Pharmacist Explains How COVID-19 Attacks the Gut and Causes Long-Term Symptoms
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- เผยแพร่เมื่อ 18 พ.ค. 2024
- Learn how COVID-19 infection affects your microbiome with Lindsay Dixon BSc Phm RPh. Discover the potential role of probiotics in gut health and in possibly mitigating the risk of Long-COVID in this informative video.
Thank you to AEProbio: aeprobio.com for allowing the usage of various resources and images for this presentation.
Don't miss out on crucial updates and exclusive content about health and patient advocacy. Be a part of our informed circle by subscribing to the Friendly Pharmacy 5 Newsletter: Sign up today at www.friendlypharmacy5.com to unlock a world of insights and stay ahead in your wellness journey. Because staying informed means staying empowered. -Lindsay Dixon
CHAPTERS:
00:00 COVID-19, the microbiome and probiotics
00:25 ACE-2 Receptor in the Gut
01:36 Probiotics Definition
03:30 Fermented Foods Not Probiotics
05:12 Immune System and Gut Health
06:15 Inflammation and Gut health
08:36 Tight Junctions in the gut
10:28 Study: Fermented vegetables and COVID-19 infection
11:28 COVID-19 and intestinal cells
12:38 Study: Spore-based probiotic and mild COVID-19
13:50 Dysbiosis and COVID-19
14:56 Interview with Dr. Graham Lloyd Jones on Oral Health and COVID-19
15:52 Dysbiosis and COVID-19 severity
16:21 COVID-19 changes the microbiome
18:02 Long-COVID symptoms and gut health
18:58 Gut-Lung Axis and COVID-19
22:35 Study: Probiotics in COVID-19 outpatients
24:12 Probiotics choice for COVID-19
25:04 Dose-Response effect of probiotics
25:29 Immunocompromised people and probiotics
27:05 Clinical Guide to Probiotics 2024
27:31 Interview with Author of Clinical Guide to Probiotics
Lindsay Dixon is a registered Pharmacist residing in Canada. She obtained her Bachelors of Science degree in Brazil where she specialized in the area of Pharmacotherapy. With over 13 years of experience working in community pharmacy and in community pharmacy management, her passion lies in the areas of preventative medicine, patient-centred care, and public health education.
In addition to being a licensed Pharmacist in the province of British Columbia, Lindsay is also certified Palliative Care through the University of Victoria and became certified in Migraine Care through Migraine Canada in 2023.
Lindsay was the recipient of the Ben Gant Practice Innovation award from the BC Pharmacy Association in 2021 and was most recently selected by Pharmacy Practice & Business Magazine as the recipient of the Raise Your Voice Award in 2022.
WEBSITE: www.friendlypharmacy5.com
MEDIA CONTACT: friendlypharmacy5@gmail.com
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DISCLAIMER:
Friendly Pharmacy 5 health videos are for medical information only, and are NOT intended to replace recommendations and individualized assessments from your Primary Care Provider.
References:
AEProbio: aeprobio.com
Using Probiotics to Flatten the Curve of Coronavirus Disease COVID-2019 Pandemic: www.frontiersin.org/articles/...
Intestinal Study Yields Insights Into Persistence of SARS-CoV-2: reports.mountsinai.org/articl...
Swiss cheese model: www.nytimes.com/2020/12/05/he...
Effect of probiotic on innate inflammatory response and viral shedding in experimental rhinovirus infection - a randomised controlled trial: www.wageningenacademic.com/do...
Ongoing Treatment with a Spore-Based Probiotic Containing Five Strains of Bacillus Improves Outcomes of Mild COVID-19: pubmed.ncbi.nlm.nih.gov/36771...
Probiotic improves symptomatic and viral clearance in Covid19 outpatients: a randomized, quadruple-blinded, placebo-controlled trial: pubmed.ncbi.nlm.nih.gov/35014...
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Oh. I just remembered. Yogurt. Sauerkraut. Kim chi were recommended early on and we have gotten used to eating them
Fantastic presentation. Thanks
this is amazing. Thank you!! I'll watch till the end and donate. Since having Long covid for 2 years now, I've began a deep dive into the gut microbiome and learn more and more.
This is exactly my problem, so when I found out that my gut was a mess due to covid, I pumped up bifidobacterium and probiotics - added in moderate manner prebiotics... it seems to be working quite well, but need to use a longer period of time before I can draw any meaningful conclusions. This has been going on now for 2 years, and I just want to mention that beer also helps... hop seems to be the key ingredient - look for German study.
Thank you for sharing what has helped you, though I know alcohol can be tough on the gut lining as well. Do you have a link to the study you are referring to?
When I was sick with Covid, I got an intuition that I should drink Guiness Stout. I was never a drinker, but Guiness Stout felt like a health drink. I'm going to go back to it and try it again.
@@marthamaxim5924 hey, so this is what helped me back to normal... Bifido bacterium from yoghurt, sauerkraut organic and gherkins organic, not the sugary ones... These three on a daily basis... Now, I feel normal again :)
@@TAPATORA1414 could you briefly tell what all symptoms you had?
@@tonymok7752 Hey, ok so it was like this... after the vaccination (10 days) I lost my ability to digest some vegetables like peas and cauliflower and such, caused me severe stomach pain and loose stool. Then 8 months later I actually got covid19 and again 10 days later, I lost my ability to digest any milk products... it may sound strange, but that is what happened, so if I ate milk products, diarrhea all day, or till my stomach was empty, so I had to come up a diet that was rather simple... like rice, fish, oats, eggs... very basic stuff. So after, say 18 months since the problems started... I noticed that I had gained back the ability to digest lactose free milk products, at that point in time, I knew that bifido bacteria was smt. I did not have in my system.... so, I went to grocery store and bought lactose free bifido yoghurt and vola !! my stomach started working normally after 5 to 7 days... once or twice a day, no loose stool. And yes, organic sauerkraut too was the key... I haven't tried yet peas and cauliflower, but something similar in frozen vegetable mixes (small amounts)... and so far so good. Hope this helps :) - I was given one shot of vaccination and so far I have gotten sick of Covid19 one time.
I got Covid 19 in Nov. 2020. I had some lower GI symptoms for about 2 days mild nausea, mild cramping, some loose stools. 2 days later I started with my stomach on fire like a blow torch, unrelenting bubbling up acid refux and intractable nausea. After several months of these symptoms I begin having difficulty swallowing and food and fluid sticking in my esophagus. I ended up in the E.R for the fourth time and was admitted. I had an emergency endoscopy. I was diagnosed with with severe inflammation of the lower esophagus and an ulcer in my small intestine. Over 3 years later I still have chronic nausea, and intractable severe GERD. I have to take PPIs daily. Have tried to get off them but reflux returns . I take Zofran everyday. I have woke up with nausea every morning since contracting Covid. The PPIs cause constipation but I have to take them. My GI tract has been wrecked by tbe Covid virus.
Ppi cause nutrient/vitamin deficiency...b12, magnesium, potassium..research it.. terrible med. Especially pantoprazole (protonix).. caused anxiety, headaches. Taper veryv slowly when getting off of it.
I got diverticulitis soon after getting long covid. Covid destroyed my gut, I had the worst digestion and gas ever for about 6 weeks. The first few attacks weren't horrible, I wrote them off as mild food poisoning. The next time it didn't go away and left me with horrific abdominal cramping and subsequent hospitalization with IV antibiotics, but no surgery yet. The most helpful things for me thus far have been ivermectin, Wim Hoff breathing and cold exposure, and longer water fasting (3 days). I did take some probiotics but I'm not sure what they did.
I didn't have the vaccine but my mother had three of them. I think they shed the covid because I got diverticulitis and an ulcer after spending time with her. Never had any health issues before.
Thank you for this
Thank you for the clear & concise breakdown of this info.
Glad you found it helpful!
Great video.
Thank you, great information!❤
You are so welcome!
Such a quality video! My daughter’s suffering from Long Covid is exactly the pattern suggested in this video. We are still in the search of the right probiotics but we do have hope of recovery!
Thank you so much for the comment and for the contribution, many thanks for your generosity. We have a series going on right now about Gut Health with experts from across North America - you may find it helpful.
As usual superbly articulated video & slides. I like the superimposed small circle containing your pretty image speaking! Quest : is your use of the phrase "increased intestinal permeability" the same as the colloquial term "leaky gut syndrome"? If you haven't already published a YT video on it, it might be a nice topic to cover -- leaky gut syndrome and causes like consumption of gluten or lectins. Thanks for you. ♡♡
Great question - I would say this term is likely similar though “leaky gut syndrome” is something that isn’t well defined and has been used to encompass a broad array of intestinal issues. There may definitely be overlap here though. Thank you for the great suggestions as well!
Since 2020, we've known that the virus particles that cause lung illness also infect the gastrointestinal (GI) tract: the esophagus, stomach, small intestines, and colon. This can trigger abdominal pain and diarrhea, which often - but not always - clear up as people recover.
COVID-19 cause long term stomach problems -------
The findings add conditions like gastrointestinal dysfunction and gastroesophageal reflux disease, or GERD, to the long list of new health risks that a person is more likely to have after COVID. Even mild infections were linked to higher risks of digestive disorders.
Covid-19 - a new reason to eat more fermented vegetables
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By Dr. Sarika Arora, MD
Time to eat more sauerkraut? Researchers recently made the fascinating discovery that countries with low mortality rates (and higher recovery rates) from Covid-19 also happened to be countries in which fermented vegetables make up a common part of people’s diets.
An array of fermented vegetables that can improve the immune system
The study, published in Clinical and Translational Allergy, compared Covid-19 infection mortality rates between various European countries. Countries with lower overall Covid death rates included Germany, Austria, Poland, Slovakia, and the Czech Republic. On the other end of the spectrum, Belgium, France, Italy, Spain and the UK had relatively higher Covid fatality rates.
The differences were very significant, and the research team looked for dietary factors that might account for that.
What they found was remarkable: a single dietary factor held statistical significance over whether a country would have better or worse Covid-19 outcomes. And, you guessed it, that deciding factor was eating fermented vegetables.
The countries with lower mortality rates had markedly higher consumption of fermented vegetables (e.g. sauerkraut and fermented pickles) compared to countries with higher mortality rates.
How significant? The connection was too big to be considered a coincidence: For each extra gram per day in average consumption of fermented vegetables, the mortality risk for Covid-19 decreased by 35.4%. That reminds us of the familiar adage that “an ounce of prevention is worth a pound of cure”.
Though not part of this initial analysis, researchers also drew attention in their report to South Korea, a country where kimchi (a traditional fermented vegetable dish made with cabbage) is a dietary staple and where Covid-19 mortality rates are also low.
Of course, even this kind of clear correlation is not proof of a causal connection. But the biological plausibility of a causal connection is very clear. There are at least two major arguments to explain the connection, and both are well-founded in nutritional science.
The first is rooted in what happens to cabbage and other vegetables as they ferment: the fermentation process multiplies the antioxidant activity of the vegetables. Antioxidants are known to protect against cellular damage, supporting the health of immune cells and strengthening immune function.
Even more specifically, antioxidants can be protective for people with hypertension and diabetes, two underlying health conditions that increase risk for serious Covid-19 side effects.
The second is that fermented foods are a super source for prebiotics and probiotics, which support a healty microbiome, which is in turn the foundation of your immune power. (Remember, over 70% of your immune cells are found in your digestive system!)
Researchers also speculate that certain compounds in fermented cabbage may influence ACE2 receptors in the lungs - the entry points where coronavirus stages its infection.
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Of course, there could be confounding factors. Maybe eating fermented foods is indicative of following more traditional diets and consuming fewer processed foods. Excess sugar in processed foods harms immune function, and people who make room for sauerkraut and kimchi in their diets may be less likely to eat sugary junk foods.
But the correlation between consumption of fermented vegetables is very strong in this study. And there are so many delicious ways to add them to your diet, if you don’t already indulge.
Since you get the greatest benefit from non-pasteurized fermented foods, it’s a good time to experiment at home with “fresh pickling”, a really easy way to get wonderful flavors and enjoy tremendous variety too.
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Here’s a recipe for a simple fermented cabbage slaw that’s an easy and pleasing side dish.
Easy Fermented Slaw
Ingredients:
1 head of green cabbage
4 carrots
1 tbsp coarse pink salt
1 clove garlic
1 tsp celery seed
2 small mason jars with lids (or 1 large jar with lid)
Directions:
Shred vegetables with a food grater into a large bowl and sprinkle with salt and celery seed. Using freshly washed clean hands, massage the salt and seed into the vegetables for 3-4 minutes, until the cabbage has wilted. Vegetables will release water as they wilt. Pack the slaw mixture into a few small mason jars or one large jar, making sure there are no pockets of air and that vegetables are submerged in their own liquid. Pour in any remaining liquid from the bowl to completely cover the slaw.
Cover the jars with the lids, but do not screw lids on tight. (A looser fit permits gases to escape during fermentation.) Place jars in the cupboard for 3-4 days, opening and checking daily to make sure vegetables are submerged and to relieve any air pressure that may have built up. If you need to pack down vegetables to resubmerge, always use a wooden utensil rather than metal as this can affect the fermentation process.
Taste test mixture on day three or four. Is it bubbly, zesty and a little bit spicy? Then it’s done! Use immediately and store leftovers in the fridge (in the same jar) where the slaw will keep for 2-3 months.
Once you get the hang of this, you can adapt this recipe to an endless variety of raw veggies that complement your favorite foods!
Does blood type has an effect on all this?
16:39 increase in opportunistic bacteria - can we deduce that also helicobacter pylori gets more poweful because of Covid in the gut?
Pre covid i was having 2 pints a day full fat milk, cheese, chocolate whatever i want, i got covid once, now im lactose intolerant, if theres even a crumb of dairy im ill for two days, nausea, bloating, diaherea and stomach cramps.
You have to eat prebiotics such as fruits, vegetables, high fiber breads, beans and legumes.
No long covid give a lot of people histamine intolarance.
Wait a second ACE2 also applies to the vax
"Promosm"
This was posted today also.
th-cam.com/video/ScyCU9Nxviw/w-d-xo.html
Ivermectin
Or the natural woodworm 😊
Seasop also good.
Or the natural form woodworm