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Saccharomyces cerevisiae acts by blocking expression of viral mRNA

 
inna
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09/03/2021 12:04 AM
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Saccharomyces cerevisiae acts by blocking expression of viral mRNA
[link to pubmed.ncbi.nlm.nih.gov (secure)]

[link to pubmed.ncbi.nlm.nih.gov (secure)]

Saccharomyces cerevisiae is sold on amazon.

kombucha (original flavor) contains a broad spectrum of yeasts including species of Saccharomyces, Saccharomycodes, Schizosaccharomyces, Zygosaccharomyces, Brettanomyces/Dekkera, Candida, Torulospora, Koleckera, Pichia, Mycotorula, and Mycoderma with antibiotic, antiviral and anti fungal properties.


Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses
[link to www.ncbi.nlm.nih.gov (secure)]

Probiotics belonged to Lactobacilli and Bifidobacteria are among the most reported probiotics for their strong antiviral activity. Bioactive compounds in fermented foods were reported to prevent infection by targeting the virus by stimulating the host immune system. The stimulation of the immune system function involves several mechanisms such as enhancing natural killers cell toxicity, stimulating the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3+CD16+CD56+). Fermented foods that contain probiotics and bioactive compounds have the potential to block the viruses attachment to the cells and stimulate the immune system of the host.

Last Edited by inna on 09/03/2021 01:31 AM
RPHUNTER

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09/03/2021 12:05 AM
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Re: Saccharomyces cerevisiae acts by blocking expression of viral mRNA
thanks
Starry Like

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09/03/2021 12:23 AM

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Re: Saccharomyces cerevisiae acts by blocking expression of viral mRNA
No kidding! I have some in a probiotic supplement at home. It’s also found in large amounts in brewer’s yeast, as well. If you can stomach it. It’s intense!
Pineapple kombucha is the only flavor I can stomach that doesn’t taste like horse piss.
Cathar Sis
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09/03/2021 12:30 AM
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Re: Saccharomyces cerevisiae acts by blocking expression of viral mRNA
No kidding! I have some in a probiotic supplement at home. It’s also found in large amounts in brewer’s yeast, as well. If you can stomach it. It’s intense!
Pineapple kombucha is the only flavor I can stomach that doesn’t taste like horse piss.
 Quoting: Starry Like


pssst! can you get me some ivermectin?hiding
Sungaze_At_Dawn

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09/03/2021 12:47 AM

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Re: Saccharomyces cerevisiae acts by blocking expression of viral mRNA
bump
Anonymous Coward
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09/03/2021 01:09 AM
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Re: Saccharomyces cerevisiae acts by blocking expression of viral mRNA
Very interesting. Sent this to people who can really look it up. Maybe the new Ivermectin?
Anonymous Coward
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09/03/2021 01:29 AM
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Re: Saccharomyces cerevisiae acts by blocking expression of viral mRNA
Is this true?
inna  (OP)

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09/03/2021 01:38 AM
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Re: Saccharomyces cerevisiae acts by blocking expression of viral mRNA
Recently however, suppliers of Kombucha voluntarily pulled the product from supermarket shelves due to regulatory concerns related to alcohol content in the drink.
ELCID777

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09/03/2021 01:53 AM
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Re: Saccharomyces cerevisiae acts by blocking expression of viral mRNA
There's a hard Kombucha that goes by brand name Booch craft.

7% Alcohol by volume and boy does it not only make you feel euphoric and good, but it feels more intense/enjoyable than traditional beer alcohol.

It also absolutely cured a very debilitating stomach bug I was battling for a few days, just like that, over night, stomach good as new in the morning. Thia stuff is medicine.

Also, try water Kefir grains and make your own naturally carbonated probiotic drink. T

Last Edited by ELCID777 on 09/03/2021 01:55 AM
guitar ace

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09/03/2021 02:12 AM
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Re: Saccharomyces cerevisiae acts by blocking expression of viral mRNA
Recently however, suppliers of Kombucha voluntarily pulled the product from supermarket shelves due to regulatory concerns related to alcohol content in the drink.
 Quoting: inna


it's easy to make but waiting for the tea to ferment can take some weeks.
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inna  (OP)

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09/03/2021 02:24 AM
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Re: Saccharomyces cerevisiae acts by blocking expression of viral mRNA
Each strain of kombucha may contain some of the following components depending on the source of the culture:


Acetic acid, which mainly inhibits harmful bacteria and so is used as a preservative. It is also what gives Kombucha that 'kick' to its smell and taste.

Butyric acid, produced by the yeasts and when working with gluconic acid, and in help combat yeast infections such as candida.

Gluconic acid, effective against many yeast infections such as candidiasis and thrush.

Lactic acid, found in kombucha in its most potent form, L-lactic(+).

Malic acid, also used in the body's detoxification process.

Oxalic acid, encourages the cellular production of energy and is a natural preservative.

Usnic acid, a potent antibiotic that exhibits antiviral, antiprotozoal, antimitotic, anti-inflammatory and analgesic activity.

Kombucha also contains vitamin groups B and C, beneficial yeasts and bacteria.
Anonymous Coward
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09/03/2021 02:25 AM
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Re: Saccharomyces cerevisiae acts by blocking expression of viral mRNA
Saccharomyces cerevisiae is a yeast used to make bread and is also in beer and wine, but there are many more probiotics usefull in strenghtening the immune system.

Microbiota Against Viral Infection
Studies reveal that commensal bacteria are crucial in maintaining immune homeostasis and immune responses at mucosal surfaces (Ichinohe et al., 2011). Mucous membranes are the gateway to many pathogens, including viruses. Germ-free mice are unable to mount an efficient immune response against pathogens due to immature intestinal lymphoid structures.
The protective role of commensal bacteria, mainly probiotics, is well-established; however, in its interactions with viruses, more studies are needed.
It has been hypothesized that the antiviral effects of vitamin A (and consequently, retinoic acid) are mediated by the Lactobacillus genus due to interferon production.
[link to www.frontiersin.org (secure)]
inna  (OP)

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09/03/2021 02:45 AM
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Re: Saccharomyces cerevisiae acts by blocking expression of viral mRNA
[link to www.news-medical.net (secure)]

coronavirus disease 2019 (COVID-19) mortality rates are likely to be lower in countries where diets are rich in fermented vegetables.

For each gram per day increase in the average national consumption of fermented vegetables, the risk for COVID-19 mortality fell by 35.4%.


“If the hypothesis is proved, COVID-19 will be the first infectious disease epidemic whose biological mechanisms are proved to be associated with a loss of nature,’” writes the team.

“When modern life led to eating reduced amounts of fermented foods, the microbiome drastically changed, and this may have facilitated SARS-CoV-2 to spread or to be more severe.”





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