Know more about Delta variant AND COVID-19 symptoms

This is my fifth posts on COVID19. Data indicate that Delta is 40-60% more transmissible than Alpha and almost twice as transmissible as the original Wuhan strain of SARS-CoV-2.

With the Delta variant now driving surges of COVID-19 cases worldwide, researchers are examining whether it's causing different symptoms from earlier variants and how it's experienced by vaccinated and unvaccinated people.

Severe breakthrough infections of COVID-19 remain uncommon, but a growing number of Americans are testing positive after being fully vaccinated, with some describing symptoms unlike those that marked earlier COVID waves.

"I started having flu-like symptoms Saturday night and went to the doctor this morning," Senator Lindsey Graham tweeted earlier this month, adding that he felt "like I have a sinus infection and suffered "mild symptoms." He thought that without the vaccine, "it would have been a lot worse."

Few described having COVID as similar to a "sinus infection" earlier in the pandemic. U.S. scientists have been examining whether fully vaccinated people experience different symptoms if they do come down with "breakthrough" infections caused by the variant, compared to earlier versions but have not yet issued any findings. The Delta variant is currently causing about 94% of the COVID cases in the U.S.

 COVID-19 symptoms changing

One study suggests the symptoms may be evolving. The COVID Symptom Study, backed by the health science company ZOE in the U.S. and United Kingdom, has been collecting data on symptoms from millions of people and keeping a list of the most common symptoms reported by those who contracted COVID and were fully vaccinated, partially vaccinated or unvaccinated.

Nearly 74% of fully vaccinated contributors to the company's smartphone app reported having a runny nose when they had COVID, according to a video by one of the study's lead researchers posted in late July, as Delta variant cases were spiking in both countries. Headache, sneezing, sore throat, and loss of smell rounded out the rest of the top five symptoms for fully vaccinated people who contracted COVID.

Missing from that top-five list was coughing or shortness of breath, which were among the most frequently reported signs of COVID-19 early in the pandemic, before vaccines were available. A runny nose and sneezing were not commonly reported in initial cases.

However, not all recent studies of the Delta variant have turned up differences between cases in vaccinated and unvaccinated people.

The CDC's investigation of the outbreak in Massachusetts, which led to the discovery that fully vaccinated people with COVID had as much virus in their nose as the unvaccinated, documented "cough, headache, sore throat, myalgia, and fever" as the most common symptoms among 274 cases of fully vaccinated people who reported symptoms.

In the U.K., health authorities recently said the prevalence of "classic" symptoms — fever, cough, fatigue, and headache — among all cases of COVID-19 actually "appears to have increased in June and July 2021," when the Delta variant began to dominate most cases there.

"In terms of the symptoms that we see that are different between vaccinated versus unvaccinated individuals, the symptoms really remained the same," says Dr. Jack O'Horo, a critical care and infectious diseases specialist at the Mayo Clinic.

"We're still looking at initially cold-type symptoms like cough and fever. And people who have more severe infections, pneumonia-type infection symptoms," said O'Horo.

Severe infection

Probably not. Public health officials say breakthrough infections resulting in a hospitalization or death are still unlikely. 

From January through June, the CDC estimated an average of 3.2% of hospitalized cases and deaths among adults overall involved fully vaccinated people, a finding similar to a recent Kaiser Family Foundation survey that found less than 3% of COVID-related deaths occurred among those who were fully vaccinated in many states.

But as cases spike among unvaccinated people, the number of severe breakthrough infections seems to be climbing, especially among those with serious underlying conditions. In June, the CDC found that 16% of hospitalized cases and 22% of deaths in June occurred in fully vaccinated people, in a preliminary analysis of data sampled from its COVID-NET surveillance system. 

Louisiana entrepreneur Angelle Mosley, who died at 33 in late July, was among the 0.0009% of vaccinated Americans whose breakthrough COVID cases prove fatal. Her mother told CBS News that her weight was a factor in her death. 

"It's very important for every single person who's been vaccinated to know, if you have other medical conditions, the vaccine doesn't protect from those becoming an issue or causing a problem," said CBS News medical contributor Dr. David Agus. "While the vaccines may give you some protection, it's not enough to overcome the medical issues or the lack of a very strong immune system, unfortunately."

For many, advanced age also plays a role. "These hospitalized cases include many adults age 65 years and older; given the high vaccination coverage in this age group (>75%), these numbers still indicate vaccines are very effective," Jade Fulce, a spokesperson for the CDC, said in an email.

vaccination still keeping me from getting severe COVID

Almost certainly, although preliminary findings from the U.K. and Utah, as well as a multistate network of hospitals, that must still be peer reviewed, do suggest that vaccine effectiveness against severe disease may decline by a few percentage points over time and in the face of the variant. 

But that shouldn't stop people from getting their shots, doctors say.

"Right now, the majority of cases where we are seeing positive with COVID-19 are the unvaccinated. Period," said Agus. 

Save money and eat healthy in 2021

Eat healthy and save money

This is my new article on saving money and eating healthy. In this post you will get new idea to eat healthy on budget. Lentils are a delicious, low-cost substitute for meat; they cook quickly and can be used in a wide variety of dishes.

Why to eat lentils?

Lentils can be an important part of a healthy eating plan for people who are following a vegetarian diet, looking to lose weight, reduce cholesterol, or manage diabetes.

•Lentils are high in fiber and protein. They are a good source of folate, potassium and iron. They are also naturally low in fat and sodium. 

•Lentils are a part of the Meat and Alternatives food group in Canada's Food Guide. One Food Guide serving of lentils is ¾ cup (175 mL). That's about the size of a tennis ball.

•Dried lentils have no sodium (salt) but canned lentils do. Reduce the sodium by draining and rinsing canned lentils under cold, running water.

 

Different type of Lentils

Lentils come in different sizes, colors, and shapes. They may be whole, split into halves, dried or canned. People from South Asia generally refer to lentils as dahl, a type of stew. Experiment with different types of lentils in your favorite dishes. Which of these lentils do you want to try?

•Red lentils 

•French lentils (grayish-brown)

•Yellow lentils

•Beluga lentils (black)

How to save money when buying

Dried lentils often cost less than canned ones. However, canned lentils are still a good buy and can save you a lot of time. Just open the can, rinse for a few minutes and add them to your dish.

Compare brand name, no name and bulk store prices. If you have room to store them, buy extra canned or dried lentils when they are on sale.

 

Healthy Cooking idea

•Canned lentils are already cooked. Just rinse well and they are ready to use.

•For dried lentils, lay flat on a cookie sheet and pick out any stones. Then rinse and simmer in low-sodium broth or water for 20-30 minutes, until tender.

•Dried lentils can double in size when cooking, so be sure to use a large pot or pan. Add 1 tsp (5 mL) of oil to prevent foam from forming.

•When cooked, green and French (brown) lentils keep their shape. The other varieties, such as red and yellow lentils, and split lentils, will become soft, like a puree. These are great for soups, dips or even baby food.

•Seasoning ideas: cumin, coriander, cinnamon, turmeric, and vegetables such as onions, carrots and celery. Don't add tomatoes, vinegar or other acids to the dish until the lentils are cooked. Acidic foods slow down the cooking process.

•Try lentils as a side dish (puréed, whole or combined with vegetables) or in salads, soups and stews.

•1 cup (250 mL) of dried lentils will produce 2.5 cups (625 mL) of cooked whole lentils or 2 cups (500 mL) of cooked split lentils.

Five healthy recipes with lentils

 

1. Basic lentil side dish

New to cooking lentils? Give this a try. Use French (brown) or whole green lentils because they keep their shape after they are cooked.

•Remove any stones from dried lentils, then rinse and drain.

•In a large pot, heat 1 tbsp (15 mL) oil. Sauté one of each: diced onion, garlic clove, carrot and stalk of celery.

•Add dried lentils and water or broth to pot. For every 1 cup (250 mL) of lentils, add 4 cups (1 L) of water or broth.

•Cook over high heat until lentils come to a boil. Reduce heat to low and simmer for about 25 minutes, or until lentils are tender but not falling apart. Add extra water or broth as needed. Enjoy!

•If you are using canned lentils, simply rinse and add to sautéed vegetables until the dish is hot.

 

2. Dahl

•Dahl is type of pureed lentil stew and is a classic South Asian side dish (also spelled daal, dal, daahl).

•There are many types of dahl. It is often made into a purée with lentils, onions, tomatoes, and seasoning (such as curry powder, turmeric, coriander powder, red chili powder or Garam masala).

•Try it with curry dishes, chapatti or naan bread.

Try this recipe: Red lentil daal

3. Make meat go farther

 

Add fibre and save money by replacing some of the meat in recipes (like in meatloaf or meat sauce) with puréed lentils. Use them to thicken soups and stews as well. Here's how:

•In a medium sized pot, over medium heat, combine 1 1/3 cups (375 mL) of lentils and 4 cups (1 L) of water. Bring to a boil, reduce heat, then simmer for 30 minutes, or until lentils are tender. Remove from heat and purée in a blender. Makes 3 cups (750 mL) cooked lentils.

•Store purée in fridge for 5-7 days. If using canned lentils, store for 3-4 days.

•Freeze extra purée in ice cube trays. Once frozen, transfer cubes to freezer bags, which makes it easier to defrost only the amount you need. Freeze for up to 3 months.

4. Quick lentil lunches

•For a satisfying meal, add canned lentils to homemade soups and low-sodium canned vegetable soups

•Make a lentil salad with leftover rice, pasta, quinoa, bulgur or couscous. Add fresh, frozen or leftover veggies. Season with your favourite salad dressing. Or try brown rice, lentils, frozen edamame or corn, chopped bell pepper, olive oil and a squeeze of lemon juice.

•Add canned lentils to prepared pasta sauce. Toss into cooked pasta with frozen mixed veggies.

Try this: Quinoa and lentil pilaf

5. Tasty lentil and veggie tostados

A tostado is a tortilla with toppings (beans, meats, cheese) that is broiled until crispy (like an open-faced sandwich). They are simple to make and kids can help too.

•Lay small corn tortillas (25 cm or 8 inch) on a baking sheet.

•Spread cooked and mashed red lentils over tortillas.

•Top with diced veggies and a sprinkle of shredded cheese.

•Baked until cheese melts. Serve hot.