Blogger Katarina Voss writes a comprehensive article on treating ICC-ME with antiretrovirals

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Could just read abstract.
Patient who was mostly bedbound for years(it didn't say how long exactly)with ME started to get into remission after taking Cistus Incanus already for 1.5years.
In Article, it is said Cistus Incanus does have antiviral-,antifungal-,and antibacterial properties.
Patient used to match ICC criteria but doesn't anymore. she still takes Cistus Incanus.
Is "Cistus Incanus" a tea or ? I'm trying to find since I'm going to start Viread again.
 

Pearshaped

still looking for the Reset button
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Has someone tried Cistus Incanus?
Ive never heard about that plant to have antiviral properties until K.Voss has mentioned it in her in her blog.
 
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Cistus as capsules, tea and lozenge.
Example product: https://www.ebay.de/itm/Vivameo-120...egi-Kapseln-Zistrose-Polyphenole/262142365259

@JinZ How long did you take viread last time? If you don't get improvements within 3-4 months then it seems not to work for you.
Thank you I will give it a try since a 1lb is only $29.

I took Epivir and Viread for 5 months and I didn't really feel much of a difference. I restarted yesterday and so far a similar effects. Which is a snuff nose and a bit of a running nose that seems consistent when I'm on it. No other symptoms I can recall.
 

Lisa108

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I'm not an expert but does it matter if you cold brew or hot brew the Cistus Incanus?
There is an instruction on the blog. It seems to matter how to brew it.

ETA:
For high concentrations of phenolic substances in tea appropriate preparation plays an important role. It should be used mineral-poor water. The addition of a little acid, for example, lemon juice, can lower the pH of the cooking water, whereby the stability of bioactive phenolic compounds is increased during the making facilities. The manufacturer's recommendations of 5 minutes Cooking time is too short. In order to achieve optimal effectiveness of tea preparation, the cooking time should be increased to 20 minutes. Exceeding the cooking time leads to the degradation of the phenolic substances. The cooking temperature should be 95 ° C,Riehle et al. 2013 ; Riehle 2014