Bay leaves - anti SARS-CoV-2 - and good in soup.
How Are You Feeling? - a series about learning to listen to your body and figure out what it needs to feed good more consistently.
One of the episodes - I was trying to find NMDA receptors and discovered I had imported my podcast series. This episode is about preventing Alzheimer’s risk by avoiding the excitotoxins glutamate and aspartate. I just learned a high fat diet also increases glutamate activity within the brain, so a high fat diet with excessive glutamate would be an even worse risk. (Valladolid-Acebes, et al, 2012)
Three years ago - time flies. I started that series pre-epidemic and added a couple Covid specific episodes before dropping the theme with some odd audio tracks. I had another episode recorded this summer but put it off when I got onto the hyperinflammation series and then schizophrenia risks.
Soup is good food because we may be forming liposomal packets of phytonutrients in a creamy thick broth. Bay leaves, Gumbo file, powdered Moringa leaves would all be adding phospholipid content that might form liposomes spontaneously. An emulsified broth is a liposome broth - fats, starch and an emulsifier are the key ingredients to a creamy sauce. Gumbo file adds starch and emulsifier action. Bay leaves are subtle, but soup made without them, just doesn’t seem the same.
A phytonutrient in Bay leaves was found to be the most potent against SARS-CoV-2 with the most drug-like properties, second was delphinidin. Transcript with references here: Phytonutrients that may be effective against SARS-CoV-2 based on molecular docking; #Essential_oils, #Liposomes, May 18, 2022 (document).
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.
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