To: sockmonkey; Silentgypsy; rightly_dividing; greeneyes; Marcella; JRandomFreeper
I was thinking the same thing, sockmonkey, that the dehotted peppers would be slower acting. I’m wondering if possibly the live enzymes from fresh would be part of the equation for effective transfer of the virus fighting properties.
212 posted on
12/15/2013 11:20:25 AM PST by
TEXOKIE
(We must surrender only to our Holy God and never to the evil that has befallen us.)
To: TEXOKIE
Actually, I believe it's the flavanoids in the capsicum that help fight the virii. A lot of that was just being worked out when I did my white paper on capsicum/peppers in culinary school.
/johnny
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