Thursday, April 2, 2020

Dr. Neal Barnard Lectures on Covid - 19

IMMUNITY AND COVID-19 (From Dr. Neal Barnard, PCRM)
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Each month Food for Life instructors are treated by PCRM to outstanding Professional Development seminars. Since I started with PCRM back in 2008, I've been privileged to participate in these monthly events. I'm an eager forever student!
Last night we had a treat. Dr. Neal Barnard, President and Founder of Physicians Committee, presented on Immunity and Covid-19. The following are snippets from his talk. Hopefully, this will help disseminate between myth and fact regarding foods and the virus.
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Know that there are more questions than answers re nutrition and Covid-19, but we do know that nutrition impacts immunity.
However, important to keep in mind that no foods have, yet, been researched on immunity impact and the virus.
Folks with heart, lung, and high blood pressure (HBP) issues are at added risk when contracting the virus.
40% of folks with severe infection had HBP before infection.
Immunity decreases with obesity - fat on our bodies and fat in our foods.
During the H1N1 crisis, half the folks diagnosed had obesity issues which directly impair white blood cell function.
White blood cells recognize, destroy, and engulf viruses but fat impairs their strength.
Fat may influence immune strength. An Australian study showed reduced lung function, killer cell supression; white blood cells don't work in an oil slick!
Including vegetables and fruit in diet increase immune function.
Blueberries have been shown to increase killer cell function.
Currently, none of the foods have been tested for immunity impact on Covid-19.
What we do know is that re garlic, a 12 week study of 146 participants showed that garlic supplements impacted effect of colds: 1/2 the participants took a placebo, the other half the garlic supplement. The placebo group evidenced 65 colds; the garlic group, 24 colds.
Resveratrol does seem to inhibit replication of viruses. (Found in grapes and wine.)
Ginger: Dr. Barnard is not sold on ginger being an immune booster; it is an anti-inflammatory., but no research showing that it knocks out viruses!
Carrots and sweet potatoes which are loaded with beta-carotene; research needed on if that anti-oxidant is an immune booster. Unknown right now.
Vitamin C can boost immune function.
Vitamin D can have immune boosting capacity. Can reduce risk of respiratory infection.
Many folks take zinc to boost immunity. Be careful; in excess can impact immunity negatively. Cold eez product, which contains zinc, is good for initially fighting a cold as it reduces the length of a cold, but do not take zinc supplements.
*Please remember that nutrition can impact immunity, but diet has not been researched regarding this horrid Covid-19!!!!
A Q&A with Dr. Barnard added additional info:
* There is some evidence that Elderberries may fight inflammation, and may be an immune booster, but that has not been verified, as yet, by research.
* Studies being done re nutrition and Covid-19 are including a cohort study to track health of vegans.
* Contracting virus is more common from hand to mouth than nasal.
So, folks, we must maintain our social distancing, wash hands frequently, and keep hands away from nose, eyes and mouth.
I'm wearing a mask and gloves every time I go to the grocery store.
We made a batch of homemade masks today without having to sew. There are many tutorials on You Tube showing you how. Very easy. Anything helps.
So, I pray that some of this may be helpful, and that this brief update finds you well, while maintaining faith and hope during this very difficult time. We will get through this, and God-willing emerge more loving and centered when on the other side.
To your health!
Joanne Irwin
FFL and CHIP Instructor
 

Wednesday, April 1, 2020

Homemade Tofu Scramble and Vegan Pizza - Chasing Covid-19 Blues Away

     Each day Bill and I set goals for ourselves - be it taking a long hike along the lovely trails on Cape Cod (a favorite is the Rail Trail which we access from a short walk in the woods behind our development), working in the garden when weather cooperates (not too often on Cape Cod right now), organizing the basement for my son (his house; we're here and caring for it), and, for me, cooking up a storm!!!
     Including lots of immune boosting foods in our daily meal regime is priority. Lots of berries for breakfast, especially blueberries and blackberries, served over a hearty bowl of steel cut oats or grits with chopped walnuts and hemp seeds, along with a huge salad for either lunch or dinner.
     Last night it was homemade vegan pizza, the dough made by a good friend who's a master baker, topped with a tasty pizza sauce and loaded with artichokes, onions, kalamata olives, mushrooms, onions, and chopped vegan sausage. And some organic alcohol-free vegan wine since I'm Sicilian!!
The only 'real' drink we'll enjoy is sharing a can of Guinness - it's medicinal, so say the Irish!

     This morning the cooking crave lingered, and I needed more than our regular oatmeal and/or grsts. Since I had plenty of leftover cut up veggies from last night's pizza, I concocted a Tofu Scramble topped with the onions, mushrooms, olives, artichokes, vegan sausage, and chopped kale! The scramble is seasoned with a few drops of tamari, about 1/2 tsp ground cumin and turmeric, that great anti-inflammatory spice that we should all be consuming these days and every day!! That plus toasted homemade bread with olives and Italian seasoning, along with a bowl of fresh fruit, will have us happily satisfied till our immune boosting smoothie time this afternoon. Since we got up late, Scramble was more a brunch meal.

    Weather on Cape Cod is rather gloomy today. The sun made a gallant attempt to appear for a few brief minutes, then snowflakes shockingly  but thankfully left quickly, and now it's a pervading cold,  gray day. Still, a walk is calling.
    Take care, everyone, and remember social distancing. We will get through this. This is a major boulder in the road, but the sun will come up tomorrow!!!