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My daughter is celiac, she had the Moderna vaccines dose and now, she has Chronic Pericarditis. She is almost twenty five year old.


Kurzemiete

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knitty kitty Grand Master

I'm glad to hear you're into reading!  Here's an article that will help...

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7428453/

"Be well: A potential role for vitamin B in COVID-19"

Pericarditis is a symptom of low thiamine.  

Doctors are treating Covid with high dose Thiamine, vitamin C, zinc and Vitamin D.

 

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Beverage Rising Star

List of his papers:

https://scholar.google.com/citations?hl=en&user=oRnx2NUAAAAJ&view_op=list_works&sortby=pubdate

 

One of his papers on covid and niacin:

Sufficient niacin supply: the missing puzzle piece to COVID-19, and beyond?

Dmitry Kats, Ph.D., M.P.H.

Division of Epidemiology and Biostatistics, EPIDEMIOLOGY, Cary, NC, USA

https://osf.io/uec3r/

 

His protocol for prevention, covid infection, long covid, and injury with the vax:

https://twitter.com/nia3in/status/1411332149236715521/photo/1

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RMJ Mentor

New information (August 4) from the Journal of the American Medical Association on myocarditis and pericarditis incidence after COVID vaccine. Again, most people improved.

JAMA paper

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Kurzemiete Explorer
On 8/5/2021 at 4:22 PM, RMJ said:

New information (August 4) from the Journal of the American Medical Association on myocarditis and pericarditis incidence after COVID vaccine. Again, most people improved.

JAMA paper

Thank you. Will have a look at this. 

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      Thanks so much for this info! Relieved to know this.
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    • trents
      Here is an excerpt from this article: https://pmc.ncbi.nlm.nih.gov/articles/PMC82695:   Studies have shown that various peptidases of fungal, plant, animal, or bacterial origin are able to hydrolyze gluten into harmless peptides. According to SDS‐PAGE pattern, proteolytic enzymes hydrolyze gliadins (Heredia‐Sandoval et al., 2016; Scherf et al., 2018; Socha et al., 2019; Wei et al., 2018, 2020). Bacterial peptidase (Krishnareddy & Green, 2017), fungal peptidase (Koning et al., 2005), and prolyl endopeptidases (PEPs) (Amador et al., 2019; Janssen et al., 2015; Kerpes et al., 2016; Mamo & Assefa, 2018) thoroughly degrade gliadin fractions to decrease gluten concentration and influence celiac disease. Aspergillus niger derived PEP (AN‐PEP) were assessed in clinical cases for their impact on modifying immune responses to gluten in celiac patients (Lähdeaho et al., 2014). Guerdrum and Bamforth (2012) reported that PEP addition in brewing technology decreased the prolamin and all of the identified immunopathogenic gluten epitopes in beer production (Akeroyd et al., 2016). On the contrary, many of the recent investigations which employed enzyme‐linked immunosorbent assay (ELISA), mass spectrometry, and Western blot analysis reported that PEP did not thoroughly destroy the whole gluten proteins (Allred et al., 2017; Colgrave et al., 2017; Fiedler et al., 2018; Panda et al., 2015), which indicates that beers treated with PEP are not safe for celiac disease patients. Anecdotally, this excerpt supports what we hear from the celiac community on this forum with regard to "gluten free" hydrolyzed wheat products and that is that some still react to them while many don't.
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