A variety of natural vinegar products are found in civilizations around the world. A review of research on these fermented products indicates numerous reports of health benefits derived by consumption of vinegar components. Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic acid, catechin, ephicatechin, chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid cause antioxidative, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and cholesterol-lowering responses. The aims of this article are to discuss vinegar history, production, varieties, acetic acid bacteria, and functional properties of vinegars.
Cell Mol Biol (Noisy-le-grand). 2018 Jul 30;64(10):79-86.Antimicrobial Effect of Garlic (Allium sativum) and Thyme (Zataria multiflora Boiss) Extracts on Some Food Borne Pathogens and Their Effect on Virulence Gene ExpressionMona M El-Azzouny1, Azza S El-Demerdash1, Hanan G Seadawy1, Sally H Abou-Khadra1Affiliations expandPMID: 30084799Abstract
The incrementing scope of pathogenic resistance to antibiotics has encouraged the search for antivirulence natural extracts. Therefore, our study designed to demonstrate the antimicrobial activity of an aqueous-garlic and thyme oil extracts against Gram-positive (Staphylococcus aureus) and Gram-negative (Salmonella spp.) bacteria by evaluating the influence of sub-inhibitory concentrations on the expression of the most critical virulence genes of the tested isolates. The antibacterial potential of both herbs was checked by the agar well diffusion method and minimum inhibitory concentration (MIC) assay. Interestingly, all isolates were inhibited by both extracts up to 50% concentration. Also, the MIC values of garlic extract (0.125-1µg/ml) against Salmonella isolates were lower than the values of thyme extract (0.5- 8µg/ml). But in S. aureus isolates, the MIC values of thyme extract (0.25- 2µg/ml) were the lowermost. Conventional PCR investigated that all S. aureus isolates carried the hlg (hemolysin) and icaA (intracellular adhesion) genes, but only six Salmonella isolates (three S. typhimurium and one each of S. kentucky, S. anatum, and S. lagos) had both the sopB (Salmonella outer protein B) and mgtC (membrane protein) genes. Real-time RT-PCR assays were performed to evaluate the extract's effect on the virulence genes. The thyme-oil extract has significantly repressed S. aureus virulence genes expression more than aqueous-garlic extract, which later one has effectively more than thyme-oil extract in downregulating the Salmonella virulence genes. In conclusion, garlic and thyme extracts can be used not only as a flavor, but also as potential antimicrobial agents against Gram-positive and negative bacteria.
根据润涛阎自己的描述，他的几个症状和冠肺无关，中毒性肠胃炎的可能性很大. 发高烧和恶心反胃都是急性中毒的主要症状。两个简单方法就可能救命：
1. 用白醋，加1/3白开水和蜂蜜，喝下去，如果喝完想吐就吐。白醋可以中和病菌和解毒。
2. 吃5000MG 的蒜精油，每次四个胶囊，第一天三个小时一次，以后酌减。美国所有超市都有卖的。如没有5000mg, 1000mg 也可以，但应该多吃几粒。
((润涛阎离线 十一月 18, 2020 2:00
…我感冒好多天，星期天半夜，突然间浑身发抖，难道是发烧了？头痛的要命。一量，102华氏度=39.1摄氏度。…只是胃影响最大，头痛发烧都可以用阿司匹林控制住，但胃不
能吃东西很麻烦。因为吃不进去
因为我有味觉。我觉得也是流感…
今天正常了，就去查看核检的结果。…一查，果真是阴性。
这么多年没感冒了，今年竟然三次了！这是演的哪一出啊。零件老化了无疑。可我纳闷：流感病毒是怎么接触到我呼吸道的？我出门戴口罩，还戴透明面罩，病毒得从下面往上走进入我的呼吸道。
总想吐。这也是第一次有这类流感的感觉。而且鼻子一直畅通无阻，没鼻涕，不堵塞。”))
CDC辨别冠肺病毒三大标准：剧烈咳嗽，失去嗅觉，发烧。他没有其中主要两个症状
得一次流感就相当于打了一次流感预防针，有抗体了。
有流感病人就有一开始直接发烧，不想吃恶心，没有流涕咳嗽，有身体不适，酸痛之类的，但都是次要症状，病人都觉得发烧恶心难受，其他感觉不到。
LZ说的那两个简单方法，白醋蒜精油就可能救命？哈哈，也实在不能苟同。
健康养生： 转贴：新冠肺炎可以没有发热咳嗽症状 - 由dudaan发表 - 文学城 (wenxuecity.com)
TBz 在三月也强调过呕吐腹泻可能是新冠症状。
关于蒜精和醋对中毒性肠胃炎的作用，PubMed上有很多研究，仅举两个例子：
J Food Sci . 2014 May;79(5):R757-64. doi: 10.1111/1750-3841.12434. Functional properties of vinegar Nilgün H Budak 1, Elif Aykin, Atif C Seydim, Annel K Greene, Zeynep B Guzel-Seydim Affiliations expand PMID: 24811350 DOI: 10.1111/1750-3841.12434 AbstractA variety of natural vinegar products are found in civilizations around the world. A review of research on these fermented products indicates numerous reports of health benefits derived by consumption of vinegar components. Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic acid, catechin, ephicatechin, chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid cause antioxidative, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and cholesterol-lowering responses. The aims of this article are to discuss vinegar history, production, varieties, acetic acid bacteria, and functional properties of vinegars.
Cell Mol Biol (Noisy-le-grand) . 2018 Jul 30;64(10):79-86. Antimicrobial Effect of Garlic (Allium sativum) and Thyme (Zataria multiflora Boiss) Extracts on Some Food Borne Pathogens and Their Effect on Virulence Gene Expression Mona M El-Azzouny 1, Azza S El-Demerdash 1, Hanan G Seadawy 1, Sally H Abou-Khadra 1 Affiliations expand PMID: 30084799 AbstractThe incrementing scope of pathogenic resistance to antibiotics has encouraged the search for antivirulence natural extracts. Therefore, our study designed to demonstrate the antimicrobial activity of an aqueous-garlic and thyme oil extracts against Gram-positive (Staphylococcus aureus) and Gram-negative (Salmonella spp.) bacteria by evaluating the influence of sub-inhibitory concentrations on the expression of the most critical virulence genes of the tested isolates. The antibacterial potential of both herbs was checked by the agar well diffusion method and minimum inhibitory concentration (MIC) assay. Interestingly, all isolates were inhibited by both extracts up to 50% concentration. Also, the MIC values of garlic extract (0.125-1µg/ml) against Salmonella isolates were lower than the values of thyme extract (0.5- 8µg/ml). But in S. aureus isolates, the MIC values of thyme extract (0.25- 2µg/ml) were the lowermost. Conventional PCR investigated that all S. aureus isolates carried the hlg (hemolysin) and icaA (intracellular adhesion) genes, but only six Salmonella isolates (three S. typhimurium and one each of S. kentucky, S. anatum, and S. lagos) had both the sopB (Salmonella outer protein B) and mgtC (membrane protein) genes. Real-time RT-PCR assays were performed to evaluate the extract's effect on the virulence genes. The thyme-oil extract has significantly repressed S. aureus virulence genes expression more than aqueous-garlic extract, which later one has effectively more than thyme-oil extract in downregulating the Salmonella virulence genes. In conclusion, garlic and thyme extracts can be used not only as a flavor, but also as potential antimicrobial agents against Gram-positive and negative bacteria.
头疼倒没有，可能因为年轻的缘故吧（25，6岁）。2-3天后啥事就都没有了。
按国内武汉后期的做法，只要有症状，即使是阴性也当新冠治。不管咋样，感觉老闫还是有些大意了，毕竟这个年龄摆在这儿了，不能有病自己吃药撑撑就完事了。在国内的话，肯定看急诊，除了抽血化验，先打点滴。
我们谁都没有一手信息，只能猜测。反正我觉得老闫是大意了，估计以前有点小毛病自己吃点药抗抗也就过去了。
关键是64岁了1，不再是年轻人了，不该大意。