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Fighting it is exactly what the immune system does. It's a fact and not even debatable.
Look at the link I posted. Doctors discovered exactly how the immune system fights and defeats COVID-19, this new, NOVEL virus. It's similar to how the immune system attacks flu viruses. It's an important discovery. Are you anti-science?
Er, not exactly. The immune system works via exposure, not isolation. If it has never encountered something before, it will NOT be immune to it. That's why you don't have a bee-sting allergy UNTIL you are stung by a bee for the first time. Your immune system CANNOT be immune to something it has never been exposed to before. Not even if it's a healthy immune system.
By definition - you have to be immune TO SOMETHING. There's no such thing as blanket immunity.
You can develop an immunity to COVID-19. But you have to be infected with it first.
Er, not exactly. The immune system works via exposure, not isolation. If it has never encountered something before, it will NOT be immune to it. That's why you don't have a bee-sting allergy UNTIL you are stung by a bee for the first time. Your immune system CANNOT be immune to something it has never been exposed to before. Not even if it's a healthy immune system.
By definition - you have to be immune TO SOMETHING. There's no such thing as blanket immunity.
You can develop an immunity to COVID-19. But you have to be infected with it first.
Show me specifically where you think I said something about anyone having blanket immunity to COVID-19, or anything else.
Look into Berberine too. a blood thinner but also an anti-viral and anti-bacterial herb. Not found at your general grocery store.
I actually have that somewhere!
My ginger gets dried out from lack of use ---I now slice it and store it in whiskey, brandy ---whatever I have around. Works...and no whiskey flavor in the food. I may have learned it here!
I actually have that somewhere!
My ginger gets dried out from lack of use ---I now slice it and store it in whiskey, brandy ---whatever I have around. Works...and no whiskey flavor in the food. I may have learned it here!
As an alternative to the 'booze' method, I've been freezing unused ginger root for years and it works out fine. It's slightly different in texture once thawed, but the flavor will be intact and you can use it for cooking as usual.
As an alternative to the 'booze' method, I've been freezing unused ginger root for years and it works out fine. It's slightly different in texture once thawed, but the flavor will be intact and you can use it for cooking as usual.
I freeze it also, in chunks. I recommended peeling before freezing. It's a little softer and much more juicy after thawing, which makes it harder to peel.
You can also squeeze the juice from the thawed pieces (try a garlic press); it's easier than chopping and eliminates the fibers.
Ginger also reseeds itself pretty quickly - if it doesn't go bad. I've had several stalks start to sprout like potatoes but I ended up using all of the ginger before they grew substantially. Since it's in such short supply in some places, people in need might consider holding a bit back, when you do find it, and regrow it. You can do this in a variety of ways but here's one using the water method.
I know you can wrap ginger root in foil, store it in fridge for a fairly long time. Still none in local supermarket. Husband went to local Army Depot Commissary and had all you could possibly want. Thank you very much. I can now cook HEALTHY Asian and Indian foods using fresh ginger root.
I am going to guess the shortage may be because it is imported from Asian Countries?
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It's a fact and not even debatable.
I may have learned it here!
