Donnie Yance is an internationally known master herbalist and nutritionist. He is the author of the book, "Herbal Medicine, Healing and Cancer" and "Adaptogens in Medical Herbalism"
Given the ongoing discord within the scientific community regarding the short-term and long-term efficacy and safety of the different types of anti-SARS-CoV-2 vaccines, their experimental nature, and the availability of other therapeutic approaches,[1] such information should be universal and should be provided to every potential vaccine recipient. The safety and tolerance of COVID-19 vaccines must be carefully considered and studied even when the benefits may outweigh the disadvantages.[2]
Several people have recently asked me about the Covaxin vaccine. Before I share my opinion and review of the research, I want to emphasize the utmost faith I have in botanical and nutritional medicine as the foundation for health and for supporting our innate capacity to live in harmony with our ever-evolving environment. This includes the viruses and other microbes we come into contact with.
In my opinion, the most important aspect of maintaining health is to support our innate immune function. Vaccines can potentially provide additional support, but we should not rely solely on vaccines for protection.
Continue reading “The Covaxin Vaccine, a Medscape Review of Ivermectin, and Herbal Medicine Bias”Vaccines, masking, and social distancing appear to be slowing the spread of COVID-19. But the devastation wrought by the pandemic goes far beyond the physical illness caused by the disease. For many people, the psychological effects of the pandemic have been equally debilitating.
A Kaiser Health Tracking Poll[1] from July 2020 found that many adults report difficulty sleeping (36%), problems eating (32%), increases in alcohol consumption or substance use (12%), and worsening chronic conditions (12%), including a weakened immune system caused by worry and stress over the coronavirus.[2]
Continue reading “Psychosocial Vulnerabilities and COVID-19”
The last time I wrote a blog post on vaccines and vaccinating, it generated quite a bit of conversation and raised some very good questions. It is hard to find the “truth” about vaccines, if you want to hear the entire truth. One thing is certain: It would be a lot more fruitful if people on both sides of the debate stopped exaggerating the facts to make their point.
Continue reading “The Trend Toward Over-Vaccinating and the Need for Long-Term Research”
In the case of a serious life-threatening disease, such as polio, my opinion is to vaccinate. The risk-to-benefit ratio is clear—get the vaccine and not polio! However, with less dangerous viruses, such as the measles, and with effective tools for supporting recovery within the botanical toolbox, I believe in NOT vaccinating against these illnesses. The result is betterment of the long-term vitality of the ‘Life Force,’ and specifically the health of the immune system. Recovering from a non-life threatening virus helps our immune system to become stronger. The long-term effects of vaccination against all childhood diseases is that our immune system gets no training and is therefore not prepared to fight off invading microorganisms. Illnesses like measles and chicken pox are not life threatening except in very rare cases. Choosing to effectively deal with an acute adverse reaction to a disease that is not life threatening and does not impose a high risk of long-term damage, should one be exposed, vs. mandated exposure to risks from vaccines in general is a debate that should not be taken lightly. The environment one lives and works in, lifestyle practices, as well as frequency of travel and avoidance of those with medical conditions of compromised immunity if unvaccinated or exposed to a contagious disease, must all be carefully weighed. Above all, I believe people should be given all of the information they need to make an informed decision when it comes to vaccinations.
Whether it’s sauerkraut from Eastern Europe, miso from Japan, or yogurt from Bulgaria, cultures worldwide have appreciated the unique benefits of fermented foods for thousands of years. Traditionally, people have used fermentation to preserve foods or to make them more digestible; in the process, they found that these foods also kept them healthy.