"Researchers have developed", yeah. When I read such things, I always recall https://en.wikipedia.org/wiki/Epimerox - this thing promised wonders - very broad spectrum, very low toxicity - and, most importantly, it was targeting a conservative essential protein - so nearly zero resistance. And there were no updates for more than a decade.
Something developed in a lab is something we, most likely, will never see - and will never know why the thing didn't reach the 2nd stage (or the 1st).
If you’ve ever wondered why the symbol of health is a snake spiraling a staff (the Greek god Asclepius’s staff to be specific), it’s because in Ancient Greece they used small amounts of snake venom to treat serious illnesses
I am addicted to hot peppers. What I do in the morning is get one Scotch Bonnet (or two smaller ones), two oranges, lime and a piece of ginger into a cold press and then drink it in one go.
Can't describe it exactly, but it's like being transported to another dimension for a few seconds, then there is pain, then there is relief and then a nice warm feeling in the belly.
I have struggled with various infections over the last 15 years. One of them, among the worst being h-pylori. Of all these infections, I've been forced, due to absence of healthcare and aversion to the medical industry in general, to treat myself across the board.
H Pylori is a very interesting subject, deeply misunderstood until a certain Australian hero brute forced through the arrogance of the day by infecting himself to prove ulcers weren't the product of psychosomatics.
Ending the rant there, I discovered through research that capsaicin (only one of the virtues of peppers) has a manifold effect upon various bacteria, notably pylori. Aside from encouraging the pylori to swim away from the capsaicin, it disrupts their biofilm behavior, and empirically, can drastically help with ulcers counter to expected problems with its spicy nature.
Adjacently, it can also encourage mucosal stimulation and protection.
I've found, co administered with mastic, oregano, NAC, and a few things presently inaccessible to the ol' cabbage.... Ahh, that's one... Cabbage juice! -- the infection can be reduced to sustainable levels without conventional antibiotics. Modern research is suggesting that h pylori, partly due to its ubiquity (50% of population +) and the ravages of antibiotics, it may be best to simply reduce it to manageable levels where the immune system and general well being keep it controlled.
There is also the wonder of fermented chilies which is good for many things, includes probiotics, improves most meals and really irritates assholes, which is righteous.
Cabbage juice is very promising in helping with number of gut related issues due to it's anti-bacterial, anti-fungal, and anti-inflammatory properties. Organic green cabbage, freshly juiced seems to be the most effective, but wow does it create a stink and doesn't taste great. I am not sure how someone take it regularly without crashing out and giving up.
recently here, there was an article suggesting that combining hot chilies, with mint, acentuated the anti inflamitory effects of capsaicin by 100 times, and reminds me that I was waiting for my mint to come up, which it will most definitly have done, and I have fresh chillies
so the bar is very very low to try it for taste, if nothing else.
I imagine the long term solution to antibiotic resistance are engineered bacteriophages, either to directly attack the bacteria or to insert genes that make the bacteria susceptible to specific agents. Beyond not having to continuously develop new antibiotics or restrict treatment, these could also be much more targeted treatments with less harmful effects on a patient's microbiome. Of course scaling up to mass production on the level of say penicillin will take some time, but the same is true for new antibiotics.
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[ 3.6 ms ] story [ 45.8 ms ] threadSomething developed in a lab is something we, most likely, will never see - and will never know why the thing didn't reach the 2nd stage (or the 1st).
We’ve come full circle
[0] https://xkcd.com/1217/
Can't describe it exactly, but it's like being transported to another dimension for a few seconds, then there is pain, then there is relief and then a nice warm feeling in the belly.
H Pylori is a very interesting subject, deeply misunderstood until a certain Australian hero brute forced through the arrogance of the day by infecting himself to prove ulcers weren't the product of psychosomatics.
Ending the rant there, I discovered through research that capsaicin (only one of the virtues of peppers) has a manifold effect upon various bacteria, notably pylori. Aside from encouraging the pylori to swim away from the capsaicin, it disrupts their biofilm behavior, and empirically, can drastically help with ulcers counter to expected problems with its spicy nature.
Adjacently, it can also encourage mucosal stimulation and protection.
I've found, co administered with mastic, oregano, NAC, and a few things presently inaccessible to the ol' cabbage.... Ahh, that's one... Cabbage juice! -- the infection can be reduced to sustainable levels without conventional antibiotics. Modern research is suggesting that h pylori, partly due to its ubiquity (50% of population +) and the ravages of antibiotics, it may be best to simply reduce it to manageable levels where the immune system and general well being keep it controlled.
There is also the wonder of fermented chilies which is good for many things, includes probiotics, improves most meals and really irritates assholes, which is righteous.
Hats off, not only were they able to isolate just two molecules, but also established that they were colorless.
I don't think this is a usual definition for benzoquinones:
"heterocyclic compounds that do not contain amino acids".
I can smell Sam Altman's socks reading this article.