https://www.sciencedirect.com/science/article/abs/pii/S0166354215300516

FYI:

it’s made thru the fermentation of Streptomyces avermitilis, a soil actinomycete.

Satoshi, from Japan, received the Nobel Prize in 2015 for discovering it.

how often do i have to take the paste? i take my weight once every week, is that good enough? i have long covid, but it aint bad, just my smelling sense is way off, but taste and everything else is 99% back to normal

Amazon has the horse paste for your horse. You might also check Chewy.com

So... odd question. But I have a lot of experience as a baker and brewer, working with yeasts. Now that Ivermectin supplies are being restricted is there a way to increase (multiply) the sources we do have to make more ivermectin? I know how to do this with yeast, but perhaps this is not possible to do safely with bacteria...? Anyone have any insights?

I copied this from America's Frontline doctors. I hope it helps.

https://americasfrontlinedoctors.org/treatments/hydroxychloroquine/treatment-protocols/

Went a local supply store to get some yesterday. Out til Thursday after next and better be there when it hits the shelf. Flying off. People are waking up. I am not concerned about the virus but wanted some just because I'm overdue on my worming. :)

Plus it prolly cures cancer and other cool stuff.

And what is the source of this quote? Thanks.