Special Coronavirus Edition — March 10, 2020 IF Insider
In this week’s IF Insider:
COVID household preparedness and a non-perishable food supply, zinc lozenges to prevent virus replication in the throat from a virologist with 50 years experience in coronavirus research, what we are reading, and how to become a member of our exclusive Fast Factor Circle Community.
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COVID Household Preparedness
What’s this? Here at the IF Insider, we routinely follow lots of different sources on many different industries, products, and trends that could impact your health, so naturally, we have also been carefully watching the rise and now global spread of the virus, which now appears to be in the propagation phase in the U.S. While we are not going to dedicate the entire newsletter to COVID we did want to bring you some information you may not find elsewhere.
As you likely have a lot of good sources already on the best up to date COVID medical information, we won’t rehash that information here. Some of the sources we follow are the CDC portal page for coronavirus information as well as Harvard Medical School’s Coronavirus Resource Center which are both updated regularly, as this is a rapidly evolving situation.
What we want to touch on here today is the recommendation from the CDC (Centers for Disease Control in Atlanta) that you have at least a two week supply of food and household goods on hand to prepare for the spread of the coronavirus in your vicinity.
Why it matters: There are two reasons why you want to take this recommendation to store food very seriously:
One — If a cluster of coronavirus cases pops up in your area (and there are no places that are immune to an outbreak) you will want to limit your chances of exposure by staying at home as much as possible. Having at least a two week (or even more) supply of food and other household items will keep you out of contact with your community and lessen or, if you work at home, completely prevent you from coming in contact with either a contagious person or a contaminated surface which you might touch and then infect yourself by touching your face.
Two — If you are exposed or come down with a case of the coronavirus which does not require hospitalization, then you will be expected to self-quarantine in your home and may need to do so for several weeks. Being prepared with adequate food and household supplies can greatly lessen the stress of either of these situations.
Our utilities such as water and electricity are not expected to be affected during this outbreak, although it’s always prudent to have a two week supply of clean drinking water on hand, just as you would for a weather emergency such as a hurricane, earthquake, or other severe storms.
While you will want to go ahead and shop normally for your household in terms of grocery items which may include fresh fruits and vegetables, as well as other perishable items, in the event of a quarantine, these items will be rapidly depleted and you need a supply of nutritious, non-perishable food on which to rely. Here are some ideas so you can prepare:
One — At least a two weeks supply of any prescription medications that you may need, and don’t forget any prescriptions that your animal companions may be taking as well. Also multivitamins or any other vitamin supplements you may take regularly.
Two — Household items such as laundry and dishwashing detergent, over the counter pain relievers such as ibuprofen and acetaminophen, toilet paper, paper towels, and for women any supplies relating to menstrual cycles. Hand sanitizer with at least 60% alcohol content which will disrupt the lipid membrane of the coronavirus and destroy it. Consider a box of disposable gloves to keep in your car when you must handle gas pump nozzles and the like.
Three — For those households with pets, several weeks supply of pet food and treats.
Four — Food items that can be stored for weeks without spoilage such as:
Canned vegetables — green beans, corn, tomatoes (puree, crushed and whole), tomato paste.
Canned beans — garbanzo, kidney, pinto, black beans, black-eyed peas.
Peanut butter — we recommend a natural kind such as Smucker’s Natural with no added sugar. Mix in the oil before use and refrigerate.
Pasta — Barilla has just recently reformulated it’s Protein Plus brand so it is now all plant-based and is delicious.
Miso — This traditional Japanese fermented soy product is traditionally used to make miso soup, but Western chefs are using it in small amounts to add to everything from soups and stews to desserts to amplify umami flavor. Should be refrigerated. It keeps a long, long time and very little is used at a time.
Root vegetables — Many root vegetables such as sweet potatoes and various squashes such as butternut will keep for weeks in a cool place. Others such as carrots and beets can be stored for weeks in the vegetable drawers of your refrigerator.
Fish — Canned sardines and also canned wild-caught salmon have long shelf lives.
Whole grains — Quinoa is a particularly good choice, as it is very high in protein, cooks quickly and along with beans can be used as the base for nutritious one-bowl meals. Oatmeal, brown rice, barley and bulgur (cracked wheat) are other examples. Popcorn is also a whole grain.
Extra oatmeal to make oat milk — You can easily make your own oat milk by combining 1 cup of old fashioned oats, 1 Tablespoon honey (or maple syrup), pinch salt and 1 teaspoon vanilla with 2 and one-half cups filtered water in a blender. Blend on high (covered) for one minute. Do NOT over blend as the milk will get slimy. Store in a glass jar in the refrigerator and shake well before using. It keeps five to six days and can replace as needed as it’s quick to make.
Whole grain products — such as sprouted whole wheat bread (extra loaves can be frozen) and whole-grain crackers are also good choices.
Frozen foods — if you have freezer space, you can cook up extra foods that freeze well such as chile, soups, and stews and place these in your freezer for extra meals. Frozen fruits such as blueberries, blackberries, cherries, and peaches are great to have on hand as well.
Dried fruits such as plums (formerly known as prunes!), apricots, cherries, raisins, dates keep well without any need for refrigeration.
Tofu — Homemade “no beef” crumbles — purchase the firm variety and throw the unopened packages in the freezer. Before use, thaw in the fridge for a couple of days, then drain, then slice and press the water out with paper towels or a clean kitchen towel. Crumble the tofu then mix with a little olive oil and spices such as chili powder, cumin, and garlic and onion powder. Bake at 325F until dry and browned for approximately 30 minutes, turning several times especially at the end to avoid burning. Allow to cool then store in a covered container in the fridge. Rehydrate in salsa and warm to make a “no beef” taco or put in chile for a meaty texture.
Granola — ready-made granola can be found in any grocery and has a long shelf life.
Nuts are great sources of healthy fats and include walnuts, pecans, almonds, and hazelnuts.
Olives both the black canned variety and jarred green olives keep well and are a good source of high-quality fat.
Good quality olive oil can be a great substitute for butter.
So in summary, it’s prudent to be prepared to stay in your home and not have to go out for several weeks if necessary. You might be able to order some supplies from Amazon, but they are already showing shortages of some items, so don’t count on that. Better to prepare now.
Zinc lozenges may help prevent the coronavirus from multiplying in your throat and nasopharynx if you are exposed.
What’s this? [Hat tip to IF Insider reader Dr. Carol Robin] — The following information is passed on to our readers via James Robb, MD, a virologist who was a professor of pathology at the University of California San Diego. Dr. Robb was one of the first molecular virologists in the world to work on coronaviruses (in the 1970s) and was the first to demonstrate the number of genes the virus contained. Since then, he has kept up with the coronavirus field and its multiple clinical transfers into the human population (e.g., SARS, MERS), from different animal sources.
“Stock up now with zinc lozenges. These lozenges have been proven to be effective in blocking coronavirus (and most other viruses) from multiplying in your throat and nasopharynx. Use as directed several times each day when you begin to feel ANY “cold-like” symptoms beginning. It is best to lie down and let the lozenge dissolve in the back of your throat and nasopharynx. Cold-Eeze lozenges are one brand available, but there are other brands available.”
Caution: if you do recline with a lozenge in your mouth, be careful not to fall asleep and potentially choke on the lozenge!
Why it matters: Although the majority of coronavirus infections result in mild to moderate illness, some patients develop pneumonia leading to a potentially fatal respiratory distress syndrome. As there is not yet an effective vaccine, anything you can do to mitigate the multiplication of coronavirus particles in the throat and nasopharynx could potentially lessen the severity of the illness and possibly prevent infection.
And, because we promised not to dwell exclusively on the coronavirus outbreak in this issue…back to our regularly scheduled programming…
Beyond Meat’s Chairman Departs To Join PLNT Burger’s Founding Team And Stumbles Onto A New Mushroom Based Product
What’s this? Seth Goldman, Executive Chairman of LA-based Beyond Meat Inc., has stepped down to join the founding team of fast-casual startup PLNT Burger in Washington, DC. Goldman, who is the founder of Honest Tea, which was sold to the Coca Cola company in 2011, will remain as Beyond Meat’s Chairman of the Board.
PLNT Burger is not out to compete with Beyond Meat, as it is not trying, like so many other companies, to recreate meat from plants. In fact, the restaurant’s menu focuses on offering the Beyond Burger with various toppings like guacamole and mushroom “bacon” and also features Beyond Meat chili as well as salads and oat milk-based shakes.
But it was on a staff tour of a local mushroom farm where Goldman saw something that led to a menu item that is unique to PLNT Burger. They had gone to the mushroom farm and were looking at snacks that had mushrooms as ingredients when Goldman spotted some unusual materials leftover from growing oyster mushrooms that were headed for the compost bin.
Turns out, these “root balls” or fruiting parts, when blanched and fried, would become the base for PLNT Burger’s Chik N’ FunGuy filet. The filet is the first of more retail products under PLNT Burger’s parent company, Eat The Change, none of which will compete with Beyond Meat.
Why it matters: PLNT Burger restaurants are located within Whole Foods stores in the Washington, D.C. area with plans to expand to more, which gives PLNT Burger a ready-made customer base and conserves capital. This type of partnership is a trend that has already been happening in the traditional fast food and beverage world, with MacDonald’s positioning themselves inside of Walmart stores and Starbucks opening stores in Target but hasn’t really been implemented in the plant-based space until now. These partnerships are only going to accelerate, as the consumer demand for plant-based food choices skyrockets.
The other reason this matters is that we are now seeing an expansion of the plant-based ecosystem that has gotten over the first hurdle of recreating meat from plants. Now that the public seems to be fully on board with more plant-based choices and clamoring for more, companies like PLNT Burger and it’s parent Eat The Change, are well-positioned to bring less processed plant-based foods to consumers.
Plus we’ve been seeing more companies, such as Meati, based in Boulder, Colorado, launching a meat-like product using the mycelium (root network) of mushrooms as their main ingredient rather than the traditional mushroom fruiting bodies. And, like many other plant-based startups, PLNT Burger is putting its money where its mouth is so to speak, with $1 million dollars going to charitable efforts that support the shift to plant-based eating.
What We Are Reading
Each issue, both Denise Wakeman and I will bring you a short blurb on what we are currently reading, including books, articles and research papers of value.
Denise — I’ve been looking at the results of two studies highlighting the effects of diet and microbiome on the heart and aging.
“We observed that increased adherence to the MedDiet modulates specific components of the gut microbiota that were associated with a reduction in risk of frailty, improved cognitive function, and reduced inflammatory status,” the researchers explain in the new study.
Since starting my IF practice 18 months ago, combined with frequent visits with my aging mother, I’ve become a lot more interested in knowing what factors have an impact on the aging process and what factors help foster vitality and a longer “health span.” The Mediterranean Diet proves to be a winning option.
Ellen — Focus: The Hidden Driver of Excellence by psychologist and journalist Daniel Goleman, the bestselling author of Emotional Intelligence. Although Focus was published in 2013, I somehow overlooked it but this book and its topic could not be more pertinent now in 2020, a full seven years after its publication.
I am particularly interested in learning to sharpen my capacity to focus, as being able to work for unbroken stretches of time on a project is what determines success or failure. And I am particularly interested in reading about anything that promises to augment my new found focusing abilities that are honed by my daily intermittent fasting practice.
Goleman outlines the three different kinds of focus: inner, other and outer and explains why high achievers need all three. He goes on to draw examples via case studies from various disciplines, including competitive sports, business, the arts and education and then presents what he calls Smart Practices…various disciplines such as mindfulness meditation, cultivation of positive emotions, focused preparation and recovery as aides to help you deepen your capacity to focus. Focus is a powerful guide to an absolutely necessary skill.
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Published by Dr. Ellen Britt & Denise Wakeman, Fast Factor Community