SPERMIDINE (this is a protein, it will help long covid, as well)
Green Peas
Broccoli
Cauliflower
Soy Beans
LentilBeans
Grapefruit
Red Grapes
Blueberries
Bananas
Mangos
Hazelnuts
Shiitake Mushrooms
NOTE THAT WHEAT GERM, CURCUMIN, BLACK CUMIN SEED, SUNSHINE AND INTERMITTENT FASTING ALSO HELP WITH LONG COVID (eating between 8 a.m. and 2 p.m. – instead of between 8 a.m. and 8 p.m.)
Flavonoids have proven antibacterial and antiviral effects. Numerous laboratory studies have shown that certain flavonoids prevent cell replication of H1N1 flu, HIV, SARS, and RSV viruses. Further research is needed to determine how flavonoids work in the body against viruses, and whether they could be an effective preventative measure.
Foods With Flavonoids
Many plant foods are rich in flavonoids, therefore, increasing fruits and vegetables in your diet is the easiest way to obtain them. These 10 foods are some of the best sources of dietary flavonoids available:
Berries All berries contain flavonoids, but certain varieties are more potent than others. Blackberries are particularly powerful and include all six types of flavonoids. Blueberries, cherries, and raspberries also contain all flavonoids. Strawberries have moderate amounts of anthocyanidins.
Red Cabbage Another great dietary source of anthocyanidins is red cabbage. Anthocyanidins, in particular, have been studied for their protective effects against cancer, cardiovascular disease, diabetes, and age-related cognitive disorders.
Onions Onions form the basis for a multitude of cuisines, and it’s no wonder why. This humble vegetable is a powerhouse of nutrients and adds flavor to any dish. Onions are a great source of flavonols, which can reduce the risk of prostate cancer.
Kale Another great source of flavonols is kale. Kale leaves make an excellent base for salads and can be added to soups and stews to boost their nutritional value. If you don’t care for the taste, add kale in smoothies and protein shakes to hide the taste.
Parsley Parsley provides more flavonols in the American diet than any other food. Parsley contains over 130 milligrams of flavonols per gram. Add it to soups and sauces, or sprinkle over dishes before serving.
Tea The easiest way to add flavonoids to your diet is to drink tea. Green, oolong, and black teas all contain high levels of flavanols, which have been studied for their benefits to cardiovascular and cognitive health.
Red Wine Another great source of flavanols is red wine. Red wine in moderation has multiple health benefits, especially with lowering risks of cardiovascular disease.
Dark Chocolate Chocolate and cocoa are both high in flavanols. Cocoa, in particular, has been studied for its cognitive-boosting properties and its protective effect on the cardiovascular system.
Citrus Fruits Citrus fruits like oranges, grapefruit, tangerines, lemons, and limes contain flavanones. Juicing these fruits results in even more concentrated availability of these healthy plant compounds. You can also squeeze fresh lemon or lime juice into ice water to add nutritional value.
Soybeans Soybeans come in a variety of different forms and are the best source of isoflavones. Eating edamame, tofu, tempeh, and soy sauce are great ways to increase isoflavones in your diet. Isoflavones have been studied for their protective effects against reproductive cancers like breast, ovarian, prostate, and testicular cancer.
PS Brazil nuts are very high in magnesium, but also fat. Also prunes scored number 1 in the ORAC (Oxygen Radical Absorbance Capacity) test, which means they resists diseases like heart disease, many forms for cancer, Alzheimer’s Disease, arthritis, stroke, allergies, chronic fatigue and aging in general.
Some vegans like to eat one Brazil nut and one prune each day!
I was craving berry pie, but didn’t want the fat. Here’s how I made a berry burrito.
In the freezer section of the grocery store, near frozen pies, you may find this Greek pastry dough.
It has only 1 gram of fat per serving & is flaky without lots of fat. It must be thawed, comes in stacks of very thin delicate sheets of dough that dry out easily, so you must work quickly. After you thaw a portion (not the entire box), remove what you need and seal the remaining thawed dough in a big baggie & refrigerate it.
I started with the filling, by adding some coconut sugar to ripe berries in a bowl, then smashed them with a potato masher.
Then I very carefully separated a few sheets of Phyllo dough (I don’t recall how many, maybe five). I laid them stacked on top of one another, spooned a line of berries, then carefully rolled them like a flattened thick cigar. I did nothing to the ends, just left them open.
I sprinkled a little bit of coconut sugar on top, then baked them on a cookie sheet lined with parchment paper at 375 degrees for about 20 minutes, until golden brown. They are very delicate & flaky, fall apart easily.
They were good, but I cannot eat a whole bunch at once, so I saved leftovers for the next day. I heated up the leftovers in the oven to make them crunchier, instead of soggy. On day two they were even better than day one!
Add after cooking (sprinkle on top of your food): 1/4 tsp kala Namak (Black Salt)
1/4 tsp black pepper
Method:
1. Rinse the mung beans well and then soak for at least 4 hours or overnight.
2. Discard the water and add the mung beans to a blender.
3. Add 1 1/3 cups of water, onion flakes, salt, and turmeric and blend until smooth.
4. Now it is ready to use however you would like! Scrambled eggs, fried egg, or omelette.
5. Sprinkle Kala Namak (Black Salt) on top of what you make for an eggy flavour, since the cooking process will cook out most of the eggy flavour. Add black pepper as well. Enjoy!
