Looking at the infections vs deaths graphs, it looks like something is reducing deaths per infection. “What” is open to investigation. Reduced viral leathality from mutations? Most susceptible individuals already dead? Better testing increasing number of “infected not morbid”? Effective treatments?
I’m hoping some of it is better treatments. Just finding more “infected but not bad” is still a good thing as it indicates lethality is not as bad as we expected. Even less lethal strain is good. So pretty much good news regardless.
A personal sidebar on diet:
In a comment here (h/T YMMV) a Medcram video was linked per the effects of high blood sugar and in particular fructose. It is highly worth watching. The bottom line is avoid fructose and sugar. Morbidity can be 4 to 10 times higher with too much blood sugar.
We, spouse and I, had been doing a keto diet for weight loss. At the onset of this mess, I upped my prepper stores with, among other things, beans & rice & crackers & bread flour. Very non-keto. (And the pounds have been slowly returning…). We are now slowly moving back to keto. The extra beans & rice & such will be consumed over a much longer period of time. A couple of years instead of months. We have been avoiding fructose for years with fair efficiency (The occasional jar of jam with it would sneak past the screen along with the odd soda when out)
Now there are more reasons to return to keto. For us, mostly weight loss, but also avoidance of bad covid outcomes should we be exposed.
I also ran into a TEDxUSC video on Alzeheimer’s where increased ketone bodies (via coconut oil or medium chain fatty acids) improved patient status rather a lot. From 6 years ago. A lady who’s husband started to decay in his late 50s. I can’t find it again now as I don’t know the title to search for. I think it is by Dr. Mary Newport as describeded here.
This is just one visual of what coconut oil and ketones did for my husband Steve Newport in the first days to months.
First days: More alert, more talkative, finished sentences, sense of humor and animation in his face returned, was less distracted, recognized relatives. Hand and facial tremor resolved. Steve said it was like the “light switch came on” in his head the day he started coconut oil.
Original Article from 2008 by Dr. Newport – What If There Was a Cure for Alzheimer’s Disease?
After weeks to months: SEE CLOCK DRAWINGS BELOW. Steve could “do things” again, like cutting the lawn and helping with housework, finishing projects, and became a hospital volunteer. His stiff slow gait resolved after two months. His visual disturbance resolved and he could read after three months. He could recall what he read hours earlier after nine months. Coconut oil and MCT oil changed our lives for the better.
The thesis being that Alzeheimer’s is “type 3 diabetes” and insulin resistance starves the brain of glucose fuel. So something of a “dig here!” on that. I’m not strongly interested in it, so low priority for me. One ancestor on the spouses side had “mixed dementia” onset in her 80s after being on a drug cocktail and in nursing homes for other issues. Could even have been drug side effects per my PDR reading.
None of us are diabetic. Probably due to our very traditional diet. (Meat, fish, birds, vegetables, fruits, limited grains and legumes. Occasional but rare sweet deserts, cakes, etc. Almost no sodas, candies, prepared packaged foods, fructose, or hydrogenated oils). Basically I tend to cook an 1800s style with ingredients that have a one or 2 syllable name.
So mostly mentioning this not due to our condition, but just as an interesting thing to note for anyone with blood sugar issues or a family history of relevant diseases.
In any case, reducing tendency to inflammation matters a lot to covid outcomes, and Omega-6 seed oils increase inflammation, so swapping to coconut oil can reduce your intake of them.
We now use almost entirely olive oil and coconut oil in cooking. (Honorable mention bacon grease reserved for cooking more bacon and the odd biscuit batch). Bread made with coconut oil is very nice. We did this just to reduce omega-6 oils (corn, soy bean, canola…) to improve omega-3 to 6 ratio.
Lately, being on an Australian lamb kick, I looked up lamb fat composition. Very high in omega-3 fatty acids. So I’m now using lamb fat pan drippings to make wonderfully delicious gravy ;-) The paper I read had it at about 2:1 ratio of omega-6 to 3. As 6:1 is thought the desired range, and most Americans are about 20:1, there’s room for a LOT of lamb to get the ratio closer to right.
So, bottom line, to reduce inflammatory risks and incidentally improve diabetic and Alzeheimer’s risks, we are eating a lot more lamb (grass fed beef or buffalo might also work), and coconut oil. Avoiding fructose and as much other sugars as possible, while reducing starches overall to get back to a ketogenic diet.
IF the cited theories are right, this ought to lead to better outcomes for a variety of cronic diseases while reducing the risks of severe symptoms should we get exposed to Chinese Wuhan Covid virus.