Category: food

bookmark_borderImmune System NAD+ Boosting Diet

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NAD+ Plus Immune System Diet: Onions, Dill, Brazil Nut, Peppers, Oranges, Beef, Chicken, Marine Organisms, Tap Water, and Sunlight

Boosting NAD+ is of particular importance when it comes to COVID-19. NAD+ (nicotinamide adenine dinucleotide) is in every cell of your body. NAD+ is involved in cell creation, maintenance, metabolism, and regulating cell processes. COVID both increases the breakdown of NAD+ and decreases the production of NAD+. If you have suboptimal NAD+ prior to contracting COVID, the coronavirus is likely to make the symptoms more severe and persist longer in duration (resulting in death.) Boosting your NAD+ can help fight aging, hypertension, type 2 diabetes, COVID, and most other ailments and illness.

Water. Drinking water is rich in Zinc. Do not drink filtered water. Do not drink purified bottled water. Zinc is naturally present in water. The amount of Zinc in your water depends on the local geology and hydrologic cycle. “In natural surface waters, the concentration of zinc is usually below 10 µg/litre, and in groundwaters, 10–40 µg/litre. In tapwater, the zinc concentration can be much higher as a result of the leaching of zinc from piping and fittings.” — The WHO
Nutrients In Drinking Water
USDA Study shows regional mineral content of public and well water. (PDF File)

Sunlight. 15 minutes of sunshine per day. 90% of your body’s Vitamin D comes from the photosynthesis of sunlight to the skin. UVB light causes a reaction resulting in Vitamin D and other photoproducts essential for a healthy immune system. WARNING: UVB can cause cancer.

Get a full serving of the NAD+ Plus Immune System Diet

bookmark_borderCISP (COVID-19 Induced Secondary Pellagra) Long Haulers Syndrome

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COVID Long Haulers Syndrome is COVID Induced Secondary Pellagra (CISP).

By treating the population for pellagra:

  • new COVID cases can be prevented (prophylactic)
  • the severity and duration of COVID symptoms can be reduced (treatment)
  • COVID-long can be cured (cure)

THE PROTOCOL: Niacin B3, Vitamin D, Vitamin C, Quercetin, Zinc, and Selenium.

Dr. Ade Wentzel from Port Elizabeth (South Africa) and his colleagues, Robert Miller (Cape Town) and Guy Richards (Johannesburg), developed a diet based protocol based on their research COVID-19: NAD+ deficiency may predispose the aged, obese and type2 diabetics to mortality through its effect on SIRT1 activity.

Long haulers syndrome is the depletion of NAD+ (nicotinamide adenine dinucleotide). NAD+ is involved in cell creation, maintenance, metabolism, and regulating cell processes. COVID both increases the breakdown of NAD+ and decreases the production of NAD+. The result is the same as the disease pellagra. A niacin deficiency results in pellagra. Long haulers syndrome is COVID-19 Induced Secondary Pellagra (CISP).

Index to COVID-19 / SARS-CoV-2 / Novel Coronavirus

COVID: The Cure?
Could Nicotinamide adenine dinucleotide (NAD+) be both a prophylactic and a treatment for COVID-19?

COVID-19: NAD+ Protocol
NAD+ is a crucial part of the immune system. COVID depletes your NAD+. The body needs the time and materials necessary to replenish NAD+.
Included in the elements you need are Vitamin B3,
Vitamin D, Vitamin C, Quercetin,
Zinc, and Selenium.

COVID-19: Immunity, Antibodies, and Memory T Cells
Until more is known, recovered COVID patients should take great care and avoid exposure to all bacteria and viruses, including COVID.

COVID-19 and Negative Feedback Loops
The more often your body suffers damage, than the more severe each additional exposure will become.

COVID, Tryptophan, Stress, Anxiety, and Pellagra
COVID depletes your NAD+. The body depletes tryptophan trying to make NAD+. This causes anxiety.

COVID, Vitamin K, and NAD+
… low NAD+ will result in low Vitamin K metabolism interfering with blood thinner medications and blood coagulation.

COVID Long Haulers Syndrome: NAD+ Deficiency
Research by Ade Wentzel, Robert Miller, and Guy Richards has found COVID-long (Long Haulers Syndrome) is a result of an NAD+ deficiency caused by SARS-CoV-2 (novel coronavirus).


COVID: Vitamin D, Sunlight, the Season, and People of Color
A human’s main source of Vitamin D is the synthesis of UVB radiation through your skin. The chemical reaction creates Vitamin D and other photoproducts essential for a healthy immune system. Taking a Vitamin D supplement is NOT the same as your body making Vitamin D.

COVID-19 Testimonial
There may be a complete recovery from COVID.

The Real Mortality Rate of COVID-19
The formula for calculating a mortality rate.

The Economic Costs of COVID Re-openings
What is the cost of a lifelong disability?

Difficulty of Testing for
COVID Infection and COVID Exposure

COVID-19 and Air Pollution
Large portions of world are susceptible to particulate and ozone pollution causing pre-existing respiratory and immune system problems.

bookmark_borderWindow Sill Herb Garden

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Window Sill Herb Garden

Growing some herbs on a window sill is a good way to keep eating healthy all year round. Garlic greens, chives, basil, aloe, parsley, sage, rosemary and thyme all grow well near a window with southern exposure. All of these herbs have great health benefits, too. Placing them on a window sill over a kitchen sink has several advantages, including ease of watering and convenience of cooking. Touching the plants has antibacterial qualities and helps prevent the spread of germs. Touching and harvesting the plants also helps release the scent aiding in aromatherapy. Putting herbs on your bedroom’s window sill will help purify and fortify the air, as well as, add humidity. (Keeping your mucous membranes moist is most important during the cold and flu season. Dusting the plants with your hands then misting the leaves with water help increase the health benefits.)

VIDEO: Window Sill Herb Gardening Video

 

bookmark_borderOmega Pills Do Not Work

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A new study published in the Journal of the American Medical Association concludes Omega-3 pills have no effect on the health of your brain; however, eating whole seafood increases your risk mercury poisoning. The Food and Drug Administration recommends eating more low-mercury seafood.

“The hypothesis was that [the supplements] would have an effect,” study author Emily Chew tells The Salt. But “we found there was absolutely no effect on the cognitive decline in this group over time,” says Chew, who is the deputy clinical director at the National Eye Institute, part of the National Institutes of Health.

“Omega-3s [found in fish] are important, we think, because they reduce inflammation and help neurons function well,” says researcher Joseph Hibbeln of the National Institutes of Health.

Table is sorted from lowest mercury concentrations to highest:

CLAM * 0.009 0.002 0.011 ND 0.028 15 FDA 1991-2010
SCALLOP 0.003 ND 0.007 ND 0.033 39 FDA 1991-2009
ANCHOVIES 0.017 0.014 0.015 ND 0.049 14 FDA 2007-2010
SHRIMP * 0.009 0.001 0.013 ND 0.05 40 FDA 1991-2009
CRAWFISH 0.033 0.035 0.012 ND 0.051 46 FDA 1991 -2007
SQUID 0.023 0.016 0.022 ND 0.07 42 FDA 2005-2010
SARDINE 0.013 0.01 0.015 ND 0.083 90 FDA 2002-2010
TILAPIA * 0.013 0.004 0.023 ND 0.084 32 FDA 1991-2008
SALMON (CANNED) * 0.008 ND 0.017 ND 0.086 34 FDA 1992-2009
WHITING 0.051 0.052 0.03 ND 0.096 13 FDA 1991-2008
MACKEREL ATLANTIC (N.Atlantic) 0.05 N/A N/A 0.02 0.16 80 NMFS REPORT 1978
SHEEPSHEAD 0.093 0.088 0.059 ND 0.17 6 FDA 2007 – 2009
SHAD AMERICAN 0.045 0.039 0.045 0.013 0.186 13 FDA 2007-2010
MACKEREL CHUB (Pacific) 0.088 N/A N/A 0.03 0.19 30 NMFS REPORT 1978
SALMON (FRESH/FROZEN) * 0.022 0.015 0.034 ND 0.19 94 FDA 1991-2009
CROAKER ATLANTIC (Atlantic) 0.065 0.061 0.05 ND 0.193 57 FDA 2002 – 2009
HADDOCK (Atlantic) 0.055 0.049 0.033 ND 0.197 50 FDA 1991-2009
FLATFISH [2*] 0.056 0.05 0.045 ND 0.218 71 FDA 1991-2009
LOBSTER (NORTHERN / AMERICAN) 0.107 0.086 0.076 ND 0.23 9 FDA 2005-2007
OYSTER 0.012 ND 0.035 ND 0.25 61 FDA 1991-2009
TUNA (FRESH/FROZEN, SKIPJACK) 0.144 0.15 0.119 0.022 0.26 3 FDA 1993 – 2007
LOBSTER (Spiny) 0.093 0.062 0.097 ND 0.27 13 FDA 1991-2005
MULLET 0.05 0.014 0.078 ND 0.27 20 FDA 1991-2008
CARP 0.11 0.134 0.099 ND 0.271 14 FDA 1992 – 2007
MONKFISH 0.181 0.139 0.075 0.106 0.289 9 FDA 2006-2008
CATFISH 0.025 0.005 0.057 ND 0.314 57 FDA 1991-2010
WHITEFISH 0.089 0.067 0.084 ND 0.317 37 FDA 1991-2008
PERCH (Freshwater) 0.15 0.146 0.112 ND 0.325 19 FDA 1991-2007
BUTTERFISH 0.058 N/A N/A ND 0.36 89 NMFS REPORT 1978
SKATE 0.137 N/A N/A 0.04 0.36 56 NMFS REPORT 1978
HAKE 0.079 0.067 0.064 ND 0.378 49 FDA 1994-2009
CROAKER WHITE (Pacific) 0.287 0.28 0.069 0.18 0.41 15 FDA 1997
BUFFALOFISH 0.137 0.12 0.094 0.032 0.43 17 FDA 1992-2008
LOBSTER (Species Unknown) 0.166 0.143 0.099 ND 0.451 71 FDA 1991-2008
SCORPIONFISH 0.233 0.181 0.139 0.098 0.456 6 FDA 2007 – 2008
JACKSMELT 0.081 0.05 0.103 0.011 0.5 23 FDA 1997-2007
TILEFISH (Atlantic) 0.144 0.099 0.122 0.042 0.533 32 FDA 2002-04
HERRING 0.084 0.048 0.128 ND 0.56 26 FDA 2006-2009
PERCH OCEAN * 0.121 0.102 0.125 ND 0.578 31 FDA 1991-2010
CRAB [1] 0.065 0.05 0.096 ND 0.61 93 FDA 1991-2009
TROUT (FRESHWATER) 0.071 0.025 0.141 ND 0.678 35 FDA 1991 -2008
MACKEREL SPANISH (S. Atlantic) 0.182 N/A N/A 0.05 0.73 43 NMFS REPORT 1978
WEAKFISH (SEA TROUT) 0.235 0.157 0.216 0 0.744 46 FDA 1991-2005
POLLOCK 0.031 0.003 0.089 ND 0.78 95 FDA 1991-2008
TUNA (FRESH/FROZEN, ALBACORE) 0.358 0.36 0.138 ND 0.82 43 FDA 1992-2008
TUNA (CANNED, ALBACORE) 0.35 0.338 0.128 ND 0.853 451 FDA 1991-2010
TUNA (CANNED, LIGHT) 0.128 0.078 0.135 ND 0.889 551 FDA 1991-2010
MARLIN * 0.485 0.39 0.237 0.1 0.92 16 FDA 1992-1996
BASS (SALTWATER, BLACK, STRIPED) [3] 0.152 0.084 0.201 ND 0.96 82 FDA 1991-2010
COD 0.111 0.066 0.152 ND 0.989 115 FDA 1991-2010
SABLEFISH 0.361 0.265 0.241 0.09 1.052 26 FDA 2004 – 2009
ORANGE ROUGHY 0.571 0.562 0.183 0.265 1.12 81 FDA 1991-2009
GROUPER (ALL SPECIES) 0.448 0.399 0.278 0.006 1.205 53 FDA 1991-2005
TUNA (FRESH/FROZEN, Species Unknown) 0.415 0.339 0.308 0 1.3 120 FDA 1991-2010
SNAPPER 0.166 0.113 0.244 ND 1.366 67 FDA 1991-2007
BLUEFISH 0.368 0.305 0.221 0.089 1.452 94 FDA 1991-2009
TUNA (FRESH/FROZEN, YELLOWFIN) 0.354 0.311 0.231 0 1.478 231 FDA 1991-2010
HALIBUT 0.241 0.188 0.225 ND 1.52 101 FDA 1992-2009
MACKEREL SPANISH (Gulf of Mexico) 0.454 N/A N/A 0.07 1.56 66 NMFS REPORT 1978
MACKEREL KING 0.73 N/A N/A 0.23 1.67 213 GULF OF MEXICO REPORT 2000
TUNA (FRESH/FROZEN, ALL) 0.391 0.34 0.266 0 1.816 420 FDA 1991 – 2010
TUNA (FRESH/FROZEN, BIGEYE) 0.689 0.56 0.341 0.128 1.816 21 FDA 1991 – 2005
BASS CHILEAN 0.354 0.303 0.299 ND 2.18 74 FDA 1994-2010
SWORDFISH 0.995 0.87 0.539 ND 3.22 636 FDA 1990-2010
TILEFISH  (Gulf of Mexico) 1.45 N/A N/A 0.65 3.73 60 NMFS REPORT 1978
SHARK 0.979 0.811 0.626 ND 4.54 356 FDA 1990-2007