This is a long (1 hour 16 minute) and technical (biology) video about how Covid-19 can (and has) mess up folks “microbiome” that then causes a lot of the sickness of the disease. Reversing that messed up population of “gut bacteria” can then fix the problems. This is in the R&D phase and the doctor being interviewed is the one doing the R&D (and having some heartburn over Big Pharma pwning “journals”..)
FWIW, I’ve been making a kind of “yogurt” like culture of the good bacteria (posted about it in a prior article) and have found that managing my bacteria population is important and helpful.
Again, this is in the discovery / R&D phase. But it looks like some folks with “Long Covid” may have messed up gut bacteria (in addition to whatever else is going on).
FWIW, one of my friends has had episodic diarrhea after a run in with C-19. I’m thinking some tuning up of the gut bacteria might help…
It also looks like, for some folks, the Jab can mess up their gut bacteria. The thesis that the Jab stays in the muscle is quite broken. It circulates in the blood, going to whatever organ it lands in. Often the heart and circulatory system. Then the autoimmunity process can set in and cause big problems. (Check the “excess all cause mortality” running about 10 to 20% in “advanced” countries… and the myocarditis problems especially in young men). Well it also ends up in the gut, where the mRNA / lipid nano-particle combo can infect bacteria and change them, too. There’s a whole lot of “don’t know” what’s going on, but for some folks bad things happen in the gut. Part of what is presented is the particulars of which bacteria are missing (and need to be put back), along with the story of how it was figured out.
There’s also a digression into Vit-I and HCQ and other treatment protocols and how the Big Pharma folks suppressed working treatments…. It would seem that the treatment protocols we know about had an origin with this M.D.
OK, enough of my talking, here’s the video:
Musings from the Chiefio 
Related,
” … The Arizona Republican Party is now the second state Republican Party to pass a ‘Ban the Jab’ resolution and declare COVID-19 injections biological and technological weapons. …”
https://www.thegatewaypundit.com/2024/04/breaking-arizona-republican-party-declares-covid-19-injections/
@C.F.:
The creepy bit for me was the speculation that the mRNA might be transcribed quite differently in bacteria. Bacteria do a lot of gene swapping and don’t always work the same way mammals do. Then the spike protein codes might make something entirely different by monkeying with the bacterial machinery is, urm, problematic.
While generally, yes, the same amino acids code for the same stuff across most life, there’s just enough differences in bacteria that it could end up spliced onto who knows what. Then how the bacteria reacts to this foreign stuff in them… could turn on various toxin making genes that are normally latent. Just a mess.
To call this stuff mRNA is misleading as heck. This stuff is better called transposons. These do exist in nature. This form of nucleic acid polymers is transferable across cells/species. That is what it is meant to do. That these bastids didn’t consider this fully, is on them. Likewise, there are hundreds of kinds of pseudouridine. Often these are species/genera specific. Often, they’re not; and because of the more generalized nucleic acid metabolism, this can also cause trouble across cells/species.
I was torn between making this video a new posting, or just a comment here. I’m going with “comment” because it is still Covid; but it is a very different concern.
The basic “story” here, is that with highly vaccinated individuals, they are putting a particular kind of selective pressure on the Covid virus (that is still circulating and evolving). This pressure will be toward a more virulent and damaging form (I.e. not like Omicron) since that is what it must do to survive in the presence of so many folks making a lot of antibodies (but not the mix found in natural immunity). The kind that push you into Cytokine Storms.
Essentially Covid is still circulating, evolving, and likely setting up for a big resurgence. (So I’m continuing my Vit-I regimen…) And in a form that will sicken the highly vaccinated more than the rest of us.
At about 40 minutes, a blue chart / slide is presented showing how to treat the Cytokine Storms. A steroid to generally dampen things. Anakinra to block IL-1. Potentially Tocilizumab to block IL-6 and a bit harder to use, but if you end up needing it; Emapalumab to block IFN Gama.
So something to watch for, and prepare for. IF it doesn’t develop, well great. But if it does, there are ways to approach it. I’m not worried for me, but I’ve got some family members who are on the Vexxine Treadmill… boosting and often… and it looks like that does not end well.
For general immunity, you do need polyclonal antibodies and memory cells. Flip side is that monoclonal antibodies made/used during an epidemic can help more than it harms. Respiratory viruses see tremendous selection pressure. Zoonotic ones have reservoirs that let them adapt, too. Original Antigenic Sin/Vaccine (and natural) enhanced disease are also real. This is one reason why I don’t take the influenza shots annually. I will, on occasion, take ones made the old fashioned way for very unusual antigen configurations. No, H5N1 isn’t that unusual, people.
Recently, I received a pitch to take certain vaccines. I won’t, mostly. I’ve had the pneumonia vaccines. I will take tetanus boosters, once every decade or two, given my rather severe peripheral vascular disease post prior streptococcal illnesses and ulcerative colitis complications. I will not take the shingles one (I had natural chickenpox), nor the RSV one (if I had this family, it has been mild to unnoticeable) so long I’m not severely immunocompromised.
I cannot remember in which thread there was something about monopolies
anyway here is something related,
DOJ suing Apple,
” …The Department of Justice claims Apple has maintained an illegal monopoly over the smartphone market by locking in customers and making experiences worse for rival products… “
https://www.theverge.com/2024/3/21/24105363/apple-doj-monopoly-lawsuit
I’ve had a flu shot every year for at least 20 years. So far, so good.
Omicron is going wild, that’s for sure. Glad you reminded me, I haven’t been to this site for quite a while. Another thing we have to watch out for is development in an animal host, then jumps to humans. We can get blind sided that way.
I had 2 covid shots before the news they are bad. Then got covid about 3 years later. Don’t know if getting “natural” covid will be a good or bad thing.
The site i was referring to is this one: https://nextstrain.org/ncov/gisaid/global/6m
Gut Bacteria — There are traditional herbs used for better gut bacteria health. While I can’t personally recommend any, I would feel much better taking some of those, tested for thousands of years, than say the latest tech invention of Big Pharma (possibly not tested properly, and certainly not for thousands of years.
Gut bacteria have been ignored or taken for granted too long in Western medicine.
Seems Oz get a mention –
(Bits of Bushmaster?)
“Captured NATO Military Equipment Put On Month-Long Display In Moscow”
https://www.zerohedge.com/geopolitical/captured-nato-military-equipment-put-month-long-display-moscow
@YMMV:
I’m relying on Dr. William Davis M.D. and his book “Super Gut” to get the right bacteria. I’ve already made one batch of his “yogurt” like mix (made from capsules / pills of selected bacteria “biotics”; tastes nice, but a little different from regular yogurt) and I’m working on the next batch (made from the first as the blend stabilizes).
He looked at species of bacteria in remote (untainted, unmedicated, no antibiotics) people and found particular species present in them, but lacking in us antibiotic soaked folks. When he put them back in some patients, they got better. Conclusion is that we work better with them present as they have been for millennia in the wild.
You will not get them back with herbs, only with an exposure to the bacteria itself (fairly obvious that you need to get the bacteria to have the bacteria, really.) Though it is possible, perhaps even probable, that folks who live a life closer to the wild will still be exposed to (and perhaps pick up) the desired bacteria. (Hunters exposed to other mammal gut contents, perhaps having your dog lick you, who knows…)
I just found it a lot easier to say “Need Lactobacillus Reuteri?” then eat some from a known culture of it.
It is possible that “the right herbs” along with some incidental source of L. Reuteri might get it restarted in your gut (some cheeses have it per one article I read); but I took the route of a big dollop of milk culture seeded with it from a known source. Lazy in some ways, but definitive.
Folks focused on making “yogurt” with selected non-yogurt bacteria:
https://www.culturedfoodlife.com/l-reuteri-the-bacteria-youre-missing-and-the-superfood-yogurt-i-love/
https://camillestyles.com/food/l-reuteri-yogurt/
Also note that L. Gasseri is another bacteria of benefit, so the “yogurt” I’m making has both (plus one other).
These folks (warning, 2 benign pop-ups for me) say it is yogurt, but fail to mention that it isn’t in Store Yogurt but only in DIY not legally yogurt “yogurt” (thus my quotes around what you will not find in the grocery store…)
https://wellgard.co.uk/blogs/health-insiders/what-foods-contain-lactobacillus-reuteri
Due to the pop-ups I’m going to quote the relevant bits:
BEGIN QUOTE:
Strains of lactobacillus (L.R) can be isolated from several dairy products and meat sources. Lactobacillus Reuteri, as you may already know if you’re a returning reader, is a probiotic culture as well as a part of the non-starter lactic acid bacteria group. Several varieties of cheese are very popular in this group, everything from Cheddar cheese to Parmigiano Reggiano.
Reuteri-rich yoghurt is made with very different strains of bacteria than your conventional yoghurt and is therefore commonly referred to as a Superfood! The reason behind this is due to the beneficial bacteria (Lactobacillus Reuteri) that can significantly increase their benefits to your health – your gut health especially as opposed to conventional yoghurts.
END QUOTE.
While they do note it isn’t in “conventional yoghurt” they do not point out clearly that you have to search out this stuff as a “superfood” special non-yogurt source. I also think there’s some Dig Here! needed on how much actually survives commercial cheese producing these days, for given types of cheese and makers.
BEGIN QUOTE:
What does L Reuteri do to your body?
Lactobacillus Reuteri, as you may know, is a species of probiotic bacteria that can benefit many health-related concerns you may be experiencing. For instance, if you are looking to:
Lactobacillus Reuteri is also known to help increase the number of T cells in the intestines, which can help be absorbed back into the blood; thus being able to benefit the rest of the body to help fight off bacterial infection and improve overall gut health. Probiotics are typically advised for people who suffer from regular discomfort and pain that stems from poor gut health; as probiotics can help provide live bacteria to the source of the issue and begin neutralising ‘bad’ bacteria relativity quickly.
END QUOTE.
The basic discovery was that L. Reuteri displaces “bad bacteria” and helps boost immune functions. For more detail, get the book from Dr. William Davis (and the full list of bacteria of benefit)
https://drdavisinfinitehealth.com/
FWIW, also doesn’t like wheat in the diet. Spouse was advised by a different Doctor (specialist) to drop dairy and wheat (and other grains including rye & oats) from her diet, and it does look to be helping. I was more skeptical. After a 3 day fast, I started eating “only chicken” and a little of my “yogurt”. No arthritic pain ( I’d been having some in my shoulder). 2 days later, had a bolus of Mac & Cheese and “bread with milk gravy” that is also high in wheat flour. Today woke up with the shoulder pain back…. So we are most likely going to follow the Doctor’s Advice even for me and drop the grains & dairy (other than the “yogurt” – then I’ll reassess…)
Spouse has moved over to Coconut Yogurt (as advised by the Doctor) so now I may start making my “yogurt” with coconut (something? “milk”?) instead of goat milk. Though it did seem like I was not having issues with the goat milk yogurt…
Summary:
Find a source of beneficial bacteria. Get them into your diet. Be wary of gluten containing grains and at a minimum Cow Milk, but perhaps all mammal milks for sensitive individuals. Think about making your own “yogurt” as it is simple, easy, and effective. Not sure how to square “get it from select cheeses” with “avoid dairy”… And, an “elimination diet” of a week or two (and perhaps as short as 3 days sometimes) followed by re-introduction of selected foods can confirm what happens in your body with that food… at least sometimes.
Covid cases, etc. …
https://coronavirus.jhu.edu/region/united-states
You are right that herbs will not regrow bacteria
but herbs and other natural stuff such as turmeric, ginger etc may keep the bad bacteria to a lower more manageable level by creating an environment that certain bad bacteria don t like or cannot strive in
for example Candida Albicans ( not a bacteria I know, it is a yeast, but same idea ) feeds on sugar, while Xylitol inhibits growth of yeast such as Candida Albicans
I am not a fan of Xylitol, but it is nice to know it can help…to an extent
https://pubmed.ncbi.nlm.nih.gov/29422459/
” … …According to the results of this survey, xylitol has considerable antimicrobial effects. Hence, this substance can be used as an effective element in gums, toothpastes, and antimicrobial mouthwashes, especially in patients with candidiasis… … “
Many (most?) commercially available grains today have been sprayed with glyphosate to coordinate and hasten drying for harvest. Glyphosate is particularly poisonous (via the shikimate metabolic pathway) to many types of bacteria. Certainly that would be a factor in gut health.
Also, as for possibly making yogurt with coconut milk, if you want a really GOOD brand of coconut milk or cream, get the Mae Ploy brand if you can find it. It used to be only sporadically available at Asian food stores, but just a month or two ago I found it at Walmart. A bit pricey, but try it. Makes the absolute best Thai curry. Ever.
@TTN:
Did not know Shikimate Pathway was a thing in bacteria. Thought it was just a plant thing. My Bad. But something for me to look into now.
Yeah, “Drying Off” for harvest is probably the worst use for Glyphosate as it soaks into the plant, then stays. All for convenience in scheduling and a minor cost drop.
I’ll look for Mae Ploy. I usually start a new process / making something using a test set of a cheaper material, then once I have the bugs worked out, I’ll up the quality of the ingredients and work on optimizing.
As I’ve never done anything with coconut stuff, it’s all new for me, so I’ll be working up to it more slowly. (Things like choosing unsweetened vs sweetened and does vanilla in it already mess up anything? Or start with plain and add flavor last? Things to work out…)
@C.F.:
I was thinking that perhaps some particular cheese with herbs might work well, but that needs some R&D on cheeses to find out how to pick one with L. Reuteri in it. An empty page for me, so my doubts not other’s doubts. Worth it for folks willing to do that work and figure it out. I just chose the lazy path of “do what the Dr. said” and making “yogurt” as I’ve made yogurt for years (so zero learning cost / time for me – easy path.) I’d love to do the Dig Here! on cheeses, but current time commitments make that unlikely for a while (months to a year or two, not weeks…)
Clearly it ought to work. The “right bacteria” are in many other animals and animal products (and perhaps other places too). Exposure to them ought to be fairly common. Just provide an inviting environment… and wait.
But being in a hurry, I just wanted “Definitive, fast, and easy”. Even though “Dig Here!” and learning new stuff is a bit more attractive to me, personally. How’s that line go? ”Time wounds all heels”? ;-) And time decided my path.
Just a note of an inprogress “Dig Here!”:
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/lactobacillus-reuteri
has a lot of interesting stuff in it. One example:
BEGIN QUOTE:
LACTOBACILLUS spp. | Other Species
V. Crow, B. Curry, in Encyclopedia of Dairy Sciences, 2002Lactobacillus reuteri
Lactobacillus reuteri excretes an antimicrobial compound, termed reuterin, when fermenting carbohydrates and using glycerol as a hydrogen acceptor. Reuterin is a low-molecular-mass, soluble compound made up of a mixture of mono- and dimeric forms of 3-hydroxypropanaldehyde produced from glycerol. It inhibits a wide range of Gram-positive and Gram-negative bacteria, yeasts, fungi and protozoa. A commercial milk product is based on Lb. reuteri and its metabolite, reuterin. Lactobacillus reuteri is one of the dominant heterofermentative lactobacilli of the human intestinal tract and hence one of its appeals is as a probiotic culture in some fermented dairy foods such as bio-yoghurts.
View chapterExplore book
END QUOTE:
So L. Reuteri actually makes and excretes an “antimicrobial” (aka antibiotic of a particular kind) as it consumes some carbohydrates and / or glycerol (presumably from fats?).
Then we get another name for the “not a legal yogurt”: ”bio-yoghurts”. (Food Laws list the allowed bacteria for commercial use).
BEGIN QUOTE:
[…]
Strains are isolated from dairy and meat products and from animal sources. Lactobacillus reuteri is a probiotic culture and a member of the NSLAB population in several cheese varieties (e.g., Cheddar, Grana Padano, Gruyère, Idiazabal, Parmigiano Reggiano, Roncal, and Toma). The single pairs, or clusters of Lb. reuteri rods are often irregular in shape. Lactobacillus reuteri ferments arabinose, galactose, maltose, melibiose, raffinose, ribose, and sucrose.
END QUOTE:
So those cheeses probably already have a fair amount of the antimicrobial reuterin. I usually have some cheddar and Parmigiano Reggiano in the fridge. Occasionally Gryuere. I’ll need to find out just what Grana Padano, Idiazabel, Roncal and Toma cheezes are, and where to get them.
Might be interesting to sterilize some milk, but a bit of cheese in it, and then ferment it. See if I get a “yogurt” similar to the one from the bacterial starter… I’ve always wanted to try making some cheeses ;-) Maybe I’ll try that too…
Interesting that it goes for sugars, but not starches directly. Must be something else breaking down the starches to feed it… (Normal digestion, or yet another guy bacteria?)
and…
BEGIN QUOTE:
TECHNOLOGY TRACK
In Consumer Driven Cereal Innovation, 2008
Lactobacillus reuteri is able to produce glucans and fructans during fermentation. One of these glucans, α-1,4/1,6 glucan with a molecular weight of 40 MDa and a degree of branching of about 16%, appeared to be a satiation inducing agent and has a favourable effect on insulin and blood glucose levels in humans.
END QUOTE.
So IF you have enough L. Reuteri (or are feeding on enough in your bio-yogurt) you end up feeling less hungry more rapidly and have better insulin and blood glucose levels. ”Pre-Diabetes” and “Diabetes Pandemic” anyone? Perhaps killing off so much L. Reuteri with antibiotics in The West has something to do with them, and maybe “put it back…” would help folks with those issues? Maybe, Just Maybe: Several of the listed cheeses being Italian (at least they sound Italian to me) is a contributor to the longevity pocket there that eats a LOT of goat and sheep cheeses?
Interesting “Dig Here!” going on…
There’s more in the link.