If it is related to the vaccine or covid, it is likely an autoimmune (inflammatory) response. All of the things I list here will work together great to reduce inflammation, as well as some of them being anti-spike protein (which may be part of the problem). At the least, they aren't going to hurt. Just like everything else, don't over do anything. Recommended dosages are fine for all of these. Some you can go over (vitamin C, Cod liver Oil, maybe Ivermectin) but in general, just follow the bottle.
In addition to taking these supplements, avoid inflammatory foods (like dairy or red meats). Have her eat things like fish (salmon with skin is great), broccoli, kale, olive oil, avocado oil, blueberries, walnuts, etc.
Such a diet doesn't have to be forever. You don't need to avoid heavy omega-6 fatty acid food all the time (dairy and red meat), but in such a situation it is best to lay off for a while.
Red meats are heavy in omega-6 fatty acids, of which we get a ton already in our diets. Omega-6 fatty acids ("n-6" such as arachidonic acid (ARA)) are highly prevalent in our diet and are pro-inflammatory precursor molecules. Omega-3 fatty acids ("n-3, such as EPA, or DHA) are anti-inflammatory precursors. While both are necessary for proper function, normal American diets do not include enough of the n-3 but do include high concentration of n-6. These molecules are stored in our cell membranes. It is reasonable to assume that decreasing the concentration of pro-inflammatory to anti-inflammatory precursors in our bodies through a focused diet (for a time) will bring a potentially more proper balance to these competing forces.
At no point did I suggest removing red meat from this persons diet on a permanent basis, in fact I explicitly stated the opposite. I am suggesting increasing the ratio of fatty acids by adding foods high in n-3 and decreasing foods high in n-6 would be beneficial under circumstances where a reduction in inflammation is desired. Am I 100% sure about this? No, and indeed there is controversy on exactly what the proper balance is in n-6 v. n-3, but the evidence does suggest that this is a sound path to a reduction in inflammatory response.
In addition to that though, reducing the protein load on the kidney's may also be beneficial during this time; thus the reduction in meat consumption in general. I would not recommend a no protein diet, but a reduced protein diet could be very beneficial under the circumstances as well.
I agree that red meat is in general a great thing to eat. I eat it often, but like everything, it is not healthy to eat it all the time, and in this case I suggest it is particularly not healthy for the reasons I stated above. Dietary balance is the key to good health. When you are experiencing particular symptoms of an imbalance, changing your diet to bring it back to balance is generally a good idea.
I have cut my omega6 down to under 5% of total fats and likely under 2%. All seed oils are gone and nuts (except macadamia) are minimized
The most obvious result is that I no longer sunburn. I was in the sun for 5 hours on friday and barely got a pink nose. The secondary effect is that my skin doesn't get blisters. I was laying grass sod for many hours which requires cutting it with a knife. I was sure my hands would be torn up but there wasn't even a hot spot.
I'm now convinced that the Rockefellers and others knew very well the effect of high omega6 in our diets when they pushed an industrial waste product (cottonseed oil) into lard in the early 20th century, after they first were able to remove the poisonous gossypol from it.
If all our cell membranes (and organelles) are made from fatty acids available to us then they are far more fragile and prone to degeneration when made out of fragile, multi-double bond fatty acids. Mitochondria use a 4 fatty acid molecule called cardiolipin. When all 4 fatty acids are fragile linoleic there is mitochondrial disfunction. Saturated and monounsaturated are far more robust. We make saturated fats when we have excess calories. We have an enzyme (SCD1) that adds a double bond to make monounsaturated fats as needed. The only process we have to make polyunsaturated fats is an omega9 called Mead acid. Most people don't use that process because of our abundance of dietary PUFA.
I really believe that limiting PUFA is a strong key to health. Macular degeneration is due to the breakdown of fragile fats in the eye. The P53 tumor suppressor gene protein product seems to be nullified by a PUFA breakdown product (4HNE or malondialdehyde).
It seems one of [their] primary tools for health suppression is finally being exposed.
N-acetylcysteine (NAC), the supplement form of cysteine, is an amino acid that helps the body create and use protective antioxidants.
@ u/koalakingdom
If it is related to the vaccine or covid, it is likely an autoimmune (inflammatory) response. All of the things I list here will work together great to reduce inflammation, as well as some of them being anti-spike protein (which may be part of the problem). At the least, they aren't going to hurt. Just like everything else, don't over do anything. Recommended dosages are fine for all of these. Some you can go over (vitamin C, Cod liver Oil, maybe Ivermectin) but in general, just follow the bottle.
In addition to the two mentioned above (Ivermectin and NAC), I'd add vitamin D, vitamin C, Zinc with Quercetin, Curcumin with Bioperene, Stinging nettle root and Cod Liver Oil.
In addition to taking these supplements, avoid inflammatory foods (like dairy or red meats). Have her eat things like fish (salmon with skin is great), broccoli, kale, olive oil, avocado oil, blueberries, walnuts, etc.
Such a diet doesn't have to be forever. You don't need to avoid heavy omega-6 fatty acid food all the time (dairy and red meat), but in such a situation it is best to lay off for a while.
Red meats are heavy in omega-6 fatty acids, of which we get a ton already in our diets. Omega-6 fatty acids ("n-6" such as arachidonic acid (ARA)) are highly prevalent in our diet and are pro-inflammatory precursor molecules. Omega-3 fatty acids ("n-3, such as EPA, or DHA) are anti-inflammatory precursors. While both are necessary for proper function, normal American diets do not include enough of the n-3 but do include high concentration of n-6. These molecules are stored in our cell membranes. It is reasonable to assume that decreasing the concentration of pro-inflammatory to anti-inflammatory precursors in our bodies through a focused diet (for a time) will bring a potentially more proper balance to these competing forces.
At no point did I suggest removing red meat from this persons diet on a permanent basis, in fact I explicitly stated the opposite. I am suggesting increasing the ratio of fatty acids by adding foods high in n-3 and decreasing foods high in n-6 would be beneficial under circumstances where a reduction in inflammation is desired. Am I 100% sure about this? No, and indeed there is controversy on exactly what the proper balance is in n-6 v. n-3, but the evidence does suggest that this is a sound path to a reduction in inflammatory response.
In addition to that though, reducing the protein load on the kidney's may also be beneficial during this time; thus the reduction in meat consumption in general. I would not recommend a no protein diet, but a reduced protein diet could be very beneficial under the circumstances as well.
I agree that red meat is in general a great thing to eat. I eat it often, but like everything, it is not healthy to eat it all the time, and in this case I suggest it is particularly not healthy for the reasons I stated above. Dietary balance is the key to good health. When you are experiencing particular symptoms of an imbalance, changing your diet to bring it back to balance is generally a good idea.
I have cut my omega6 down to under 5% of total fats and likely under 2%. All seed oils are gone and nuts (except macadamia) are minimized
The most obvious result is that I no longer sunburn. I was in the sun for 5 hours on friday and barely got a pink nose. The secondary effect is that my skin doesn't get blisters. I was laying grass sod for many hours which requires cutting it with a knife. I was sure my hands would be torn up but there wasn't even a hot spot.
I'm now convinced that the Rockefellers and others knew very well the effect of high omega6 in our diets when they pushed an industrial waste product (cottonseed oil) into lard in the early 20th century, after they first were able to remove the poisonous gossypol from it.
If all our cell membranes (and organelles) are made from fatty acids available to us then they are far more fragile and prone to degeneration when made out of fragile, multi-double bond fatty acids. Mitochondria use a 4 fatty acid molecule called cardiolipin. When all 4 fatty acids are fragile linoleic there is mitochondrial disfunction. Saturated and monounsaturated are far more robust. We make saturated fats when we have excess calories. We have an enzyme (SCD1) that adds a double bond to make monounsaturated fats as needed. The only process we have to make polyunsaturated fats is an omega9 called Mead acid. Most people don't use that process because of our abundance of dietary PUFA.
I really believe that limiting PUFA is a strong key to health. Macular degeneration is due to the breakdown of fragile fats in the eye. The P53 tumor suppressor gene protein product seems to be nullified by a PUFA breakdown product (4HNE or malondialdehyde). It seems one of [their] primary tools for health suppression is finally being exposed.