Chicken Egg Yolk Antibodies (IgYs) block the binding of multiple SARS-CoV-2 spike protein variants to human ACE2
The SARS-CoV-2 virus is still spreading worldwide, and there is an urgent need to effectively prevent and control this pandemic. This study evaluated the potential efficacy of Egg Yolk Antibodies (IgY) as a neutralizing agent against the SARS-CoV-2. We ...
(1) There is no such thing as a chicken egg yolk antibody.
(2) There is no such thing as a SARS-CoV-2 spike protein variant.
(3) There is no such thing as SARS-CoV-2.
If you actually read the "paper" (not a real, valid scientific study of any kind), and go directly to the "Materials and methods" section, you will find this in the first line:
Yeah, that means they MADE IT UP. They did NOT have a "real" SARS-CoV-2 spike protein, cuz ...
... such a thing does not exist.
MOST so-called "science" today is junk. Including this.
https://medcraveonline.com/JBMOA/egg-yolk-antibodies-for-disease-prevention.html
^^^ This
I thought however these antibodies had to be injected into the body anyway, cooking would destroy them anyway and even if consumed raw they wouldn't survive digestion.
I don't have a suitable syringe. Can I use a tire pump?
If yes, is it Ok to use 12 volts?
Clean eating helps keep the Rona away. This is about all of our clean foods.
This is about IgY egg yolk antibodies. Read what you just posted. They vaccinated these chickens, then used the antibodies from the egg yolks to neutralize the virus in a test tube. Egg yolks do not help prevent covid.
Exactly. The hen would have to be infected with the coof in order to pass on the antibodies to the egg yolk. And, it may also require the egg be fertilized but I'm not sure about that.
Just saw this today, and wanted to respond to your old post: DO NOT EAT RAW BATTER.
Maybe those raw eggs are good for you, so they scare you at every opportunity.
Waay of to the side comment but yolk-wise I recommend people try making a lightly peppered Hollandaise sauce for beef, there really is nothing better....
(propper Hollandaise is easy and is just 3oz/100g of melted butter per yolk, some lemon-juice(my preference)/vinegar mixed into the yolk as an emulsifier before you slowly mix in the butter a little at a time(stick-mixer works great for this)