Tag Archives: Covid-19

Sunbathing for mushrooms; a recipe for vitamin D

Mushroom skin, like human skin, produces vitamin D when exposed to sunlight. Mushrooms are naturally rich in ergosterol (provitamin D, or D2) and you can greatly increase the amount they contain by leaving them to soak up the sun.

Shitake mushrooms have the highest natural levels of vitamin D of all mushrooms. For a rough idea of how much you can increase their potency by leaving them to dry in the sun, if the vitamin D starting point is about 100IU/100g before exposure, leaving them in the sun for about 12 hours (6 hours per day for two days when the sun is strongest) will increase the amount to about 46,000IU/100g. Pretty impressive.

For some time, epidemiologists have shown that people living near the equator are less likely to suffer from so many of the diseases that plague the higher latitudes. Living in equatorial regions means you are less likely to suffer from cancer, diabetes, depression, arthritis and heart disease, as well as upper respiratory-tract infections such as flu and tuberculosis.

The sun, and its by-product, vitamin D are as vital to life as a roof over your head, food and water; a big deficiency can have disastrous results.

In the context of Covid-19, I keep hearing people say ‘how can a vitamin D deficiency be significant when sunny countries like Iran, Spain and Italy have been so affected?’

The answer is, even if you enjoy the sun during the winter, in mid-latitude countries (ie between the 35th-50th parallel North or South) where Tehran, Madrid, Bordeaux and Milan are situated, you will make no vitamin D whatsoever from November to February. In the higher latitudes, where London, Berlin, Brussels, Moscow and the Scandinavian countries are situated, you make no vitamin D from the sun between October and March. In either case, unless you supplement, by the end of winter, your levels will be low, and you will be more vulnerable to disease.

Recipe for vitamin D-rich mushrooms

Use fresh organic shitake, maitake, button, oyster or other mushrooms. Slice the mushrooms and place them evenly on a tray, which you should expose to direct sunlight, preferably during the summer months – June, July or August – between 10am and 4pm. Cover the mushrooms before nightfall to protect from dew condensation. Repeat the process the next sunny day. And again, until the mushrooms are totally dried (crispy).

Once thoroughly dry, the mushrooms may be stored in a glass jar, to which you have added a tablespoon of uncooked rice to prevent moisture, for up to a year. To serve, use about 10g person, rehydrate in water for an hour, and cook as desired.

Gin and tonic and have I found my calling?

I am writing today in my capacity as a biomedical research scientist. I think I may have found the perfect antidote to Covid-19:

Gin ‘n tonic with a slice of lemon, enjoyed in the sun and accompanied by a bowl of cashew nuts, and a cigarette.

Gin is made from juniper berries, which are full of inflammation-fighting antioxidants. The oils contained in juniper berries are expectorant, which helps reduce lung congestion. Gin and tonic was found in a study to be the best, or at least the least toxic, drink for diabetics. Ergo gin is practically a superfood, innit.

On to tonic water: The quinine in tonic is a zinc ionophore, which means that it helps zinc pass the cell membrane barrier and enter the cell where it becomes extremely busy and useful fighting the virus.

The lemon slice is not only a good source of vitamin C, but also potassium and magnesium.

Cashew nuts are packed with protein, zinc, potassium and magnesium, and also contain B vitamins and vitamin C. Cashews are basically an antiviral nut!

The benefits of nicotine are currently being studied at the Pitié Salpêtrière Hospital in Paris after it was noticed that smokers were four times less affected by Covid-19 than non-smokers. It is thought that nicotine might attach to cell receptors, blocking the coronavirus from spreading. In the meantime, sales of nicotine patches in pharmacies in France are being rationed. Watch this space!

Last, but by no means least, enjoy your drink in the sun, if you can. Sun exposure (without burning) is the best and fastest way to increase your vitamin D levels, which are absolutely crucial when it comes to fighting viruses.

Admit it – I’ve nailed it haven’t I?

Celery leaf pesto, the herd, and a close encounter with clingfilm

About 15 years ago when I was first studying naturopathic medicine, I remember mentioning the dangers of vitamin D deficiency on a forum for young mothers I used at the time. The reaction was patronising and along the lines: ‘poor sleep-deprived lamb! Should we alert the men in white coats now, or shall we watch her unravel a bit more first?’

New theories always go through the same tedious, but inevitable cycle: ridicule, violent opposition, and finally acceptance as self-evident.

Many medical circles, and certainly the WHO, view orthomolecular therapy with the same scathing derision as they did vitamin D 15 years ago, despite increasingly compelling evidence from more and more studies and trials worldwide. Facebook, the great financial interest-free adjudicator, even zaps all reference to therapeutic benefits claiming ‘fake news!’ And yet they give air(head) time to The Orange Toddler who, in a recent attempt to denigrate Sweden’s lack of confinement in response to the Covid-19 pandemic, said: ‘Sweden is suffering very greatly, you know that right, because they’re doing the herd, they call it the herd’. He really needs to learn to keep his mouth shut, preferably for ever.

In France a legal request has been submitted to the government by six doctors to petition the use of orthomolecular treatments, in particular the IV vitamin C protocol used by Professor Marik of EVMS, on the premise that it is unethical to withhold treatment that could help or cure patients. (Protocol here.) At low doses, vitamin C is a nutrient; at high doses, a therapeutic drug. Unfortunately I doubt anything will come of it because, as usual, financial interest will prevail.

My cooking is a bit eccentric at the moment as I’m using anything and everything to hand to avoid going shopping. My last visit to the supermarket was traumatic: They had created makeshift queue separations with clingfilm (I kid you not) and I propelled myself into one of these extremely aggressive bouncy plastic ‘walls’ trying to distance from someone practicing close social proximity. I must have received an electric charge, because my hair stood on end and the clingfilm and I became one. Any vague semblance of dignity I might have managed to conjure in my fetching builder’s dust face mask vanished in a heartbeat. Clingfilm 1, hair 0.

I didn’t have basil so substituted celery leaves and celery. The result was surprisingly creamy and delicious. Garlic is a great antiviral so I used even more than usual. The added bonus is that it makes social distancing easier!

Ingredients (serves 4)

Handful of celery leaves

1 celery stick, peeled and sliced

75g pinenuts

4 cherry tomatoes

3 cloves of garlic, peeled

3 tablespoons olive oil

Sea salt and freshly ground black pepper

Chilli powder to taste

2 tablespoons grated parmesan cheese

Blend the ingredients in a food processor to form a thick paste and stir into freshly-cooked pasta.

Vodka and orange duck in confinement

We have been in isolation for three weeks so far (we started a week before obligatory confinement was instated in France because Léo was ill.) It has been an emotional rollercoaster and so far I have been: horribly worried (when Léo was ill), hysterical with laughter (when Luc ended up in the middle of the pool on the sit-on lawn-mower), covered in fat (when I ‘broke’ our whole plumbing system in a duck fat-related mishap), a sweaty mess (chasing the horses who had done a runner when we resorted to using them as substitute lawnmowers) and, this morning, super confused when my phone suddenly converted to Chinese and my son to speaking with a Russian accent, demanding to be called Boris (wtf?).

Léo had a high fever, very low blood pressure, generalised aches and pains, an excruciatingly sore throat, night sweats and a loss of sense of taste and smell. The doctor didn’t test because he hadn’t been in any particular ‘risk zones’ (at the time there were specific cluster spots in France), but he thought his symptoms were pretty conclusive. Of course, as Covid-19 is a ‘new’ virus, I treated it as I would any virus.

A few people have asked me for suggestions of what to take, if anything, to help defend themselves against Covid-19, so here are details of how I helped Léo. This isn’t miraculous, but then nothing is against viruses — he was still quite ill for about five days — but I’m fairly certain that it reduced both the severity and the duration.

I’ve always been very interested in the chemist Linus Pauling’s extensive research on vitamin C. Linus Pauling had numerous accolades for his work, including two undivided Nobel Prizes. High-dose IV vitamin C is currently being used in clinical trials in hospitals in China, the US and Italy. Vitamin C is very safe, and has no side-effects beyond perhaps a bit of stomach acidity.

At the first sign of symptoms I gave Léo: 1,000mg of vitamin C every couple of hours (vitamin C is water-soluble and the body doesn’t store it), 5,000 IU of vitamin D/day, 20mg zinc/day, 10,000 IU vitamin A/day, 100mg thiamine/day. As his symptoms eased over the next few days, I gradually decreased and spaced out the doses of vitamin C. After five days he was taking just one dose a day.

Luc and I took the same supplements, although we took vitamin C just once a day as we weren’t really sick. I felt slightly weak and feverish with the beginnings of a sore throat one day, so I took several extra doses of vitamin C and the symptoms abated within a few days.

A fever is salutary (think of it as the body’s built-in detoxifying sauna), so unless you’re at risk of seizures, I think it’s better to let it run its course. If you can avoid paracetamol and especially ibuprofen, it’s preferable. Avoid sugar (it reduces the efficacity of white blood cells) and make sure to stay hydrated. Also, if you are sweating a lot, be sure to replace electrolytes (especially potassium which viruses can deplete).

Further information:

The Linus Pauling Institute.

https://lpi.oregonstate.edu

Dr Cheng PhD, who is overseeing clinical trials in Shanghai, China.

Similar trials are taking place in New York and Italy.

https://www.clinicaltrials.gov/ct2/show/NCT04323514

http://orthomolecular.org

Dr Malcolm Kendrick’s advice for Coronavirus

CORONAVIRUS [COVID-19]

Duck is something we have in abundance in Southwest France. The other ingredients are things I always tend to have in the kitchen. I used dry shitake mushrooms, but any mushrooms will do.

Ingredients (serves 6)

1 duck

1 tablespoon sesame seed oil

2 shallots, sliced

1 clove of garlic, crushed

6 star anise

6 shitake mushrooms, sliced

1 orange, peeled and sliced

4 prunes, pitted

2 tablespoons of honey

Sea salt, freshly ground black pepper

2 teaspoons Chinese 5-spice powder

Soya sauce (or I used coconut aminos)

1 generous shot of vodka

100ml chicken or vegetable stock

Preheat the oven to 180°C. Put a little sesame seed oil and the duck in a medium-sized casserole dish. Add the shallots and garlic over a gentle heat. Add the star anise, mushrooms and sliced orange on top of the duck. Add the prune to the dish and finally pour over the honey and season. When the shallots are translucide, add the vodka and stock. Cook on for at least two hours (duck doesn’t really dry out), or for longer on a lower heat.

Stay well everyone!