I'm Taking Ivermectin while Awaiting COVID Test Results; My Chicken Soup Recipe
It hit me Sunday night. After feeling tired and a little congested for a few days, I went to bed with a sore throat. Monday, I called in sick. The next day, I took a COVID test at a CVS drive through, worked from home and decided to go to bed early. But that day, I saw this video on Pfizer's new antiviral pill. I'd seen some videos from this YouTuber, John Campbell, before--he's pretty gung-ho on COVID vaccines. So I was surprised to see him talking up ivermectin, and I'm even more surprised it's still on YouTube: he describes how ivermectin does exactly the same thing the new Pfizer antiviral pill does, plus inhibit COVID in five other ways. It looks like the new drug is "Pfizermectin," an antiviral without ivermectin's long safety record or low price.
I had some ivermectin, purchased when I was enthusiastic about the stuff after watching episodes of the Dark Horse Podcast with Bret Weinstein and Heather Heying. First, I made sure I could get more if it turned out I didn't have COVID. Then I calculated a dose based on FLCCC's protocol for the delta variant; after doing such calculations every day for four and a half years in engineering school, I'm pretty good at it. I took enough for 250 pounds worth of horse (as stated on the package).* I regret to say it doesn't taste like apples.
But I immediately started feeling better. I was still very tired, but felt like I was improving. Today, I feel like I cut four or five days off my cold. To be clear, it never felt like a severe cold and I didn't even have a fever, but I feel like I'm going to be all better tomorrow or the day after. My only remaining symptom is a runny nose. The only other things I've taken are cough drops and Mucinex.
Well, I did make some chicken soup. Here's my recipe.
1 T butter
2 chopped carrots
2 stalks celery, chopped
1 clove garlic, sliced
5 button mushrooms, sliced
1/4 cup white wine
2 cups chicken broth
1/2 cooked chicken breast, cut into small pieces
1/2 cup shirataki noodles
2 T fresh parsley (or 2 t dried)
Salt & pepper to taste
In a medium-sized pot, melt the butter over medium heat. Add carrots, celery and garlic and cook until tender. Add the mushrooms and cook for a few minutes. Pour in the wine and cook until it's reduced by half. Stir in the chicken breast, broth, parsley and noodles and cook for a few minutes until they're hot. Add salt and pepper to taste.
*Please note I'm not a medical professional, and the right dose for me might not be the right dose for you. DO NOT give horse ivermectin to dogs.
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...
Low-carb, grain-free Mexican food is hard to find, but it's easy to make your own at home. This recipe has an authentic ingredient: carne de lengua, or beef tongue. Don't be put off: beef tongue is tender, delicious, and full of collagen. Look for it directly from farmers in your area. To cook it, cut it in 1" to 1-1/2" slices and pressure cook for one hour. Enjoy the delicious broth as a bonus. Ingredients 1 slice cooked beef tongue, peeled and cut into small cubes 1 egg wrap (I use these from Egglife) 1/4 cup cooked black or pinto beans Chili pepper Oregano Garlic (powdered or minced) Cumin Guacamole (with no emulsifiers) Salsa Shredded cheddar cheese Sour cream or homemade cream cheese with no emulsifiers Put the egg wrap on a plate and put the beef and beans down the middle of it. Sprinkle with the herbs and spices. Wrap, turn over and microwave for 1-2 minutes. Spoon salsa over the burrito and sprinkle with cheese. Add guacamole and sour cream or homemade crea...
Starter culture for the wonderful cream cheese I made is 15% off for the next two weeks (through June 18, 2025). The shop (BacillusBulgaricus.com) also offers rennet and starter for other cheeses, yogurt, kefir, kombucha, sour cream, fermented vegetables, and more. They ship to 118 countries across six continents. The coupon code is LORI_sekd3tkb at bacillusbulgaricus.com . Photo from Pexels .
Let me tell you about my ride in an ambulance last night. I woke up at six o'clock from a nap with a mild headache. I ate dinner and took my vitamins, along with a couple of extra magnesium pills. Since magnesium helps my TMJ flare-ups, I thought it might help my headache. Then I went to see my mother. A few hours later, I had a severe headache, sinus pain and nausea. During a brief respite from the pain, I left for home, but less than a mile later, I got out of my car and threw up. A cop, Officer Fisher, pulled up behind me and asked if I was okay. He believed me when he said I hadn't been drinking, but he said I seemed lethargic and he wanted the paramedics to see me. (Later he mentioned that a man he'd recently stopped was having a stroke.) Thinking I had a migraine headache, the paramedics wanted to take me to the hospital. But since I knew that doctors don't know what causes migraine headaches, and I didn't know what effect their medicine would have on m...
Note to new readers: please note I'm not a health care provider and have no medical training. If you have heart palpitations, I have no idea whether the following will work for you. Over the past several days, I've had a rough time with heart palpitations and feeling physically jittery. I was wondering if I was going to turn into one of those people who can't sit still. Not that there's anything wrong with that, but it would be a major lifestyle change. Kidding aside, something wasn't right and I really needed to get back to normal. I tried popping potassium pills like candy. I ate more. I doubled up on my iron dose. I went to yoga and even got on the treadmill at 6 AM yesterday. I tried the nuclear option of eating more carbs to stop peeing away minerals. Most of these things helped, but the problem kept coming back. A comment from Galina made me look up epinephrine, one of the drugs my surgeon used to anesthetize me Friday. First, the assistant at the surge...
Comments
Your soup looks and sounds delicious, thanks for sharing your recipe.
All the best Jan