vitamin D can also be absorbed topically, and the skin is an organ with absorptive and excretory abilities. Epsom salt for magnesium sulfate can be delivered spa style in a fingernail soak treatment (large bowl with a couple spoons of the salt crystals).
Menu planning ideas
Resistant starches for microbiome health.
Resistant starch foods include any raw produce and starches cooked with water then chilled. It may be served reheated or cold, the chemical change to increased Resistant starch content occurred with the chilling of the moistened starch.
Salad - green veggie salads and chilled rice or pasta, polenta, or I like leftover amaranth chilled and chopped in chunks on a lettuce salad. It sets up like polenta but is very crunchy, too gritty to use in soup - creates a sand like texture. Use it with crunchy chopped nuts as a hot breakfast porridge, or chilled in chunks in a cold crunchy salad, lettuce and veg, or crunchy apples, celery and nuts like a Waldorf salad.
Potato, any type, or pasta salad, either grain or lentil or garbanzo pasta, will have resistant starch content. Taro root (oxalate source, boil well and discard the cooking water) or other starchy veg, parsnips, celeriac root. Peel away the tough outer layer on broccoli stalks and use the inner section too. The base of a cauliflower can also be used.
Pears and other fruit have more Resistant starch and less simple sugars when under ripe. Too much raw fruit, or green apples, can lead to gassiness because of overfeeding the gut microbiome. There is so much more Resistant starch in raw produce that the math suggested we need to include some daily to feed our colon species enough, as it would be difficult with cooked starches alone.
Pudding, gelatin desserts, jellies, jams, Bubble Tea, gummie candies, and sauces that are chilled and then reheated are another source of resistant starch.
See pages Resistant starch and Butyrate, *has lists of food sources; and How Much Butyrate? **has a tapioca pudding recipe, on jenniferdepew.com. Other pudding recipes are on this Substack.
Liposomal broth or pudding with phytonutrient rich flavorings.
The traditional fancy kitchen includes a Sous Chef near the top of the hierarchy of skills and authority. They make the delicate cream sauces and soups for a lunch or dinner menu. The dessert puddings, sauces, fillings, and icings might be part of someone else’s job in another area of the kitchen - Pastry Chefs. The chemistry is more complex than many other dishes as a creamy broth is an emulsion of fats and water-based liquids. In making an emulsion, you are making liposomes. The deliciousness of the sauce is likely also being carried within the liposomes - making phytonutrients more bioavailable potentially.
Moringa leaf powder and Gumbo file (sassafras leaf powder) are likely adding phospholipid content to a mixture and increasing the emulsification of a broth and creating liposomes spontaneously. Phospholipids just do that naturally. Stirring gently and not overheating helps and having some other fat in the broth is needed along with some starch content for a thicker broth.
Hydrolysable tannins in pomegranate peel also add to the thickening of broth and turn it brown. Pectin in apples or pomegranate peel, rhubarb, and other foods also adds to thickening of sauces. Powdered mustard seed and other powdered seeds (cumin, coriander, cardamom, powdered Anardana seeds/pomegranate~a little gritty, adds tanginess to a soup broth) are also adding phospholipids and some emulsifying power to a salad dressing or sauce. Tamarind seeds are not used but the fruit puree adds tanginess to a broth or beverage and also has phytonutrient benefits.
Page G9.Cookies & Bean Soup on effectivecare.info has my basic bean soup recipe and egg free cookies made with Golden Flax Meal as an emulsifier. Adjusting recipes for gluten free or corn free baking is discussed. If bowel issues are present both gluten and corn products can increase leakiness between intestinal cells. If gut issues are resent TRP channel activators may need to be avoided, page G3.Relaxation & Stress is very long and includes information on that topic. My main G13.Pomegranate page is also on that site. Page G10.Nrf2 Promoting Foods also has pomegranate information from early in my use of it. More recent posts can be searched in my Substack archives.
Vegetable Soup stock and herbal tea are very similar things - bone broth is another health aid.
What nutrients and phytonutrients are suspended in the emulsified phospholipid liposomes? What ingredients did you add? My most frequently used for soups and entrees, now that I have sensitive gut issues are: Rosemary, thyme, oregano, basil, marjoram, cilantro, cumin, coriander; and cardamom in baked goods and beverages. I also use sumac on rice dishes, it is pretty, but is a diuretic as potent as pomegranate peel, use sparingly.
Other great spices that might trigger Irritable Bowel or colitis symptoms in sensitive people include: ginger, turmeric, black pepper, hot pepper, cinnamon, cloves, and nutmeg. Horseradish is also a strong TRP channel activator, along with the others mentioned.
Tea ingredients are numerous. Green or black tea is an oxalate source and might be a problem for someone with a sensitive gut. Rooibos tea is a reddish caffeine free tea that is not an oxalate source and delicious. Holy basil and thyme are good in tea and rosemary in a long steep tea. Fruit peels add anti-inflammatory and antimicrobial benefits, including any citrus, pomegranate, mango, papaya, quince - probably most fruit peels. The plant does not want insects or other pathogens eating the fruit inside the peel. Cactus pear peel and fruit is an oxalate source, caution. Page Covid19 on jenniferdepew.com has herbal tea How-to’s near the end of the page.
Oxalate caution
Oxalate forms sharp crystals that feel like sharp crystals in the gut and bladder. Having adequate calcium in the diet helps the body break it down. When starting out with new foods and ‘healthy’ changes, people may wander into a sudden increased load of oxalate which can be a problem for anyone. Kale, the skin on almonds and beans and brown rice, chocolate, Chaga powder, are a few examples of foods with a lot of oxalate. Someone switching to a vegetarian/vegan diet might be getting a big load.
Fight all causes of Inflammation when trying to reduce hyperinflammation.
The spike causes hyperinflammation in many ways and we need to block or reduce effects of as many as possible. We also need to try to reduce any other stress from emotional, physical, and dietary sources. Clean air and water, good dental and skin care, are all important.
Herbal tea can not put out all the flames of modern life. Avoid the EMF, reduce loud noise, flashing lights, or anything stressful that you can. Switching your attitude about your surroundings is the Zen route to inner peace.
The French riots seem to be invisible even in France.
Memeable history in France, meme by a chat member. Thanks Elledee. https://t.me/deNutrientsChat/34621
Fungal infections are a risk, eating mushrooms may protect.
The chimeric spike and glyphosate increase risk of fungal infections, and bad news, chimeric spike may be within the fungus too. I am not sure what the quote below means by the spike protein being found in fungal processes: “[They] Promise us that only the muscle cells that are injected produce the spike protein - it is found in a variety of body tissues, including sperm cells, and in inflammatory and fungal processes.” - Yoav Ezekelli, Feb. 21.
Good food deserves nice sides and condiments - an acidic side is common around the world.
Lemon and lime juice and apple cider vinegar all have a similar acidity to stomach acid and can aid digestion for older people who start making less of it. Around the world traditional diets all tend to include some sort of acidic side dish or condiment that can be used to the diner’s taste preference. If you need it, it will taste good. Too much will start seeming like too much tanginess.
Wedge of lemon, salsa, chutney, pickles, creamy cucumber salads for a milder version, Kim chee for a stronger example, vinegar types of cole slaw or other vinegar-dressed salads or vinegar on the side in a bottle.
Olive oil and olives have a beneficial phytonutrient in addition to being good to include in the diet for its mono-unsaturated fats.
Adequate digestible protein is important for many reasons including nutrient transport.
Vitamin A and D and trace minerals are carried on transport proteins - so we need enough protein in our diet to be able to build transport proteins, along with vitamin A and D and trace minerals. Magnesium also uses ATP, a phospholipid involved in energy transfer.
Protein also provides trace minerals like zinc and copper, and the B vitamin niacin is more abundant in meats than grains, unlike many other B vitamins.
If vitamin A or D needs to be avoided than the meat and dairy groups may need to be avoided. Liver is a good source of copper too. Shellfish like oysters provide a very high dose of zinc, helpful for immune support but if eaten daily or really frequently, it might add up to too much zinc. Trace minerals are good in safe amounts and dangerous in unsafe amounts - so it is good to know the safe ranges. Manganese has a narrow range of safe intake but is critical for mitochondrial health and copper also is fairly narrow. Many of the trace minerals are only helpful in very tiny microgram amounts.
Including a wide range of foods and herbs and spices can help provide more trace minerals. Organ meats from organically raised animals would be a good source of minerals and the fat soluble vitamins. Selenium may be more bioavailable from raw fish than cooked, and it helps detoxify mercury. Serving pickled ginger with raw sushi is a traditional combination and the ginger would help protect against parasitic helminths/worms that might be in raw fish.
If digestive upset is extreme, organic tofu is my go-to as most easily digestible. White beans are a runner up. Tapioca or arrowroot starch pudding made with some garbanzo bean flour too, is also very soothing when I have a bowel flare-up.
Meat and dairy users may get excess protein which can be a strain on kidneys. Vegans may get too little protein and a few specific nutrients need to be supplemented.
Excerpt from the kidney post: How much is considered excess protein?: "The average American consumes 1.2 gm protein/kg/day [23], exceeding the recommended intake (~0.8–1.0 gm/kg/day) for a healthy adult." (1)
Math - the 150 pound average person is about 68 kilograms (kg) and is averaging an intake of 82 grams of protein per day (1.2 gm/kg/day) instead of the recommended range of 54.4-68 grams per day. For perspective to daily meals - 8 ounces of milk contains about 8 grams of protein, one ounce of meat or one egg or a half cup of beans, about 7 grams, one piece of bread, about 2-3 grams. (Protein content of foods, Today's Dietitian)
We can see that it would be hard to get enough protein if 1 1/2 cups of beans are needed to reach one 3 ounce meat equivalent of protein. That is a lot of beans, fiber, and carbohydrate calories. Tofu is lower in fiber so the protein is more concentrated and easier to digest than whole beans as it is partially broken down in the fermentation process.
Trace minerals, electrolytes and hydration
Pure maple syrup is a good source of manganese and other minerals. One quarter cup per one liter of water was found to provide equivalent hydration benefits as a sports drink beverage in a research study. {citation somewhere}
Magnesium, calcium, phosphorus, potassium, and sodium are electrolyte minerals needed in larger amounts as they are part of fluid balance and used in bone formation. Smaller amounts throughout the day is the natural way to have electrolytes in the diet as they are also lost in urine or sweat throughout the day.
One large supplement a day can be more of a side effect issue as the electrically active minerals can cause cell actions to take place that lead to noticeable symptoms to the person. Were there enough protein carriers to contain the sudden backstock of minerals? Or not really and they had to be excreted in the urine as fast as the body could cope?
Moderate carbohydrate intake, and avoid getting more than 10% of total calories from fat or more than 50-60% of calories from fat, or mitochondria will switch to fat burning mode which leads to the more dysfunctional fermentation of sugar instead of use of the citric acid cycle. In a natural design, the mitochondria would switch back as soon as the diet had less fat in it, but in modern life, many people may get higher amounts of saturated fats all the time, leaving their mitochondria in fermentation mode all the time. It is more cancer prone.
When diuretics are being used, increase water/non-diuretic beverages too, and use earlier in the day if possible.
I’ve wandered a bit. There are many parts to a meal and daily need. Beverages should balance the amount of diuretics used with an increased amount of water based fluids, low sugar ideally. High fructose corn syrup beverages are likely a large factor in the enormous increase in early onset Non-alcoholic fatty liver disease (NAFLD).
Hydration needs are based on a person’s weight/size more than age or height and also the amount of sweating.
Hydration and electrolyte needs are based on a person's weight/size and level of sweating whether from hot weather or exercise. The more we sweat the more we need to replace water, sodium, potassium and magnesium. Possibly calcium and phosphorus too but in modern life those tend to be in excess, with too little magnesium available to prevent excess calcium entry into cells.
A large size person will need extra water and electrolytes in balance to provide adequate hydration to the large size body.
A small person exercising vigorously in hot weather will need extra fluid and electrolytes to replace lost sweat. Typical “electrolyte beverages” do not contain magnesium as the US education system only calls sodium and potassium “electrolytes”. «Please feel free to consider that wrong, an error, I do. Sudden deaths in athletes pre-CoV were likely related to an acute drop in magnesium as sports drinks don't include it. Pedialyte does and is what I would recommend for rehydration beverages or try the 1/4 cup Pure Maple Syrup in a liter of water.
A spoonful of apple cider vinegar in a glass of water, with or without a spoon of honey may also help rehydrate after nausea and a loss of stomach acid. This is a Greek traditional remedy called Oxymel and may also be made with a herbal steeped honey or vinegar. Raw honey has anti-cancer and anti-viral benefits and raw apple cider vinegar also has anti-microbial benefits against bacteria, yeast and fungus. (MedicalNewsToday)
Dr. Batmanghelidj wrote the book to read on water and hydration: (Your Body's Many Cries for Water, pdf). See: Make everyday Kidney Appreciation Day - (substack.com)
Excerpt: The amount of water a person needs per day varies with the size of the person and the amount of heat, humidity and exercise they experience throughout their day. The eight cups per day for an average person is just an estimate based on typical conditions and average size. Dr. Batmanghelidj specialized in water needs for chronic illness or general health and his rough guideline for adults was to aim to drink ounces of water per day equal to half your body weight (in pounds), so a 150 pound adult might benefit from drinking 75 ounces of water per day ~ about 9 cups of water. The fluid content of herbal tea, juice, milk, or soup would be helping reach the goal, while a diuretic type fluid like coffee or caffeinated black or green teas, or alcoholic beverages would not. His book is older and the validity of some of his theories have been questioned but as a fairly easy to follow overview of the importance of water to health, it is helpful.
I’m near email length and need to start breakfast for my parents. And I haven’t gotten to the conotoxin like issues - to use nicotine or to not use nicotine because its use has been demonized?
Related Environmental Micropaleontology, (Martin, 2000), googlebooks - conotoxins/snake venom toxin are paralytics and effect membrane function:
My knuckles do feel better without the nicotine lozenges, but overall I am feeling more autoimmune flared up and my sensitive gut is worse - back on a mostly tofu as a protein food diet. That ain’t right. sad face - jab version spike seems to be able to be a permanent part of someone who was just passively exposed to injected people.
Elimination diets and Therapy trials - just try it, see if it helps, can be a quick way to test a theory without waiting for some diagnostic criteria to be discovered that is consistently accurate. I am getting closer to trying the nicotine lozenges again (I have lots left) and seeing if my symptoms improve again.
It is really time to make breakfast now. Good morning readers!
Disclaimer: Opinions are my own and the information is provided for educational purposes within the guidelines of Fair Use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes.
Reference List
(Han, et al., 2021) Han, L, Fu, Q, Deng, C, Luo, L, Xiang, T, Zhao, H. Immunomodulatory potential of flavonoids for the treatment of autoimmune diseases and tumour. Scand J Immunol. 2022; 95: 16– 34. https://doi.org/10.1111/sji.13106 https://onlinelibrary.wiley.com/doi/full/10.1111/sji.13106
“In summary, flavonoids have shown significant immunomodulatory effects on different immune cells (Figure 2), suggesting the underlying mechanisms may be involved in regulating the expression of receptors or costimulatory molecules associated with immune cells, secretion of inflammatory factors, transduction of signalling pathways and others (Tables 1, 2). These results reveal that flavonoids may be a potential compound for patients with immune hyperactivation or immunodeficiency.”
A valuable addition and very helpful. Many thanks!
I've been debating whether to take nicotene gum/lozenges as well. Would love your recommendation for sources. I also love mackerel and spirulina as they help support the NrF2 pathway and are loaded with DHA: https://romanshapoval.substack.com/p/the-best-brainfood