Fwiw Chris Masterjohn (see below) also recommends garlic. He recommends crushing it before eating though:
180 micrograms per day of stabilized allicin; or one clove of fresh, raw garlic, crushed, exposed to open air for ten minutes, and eaten without cooking or mixing with other ingredients; or 4 grams of garlic powder, mixed with water, exposed to open air for ten minutes, and eaten without cooking or mixing with other ingredients.
...
Garlic does not contain allicin itself. Rather, it contains alliin, which is converted to allicin within ten minutes when raw garlic is crushed, or when garlic powder is mixed with water, and either are allowed to sit at room temperature in the open air for ten minutes.
Having been in isolation for the last 10 days with a possible covid19 case (gut says no, head says hope so because we’re past the worst).
I felt a bit rough yesterday.
Temperature 36.6 C which is normal sublingual (under the tongue) reading for our thermometer.
I crushed some garlic (oh 1st world problems not being able to find the inner bit of the garlic press).
Whilst giving it 10 minutes to brew I decided digital application to the nasal mucosa might be an efficient way to use the juice, targeted application a primary infection site.
(yes—I stuck my finger in the juice and then up my nose. Different finger for each nostril, gotta maintain some standards!)
I don’t personally know more than that. The citation for the second bit that I quoted is: Lawson, L. D. & Hughes, B. G. Characterization of the formation of allicin and other thiosulfinates from garlic. Planta Med. 58, 345–350 (1992).
Fwiw Chris Masterjohn (see below) also recommends garlic. He recommends crushing it before eating though:
...
Having been in isolation for the last 10 days with a possible covid19 case (gut says no, head says hope so because we’re past the worst).
I felt a bit rough yesterday.
Temperature 36.6 C which is normal sublingual (under the tongue) reading for our thermometer.
I crushed some garlic (oh 1st world problems not being able to find the inner bit of the garlic press).
Whilst giving it 10 minutes to brew I decided digital application to the nasal mucosa might be an efficient way to use the juice, targeted application a primary infection site.
(yes—I stuck my finger in the juice and then up my nose. Different finger for each nostril, gotta maintain some standards!)
I did not know this.
Have you any links to more info?
I don’t personally know more than that. The citation for the second bit that I quoted is: Lawson, L. D. & Hughes, B. G. Characterization of the formation of allicin and other thiosulfinates from garlic. Planta Med. 58, 345–350 (1992).