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Topic: Norovirus


Norovirus is an RNA virus that does not have a lipid capsule.

It is responsible for about 90% or the worlds non-bacterial gastroenteritis (stomach flu or food poisoning ). Starts in the small intestine with one to two days to develop into stomach pain, watery diarrhea, forceful vomit, and in some cases loss of taste. It lasts for one to five days and can cause general lethargy, weakness, muscle aches, headache and fever. Long term chornic conditions are possible.

Spread is more common in winter months while people are closer to gether. It is often spread on raw food and especially salad or water contamination, ice, and raw or undercooked shell fish. Cooking or heating food kills the virus and about 300 American die per year from Norovirus. Mostly the very young, elderly and immune compromised.

It survives for up to 12 hours on a hard surface and up to 12 days on soft fabrics, and up to a year in still water. After a person has recovered they still spread the virus for weeks.

It attaches to human cells at the fucose sugar ( not fructose ). This molecule is realted to galactose, a milk sugar. In some cultures they do not mix milk and fish products.

The enyme that degrades fuctose is called fucosyl-transfer-ase. People with this enzyme have high protection from the virus. Fucose attaches to the ABO blood type and the enzyme transfers it off of the blood type for ellimination. Blood type O people have more cases of these types of stomach flu while blood type B has fewer.

The enzyme can also transfer fucose to a glucosamine molecule. High levels of glucosamine allow the fucose and virus to remain and become chronic.

Glucosamine is sold as a remedy for arthritic pain but refuted by the University of British Columbia. The first symptoms of glucosamine harm is the feeling of bloating, gas, weight gain and stomach iritabilities. More on Glucosamine. Here is a technical study on glucosamine in cancer tumors.

Glucosmaine in chronic bladder infections.

Glucosamine is derived from shellfish where the norovirus survives well by attaching to glucosamine.

Once chronic the virus will often be related to an IgE mediated allergy. This is where a person becomes sensitive to foods and easily gets itchy skin and especialy when eating shellfish.

The common avoidance therapy is to use anti-histamines. From using anti-histamines the immune reponse is less and over time a person may develop further health problems such as tinnitis, hearing loss and emotional crisis from the anti-histamines.

What I have not figured out is why the health department in any country has approved glucosamine. 

Maybe Cargill Corporation has influence over government and they are the holders of the glucosamine patent.

1. Norovirus is related to fucose that is fairly easy to elliminate from the body with enzymes.
2. But, it can attach to a glucosamine molecule instead of being transfered out of the body.
3. Glucosamine is related to chronic bladder and bowel diseases.
4. Glucosamine is promoted by marketing.
5. Glucosmaine is widely available.
6. Glucosamine has a patented process in one form of production.
7. All Health Departments around the world have approved glucosamine.
8. Glucosamine is found in cancer tumors and many chronic diseases such Chron's disease and chronic bladder infections.


Unless misled, who would take glucosamine?

Not intended to diagnose, treat or otherwise advise.
This is my opinion only.


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