Tag: Spike protein

Over 80 million people were infected with SARS-CoV-2 by the end of 2020, bringing the term "spice protein," more commonly known as the viral spike protein, into the global spotlight. However, the term can also refer to a specific cellular protein (SPICE1) involved in cell division or to health-promoting proteins and compounds found within culinary spices like turmeric and garlic.

Several *in vitro* studies suggest that bromelain, an enzyme from pineapples, possesses properties that could impact viral components. But does bromelain break down spike proteins effectively outside of a laboratory setting, and what does the current scientific research truly indicate?

A 12-ounce Corona Extra beer contains approximately 1.2 to 1.6 grams of protein, a negligible amount in terms of human nutrition. However, the same term 'corona' also refers to coronaviruses, which are complex biological particles composed of many different functional proteins critical for their life cycle and infectiousness.

Research has increasingly highlighted cellular autophagy as a key process for clearing damaged proteins, and fasting has long been recognized as a potent activator of this mechanism. This raises a critical question: does fasting decrease spike protein levels through this process of enhanced cellular cleanup?

Recent case studies have shown promising, albeit preliminary, results regarding fasting interventions for those suffering from long COVID. These findings have prompted a widespread question: can fasting get rid of spike protein, a key factor in viral persistence and inflammation?