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.
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...
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Comments
Your soup looks and sounds delicious, thanks for sharing your recipe.
All the best Jan