Coronavirus - Take two - Action!

[rickymouse]

Now, how come the letters got smaller, weird.  

The letters got small because they copied the font over from a cut-n-paste operation. I fixed that for you.

What you are saying makes a lot of sense. I've used onions and garlic and hot peppers to mitigate cold and flu for decades. Valium was derived from Valerian, and I get Valerian root for Grace for muscle spasms in her back. Works like a charm. Just about everything you can get in a pill for big bucks is derived from a plant that you can get just for the digging or picking.

I had a thrombosis a Couple of years ago. 5500 dollars worth of doctors did exactly not a damned thing for it - they just tried to keep shoving me up the ladder to the next most expensive doctor. When they tried to send me to a surgeon, I finally told them to go pound salt up their behinds and went home, took low-dose aspirin to dissolve it and raw onion to flush it away, and 3 days later it was no more. I imagine I could have replaced the aspirin with black willow bark, but I was in a hurry and not in the mood to hunt any down.

So I'm gonna take your advice on the covid... except for the chicken soup. You specified it had to be "properly prepared", and I don't know how "proper preparation" of it goes, so I'll pass on that.

.

Properly prepared is this.  The boiling temperature must stay below two hundred ten degrees.  I did many tests and research.  Throw your cut up chicken in the pot and the initial veggies I will mention later.  The veggies plus the chicken, even with the salt lower the temp to around two hundred five degrees, the N-acetylcystiene is not destroyed below two hundred five degrees and that is the thing I work to preserve.  Taurine starts breaking down at about one sixty or so F.  It cannot be preserved.  But that is life, NAC can easily be converted in one or two metabolic processes in the body to taurine.

The veggies for the initial boil....Cabbage, carrots, celery stalk and leaves, omit the white part at the bottom, that has euginol in it not apigenin.  Peppercorns, some lemon juice or just some lemon to taste, and some hot pepper or tabasco sauce.  Of course salt, you need electrolytes to fight disease.  Quite a bit of onion...to taste, I use one big or two small.  I also throw in three cloves of garlic or more in the first run.  And some soy sauce, about two tablespoons, mostly for taste.  Then some rubbed sage and rosemary, too much initially forms a chemical like eucalyptes when it is boiled a long time so put that in the second batch, sure the eucolyptis is good for colds, but it tastes like medicine if you put too much sage initially.  I usually peel a couple of potatoes and toss that in there after about a half hour of boiling for added flavor and because some of the cabbage chunks, chunks of carrots, and potatoes make a good lunch with added salt and pepper and lots of real butter.

Dark meat has more chromium, zinc, and manganese than white meat, all three of these help in fighting viruses. 

After simmering the stuff for a few hours, remove the meat and put in a bowl, then return the skin and bones to the pot and boil for another two hours.  The collagen is antiviral, it also calms over reaction of the immune system.  the thighs and skin have a lot of collagan and there is also some calcium in the bone.  After removing all the chicken, it is the time to eat some of the cabbage carrots and the potatoes.  Yum, dowsed in butter...the daughters and grandkids love that.

After you are done boiling, you take out the bones and skin, picking the meat clean for a snack and then maybe take some of the veggies out and eat them too.  By that time you are stuffed from the scraps.  Strain the juice through a strainer into another pot and rinse the veggies a little to remove a little extra flavor for the boiled down soup, It is usually pretty potent by that point. 

You can either cool the broth returning the meat into the strained broth and then cool it to make the next day or finish it right away.  Discard the old veggies or just eat them with butter, salt and pepper, but after four hours the flavor is mostly in the broth already, they are kind of bland. 

Veggies added to the broth....celery, carrots, onions, garlic, cabbage, and whatever you want I suppose, again it adds flavor.  These boil for about half an hour before adding the second round of rinced frozen mixed veggies, then the noodles or rice after about another ten minutes, adding kikkomans soy sauce to taste, adding more lemon if you want, and a little more red pepper flakes or tabasco and salt and pepper to taste.  In the last twenty minutes you add more sage and a little more rosemary, both are notropics that make signals in the body flow better.  and sage is good in chicken broth with salt.

Some clues to cooking soup, if you use a combo of wild and brown rice for part....which adds flavor...it needs about a half hour of cooking time while the white rice needs about twenty minutes.  Also, When making chicken soup, scoup the fat off the top of the water when boiling occasionally, that fat does not taste very good.  If you use hot sauce it will be ajuvented by the sage, it collects in the oil on top and that is very hot feeling when you eat it for some reason, maybe because the sage turns to eucaliptus or something....it is hot.  I skim it off or it makes your taste buds not be able to taste the soup.

I usually use dark meat for soups, saving the white meat from a chicken to make something else out of.  I debone the white meat and stick it in the fridge to make something to go with the soup, or just boil it and make chicken salad out of it or add it to a chef salad when it cools.  Dark meat is way more potent a medicine.  White meat seems better for sandwiches and shake and bake chicken.

You need two big pots for this and a bigger strainer, one pot of soup can feed six for lunch and there will be leftovers.  It will make you sweat a bit if made right, the right mix of hot peppers and sage is needed, but it is hard to explain.  The youngest daughter can smell the spices in the soup and does not need to taste it as much as I do, Add noodles if making noodle soup about twelve or so minutes before it is done, if you do the rice, hulled barley can be added when you put in the chicken and veggies in the broth, it takes about forty five minutes for those vs a shorter time for the various rices. I was wondering how the mix of barley and rice would be so googled it and lots of people seem to use that combo.  Barley contains growth and repair hormones, some helps you heal, too much is not good either if you eat it every day.  I usually use four leg quarters, half a ten pound bag of frozen, then vaccum pack the other half for soup later.  I make at least a huge pot of some sort of soup a week, giving it to the kids and grandkids if someone is sick. 

Also, about ten minutes before it is done, add about a shot of white wine, the aldehydes that form help to fight viruses too.  You can add more if you want, but remember, white for chicken soup, red for beef soups...cooking sherry works too, but that might have too much sulfites added and although sulfites do kill viruses, too much is hard on the body.

I know I am forgetting something, but you will figure it out, the important part is the celery, carrots, cabbage, onions, and garlic and the sage.

By the way, onions thin blood, so does garlic, but garlic has chemistry that builds the potential clotting factor while onions don't.  If you stop the garlic then the thromblin will boost clotting factor, sort of like stopping some of the blood thinner meds do and you have to wean off of garlic.  But if you run out, you need to have onions to make sure the blood doesn't stick together, or you could take an aspirin I suppose.  The weaning process from a lot of garlic consumption is about two weeks, same as the expensive medicines designed off of it.  The good part about garlic is that it is less apt to give you bleeding disorders, all theosulfite foods also lessen the binding of skin and intestinal cells, aspirin does that too, so you cut easier.  Those chemistries reduce the charge that cells stick together with.....too much onion soup and I cut easier and bleed.  Skin cells are also held together by a charge.  That is physics.

Also, too much blood thinning chemistry also takes the attractant charge off of the veins and arteries, so they leak more, same goes for the stomach. Bruising is easier, because the veins rip easier. Those cross charges are copper enzyme created bonds, same with muscles. Thiols in onions actually chelate copper out of the body if you have too much, so you have to eat a good chocolate bar cooked in copper kettles, copper soils are needed for growing cacao.