Posted on 04/08/2020 9:40:31 AM PDT by Mariner
*we should all be drinking tonic water right now..*
except you’d have to drink 10 liters of tonic to get half a dose of quinine. :)
That’s a lot of gin!
What a red herring argument being put forth.
Infection boils down to personal lifestyle, taking personal sanitation and social distancing seriously, genetics and demographics. (Genetics such as propensity for lupus or sickle cell or heart disease).
In areas that are 90% black, there’s going to be a ‘disporportionate’ number of cases if you compare with the entire state instead of the specific area. Look at SanFran - blacks are the lowest with 4%, whites are highest number, the rest Hispanic and Asian in that order. Cross the bridge to Oakland and Hayward, very heavy black, and there’s less than 600 cases in those counties. SoCal has a huge black population squeezed out of Compton into the high desert. High desert doesn’t have a lot of cases. It’d be like saying hispanics are ‘disporportionately’ infected in Tijuana. The people claiming ‘disproportionate’ are race-baiters looking for face time.
In horseshoe bats, the SARS-CoV-2 virus finds refuge inside the Prevotella bacteria. Vitamin C is toxic to the virus. When vitamin C levels drop, the virus is free to emerge from its Prevotella refuge. Prevotella is an obligate anaerobe. It relies on crevices in tissue with low oxygen.
High dose vitamin C combined with azithromycin or chloramphenicol will take away the refuge and kill the unprotected viral particles. Hydroxychlorquine will raise the pH inside the host cells and shutdown replication of the virus.
Very interesting sir! That’s a keeper! Thanks!
Likely.
A low carb thickener for making gravy.
It’s called Arrowroot.
It works the same as flour or cornstarch but does not have the pasty taste that flour does and it’s gluten free.
However, I hear it does not work well for pudding or with milk products. I tried it in stew once and it didn’t work as I expected but I think I used too much. I do want to try that again as the gravy it makes is so good.
Xanthan gum is a pretty good thickener. You only need a pinch, literally. But use a spoon because it’ll make your fingers all icky when you wash it off.
I’ve only tried it in gravy so can’t say about pudding or something larger in volume.
One bag last f o r e v e r in the freezer.
I’ll look into that.
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