Skip to main content

COVID19 Infecting the Quarantined

Another person in quarantine has gotten coronavirus--this one is a city councilwoman here in Indianapolis. She says she and her husband disinfect all their perishable food, watch church services online and stay at home.

She's not alone. Among COVID patients going to the hospital in New York, 66% have been sheltering at home and avoiding the subway.

Meantime, Jacksonville, Florida opened their beaches April 17 to limited activities with social distancing. Doomers predicted--well, doom. Unacast (who gave Wyoming an F for social distancing) gave the county a D+ for social distancing. But the county saw emergency room visits for COVID-like illness, flu-like illness, cough-related illness and fever drop. Of illnesses reported, only shortness of breath stayed about the same. Florida Governor Ron DeSantis wants an apology from the doomers.





What's going on? Maybe in some places, people in quarantine are about the only people left to infect. Maybe it's that they stay indoors--research shows UV light weakens the virus. Maybe we need to get outside more.

I admit haven't been outside much the past few days--it's been too chilly and I've had work to do. But I've eaten the shirota yogurt I made from Yakult. The bad news: more than about a quarter cup upsets my stomach. The good news: I feel more energetic and mentally sharper. The latter wasn't one of the benefits Dr. Davis mentioned, but there it is. Solutions to problems that had stumped me are popping into my head: I read up on my low TIBC (total iron binding capacity) in Stop the Thyroid Madness and ordered some lactoferritin. I took some masks I'd thrown into the Goodwill box and adjusted them so they fit. I finally started taking my temperature a few times a day to get average daily temps to see how my adrenals are doing. It had just seemed too complicated before. I hope to figure out whether I should go out, when I'm well, with or without a mask, try to get the virus in the summer avoid it entirely.

Comments

Popular posts from this blog

Dana Carpender's Podcast; Dr. Davis on YouTube; Labor Day Sales

Dana Carpender, who's written several recipe books and other works on low-carb, has a podcast and is still writing articles at carbsmart.com. She's a terrific writer and amateur researcher (otherwise known as reading , as Jimmy Dore jokes ). I use her book 500 Low-Carb Recipes all the time and I'm looking forward to hearing more from her. I've embedded her podcast on my blog (click on the three lines at the top right if you don't see it, or go to Spotify or other podcast source if you're getting this by email). Carbsmart.com doesn't seem to have a blog feed, so if you want to see the latest posts there, you can sign up for notifications at their site. Dr. Davis has been putting a lot more videos on YouTube, so I've added his channel to the lineup. Click on the three lines on my blog if you don't see it, or go to his channel here .  * * * * * Primal Kitchen is having a Labor Day sale-- 20% off everything. They sell high quality collagen powder, con...

Fermented bread and butter pickle recipe ft. L. Plantarum

After Dr. Davis said the other night that  L. plantarum  may reduce some of the effects of the herbicide glyphosate (which is everywhere), I'm re-running my recipe for fermented bread and butter pickles. Pickling cucumbers naturally have  L. plantarum  bacteria on them, and fermenting them with some brown sugar multiplies these bacteria. (Just don't use chlorinated water to wash them.) And if you're growing your own cucumbers, avoid spraying the fruits with  Bacillus thuringiensis , or Bt (leaves and vines are OK). It's unclear what effect a big dose of Bt would have on humans. Another benefit of DIY pickles: no emulsifiers like polysorbate 80, which is a common ingredient in pickles. If you have GI problems, it could be from emulsifiers. These sweet-and-sour pickles are the tastiest I've ever made. There's just a little added sugar (some of which the bacteria will consume) and turmeric that gives the pickles their bright color.  Special equipment Quar...

Lousy Mood? It Could be the Food

Here's a funny AMV(1) on what it's like to be depressed, apathetic and overly sensitive. Note: explicit (but funny) lyrics in the video. Hearing this song brought a startling realization: I used to be emo, but with normal clothes. Sulking, sobbing and writing poetry were my hobbies. When I was a kid, my mother said that she wouldn't know what to do to punish me if I had done something wrong. And yet things got worse. Over a two-week period in 1996, my best friend moved away, I lost my job and broke up with my boyfriend. I lost my appetite and lived on a daily bagel, cream cheese and a Coke for the next few months. I had tried counseling, and didn't find it helpful; in fact, I found reviving painful memories was pointless. Not thinking about them, on the other hand, worked wonders. Later on, so did studying philosophy and learning to think through emotions instead of just riding through them. But what's blown away all the techniques is diet. Since I s...