Tag Archives: vitamin C

Lemon and cardamon cake and a treasure hunt for pigeons

Luc has been amusing himself by changing the place he leaves the pigeon grain every day. I have to admit it’s fascinating to watch them strutting around, quizzically cocking their heads to one side and saying to themselves ‘what the hell is he playing at? I’m sure it was right here yesterday’. I would say we should get out more, but you know, lockdown… There is actually a good reason for the nomadic food game, other of course than Luc’s sadistic streak, and that is the hunt for food gives the pigeons a bit of exercise. We’ve noticed them becoming increasingly lazy – they are so attentive to lockdown rules that they never actually venture further than 100 metres in any direction.

Every time Léo returns to school after the weekend he forgets something important. Last weekend it was his computer charger. As there is no ‘airhead son’ box to tick on the form we have to fill in to leave home, I sourced a seat in a carpool. The driver of the car seemed a bit surprised when I said that I wouldn’t be accompanying the plug, although he was relieved when I reassured him it travelled well in both the front and the back of the car, didn’t suffer from travel sickness and that he wouldn’t be bothered by inane chat. All in all, it was a win-win situation: Léo was able to recharge his computer in record time, I didn’t have to request the creation of a new box for the ‘leaving home’ authorisation form, and the driver of the car was able to duck the company of the strange blonde!

Unlike the pigeons, Java’s photogenic boyfriend, who is called Caramel, Mikko or Nikko depending on who you ask, is oblivious to the confinement rules, and spends much of his time just outside the front door waiting for Java to come out. Meantime, Java is mesmerised by the gorgeous November sunsets, to the detriment of her handsome companion.

I’m so happy to see the encouraging results of a growing number of studies on the benefits of not only vitamin D, but also vitamin C, zinc and melatonin for the prevention and treatment of Covid-19. I have absolutely no problem with being labelled a kook, but I do take issue with being labelled a senseless one 😉

https://link.springer.com/article/10.1007/s40520-020-01570-8

https://www.sciencedirect.com/science/article/pii/S2213716520302587

https://www.frontiersin.org/articles/10.3389/fimmu.2020.01712/full

https://www.sciencedaily.com/releases/2020/11/201109152223.htm

Everyone has a lot to contend with at the moment and cardamon makes a refreshing antidote. It is lovely for curing and preventing digestive issues, and boosting digestive health in general. It is also helpful for mental stress, depression or anxiety, as well as asthma and bronchitis when it works by improving blood circulation in the lungs due to its blood thinning action.

Ingredients (serves 8)

175g coconut oil, room temperature (you can use butter)

150g cane sugar

1 tablespoon cardamon pods

Grated zest of 4 lemons

3 eggs, beaten

175g flour (I used buckwheat flour)

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

Juice of 2 lemons

Preheat the oven to 180°C. Grease and prepare a 900g loaf tin. Add the softened coconut oil, sugar, cardamon seeds and lemon zest to a mixing bowl and beat well until light and fluffy. Add the eggs, little by little to avoid curdling. Gently fold the sifted flour, baking powder and bicarbonate of soda to the mixture and then the lemon juice. Pour the mixture into the prepared loaf tin and bake for 40 minutes.

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, and 1mg melatonin an hour before bed. As his symptoms eased over the next few days, I gradually decreased and spaced out the doses of vitamin C, but maintained the other supplements.

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.

https://youtu.be/QvXpgY8scqw

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

https://drmalcolmkendrick.org/2020/03/18/coronavirus-covid-19/

Doris Loh, Independant Research on Ascorbic Acid and Melatonin in the context of Covid 19

http://www.melatonin-research.net/index.php/MR/article/view/86

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!