Moderators: JeffN, f1jim, John McDougall, carolve, Heather McDougall
Hal wrote:Dr. Esselstyn has said that the nitric oxide in kale and the other greens will naturally make it harder on the virus to get into the body, or to do its thing when it's in there. I have also read that vitamin K deficiency people might be having worse outcomes, and kale and greens have vitamin K. I think i saw kale rated at 500% of daily requirement, but don't remember the portion or if that's blanched or raw. A study from Oregon State suggests that only raw kale will offer up the nitric oxide properly.
https://extension.oregonstate.edu/sites ... andout.pdf
Jeff55 wrote:Hi Jeff,
Do McDougallers have a better survival rate against COVID19? Can you share anything on this?
Users browsing this forum: ClaudeBot and 0 guests