Here's what I do. I have my kids injected with weakened or dead pathogens. Sometimes I can I can just have them injected with a molecule that looks like a pathogen.
Or giving them Long Covid at some point. There is a chance of getting it with each new infection, much larger when not vaccinated. And each infection can also shave off a few IQ points.
I have long COVID. It's hell. It's like I've had chronic fatigue and some sort of.neuroloigcal damage for the past two years. But it is ever slowly improving and I'd guess I'm about 80% back to normal. I cannot wait to be back in full swing.
The bigger issue is that she doesn't seem to give her kids any medicine either, just "vitamins and soup". That means the poor kids will be sick for longer and probably more likely to get sick again since they never properly recovered.
To be fair, aren't vitamins and soup pretty much the best thing we have for viral infections like the flu and covid? I mean, obviously vaccinating is better, but when you're already sick, you pretty much just need to rest, stay hydrated, get some nutrients and let your immune system deal with it, right?
I dont agree w her not vaccinating but to a degree its the other way around. Medication introduces a new selection pressure on pathogens thus causing them to become more resistant. As the other person said, rest, hydration and nutrients r all thats needed in most cases, and overactive measures are bad. its good to be cautious but not overly so to the point u take antibiotics for every single infection (unless ur doctors told u to).
These people also sound like the types to get right into other people's faces at the grocery stores to excitedly tell everyone how healthy they are by not getting vacced.
Rub some butter on their feet and have them carry a wrinkled potato around with them. Guaranteed to keep the flu away. For a cough, it's potatoes on the feet and butter in the hands.
Don't forget to massage in a nice herb rub at bed time, then wrap them in foil before covering them in the electric blanket for 20 minutes at 350° to really seal in the flavor.