#lectins

[anti-workshop]

Dear bean-eaters: please soak and then thoroughly cook your raw beans. Look up lectins. I've been on the toilet all night and day and it all could have been avoided if we cooked my beans longer or didn't eat all of them undercooked.

[loreeebee]

Lectins: Toxic Proteins or Revolutionary?

Although lectins are proteins, they are not as good for us as one would think. They are beneficial in plants as they keep insects (kind of like a defense mechanism) away and contain nitrogen which is essential for plant growth. In the human body, however, lectins can be toxic! Which Foods Contain Lectins? These are the foods with the most lectins, in descending order: legumes (peanuts,…

[openintegrative]

Elimination Diets: Find the Foods Behind Your Symptoms

Elimination diets identify food intolerances by removing and reintroducing specific foods.

Divided into two phases: elimination and reintroduction.

Items like gluten, soy, and nuts are often removed first.

Gradual reintroduction helps identify food triggers.

Close monitoring and professional guidance are essential.

Elimination Diets

Elimination diets identify food sensitivities through the process of removing specific foods and gradually reintroducing them.

This method helps to find which foods might cause adverse reactions, particularly for those with chronic digestive issues or unexplained symptoms.

Common Reasons for Elimination Diets

People use elimination diets to address food allergies, intolerances, and chronic conditions. These diets help pinpoint specific foods that may be contributing to symptoms.

Types of Elimination Diets

Specific Carbohydrate Diet (SCD): Avoids certain carbohydrates believed to aggravate digestive disorders.

Low FODMAP Diet: Excludes foods high in fermentable carbohydrates that trigger IBS.

Basic Elimination Diet: Removes common allergens, such as gluten, soy, dairy, and eggs.

Autoimmune Protocol (AIP): Eliminates foods that might cause inflammation in autoimmune conditions.

Foods Commonly Eliminated

During the elimination phase, the following foods are often removed:

Gluten

Soy

Nuts

Nightshade vegetables

Dairy

Eggs

The Elimination Phase

This phase typically lasts 2-4 weeks. All suspect foods are removed. A food diary is essential for tracking symptoms like digestive issues, skin reactions, and fatigue.

The Reintroduction Phase

Foods are reintroduced one at a time, spaced out every 3-4 days. This slow process identifies any adverse reactions and determines which foods are safe.

Challenges and Considerations

Elimination diets can be difficult due to the strict removal of certain foods. Nutritional deficiencies may occur if not managed correctly.

Social situations may also present challenges, making professional supervision important.

Benefits and Effectiveness

Elimination diets often result in significant health improvements. Identifying and removing trigger foods reduces symptoms and enhances well-being.

When to Seek Professional Help

Professional guidance is necessary in complex health situations or if there is a risk of nutritional imbalance. A healthcare professional can provide personalized advice and support throughout the diet.

Conclusion

Elimination diets effectively identify food sensitivities. Individuals can discover which foods trigger symptoms and make healthier dietary choices by carefully following the elimination and reintroduction phases.

FAQs

How long should the elimination phase last? Typically, the elimination phase lasts between 2-4 weeks, depending on individual needs.

What should I do if I have a reaction during reintroduction? Stop consuming the food immediately and allow symptoms to subside before trying another food.

Can elimination diets lead to nutritional deficiencies? Yes, they can, if not managed properly. It’s crucial to monitor your diet closely.

Are elimination diets safe for children? Elimination diets can be safe for children with supervision from a healthcare professional.

How do I know if I need an elimination diet? Consider an elimination diet if you experience unexplained symptoms like digestive discomfort or chronic fatigue that might be linked to food sensitivities.

Research

Best, C.H. and McHenry, E.W., 1931. Histamine. Physiological Reviews, 11(4), pp.371-477.

Bachert, 1998. Histamine–a major role in allergy?. Clinical & Experimental Allergy, 28(S6), pp.15-19.

Brown, R.E., Stevens, D.R. and Haas, H.L., 2001. The physiology of brain histamine. Progress in Neurobiology, 63(6), pp.637-672.

Colombo, F. M., Cattaneo, P., Confalonieri, E., & Bernardi, C. (2017). Histamine food poisonings: A systematic review and meta-analysis. Critical Reviews in Food Science and Nutrition, 58(7), 1131–1151. https://doi.org/10.1080/10408398.2016.1242476

Haas, H.L., Sergeeva, O.A. and Selbach, O., 2008. Histamine in the nervous system. Physiological Reviews.

Huang, J.F. and Thurmond, R.L., 2008. The new biology of histamine receptors. Current Allergy and Asthma Reports, 8(1), pp.21-27.

Hungerford, J. M. (2021). Histamine and Scombrotoxins. Toxicon, 201, 115-126. https://doi.org/10.1016/j.toxicon.2021.08.013

Jutel, M., Akdis, M. and Akdis, C.A., 2009. Histamine, histamine receptors and their role in immune pathology. Clinical & Experimental Allergy, 39(12), pp.1786-1800.

Jutel, M., Watanabe, T., Akdis, M., Blaser, K. and Akdis, C.A., 2002. Immune regulation by histamine. Current Opinion in Immunology, 14(6), pp.735-740.

Best, C.H. and McHenry, E.W., 1931. Histamine. Physiological Reviews, 11(4), pp.371-477.

Bachert, 1998. Histamine–a major role in allergy?. Clinical & Experimental Allergy, 28(S6), pp.15-19.

Brown, R.E., Stevens, D.R. and Haas, H.L., 2001. The physiology of brain histamine. Progress in Neurobiology, 63(6), pp.637-672.

Busby, E., Bold, J., Fellows, L., & Rostami, K. (2018). Mood Disorders and Gluten: It’s Not All in Your Mind! A Systematic Review with Meta-Analysis. Nutrients, 10(11), 1708. https://doi.org/10.3390/nu10111708

Colombo, F. M., Cattaneo, P., Confalonieri, E., & Bernardi, C. (2017). Histamine food poisonings: A systematic review and meta-analysis. Critical Reviews in Food Science and Nutrition, 58(7), 1131–1151. https://doi.org/10.1080/10408398.2016.1242476

Dionne, J., Ford, A.C., Yuan, Y., Chey, W.D., Lacy, B.E., Saito, Y.A., Quigley, E.M.M. and Moayyedi, P., 2018. A Systematic Review and Meta-Analysis Evaluating the Efficacy of a Gluten-Free Diet and a Low FODMAPS Diet in Treating Symptoms of Irritable Bowel Syndrome. American Journal of Gastroenterology, [online] 113(9), pp.1290–1300. https://doi.org/10.1038/s41395-018-0195-4.

Gundry, S.R. and Buehl, O.B., 2017. The Plant Paradox: The Hidden Dangers in" Healthy" Foods That Cause Disease and Weight Gain. New York: Harper Wave.

Haas, H.L., Sergeeva, O.A. and Selbach, O., 2008. Histamine in the nervous system. Physiological Reviews.

Huang, J.F. and Thurmond, R.L., 2008. The new biology of histamine receptors. Current Allergy and Asthma Reports, 8(1), pp.21-27.

I. Spolidoro, G. C., Lisik, D., Nyassi, S., Ioannidou, A., Ali, M. M., Amera, Y. T., Rovner, G., Khaleva, E., Venter, C., Worm, M., Vlieg-Boerstra, B., Sheikh, A., Muraro, A., Roberts, G., & Nwaru, B. I. (2024). Prevalence of tree nut allergy in Europe: A systematic review and meta-analysis. Allergy, 79(2), 302-323. https://doi.org/10.1111/all.15905

Jutel, M., Akdis, M. and Akdis, C.A., 2009. Histamine, histamine receptors and their role in immune pathology. Clinical & Experimental Allergy, 39(12), pp.1786-1800.

Jutel, M., Watanabe, T., Akdis, M., Blaser, K. and Akdis, C.A., 2002. Immune regulation by histamine. Current Opinion in Immunology, 14(6), pp.735-740.

Kovacova-Hanuskova, E., Buday, T., Gavliakova, S., & Plevkova, J. (2015). Histamine, histamine intoxication and intolerance. Allergologia et Immunopathologia, 43(5), 498-506. https://doi.org/10.1016/j.aller.2015.05.001

Levi, R., Owen, D. and Trzeciakowski, J., 1982. Actions of Histamine on the. Pharmacology of Histamine Receptors, 236.

Lieberman, P., 2011. The basics of histamine biology. Annals of Allergy, Asthma & Immunology, 106(2), pp.S2-S5.

Lionetti, E., Pulvirenti, A., Vallorani, M., Catassi, G., Verma, A. K., Gatti, S., & Catassi, C. (2017). Re-challenge Studies in Non-celiac Gluten Sensitivity: A Systematic Review and Meta-Analysis. Frontiers in Physiology, 8, 287133. https://doi.org/10.3389/fphys.2017.00621

Maintz, L. and Novak, N., 2007. Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), pp.1185-1196.

MacGlashan, D. (2003). Histamine: A mediator of inflammation. Journal of Allergy and Clinical Immunology, 112(4), S53-S59. https://doi.org/10.1016/S0091-6749(03)01877-3

McWilliam, V., Koplin, J., Lodge, C., Tang, M., Dharmage, S. and Allen, K., 2015. The Prevalence of Tree Nut Allergy: A Systematic Review. Current Allergy and Asthma Reports, [online] 15(9). https://doi.org/10.1007/s11882-015-0555-8.

Milroy, T. H. (1931). THE PRESENT STATUS OF THE CHEMISTRY OF SKELETAL MUSCULAR CONTRACTION. Physiological Reviews. https://doi.org/10.1152/physrev.1931.11.4.515

Parsons, M.E. and Ganellin, C.R., 2006. Histamine and its receptors. British Journal of Pharmacology, 147(S1), pp.S127-S135.

Pinto-Sánchez, M. I., Verdu, E. F., Liu, E., Bercik, P., Green, P. H., Murray, J. A., Guandalini, S., & Moayyedi, P. (2016). Gluten Introduction to Infant Feeding and Risk of Celiac Disease: Systematic Review and Meta-Analysis. The Journal of Pediatrics, 168, 132-143.e3. https://doi.org/10.1016/j.jpeds.2015.09.032

Rai, K.P., Pradhan, H.R., Sharma, B.K. and Rijal, S.K., 2013. Histamine in foods: Its safety and human health implications. J Food Sci Technol Nepal, 8, pp.1-11.

Reite, O.B., 1972. Comparative physiology of histamine. Physiological Reviews, 52(3), pp.778-819.

Soares-Weiser, K., Takwoingi, Y., Panesar, S. S., Muraro, A., Werfel, T., Hoffmann-Sommergruber, K., Roberts, G., Halken, S., Poulsen, L., Vlieg-Boerstra, B. J., & Sheikh, A. (2014). The diagnosis of food allergy: A systematic review and meta-analysis. Allergy, 69(1), 76-86. https://doi.org/10.1111/all.12333

Taylor, S.L. and Eitenmiller, R.R., 1986. Histamine food poisoning: toxicology and clinical aspects. CRC Critical Reviews in Toxicology, 17(2), pp.91-128.

Teresa, M., Luz, M., & Carmen, M. (2018). Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets? Foods, 7(12), 205. https://doi.org/10.3390/foods7120205

Turner, P. J., Patel, N., Ballmer-Weber, B. K., Baumert, J. L., Blom, W. M., Brooke-Taylor, S., Brough, H., Campbell, D. E., Chen, H., Chinthrajah, R. S., Crevel, R. W., Dubois, A. E., Ebisawa, M., Elizur, A., Gerdts, J. D., Gowland, M. H., Houben, G. F., Hourihane, J. O., Knulst, A. C., . . . Remington, B. C. (2022). Peanut Can Be Used as a Reference Allergen for Hazard Characterization in Food Allergen Risk Management: A Rapid Evidence Assessment and Meta-Analysis. The Journal of Allergy and Clinical Immunology: In Practice, 10(1), 59-70. https://doi.org/10.1016/j.jaip.2021.08.008

Wahls, T. L., Chenard, C. A., & Snetselaar, L. G. Review of Two Popular Eating Plans within the Multiple Sclerosis Community: Low Saturated Fat and Modified Paleolithic. Nutrients, 11(2), 352. https://doi.org/10.3390/nu11020352

White, M.V., 1990. The role of histamine in allergic diseases. Journal of Allergy and Clinical Immunology, 86(4), pp.599-605.

[hannafootsyherbs-51]

https://hannafootsyherbs.com

[ketokamp]

Are Plants Making Us Sick?

We all know to stay away from poisonous plants but even the plants that we consume as part of our diet could be doing harm and making us sick. Plants are known to release defense mechanism chemicals, also known as plant toxins, and it’s possible that they may be affecting your health and can possibly even be blamed for disease. These toxins include: tannins, saponins, isothiocyanates, lectins, oxalates, and cyanogenic glycosides. These chemicals can damage your gut, inhibit nutrient absorption, result in hormone imbalance, cause upset stomach, leave you with stomach gas and intestinal gas and more.

[radiomogai]

[ID: a rectangular flag with five wavy angled stripes and a large leaning line on the left. the leaning line is dark gray-blue, and the stripes from top to bottom are very dark blue, medium gray, light gray, very light gray, and very dark blue. end ID]

Lectence

[PT: Lectence. end PT]

A neogender umbrella related to loneliness, isolation, abandonment, the fear of being alone, neglect, and The Lonely from The Magnus Archives!

Additionally, lectence is connected to/related to fog, faceless crowds, empty rooms, silence, travel (especially by ship), chilliness, the suburbs, and large but abandoned houses.

Lectence by itself is not xenogender, though some specific terms that fall under lectence may overlap with it. While intended to describe gender, lectence may describe other types of identity as well.

———————————————–

Lectence Terminology

[PT: Lectence Terminology. end PT]

A lectence gender is called a disilect, with the plural form being disilects.

The lectence alignment is called lonecine.

The gender quality for lectence is lectinity, and the adjective form of lectinity is lectine.

The gender nature is LECTIN, or lectence-in-nature.

The transitioning term is translectine, which may be shortened to translect.

A person who is lectence may be called a solit. A lectine adult may be called a reculit, and a lectine minor may be called an imerit.

The juvelic term for solit-loving-solit is crowdlect.

———————————————–

Lectence comes from combining the words 'silence' and 'neglect'. Disilect comes from combining 'silence', 'neglect', and 'disconnection'. Solit comes from the word 'solitary'. Both reculit and imerit come from playing around with and combining the words 'hermit' and 'recluse'. More referential language is in the works.

Feel free to redesign the flag. We're not flagmakers and we're not proud of the one we made for this. It uses the 5-stripe wavy flag template by @neopronouns.

Tagging: @revenant-coining @noxwithoutstars @mogai-sunflowers @cherrymogai @aetherive @en8y @hoardicboy @liom-archive @kiruliom @local-yurei @obscurian @queeerrmogaigremlin @in-nature-archive

[creatively-storm]

Not someone with celiac issues, but I got lectin issues.

Hey, yall with celiacs!

The FDA has allowed companies to not label things with gluten allergens. This means that, once again, the gluten free label can deceptive, and we need to start reading through all of the ingredients again (unless it has the verified label from GFCO). I'm not entirely sure how far this goes, but if looking for treats, do Not believe: cadbury cream eggs, newman o's. They are not gluten free. Stay safe!

Here is an example of the GFCO logo, they verify that advertised gluten free foods actually are:

Either of these logos means that a food has been verified by a third party company that is not the FDA (who has proven we cant trust them). I'm not sure about other verification companies, but I trust this one because they certify gluten free within celiac sensitivity standards. If you know of any other companies, feel free to add!

Once again, stay safe!

Non-celiac people are encouraged to reblog this.

[openintegrative]

Dr. Gundry, a cardiologist, argues that lectins—proteins found in many plants—are harmful and can cause a slew of health issues like inflammation, leaky gut, and autoimmune diseases. 🥗❌

Key Highlights:

Lectins as Toxins: Gundry claims they cause inflammation and health issues.

Gut Health: Central to overall wellness and disease prevention.

Dietary Recommendations: Lists foods to avoid and embrace for better health.

Evolutionary Mismatch: Modern diets don’t align with our evolutionary needs.

Success Stories: Real-life testimonials of health improvements.

The book outlines a strict dietary program, which might be challenging for some, but it’s packed with practical advice, recipes, and meal plans. While some claims are controversial and not widely accepted by the scientific community, it’s an interesting read for anyone looking to explore different dietary perspectives.

https://openintegrative.com/blog/the-plant-paradox-by-dr-steven-r-gundry/

[didanawisgi]

How the innate immune system manages to cope with antibody resistant SARS2 varieties

December 17, 2024 Radagast 

"So, as I have been documenting over the past few years now, we’ve seen a situation in which the new coronavirus, SARS-COV-2, become forced to evolve first into increasingly infectious variants (Alpha, Delta) with higher ACE2 affinity and then into highly antibody evasive variants (the Omicron variants). This then results in a population that has a relatively wide range of antibodies, to a wide range of Spike epitopes.

That results in a situation, where SARS-COV-2 becomes increasingly forced to increase its inherent antibody resistance. That involves the accumulation of sugar molecules (glycans) on the N-Terminal Domain, that prohibit the antibodies from binding that are now necessary for neutralization. This interplay between the vaccine, the immune system and the virus, is a process that takes many years to unfold. 

What critical thinkers would ask themselves, is why we don’t just see every virus that regularly reinfects humans develop a bunch of glycans on its surface, if that allows viruses to render an antibody response useless. Logic would suggest there has to be some sort of cost involved for a virus, in covering a viral protein in these glycans that prohibit antibodies from binding to the protein.

This is a correct assessment. The innate immune system evolved various mechanisms to recognize basic patterns that pathogens and misbehaving cells in our bodies tend to display. As one example, our cells are forced to display small bits of proteins they’re producing in their MHC molecule on their surface. This allows your T cells to inspect whether they’re producing the right proteins, or whether their protein factory was hijacked by a virus.

Many viruses thus evolved mechanisms to interfere in this phenomenon, by stopping cells from displaying the MHC molecule on their surface altogether, so that the T cells can’t inspect what’s going on. The human immune system of course has to have ways to deal with that behavior of viruses. So what you see is that our Natural Killer cells, a population part of the innate immune system, treat it as suspicious when a cell fails to produce the MHC molecule, and weigh it as a factor part of their complex calculation on whether a cell should be killed or not.

The innate immune system has various other such clever mechanisms. There are specific molecules it produces, that allow it to recognize proteins that are unusually densely covered in these antibody-blocking glycans. These molecules are called Lectins. Lectins are what we call carbohydrate binding proteins that seek out sugar groups part of bigger molecules.

When it comes to the immune system, C-type Lectins appear to be the most relevant in our defense. These are proteins expressed by most cells part of the innate immune system. There are many different types of C-type Lectins and they tend to look specifically for proteins that have a high density of glycans. 

That is, the recognition is density dependent. A normal protein part of our body may have some glycans, but a very high density of glycans on a protein reveals to the innate immune system that something weird may be going on that requires intervention.

As I have explained a few times before, natural immunity results in the expansion of the population of plasmacytoid dendritic cells, which recognize viral RNA and/or DNA. This is only possible when the first exposure occurs in the absence of an adaptive immune response induced by previous vaccination, as otherwise the B cells will just deal with an infection, before the plasmacytoid dendritic cells ever get to see the virus and proliferate in response.

When the plasmacytoid dendritic cells detect viral RNA/DNA, through their toll like receptors, they start to produce large amounts of Interferon alpha, which is a molecule that evolved to interfere in just about every step of the viral reproductive cycle. However, how much Interferon alpha they produce, is also dependent on secondary factors.

One of these factors, is whether their own specialized C-type lectin receptors like CLEC4C, recognized some protein that’s densely covered in glycans. If that is the case, they boost their interferon alpha production. For the plasmacytoid dendritic cells it becomes easier to realize it’s time to do their job, when the glycan density on the Spike protein starts to increase.

Another place where you see the innate immune system respond differently in breakthrough infections versus natural immunity, is in the brain. What you see here is that a population of monocytes gets to enter the brain upon infection, that does not get to enter the brain if someone was vaccinated before being infected. You also see an increase in Natural Killer cells and Dendritic cells in the brain.

The natural killer cells recognize whether a cell is infected by the virus and then decide whether the infected cells should be killed or not. But the monocytes and the dendritic cells also have an important job: Their job is to “eat” viral particles.

The dendritic cells try to capture viral particles, so that they can then degrade the viral particles with their lysosomes. But how do the denritic cells capture viral particles? They use their C-type lectin receptors for that!

In other words, what you would expect to see, is that as the dendritic cells now become faced with variants of SARS-COV-2 with more glycans on the Spike protein, they start to be able to do their job more effectively.

In essence, what’s currently happening is that SARS-COV-2 is being forced by the mass vaccination experiment, to evolve in a direction that makes it easier for the innate immune system to recognize the virus.

This is good for young people, as their innate immune system tends to be strong and capable. After all, it has to be able to protect them against all sorts of pathogens, as they normally don’t have any adaptive immunity yet against most of the pathogens that circulate (except for the passive adaptive immunity from breastfeeding).

You would expect this to cause problems however, for people whose adaptive immune system is mainly responsible for suppressing this virus. After vaccination, antibody concentration are about fifty times higher than normally seen after infection. 

Constant breakthrough infections have not stimulated innate immunity. Rather, they just recall and broaden the adaptive immune response developed as a consequence of vaccination with non-live vaccines. 

Once antibodies against the Receptor Binding Domain became unable to solve the problem, the immune system developed a type of antibody that targets part of the Receptor Binding Domain and part of the N-Terminal Domain (the N1 loop), to which the virus then responded with BA.2.86, which has a unique insertion mutation exactly in the part where these antibodies bind. 

This BA.2.86 lineage wiped out all other lineages, revealing that most of the world’s population depends very strongly on the antibody response to keep the virus under control. The body then developed antibodies to this new version of the N1 loop, to which the virus then began to respond by putting the glycans on the N1 loop.

This is why you’re dealing with a situation where everyone keeps catching SARS-COV-2 and getting sick as a result. 

All these elegant receptors our innate immune cells have to recognize glycoproteins like the Spike protein, like the C type lectin receptors, tend to depend on the Spike protein not being covered by antibodies. If there are antibodies on the Spike protein, those receptors bump into the antibodies, rather than managing to bind the Spike protein.

This is important to understand: If the antibodies are already on the job, they have to solve the job. And so when the virus has mutated to make the antibodies that bind to it of poor quality and to mainly keep around enhancing antibodies, that bind in places where they won’t stop the Spike protein from correctly binding to the ACE2 receptor, the immune system is forced to start targeting more and more regions of the Spike protein (immune refocusing).

Worst of all perhaps, some of these antibodies directed against SARS-COV-2, seem to cross-react with other respiratory viruses, like Influenza, where they bind to the glycans, but don’t neutralize the protein. So, these antibodies against SARS-COV-2, seem to be making it more difficult for the immune system to deal with other respiratory viruses too, because it’s just much harder for the C-type lectin receptors of the innate immune cells to bind to a protein when it already has these antibodies on it, particularly on its glycans.

You see an epidemic of various respiratory viruses around the world right now, sickening people at abnormally high levels. You need to be asking yourself, what the cause of that is. Some of it may be damage to the immune system, some of it may be due to antibodies against SARS-COV-2 interfering in the innate immune system’s ability to deal with those viruses. I already warned about this long ago.

The point I wish to make clear however with this post, is that it’s inappropriate to expect that the evolution of SARS-COV-2 towards a glycan-covered antibody resistant virus would increase its inherent virulence for everyone.

Instead, what you would expect to see, is that as these glycans accumulate on the Spike protein, the virus will increasingly begin to sicken people who depend on an adaptive immune response against it, whereas when the innate immune system handles the response to this virus, the impact on people’s health will start to decline.

Who cares about any of these details? Well, I’m explaining this for a reason. Immunologists are currently in the process of developing new types of SARS-COV-2 vaccines, that manage to evade recalling the original antigenic sin antibodies and encourage the development of new antibodies instead.

BUT THIS IS THE WRONG APPROACH!

You are very clearly dealing with a virus, that is increasing its glycan density!

And when a virus is rapidly increasing its glycan density, the immune system becomes increasingly dependent on the innate immune response to deal with it, as it just becomes easier to recognize it through the C-type lectins, while the most important parts of the virus for antibody mediated neutralization become inaccessible due to the glycans!

You have to figure out how to suppress the adaptive immune response, allowing the innate immune system to take over and do its job. I have seen just one approach that looks viable to me: Cannabinoids like CBD can suppress adaptive immunity, while encouraging NK cell activity. 

It’s not coincidence, that you see better immunological functioning in HIV infected people with strong cannabis use. You see a DECREASED VIRAL RESERVOIR, in cannabis using HIV infected people. Because HIV rapidly mutates and establishes persistent infections, an antibody response is the wrong tool for the job. HIV already covers itself in a dense glycan shield.

Heavy cannabis use has the effect in HIV infected people of shifting their immune response to HIV more towards dependence on the innate immune system. For a respiratory virus like SARS-COV-2, which is still mostly targeting the lungs of vaccinated people, vaporized cannabis would seem like a proper candidate to me, to reduce the immunological abnormalities that were induced by vaccination. The terpenes are also known to have beneficial stimulating effects on the innate immune system.

Look, I understand this is just a weird blog, but look around you. People are coughing everywhere. They’re collapsing on stage. The hospitals are overwhelmed, there’s an epidemic of “walking pneumonia”, at record levels that have never been seen before since we started measuring in the 90’s. People don’t have to believe me, you can just connect the dots yourself.

This is not just some inherent trait of SARS-COV-2, it is mostly a consequence of provoking an inappropriate immune response towards SARS-COV-2. It really doesn’t have to be like this."

[medicomunicare]

Dieta Alimentare Senza Lectine: Fondamenti, Benefici e Criticità

Le lectine sono proteine di origine vegetale che si legano ai carboidrati e sono diffuse in molti alimenti, tra cui cereali, legumi, frutta, verdura e latticini. Queste molecole sono state oggetto di studio per il loro potenziale effetto sulla salute umana, in particolare in relazione all’infiammazione intestinale e all’assorbimento dei nutrienti. La dieta senza lectine, resa popolare dal…

[inclosedwalldelusion]

Well your answer?

[cdbioglyco]

CD BioGlyco has rich experience in lectin microarray assay. Our multiple technology platforms and well-trained researchers can provide customers with various forms of sample testing. We have confidence to be your essential research assistant in the field of glycobiology.

[neopronouns]

flag id: a flag with 5 wavy stripes, which are angled a bit to the right. they are blue-black, very dark blue, dark teal, pale teal, and blue-black. at the left edge of the flag is a large very dark indigo vertical stripe, which is angled so that it is thicker at the bottom. end id.

banner id: a 1600x200 teal banner with the words ‘please read my dni before interacting. those on my / dni may still use my terms, so do not recoin them.’ in large white text in the center. the text takes up two lines, split at the slash. end id.

nemotence: a disilect related to point nemo

[pt: nemotence: a disilect related to point nemo. end pt]

day 9 of @radiomogai’s 1k coining event, ‘the lonely/letence’!

the flag uses the lectence format and mostly colors representing the ocean, with the vertical stripe representing space (since, at some times, those at point nemo are closer to iss astronauts than people on land). the term is 'nemo' + 'tence' from 'lectence'!

tags: @liom-archive, @macchiane, @genderstarbucks, @sugar-and-vice-mogai, @freezingnarc | dni link

[tedsplaceusa]

Whipped Chocolate Fat Bombs

Whipped chocolate fat Bombs are a delicious keto snack. 2 cups heavy whipping cream 2 tsp Pyure (Stevia, etc)…. 1 1/2 tsp unsweetened cocoa Whip these two ingredients until fluffy and stiff. Fold in the 1 1/2 tsp unsweetened cocoa. Divide them up into 2 Oz containers (not all perfectly even) but they come out to approximately 24g FAT each and .5 carbs. Just like eating chocolate cool whip !