Post by tennessean on Feb 15, 2022 6:48:12 GMT -6
www.naturalnews.com/2022-02-14-shock-claim-china-has-released-another-bioweapon-during-the-olympic-games-hemorrhagic-fever-virus.html
n theory — although this is not yet proven in clinical trials — a high intake of natural plant-based anthocyanins could halt the over-expression of CD38 upon exposure to a hemorrhagic fever virus or nanoparticle attack, thereby preventing death. This is a working theory, but it is a plausible theory rooted in nutritional science. Notably, there is no down side to consuming more anthocyanins, as they are widely documented to help prevent inflammation, cancer, neurodegenerative disorders and many other diseases or health conditions. Therefore, there is no downside to the strategy of deliberately consuming more POC (Plants of Color) as a prophylactic (prevention) strategy against the possibility of exposure to China’s new biological weapon.
In addition to anthocyanins sourced from common foods, Dr. Williams suggests some other plant-based molecules that may be useful at suppressing CD38 levels in the body:
Taxifolin is the flavonoid antioxidant dihydroquercetin. It inhibits cancer cells, lowers inflammation, and is useful in the treatment of cardiovascular and chronic liver disease.
Apigenin is also a flavonoid antioxidant. Apigenin crosses the blood-brain barrier to lower inflammation, improve cell function, enhance brain health, and has anticancer effects.
Luteolin is another flavonoid found in plants and medicinal herbs. It lowers inflammation, has anticancer properties, and regulates estrogen metabolism.
Callistephin is the anthocyanin, a type of flavonoid that makes foods dark blue, like blueberries and wine grapes. And, pomegranates are good sources of callistephin.
Kuromanin is an anthocyanin found in mulberry leaves, chrysanthemum, hibiscus, black currants, red raspberries, lychees, and Peruvian purple corn.
As I note in my podcast below, all of these can be acquired by juicing fresh fruits and vegetables and consuming those raw, living juices. Remember that cooking anthocyanins can degrade / destroy those delicate molecules, so these must typically be consumed in their raw forms. This is one of the key advantages of a raw food lifestyle (i.e. David Wolfe, an expert in raw foods, has spent decades teaching people about these benefits, and he’s correct).
Note that anthocyanins are also present in acai berries and many different berry varieties. Related molecules known as phycocyanins are found in huge quantities in some species of microalgae such as spirulina. The Hawaii-based company known as “Cyanotech” — which supplies astaxanthin and spirulina to the dietary supplements industry — is based on the very high presence of phycocyanins in spirulina. (I toured the Cyanotech facility many years ago and saw their lab where they extracted the phycocyanins to make medical dyes used in medical imaging applications.)
The word root “cyan” refers to the bluish color. So the word “anthocyanins” is based on the idea of blue color molecules. The color indicates many things about its functional use in human health.
If you want to read up on all this, here’s a scientific article published in 2017 and carried by the National Library of Medicine: Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits.
n theory — although this is not yet proven in clinical trials — a high intake of natural plant-based anthocyanins could halt the over-expression of CD38 upon exposure to a hemorrhagic fever virus or nanoparticle attack, thereby preventing death. This is a working theory, but it is a plausible theory rooted in nutritional science. Notably, there is no down side to consuming more anthocyanins, as they are widely documented to help prevent inflammation, cancer, neurodegenerative disorders and many other diseases or health conditions. Therefore, there is no downside to the strategy of deliberately consuming more POC (Plants of Color) as a prophylactic (prevention) strategy against the possibility of exposure to China’s new biological weapon.
In addition to anthocyanins sourced from common foods, Dr. Williams suggests some other plant-based molecules that may be useful at suppressing CD38 levels in the body:
Taxifolin is the flavonoid antioxidant dihydroquercetin. It inhibits cancer cells, lowers inflammation, and is useful in the treatment of cardiovascular and chronic liver disease.
Apigenin is also a flavonoid antioxidant. Apigenin crosses the blood-brain barrier to lower inflammation, improve cell function, enhance brain health, and has anticancer effects.
Luteolin is another flavonoid found in plants and medicinal herbs. It lowers inflammation, has anticancer properties, and regulates estrogen metabolism.
Callistephin is the anthocyanin, a type of flavonoid that makes foods dark blue, like blueberries and wine grapes. And, pomegranates are good sources of callistephin.
Kuromanin is an anthocyanin found in mulberry leaves, chrysanthemum, hibiscus, black currants, red raspberries, lychees, and Peruvian purple corn.
As I note in my podcast below, all of these can be acquired by juicing fresh fruits and vegetables and consuming those raw, living juices. Remember that cooking anthocyanins can degrade / destroy those delicate molecules, so these must typically be consumed in their raw forms. This is one of the key advantages of a raw food lifestyle (i.e. David Wolfe, an expert in raw foods, has spent decades teaching people about these benefits, and he’s correct).
Note that anthocyanins are also present in acai berries and many different berry varieties. Related molecules known as phycocyanins are found in huge quantities in some species of microalgae such as spirulina. The Hawaii-based company known as “Cyanotech” — which supplies astaxanthin and spirulina to the dietary supplements industry — is based on the very high presence of phycocyanins in spirulina. (I toured the Cyanotech facility many years ago and saw their lab where they extracted the phycocyanins to make medical dyes used in medical imaging applications.)
The word root “cyan” refers to the bluish color. So the word “anthocyanins” is based on the idea of blue color molecules. The color indicates many things about its functional use in human health.
If you want to read up on all this, here’s a scientific article published in 2017 and carried by the National Library of Medicine: Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits.
From that study abstract: