Published 19 September 2021
Proof by simple home testing, 10 April 2020 (during the NYC lockdown). “Kitchen chemistry” confirmed 50% alcohol showed no visible, cooking-like effects on egg white , glycophosphoprotein , even after 30 minutes. Since many now know that 70% alcohol is needed to kill germs (by denaturing proteins) , lower concentrations will not affect proteins like those on the coronavirus spike made of glycoprotein that is needed for the immune system to recognize (for natural immunity or for a vaccine).
One may cook an egg with alcohol , but online sources reveal it takes several hours and higher concentrations . Ethanol (EtOH, or ethyl alcohol), the main ingredient in hand sanitizers , is more potent than rubbing alcohol to kill the coronavirus , AND as we know, we can drink this grain/drinking alcohol ... for our health! And for our safety with such a natural, organic vaccine.
Submissions for a provisional patent, to Drs Fauci and Collins, and to the NIH COVID-19 Candidate and Technologies Portal were made June-July 2020 with three other (MD and PhD) doctors (and updated with details 21 June 2021). A PCT international patent was filed by Patent Attorney David Wooten, JD, PhD [Biomed; NIH Fellowship (immunology)], Tumey, LLP, Houston, TX.